Gluten Free Home-Made Mashed Potatoes

My gluten free home-made mashed potatoes are so decadent and creamy. This is comfort food for sure. Plus, my recipe is super simple to make. Enjoy with warm butter or gravy, or both. It’s always a crowd favorite!

Do you love potatoes as much as I do? Sometimes you need something different, and these gluten free home-made mashed potatoes are just that. To me, home made mashed potatoes are the epitome of comfort food. They are both filling, and really do provide joy in every bite.

A few simple tricks of mine can take mashed potatoes from average to fantastic. Follow my steps for perfectly creamy mashed potatoes.

Another great benefit is that home made mashed potatoes can be so versatile. My gluten free home-made mashed potatoes should should be a side on your dining table this holiday season. You can use them for so many different dishes like shepards pie. Mashed potatoes are perfect to serve for Thanksgiving, Christmas and Easter.

I can tell you all that I still seem to have a bit of a potato obsession. I’m the gal who goes to a restaurant and asks for a double order of mashed potatoes. Seem crazy? It maybe, but it is totally true. Just hearing the word mashed potatoes makes me all giddy.

WHY AM I USING GOAT CHEESE IN MASHED POTATOES?

Mashed potatoes can be jazzed up in so many different ways. My recipe includes a log of goat cheese. At first, you might think that goat cheese is an odd choice for mashed potatoes.

Honestly, it make the mashed potatoes so smooth and creamy, and adds a tang that is just delicious. It balances really well with the milk and sour cream.

USE COLD WATER TO BRING TO A BOIL

Using cold water and bringing water to a gentle boil ensures the potatoes cook evenly. Otherwise, the middle of the potatoes will be hard, and the outside soft.

SALT THE WATER ONCE ITS REACHED A BOIL

Salting the water once boiling ensures to evenly seasoning all the potatoes, and that they get seasoned all the way through. A good recommendation to follow is 1 teaspoon of salt per pound of potatoes.

CAN YOU PEEL THE POTATOES AHEAD OF TIME?

Sure. It’s a great shortcut especially during the holidays. Place your peeled and sliced potatoes in a pot and cover them in cold water. Cover and refrigerate for up to 24 hours.

DON’T ADD COLD INGREDIENTS TO WARM POTATOES

Make sure all your cold ingredients- sour cream, heavy cream or milk and butter are either room temperature or warmed on the stove.

WHAT IS THE DIFFERENCE BETWEEN YUKON GOLD AND RUSSET POTATOES?

Yukon and Russet potatoes are perfect for mashing. Russet potatoes are high in starch and low in moisture. Russet potatoes are russet skinned with white flesh.

They are great for absorbing butter and cream, and have a neutral potato flavor. They’re great for baking, frying and boiling. One con is that they do not hold their shape well, so it would’t be my first choice for a gratin or a potato salad.

Yukon gold potatoes have a medium starch content. A great plus about yukon gold potatoes is that they are very versatile, and can be used for just about any recipe.

Yukon gold potatoes have a brownish yellowish skin with a yellow flesh. They’re best for boiling, baking and make great French fries. They can also stand up to roasting, grilling and pan frying.

Using red or new potatoes can cause your mashed potatoes to have a gluey consistency as opposed to being creamy.

SHOULD I LEAVE THE SKIN ON MY POTATOES?

The peels can add texture to the dish. They also contain many vitamins and minerals. However, there are a few drawbacks. Russet and yukon potatoes have thick skins, so they’re not the best choices for leaving the skin on for mashed potatoes. Peeling potatoes also helps create smooth and creamy mashed potatoes.

WHAT DO MASHED POTATOES GO GREAT WITH?

Mashed potatoes go great with my Easy Gluten Free Green Bean Casserole and my Fast and Easy Home-Made Cranberry Sauce.

TOOLS NEEDED FOR THIS RECIPE

• Pot with Insert
• Stand Mixer
• Serving Dish
• Saucepan

MASHED POTATOES MIX-IN’S AND ADD IN’S

• Bacon
• Chives
• Cream Cheese
• Cheddar Cheese
• Heavy Cream
• Whole Milk
• Butter
• Herbed Soft Cheeses

WHY YOU SHOULD BUY ORGANIC POTATOES?

Potatoes are considered to be very high in pesticides due to how they are grown in the soil. Even with a good scrubbing and peeling, potatoes still contain a considerable amount of pesticides.

The skin contains the majority of the nutrients in a potato. If you would like to read more about why eating organic is important, and about the dirty dozen list, check out this article.

TIPS

1. To make the perfect potatoes- Do not skimp on the cream or butter. Really good mashed potatoes will not be healthy, and that is okay once in a while.
2. I drain my potatoes really well, and put back on the heat for about another minute or so. Then, leave the potatoes in the pot covered for about 2-3 minutes before adding to your stand mixer. This will get you fluffy and super creamy mashed potatoes.
3. Also make sure your goat cheese and sour cream is at room temperature. It will make the potatoes creamy and blend much easier than if cold.
4. Add more cream and butter as needed to achieve desired consistency.
5. Make sure you salt the water well while the potatoes are cooking.
6. Use a large stockpot, so there’s plenty of room for movement and bubbling.

MAKE AHEAD METHOD

• Add an extra 1-2 tablespoons of unsalted butter.
• Stir in 3-4 tablespoons warmed heavy cream or whole milk at the end of cooking.
• Cover the pot and refrigerate for 1-2 days.
• Let it sit out for 1 hour prior to reheating.

STORING AND REHEATING

Make sure you completely cool the mashed potatoes before placing them in the refrigerator. They should last for up to 3 days in an airtight container or covered well with saran wrap and foil. You can reheat on the stovetop over medium low heat until warmed through. You can always reheat in the microwave at 50 percent power in 1 minute intervals, covered until heated through. Make sure you stir in between.

I typically don’t recommend freezing foods that have dairy. Mashed potatoes can be frozen. If you would like to freeze- place in a large plastic bag. Defrost over night in the refrigerator, then reheat on medium-low heat till warm.

INGREDIENTS NEEDED FOR GLUTEN FREE HOME MADE MASHED POTATOES

• 5 Pounds Yukon Gold or Russet Potatoes
• 10 Ounces Plain Goat Cheese
• 1 Cup Sour Cream
• 1 1/2 Cups Heavy Cream or Whole Milk
• Salt and Pepper
• 1 Stick Unsalted Butter

INSTRUCTIONS ON HOW TO MAKE GLUTEN FREE HOME MADE MASHED POTATOES

• Scrub and wash the potatoes really well. I used yukon gold potatoes for this recipe, but you could always use russet potatoes or a combination of the two.
• Peel the potatoes and slice in half.
• Fill up a large pot with an insert- add cold water and add the potatoes. Make sure the water covers an inch or two above the potatoes.
• Bring water to a boil, add salt and boil until the potatoes are fork tender, about 15-25 minutes (depending on the size of your potatoes)
• While the potatoes are boiling- add the butter and milk to a pan and heat on medium low heat until all the butter has melted, and the milk or heavy cream is warm.
• Once tender, drain the potatoes.
• Add the potatoes to the bowl of your electric stand mixer. Make sure you use the paddle attachment.
• Mix for about 2 minutes until the potatoes start to break down and come together.
• Add the goat cheese, salt and pepper to season, and milk and butter to the potatoes. Mix on medium speed until the potatoes are creamy. You will be adding more salt and pepper at the end.
• Reduce speed after for about 2-4 minutes, and mix on low until the potatoes are totally creamy, and there are no chunks. If you like some chunks, that is totally fine. You can leave some in. Just mix for less time.
• Taste- the potatoes will probably need more salt and pepper to taste.
• Spoon the potatoes in a bowl and serve immediately.

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Pot with Insert

Serving Dish

Stand Mixer

Saucepan

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