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,
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 10 1x
- Category: Side Dishes
- Method: Stove-Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
- 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 saucepan 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.
Notes
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, but I do not recommend reheating in the microwave.
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.
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. I drain my potatoes really well and put back on the heat for about another minutes. Then leave the potatoes in the the pot covered for about 2-3 minutes before adding to my stand mixer. This will get you fluffy and super creamy mashed potatoes.
2) Also make sure your goat cheese is at room temperature. It will make the potatoes creamy and blend much easier than if cold.
3) Add more cream and butter as needed to achieve desired consistency.
4) Make sure you salt the water well while the potatoes are cooking.
5) Use a large stockpot, so there’s plenty of room for movement and bubbling.
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