Gluten Free Mashed Potatoes

These creamy, soft and delicious Gluten Free Mashed Potatoes are perfect for Thanksgiving or really any meal! The creamy coconut cream combined with the ghee, fresh garlic and chives is to die for. This paleo mashed potato recipe can prepped within 30 minutes and is a great side dish for the whole family. 

While mashed potatoes are a staple during the holiday season, they are a staple in our house all year round. This gluten free side dish goes so well with just about anything-casseroles, bbq, roasts and so much more! My personal favorite is to make this dish for our Thanksgiving Dinner with my Whole30 Cranberry Sauce, Boneless Turkey Breast, Dairy and Gluten-Free Gravy, Gluten Free Pumpkin Cookies, Butternut Squash in Air Fryer, Dairy Free Green Bean Casserole, and Gluten Free Pumpkin Bread.  This recipe is also a perfect addition to my Steak Date Night Dinner recipe or really any easy weeknight meal.

Jump to:

• Why This Recipe Works
• Simple Ingredients
• Recipe Substitutions and Variations
• How To Make
• Alternative Cooking Methods
• Recipe Tips and Tricks
• Recipe FAQ’s
• Storing And Reheating
• Other Gluten Free Side Dish Recipes
• Are you interested in a list of my go to healthy alternatives?
• Gluten Free Mashed Potatoes

Why This Recipe Works

• These mashed potatoes are full of flavor and oh so creamy!
• While this recipe is naturally dairy free, no one even can tell by the taste! It is still so creamy and smooth despite not containing any milk. It is also naturally gluten free, nut free, egg free, paleo and Whole30 friendly. This recipe can be made vegan too!
• If you are using this potatoes recipe for a holiday meal, you can make this recipe in advance! All you would need to do is reheat!
• This recipe takes less than 30 minutes to make.
• Although mashed potatoes are a staple for Thanksgiving, they can be enjoyed all year round! I love pairing this recipe with my Keto Stuffed Cabbage and Gluten-Free Meatloaf.  
• If you would prefer for someone to make these mashed potatoes for you, check out my meal delivery service here in Pittsburgh. This recipe is a staple in our menu rotations. 

Simple Ingredients

• Russet potatoes-While any types of potatoes will work, I prefer russet. Yukon potatoes or yukon golds will also work. I like leaving the skin on too, especially if you are making many pounds of potatoes leaving the skin on will make your like easier, however if you want to remove the skin you can. I prefer to cut the potatoes into large chunks instead of small pieces so they absorb less water.
• Garlic powder, sea salt, black pepper– This adds flavor to the mashed potatoes. 
• Warm butter-This gives this recipe that buttery flavor that traditional mashed potatoes have.
• Heavy cream-To give this recipe a creamy texture.
• Fresh herbs-I love sprinkling fresh parsley or chives on top of my mashed potatoes.

See the recipe card below with a full list of ingredients and measurements.

Recipe Substitutions and Variations

• Fresh potatoes-While yukon gold potatoes are my favorite, any kind of potato will work.You can even use sweet potatoes and make this into my Vegan Sweet Potato Mash. 
• Dairy-free milk-I typically do not drink dairy due to a dairy sensitivity, in this recipe I typically use coconut milk. You can also use soy milk, almond milk or oat milk.
• Vegan butter-Since I am dairy free, I like substituting the vegan butter for something else. Any kind of dairy-free butter will work too! I sometimes use ghee too since all the milk proteins are removed. I have Homemade Ghee recipe on my blog! It is more economical than store bought. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

How To Make

Alternative Cooking Methods

• You can also roast potatoes for mashed potatoes! This is a great alternative if you are cooking in bulk. When we batch make this recipe for my meal prep kitchen we cook them in the oven vs. the stove top because it is so much quicker!
  • For the oven-dice up your potatoes into 1 inch pieces. Then lay on a sheet pan with oil and seasonings. Bake at 400 degrees F for 20-30 minutes or until the potatoes are tender. Once this is done, follow the remaining instructions.

Recipe Tips and Tricks

• Tip #1: Do not over mix the creamy mashed potatoes or they will become grainy. 
• Tip #2: Make sure you pat try your potatoes before you steam them! This helps prevent them from being watery.

Recipe FAQ’s

Storing And Reheating

• You can store the potatoes in an air tight container for up to 5 days. I prefer glass containers.
• When reheating the potatoes you have two options:
  • Stovetop-Add a little bit of dairy free milk to prevent the potatoes from drying out.
  • Oven-Smooth out the potatoes into a smooth layer and bake at 350 degrees F until warm throughout.

Other Gluten Free Side Dish Recipes