Gluten Free Mashed Potatoes
These creamy gluten free mashed potatoes are perfect for a weeknight meal or holiday gathering. Since they're made with vegan substitutes, they are also dairy free!
Servings: 6
Calories: 263 kcal
Ingredients
- 3 pounds Yukon Gold Potatoes peeled and cut into 1 inch cubes
- 1 teaspoon Salt
- Water enough to cover potatoes
- ½ Cup Non-Dairy Milk warmed
- ⅓ Cup Vegan Parmesan Cheese
- ¼ Cup Vegan Butter add more to your taste
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Place the potatoes in a large pot. Add enough cool water to cover the potatoes by 1 inch. Add 1 teaspoon of salt to the water.3 pounds Yukon Gold Potatoes, 1 teaspoon Salt, Water
- Bring the potatoes to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Simmer until the potatoes are fork tender, about 20 minutes.
- Once cooked, drain all but ¼ cup of the water from the potatoes. Use a potato masher to mash the potatoes to your desired texture. For a creamier texture, use a handheld mixer to beat the potatoes.
- Add the milk, parmesan cheese, butter, garlic powder, salt and pepper to the potatoes. Stir until incorporated. Taste and add additional seasoning to taste.½ Cup Non-Dairy Milk, ⅓ Cup Vegan Parmesan Cheese, ¼ Cup Vegan Butter, 1 teaspoon Garlic Powder, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Serve immediately or keep warm until serving.
Notes
Not Dairy Free: replace the vegan substitutes with dairy butter, whole milk and regular Parmesan cheese. The measurements are the same.
Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees before serving.