This exceptionally creamy and fluffy gluten-free mashed potatoes recipe also includes a secret ingredient to make them richly flavorful as well! Make-ahead and freezer-friendly mashed potatoes with cream cheese uses an easy trick to guarantee fluffy results every time!

Gluten-free Mashed Potatoes with Gravy

With Thanksgiving and the holidays around the corner, it’s important to have the best gluten-free side dish recipes to make all guests happy, whether they have diet restrictions or not! And no holiday meal is complete without a big bowl of fluffy mashed potatoes covered with easy, 5-minute gluten-free gravy.

However, a gluten-free mashed potatoes recipe comes in handy more than this festive time of year. Certain comforting gluten-free dinners would not be complete without this classic side dish. For instance, it makes the perfect accompaniment to an easy weeknight meal, such as juicy gluten-free meatloaf dinner, salisbury steak, or gluten-free chicken pot pie.

What makes this recipe stand above the rest? First of all, adding cream cheese and sour cream benefits tender potatoes in two ways. It adds a creamy, rich flavor without having to add an abundance of butter. Plus, the added fat makes this recipe make-ahead and freezer-friendly as well.

Cream cheese melds with the butter and potatoes when freezing, insulates the starches. Therefore, upon reheating you have an equally fluffy texture as the day you made them. Freezer mashed potatoes makes a great time saver when entertaining or they can be frozen in smaller portions for make-ahead meal prep.

For the fluffiest GF mashed potatoes I also recommend using a potato ricer. The alternative, a potato masher, does not break down the vegetable smoothly, leaving you with lumpy results. If you mix the potatoes too much, by beating with a hand mixer or immersion blender, for instance, they will be thick and gummy.

Read on to discover which gluten-free ingredients are best to add to mashed potatoes and why, how to prep and reheat for best results, and my favorite ingredient to add for optimal taste!

Ingredient Notes

• Potatoes – For an extra fluffy texture use Russet or Idaho potatoes. If you prefer an extra creamy texture, use Yukon gold potatoes. However, I generally use Russet potatoes to make them fluffy because the cream cheese takes care of the creaminess.
• Cream Cheese – Use full-fat cream cheese for best results, especially if you plan on making make-ahead freezer mashed potatoes. You will need the extra fat to insulate the starches, avoiding watery results upon thawing.
• Sour Cream – Has a similar function as the cream cheese and adds tangy flavor, similar to buttermilk.
• Butter – High-quality salted butter is best for flavor, but if you only have unsalted butter on hand, add a dash more seasoning.
• Onion Salt – A great ingredient to add flavor! McCormick’s Onion Salt contains onions, salt, and an ingredient (sodium silico aluminate) for moisture absorption. It is safe for a gluten-free diet.

how to make gluten-free mashed potatoes

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Peel and cut the potatoes. Place them in a large pot and cover the potatoes with cold water. Partially cover with a lid and bring to a boil over medium high heat.
2. Reduce the heat to a simmer and cook for 10 minutes, or until very fork tender. The potatoes will start to break apart as you pierce them. Remove from the heat and drain in a colander.
3. Take about 1 cup of potatoes at a time and mash with potato ricer back into the saucepan. Add some of the cream cheese and butter to ricer with the potatoes. Repeat until the potatoes, cream cheese, and butter have been mashed through.
4. Add the sour cream, onion salt, and salt to the potatoes. Stir to combine. Check for seasoning, adding additional salt, if necessary. Serve immediately.

Making Mashed Potatoes Fluffy

To make gluten-free mashed potatoes without milk extra fluffy start with a starchy Russet potato. These mash easily after boiling so the texture is smooth without lumps.

However, using a potato ricer ensures the fluffiest texture! A ricer breaks down the potatoes while incorporating air at the same time. Also, for this recipe in particular, I like to push the cream cheese and butter through with the potatoes, so everything breaks down without risking over mixing, which yields gummy results.

Modifications and Additions

For a classically flavored dish prepare as the recipe directs. However, there are many other variations, depending on taste preferences and pairing optimally with the main dish.

• Loaded mashed potatoes – Stir in 2 cups grated cheddar cheese, 8 slices cooked and chopped bacon, and 1/3 cup finely diced green onion.
• Garlic – For best flavor, roast a head of garlic, peel and rice with the potatoes. Alternatively, replace the onion salt with 1 teaspoon garlic powder.
• For thinner potatoes add a splash of gluten-free chicken broth or vegetable broth.
• Stir in cheeses, such as gruyere, Swiss, or parmesan.

Make-Ahead and Freezer Tips

Whether preparing this side as part of the best gluten-free Thanksgiving meal or planning ahead for meal prep, freezer gluten-free mashed potatoes is great for planning ahead. Due to the sour cream and cream cheese additions, the extra fat insulates the starches, so the potatoes are equally fluffy and cream as the day they were prepared!

Before freezing it’s important the potatoes cool completely. Otherwise, ice crystals form and incorporate more water into the dish, making them watery. To cool quickly, spread the potatoes on a baking sheet and let it sit at room temperature.

Store leftovers refrigerated up to 3 days. For individual frozen servings, scoop serving-size portions onto a baking sheet lined with parchment. Freeze until solid and then transfer to an airtight container or gallon freezer bag. Freeze up to 3 months.

When ready to serve, thaw the entire gluten-free recipe or smaller-portioned frozen mashed potatoes in the refrigerator up to 48 hours ahead of time. It’s also possible to rewarm in the oven directly from frozen, but they will take a longer time.

Rewarming Mashed Potatoes

When the potatoes thaw after freezing, they will initially look very thin and watery, which is completely normal. As they reheat and intermittently stirred, they become thick and fluffy again.

To reheat, preheat the oven to 350ºF, place in an uncovered oven-proof dish and warm, stirring and checking about every 15 minutes. It depends on the quantity for the total time. An entire recipe can take up 45-75 minutes, depending on if it is frozen, partially frozen, or room temp. To speed up the process, set it out a couple hours before reheating.

If you are short on oven space, or need the potatoes to reheat quickly, GF mashed potatoes are just as good rewarmed in the microwave as the oven method. Place in a microwave-safe dish and reheat, stirring occasionally, until heated through.

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