Gluten Free Mashed Potatoes
These creamy Gluten Free Mashed Potatoes are a lightened up version of classic mashed potatoes. Made without milk or cream, and just a dab of butter. This is a great gluten-free side dish to pair with your main course! Ready in 30 minutes.
Servings: 4
Calories: 218kcal
Equipment
- Potato masher
- Large pot
Ingredients
- 4 medium Russet potatoes or Yukon golds
- 6 cups water
- 2 tablespoons unsalted butter
- 2 teaspoons garlic salt
- Chives optional
Instructions
- Remove skins of potatoes for a creamier mash, or keep on to save time.
- Cut potatoes into ½” dice.
- Place in a medium or large pot on the stove and add water.
- Bring water to a boil.
- Continue on a boil until potatoes are tender, or when they break apart when pierced with a fork or knife, about 15 minutes.
- Reserve 1 cup of starchy water to the side and drain potatoes. Place drained potatoes in a large bowl.
- Add ½ cup starchy water, garlic salt and butter to the drained potatoes. Using a potato masher, mash the potatoes.
- Once the potatoes are lightly mashed, add ¼ cup more starchy water to the potato mixture.
- Continue to mash until the potatoes are to the desired consistency; adding more starchy water if needed, one tablespoon at a time.
- If using chives, add to the mashed potatoes and stir gently in.
- Enjoy while warm.
Notes
- How to store - Store leftovers in an airtight container in the refrigerator for 3-4 days.
- How to reheat - These mashed potatoes reheat easily in the microwave. You may need to add a splash of water to loosen them back up.
- Dice your potatoes the same size for more even cooking.
Nutrition
Calories: 218kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1192mg | Potassium: 890mg | Fiber: 3g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg