Smooth, gluten-free mashed potatoes with bold garlic flavor and a creamy texture that’s perfect for any meal. Made without needing heavy cream with a simple dairy-free swap!

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Jump to:
- 👪Why You'll Love This Recipe
- 🧠 Nutrient Highlight
- 🥔Ingredients
- 🔁Ingredient Substitutions
- 👩🏽🍳Step-By-Step Instructions
- 💡Recipe Tips for a Creamy Texture
- ⏲️ Meal Prep This & Save Time
- 🍴Recipe Variations and Leftover Ideas
- 🥡How To Store This Recipe
- ❔Recipe FAQ
- 🥣More Fun Potato Recipes & More
- 📖 Recipe
- 📝Information Source
✋🏼E aí, pessoal! Hey there, friends!
Today I’m sharing our gluten-free mashed potatoes, but with a little secret that gives them an ultra-creamy texture—no heavy cream or fancy ingredients needed! The trick is using the starchy water from the potatoes to get that perfect smooth consistency while keeping it light and simple. With just a hint of garlic and fresh herbs, this recipe is one of our favorite comforting gluten-free side dishes at a big holiday dinner or an easy, quick weeknight meal.
Here’s the real reason this recipe means so much to me: my older son, who struggled the most with food allergies, is a total potato lover. For a while, potatoes were the only thing he’d eat consistently! So, I had to make sure the recipe was not only gluten-free, but also nut, soy, and dairy-free. That’s when I found this little hack, and it made all the difference for us—no need for dairy-free alternatives for the cream in traditional mashed potatoes, and perfect for those with dietary restrictions!
👪Why You'll Love This Recipe
Our gluten-free mashed potatoes are more than just a side dish — they’re a perfect match for your busy life. Here’s why this recipe stands out:
- Creamy, Without the Dairy: No need to add heavy cream to get that rich, smooth texture.
- Simple Ingredients, Big Flavor: Our mash packs plenty of savory flavor in every bite without needing complicated seasonings.
- Gluten-Free Recipe: Completely gluten-free, nut-free, and soy-free with an easy dairy-free swap!
- Quick to Make, Easy to Meal Prep: Whether for a holiday spread or a last-minute dinner, this recipe comes together quickly and stores well.
More Potato Recipes & More
- Fun Loaded Potato Bowls: Meatless Chimichurri or Smoky Brisket
- High-Protein Mashed Potatoes
- Gluten-Free & Meatless Shepherd's Pie
- Brazilian Air Fryer Yuca Fries

🧠 Nutrient Highlight
Potatoes are a great source of potassium, supporting heart health and muscle function (1,2,6). They also provide vitamin C, which boosts the immune system and aids iron absorption (1,2,3). When cooled and reheated, potatoes form resistant starch, which promotes gut health, helps regulate blood sugar, and keeps you feeling full longer (1,2, 4, 5). With fiber for digestion and carbohydrates for energy, these gluten-free mashed potatoes are both satisfying and nutritious, making them a great addition to any meal.
🥔Ingredients
For our gluten free mashed potatoes, we keep it simple with fresh, gluten-free ingredients to ensure you get a creamy texture every time! Here’s what you'll need:

- Russet or Yukon Gold Potatoes: These are the best potatoes for their fluffy texture when mashed. We’re using about 4 pounds of russet potatoes for this recipe, which is roughly 8 medium potatoes. Enough for the whole family!
- Butter (or dairy-free butter): Adds rich flavor and creaminess. Choose vegan butter i you need to avoid dairy products.
- Reserved Potato Water: Our little secret addition! This starchy water helps achieve that perfect creamy consistency without needing extra dairy.
- Garlic Powder: I love adding in garlic powder for a subtle kick that elevates the overall taste.
- Fresh Parsley or Chives: Totally optional, but I love adding fresh herbs to get that pop of color and a hint of herbal flavor.
- Salt: Enhances the natural flavors of the potatoes.
Full quantities can be found in the recipe card below.
⚠️Please note: While all ingredients are gluten-free, always check labels to avoid potential gluten contamination, especially if you have celiac disease.
🔁Ingredient Substitutions
Here are some substitutions that have worked for us when making our gluten free mashed potatoes:
- Butter Alternative: If you're avoiding dairy, vegan butter is a perfect swap; you can also use coconut or olive oil; however, I suggest adding it slowly as it will change the taste of your mash.
- Russet or Yukon Gold Potatoes Alternative: Sweet potatoes make a fantastic alternative if you’re out of these. They add a natural sweetness and vibrant color to your potato mash!
- Garlic Powder Alternative: Fresh minced garlic can be used instead for a more robust flavor.
👩🏽🍳Step-By-Step Instructions
Step 1: Prep the Potatoes
Start by peeling and cutting your potatoes into evenly sized chunks. This ensures they cook at the same rate, giving you a smooth, creamy texture. Aim for about 8 medium potatoes to make 4 pounds.
Tip: Cutting potatoes into uniform pieces helps them cook faster and more evenly.

Step 2: Boil
Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
Tip: Starting with cold water helps the potatoes cook more evenly.



Step 3: Reserve Potato Water
Before draining, carefully scoop out one cup of the starchy potato water and set it aside. This liquid will help achieve that creamy consistency without adding extra butter or dairy.
Step 4: Mash the Potatoes
Drain the cooked potatoes and return them to the pot. Begin mashing with a potato masher, ricer, or a fork for the smoothest texture.



Step 5: Add Spices
Add the butter, garlic, chives, and salt and mix. Then, gradually add the reserved potato water while mixing until you reach your desired creaminess.



Step 6: Garnish And Serve
Transfer the mash to a serving dish and sprinkle with freshly chopped parsley or chives for a burst of color and fresh flavor. Serve immediately as a delicious gluten-free side dish for any meal, whether it’s a holiday dinner or an easy weeknight meal. Enjoy your creamy gluten-free mashed potatoes!
Tip: If making ahead, keep the mashed potatoes warm on low heat and give them a good stir before serving.



💡Recipe Tips for a Creamy Texture
I’ve gathered some of my favorite tips to help you make the creamiest gluten-free mashed potatoes ever.
- Choose the Right Potatoes: I always go with Russet or Yukon Gold potatoes for that perfect creamy texture. Russets give a fluffy mash, while Yukon Golds add a buttery richness.
- Cut Evenly for Even Cooking: Cutting your potatoes into uniform chunks helps them cook evenly, which is key for a smooth mash. Aim for pieces about the same size so they become fork-tender at the same time.
- Reserve Potato Water: Don’t toss that starchy potato water as it helps achieve that creamy mashed potatoes texture
- Gradual Mix for Smoothness: When mashing, add your butter (or vegan butter) and reserved potato water slowly. This method helps you control the creaminess and prevents the potatoes from becoming gluey.
⏲️ Meal Prep This & Save Time
Our gluten-free mashed potatoes are the perfect recipe to meal prep! Here's how:
- Make Ahead and Store: Prepare the potatoes up to two days in advance. Let them cool completely, then store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of reserved potato water to restore the creamy texture.
- Freeze for Later: Want to keep them longer? Mashed potatoes freeze well. Portion them into freezer-safe containers or bags and store for up to three months. Thaw overnight in the fridge and reheat as mentioned above.
- Double the Batch: When you’re cooking, consider making a double batch. This way, you’ll have leftovers ready for busy weeknights!

🍴Recipe Variations and Leftover Ideas
Looking to switch things up or use up delicious mashed potatoes leftovers? Here are a couple of delicious variations to try:
- Loaded Potato Bowl: Our loaded potato bowl is the perfect way to use up leftovers! With two fun toppings variations (meatless and meat loving). Top your mash with gluten-freebrisket, pinto beans, green onions, and a drizzle of dairy-free sour cream. This is a great way to use up leftovers, and it makes for a quick, easy dinner too!
- Garlic and Herb Mashed Potatoes: Add roasted garlic and a blend of fresh herbs like rosemary and thyme for a fragrant and flavorful twist. Perfect for a holiday season feast or a special holiday meal for Thanksgiving dinner.
- Cheesy Mash Potatoes: Stir in your favorite dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy. This makes the mashed potatoes a great side dish for any meal.
🥡How To Store This Recipe
Let your creamy gluten-free mashed potatoes cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, add a splash of reserved potato water or dairy-free milk to restore the creamy texture.
Freezing: For longer storage, place the mashed potatoes in freezer-safe containers or heavy-duty freezer bags. They can be frozen for up to three months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave, stirring occasionally to maintain their smooth consistency.

❔Recipe FAQ
If your mashed potatoes are too thick, simply add more reserved potato water or a splash of dairy-free milk a little at a time until you reach your desired consistency. Mixing slowly and gradually helps maintain that perfect creamy texture.
Make sure you're using the right type of potatoes—Russet or Yukon Gold potatoes. Also, don't be afraid to add more reserved potato water or dairy-free butter gradually until you achieve the desired consistency. Over-mashing can make them gluey, so mix gently. Lastly, ensure that all your ingredients, especially dairy-free substitutes, are at room temperature before mixing for smoother incorporation.
Yes! After mashing, keep your creamy mashed potatoes warm by placing them in a slow cooker on the “warm” setting. You can also cover the pot with a lid and place it over a pot of simmering water on the stovetop. Stir occasionally and add a bit more potato water or dairy-free butter if needed to maintain the creamy texture.
🌟 Loved our gluten-free mashed potatoes recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣More Fun Potato Recipes & More
Need another easy potato recipe? Be sure to check out our other recipes, perfect for those on a gluten-free diet! Our favorite is the loaded potato bowl, perfect for leftovers!
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe

Creamy Gluten-Free Mashed Potatoes (Dairy-free Option)
Ingredients
- 4 lbs Russet or Yukon Gold Potatoes
- 6 tablespoon butter vegan butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup reserved potato water
- fresh parsley or chives chopped
Instructions
- Prep the Potatoes: Peel and cut the potatoes into evenly sized chunks.4 lbs Russet or Yukon Gold Potatoes
- Boil the Potatoes: Place the potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, approximately 15-20 minutes.
- Reserve Potato Water: Before draining, scoop out 1 cup of the starchy potato water and set aside.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Mash using a potato masher or ricer for a smooth texture.
- Season and Mix: Add the butter (or vegan butter), garlic powder, chives, and salt and mix. Then, gradually add the reserved potato water until you get a creamy smooth texture.6 tablespoon butter, 1 teaspoon garlic powder, ½ teaspoon salt, 1 cup reserved potato water, fresh parsley or chives
- Garnish and Serve: Transfer to a serving dish and sprinkle with freshly chopped parsley or chives. Serve immediately as a delicious gluten-free side dish.
Notes
Nutrition
📝Information Source
- Beals, K. A. (2019). Potatoes, nutrition and health. American journal of potato research, 96(2), 102-110.
- King, J. C., & Slavin, J. L. (2013). White potatoes, human health, and dietary guidance. Advances in nutrition, 4(3), 393S-401S.
- Camire, M. E., Kubow, S., & Donnelly, D. J. (2009). Potatoes and human health. Critical reviews in food science and nutrition, 49(10), 823-840.
- Sawicka, B., & Gupta, P. D. (2018). Resistant starch in potato. Acta Scientiarum Polonorum. Agricultura, 17(3), 153-169.
- Dupuis, J. H., & Liu, Q. (2019). Potato starch: a review of physicochemical, functional and nutritional properties. American Journal of Potato Research, 96(2), 127-138.
- Grob, D., Liljestrand, Ä., & Johns, R. J. (1957). Potassium movement in normal subjects: effect on muscle function. The American Journal of Medicine, 23(3), 340-355.
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