recipes Side Dishes

The Best Mashed Potatoes (gluten free, vegan option)

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When I think of comfort foods, mashed potatoes immediately come to mind. They’re smooth, creamy, and oh so delicious, and they are the perfect side dish for just about any meal! I love ordering mashed potatoes in restaurants, but I could never get them to taste quite the same at home. They always turned out too gummy, so I would just pick up some Bob Evans mashed potatoes at the grocery store to pop in the microwave. 

Well, I don’t accept defeat easily, so I was determined to make perfect mashed potatoes no matter how many times I had to try. And I finally did it!!! 

These mashed potatoes are perfect in every way! They are smooth, creamy, delicious, and compliment just about any meal! Oh, and they’re a breeze to make!

Here’s what you’ll need:

  • 24 ounce bag baby yellow (gold) potatoes (red potatoes work well too)
  • 2 tablespoon butter (or vegan butter)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces 1/3 less fat cream cheese (or vegan cream cheese)
  • 1/2 cup milk of your choice (I use unsweetened almond milk)

Directions:

Rinse potatoes with water and slice into 1 inch chunks (I keep the skins on, but you can peel them if you want to)

Place potato chunks into a large pot and fill with water about 1 inch above the potatoes

Bring potatoes to a boil and continue cooking until they are tender and easily pierced with a fork, about 15-25 minutes depending on the size of your chunks

Drain potatoes and place in a large mixing bowl

Add butter, salt, pepper, and cream cheese, and beat with an electric mixer until smooth

Slowly pour in milk, 2 tablespoons at a time, until you get a creamy consistency (you may not need the whole 1/2 cup)

Add optional add-ins if using them and blend until incorporated

Serve immediately

Store leftovers in an airtight container in the fridge for up to 3 days

Optional add-ins:

  • 2 teaspoons chopped chives 
  • Roasted garlic
  • 1/4 cup nutritional yeast for vegan cheesy mashed potatoes
  • Cheddar and bacon for loaded mashed potatoes

The Best Mashed Potatoes (gluten free, vegan option)

The best mashed potatoes recipe with vegan option!
5 from 1 vote
Course Side Dish

Ingredients
  

  • 24 ounce bag baby yellow (gold) potatoes red potatoes work well too
  • 2 tablespoons butter or vegan butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces 1/3 less fat cream cheese or vegan cream cheese
  • 1/2 cup milk of your choice I use unsweetened almond milk

Instructions
 

  • Rinse potatoes with water and slice into 1 inch chunks (I keep the skins on, but you can peel them if you want to)
  • Place potato chunks into a large pot and fill with water about 1 inch above the potatoes
  • Bring potatoes to a boil and continue cooking until they are tender and easily pierced with a fork, about 15-25 minutes depending on the size of your chunks
  • Drain potatoes and place in a large mixing bowl
  • Add butter, salt, pepper, and cream cheese, and beat with an electric mixer until smooth
  • Slowly pour in milk, 2 tablespoons at a time, until you get a creamy consistency (you may not need the whole 1/2 cup)
  • Add optional add-ins (see notes below) if using them and blend until incorporated
  • Serve immediately
  • Store leftovers in an airtight container in the fridge for up to 3 days

Notes

Optional add-ins:
  • 2 teaspoons chopped chives 
  • Roasted garlic
  • 1/4 cup nutritional yeast for vegan cheesy mashed potatoes
  • Cheddar and bacon for loaded mashed potatoes
Keyword mashed potatoes, vegan mashed potatoes
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