The Best Mashed Potatoes (gluten free, vegan option)

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)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces ⅓ less fat cream cheese (or vegan cream cheese)
• ½ 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 ½ 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
• ¼ cup nutritional yeast for vegan cheesy mashed potatoes
• Cheddar and bacon for loaded mashed potatoes