The Best Mashed Potatoes (gluten free, vegan option)
Make the best creamy mashed potatoes with baby gold potatoes, cream cheese, butter, and milk. Naturally gluten free with easy dairy-free and vegan options.
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
- Use plain, unsweetened plant-based milk for dairy-free or vegan mashed potatoes.
- To make the entire recipe vegan, use plant-based butter, vegan cream cheese, and non-dairy milk.
- Do not overmix the potatoes, or they may become gummy.
- Add the milk gradually because the amount needed can vary.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Tried this recipe?Let us know how it was!