Creamy gluten-free mashed potatoes
These gluten-free mashed potatoes are creamy and sooo delicious. Made with whole milk, butter, and a touch of Parmesan cheese, they make a perfect side dish for a family dinner or large festive gathering. Gluten-free of course.
Servings: 4
Calories: 310kcal
Ingredients
- 0.5 kg potatoes (about 1 lb) such as white-washed potatoes, Yukon Golds or Russet potatoes. peeled and cut into chunks.
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- sea salt and black pepper to taste
Instructions
Cook the Potatoes:
- Wash, peel, and dice your potatoes.
- Place potatoes in a large pot. Add just enough water to cover the potatoes and season with salt. Do not add too much water.Bring the water to a boil over medium-high heat.
- Reduce the heat to low and simmer for 15-20 minutes or until the potatoes are soft and easily pierced with a knife.
Prepare the Milk and Butter Mix
- While the potatoes are cooking, in a small saucepan, heat the milk and unsalted butter over medium-low heat. Heat until the milk is hot, and the butter is completely melted. Remove from heat.
Check the Potatoes:
- To ensure the potatoes are done, use a knife to pierce through a potato cube. If it goes through easily, they are ready.
Drain and Mash:
- Drain the potatoes thoroughly and return them to the saucepan. Pour the hot milk and butter mixture over the potatoes.Using a hand potato masher, mash the potatoes until smooth and creamy. If you prefer chunkier mashed potatoes, mash them to your desired consistency.
Add Parmesan and Season:
- Add the finely grated cheese to the mashed potatoes. Mix gently to combine.Season the mashed potatoes with freshly ground black pepper to taste. Adjust the salt if necessary.
Notes
- Cut Potatoes into Small Pieces: To save time and ensure even cooking, cut the potatoes into small, uniform pieces before boiling.
- Keep Potatoes Warm: If you need to keep your mashed potatoes warm until serving, place them in an oven set to 120°F (50°C).
- Avoid Overprocessing: When mashing potatoes, opt for a hand masher over an electric hand mixer or food processor. Overprocessing will make the potatoes gooey.
- Never add cold milk, always warm it up before adding milk to potatoes.
Nutrition
Calories: 310kcal | Carbohydrates: 22g | Protein: 9g | Fat: 20g | Sodium: 446mg | Potassium: 450mg | Fiber: 1g | Sugar: 4g
