I’ve been making “eventually instant” mashed potatoes for about a year now, ever since I gave up using Potato Buds. I was never one to use boxed potatoes on a regular basis but they did come in handy when time was of the essence. Now, I have my own convenience mashed potatoes to fall back on, and they have ZERO chemical preservatives!
I used to use Russets for making mashed potatoes, but now I prefer and use the Yukon Gold (much thanks to “The Chef” for sharing why he prefers Yukons for his favorite mashed potato recipe in Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes).
Yukon Golds have a natural buttery flavor, which is quite helpful if you are making dairy-free mashed potatoes. Another great reason for the switch to Yukon Golds is that they are a good source of carotenoids, including beta-carotene (we also love purple potatoes, which are high in flavonoids). To read more on the health benefits of colored potatoes, click here.
If you do not have a potato ricer, I cannot encourage you enough to buy one. I first started using one a couple of years ago and without a doubt, a ricer makes THE BEST mashed potatoes! No lumpy potatoes like you can get with a traditional potato masher. No gluey potatoes like you can get if you over-whip with a mixer. A potato ricer makes perfectly light and fluffy mashed potatoes every time. I have this ricer: Oxo Good Grips Potato Ricer and I have been very happy with it. The Oxo ricer has a small hopper, so if you are feeding a large crowd, Williams Sonoma sells one with an extra large hopper.
I like to set aside an afternoon when I can just make a huge batch of mashed potatoes to freeze and this is how I go about it (and I’m serious, get a potato ricer!).
“Eventually Instant” Dairy-Free Mashed Potatoes (with suggestion for a corn-free alternative)
First, I peel, cut into 1-inch cubes and boil a couple of bags of Yukon Golds in salted water until fork tender, about 20 minutes or so, then I dump them in a colander and allow to rest a few minutes, until the excess water has drained off the potatoes.
When the cooked potatoes are ready, I run them through my ricer and add a few tablespoons of Earth Balance Vegan Buttery Spread (this may be changing shortly if my corn allergy is confirmed via RAST testing, but if that’s the case, a drizzle of grapeseed, olive or sunflower oil works great too. The mashed potatoes in the top photo were made with olive oil instead of Earth Balance and my guys loved them. I think I will try some Truffle oil next time).
Next, I add some liquid (I just eyeball it, adding a little at a time until I achieve the consistency we like). For the liquid, you can either add your favorite dairy-free milk, a broth or stock (I like adding some homemade bone broth which has a lot of health benefits…Thanks for the recipe Kim!), or even some of the salt water that the potatoes were cooked in which works wonderfully when using the Yukon Golds because they have more flavor and a creamier texture than Russet potatoes. If I happen to have some already made, I like to add a dollop or two of Cashew Cream Cheese (click here for the recipe) for a decadent but healthy treat.
Lastly, I use a large ice cream scoop to make uniform portion sizes on a cookie sheet, which I then place in my freezer until they are frozen. Once the potatoes are solid, I throw all the individual portions in a freezer bag, so when I need mashed potatoes in a pinch, I can just grab a few portions and reheat. You can do this in a microwave, in the oven or even in a slow cooker, which is what I did for Thanksgiving. For more tips on freezing mashed potatoes, check out this article on eHow.com.
I like to rice the warm potatoes over the Earth Balance so it will begin melting. If you avoid corn, a healthy oil works just as well, but I just drizzle it on top of the already riced potatoes.
Fill the hopper with cooked potatoes, then press the handle to push the potatoes through all the little holes.
After the potatoes are riced, you just need to stir in your add-in’s with a spoon.
I found of video of Alton Brown making mashed potatoes with Yukon Golds and a food mill, which does the same thing as a ricer:
Upcoming Gluten-Free Holiday Happenings:
Don’t forget to mark your calender for the 12 Days of Christmas Cookies blog event which begins on Wednesday, December 1st over at Simply Sugar and Gluten-Free.
If you have a Twitter account, be sure to follow the hashtag #12gfcookies for all the latest updates!
12 Days of Gluten-Free Cookies Schedule
December 1st – Simply Sugar & Gluten-Free
December 2nd – Adventures of a Gluten-Free Mom
December 3rd – Gluten-Free Life With Jen
December 4th – The Mommy Bowl
December 5th – She Let Them Eat Cake
December 6th – Cook It Allergy Free
December 7th – Adventures of a Gluten-Free Mom
December 8th – Simply Sugar & Gluten-Free
December 9th – Cook It Allergy Free
December 10th – Gluten-Free Life With Jen
December 11th – The Mommy Bowl
December 12th – She Let Them Eat Cake and Link-Up with Giveaways
Another upcoming event I will be participating in is the Gluten-Free Holiday Giveaway Galore. For more details, visit the Happenings Page over at Katie Chalmers.com (Katie is the author and illustrator of the new book, Mommy, What Is Celiac Disease?).
Silvana Nardone, Editor-in-Chief of Everyday with Rachael Ray and author of the new gluten-free, dairy-free cookbook, Cooking for Isaiah will be going an entire month of gluten-free cookie recipes on her blog, Dish Towel Diaries. I am honored that Silvana invited me to participate in her Holiday Cookie Takeover and I can tell you that there will be some amazing giveaways during this event so be sure to subscribe to Silvana’s blog so you don’t miss a single post!
Lastly, I challenge you to a duel.
Okay, not really, I’ve just always wanted to say that.
Anyhoo, Kim over at Cook IT Allergy Free is hosting a Gingerbread House Contest and the winner will receive one MAJOR AWARD!
No, it’s not a leg lamp (every December “major award” and “Frageelay” become mainstays of my vocabulary).
Want to know what Kim is going to give the winner? Check out the AWESOME prize and all the contest details over at Cook IT Allergy Free!
When you’re done, come back and check out our 2009 Gluten-Free Gingerbread House, just don’t be intimidated by the first photo, LOL! Obviously, things will be very different ingredient-wise for our gingerbread house this year: no gluten, no dairy, no eggs and no artificial food coloring!
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