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Eventually Instant Dairy-Free Mashed Potatoes

I’ve been making “eventually instant” mashed potatoes for about a year now, ever since I gave up using Potato Buds.Β  I was never one to use boxed potatoes on a regular basis but they did come in handy when time was of the essence.Β  Now, I have my own convenience mashed potatoes to fall back on, and they have ZERO chemical preservatives! πŸ˜€

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.Β  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.Β  I first started using one a couple of years ago and without a doubt, a ricer makes THE BEST mashed potatoes!Β  No lumpy potatoes like you can get with a traditional potato masher.Β  No gluey potatoes like you can get if you over-whip with a mixer.Β  A potato ricer makes perfectly light and fluffy mashed potatoes every time.Β  I have this ricer: Oxo Good Grips Potato Ricer and I have been very happy with it.Β  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.Β  The mashed potatoes in the top photo were made with olive oil instead of Earth Balance and my guys loved them.Β  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).Β  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.Β  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. πŸ˜€

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.Β  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.Β  You can do this in a microwave, in the oven or even in a slow cooker, which is what I did for Thanksgiving.Β  For more tips on freezing mashed potatoes, check out this article on

I like to rice the warm potatoes over the Earth Balance so it will begin melting.Β  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.

Yum! πŸ˜€

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.

There will be some awesome giveaways on December 12th over at She Let Them Eat Cake, including a two-day event pass to the Gluten-Free Expo in Chicago…a $350 value!

If you have a Twitter account, be sure to follow the hashtag #12gfcookies for all the latest updates! πŸ˜€

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.Β  For more details, visit the Happenings Page over at Katie (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.Β  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!Β  πŸ˜€

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). πŸ˜€

Want to know what Kim is going to give the winner?Β  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!Β  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! πŸ˜€


  1. Thanks for the great tips on the potatoes! I use yukon gold as well, it is just night and day difference, huh? πŸ™‚

  2. These look great – thanks for sharing! Any tips for reheating the mashed potatoes in the slow cooker? I've been looking for slow cooker side dishes for Christmas, so I can save my oven for the main dish. But I don't want a pot full of glue. Any tips would be much appreciated.


    • Hi Jen,

      Definitely keep the temp on low and be mindful to check on them and stir every so often so they don't burn, remember, you're just reheating them not cooking them. I have never needed to add any extra liquid to the crock, the moisture in the potatoes have always been adequate for me.

      I DEFINITELY recommend using a ricer (or a food mill if you have one of those instead). I just added a quick YouTube clip of Alton Brown making mashed potatoes with a food mill and he talks a bit about why hand mashers and mixers unleash the gluey potential. πŸ˜€

      Good Luck!

  3. Another jam-packed and delightful post, Heidi! πŸ™‚ Those potatoes look absolutely beautiful. I've been reluctant to go the ricer route because I'm happy with my mashed potatoes, but you and Diane may convince me yet. πŸ˜‰ Great point on the Yukon Gold's being more adaptable to gf/df. πŸ™‚

    Happy to be participating in Katie's event with you! And, looking forward to the rest you've mentioned–thanks for all the great info! πŸ˜‰



    • Shirley,

      If you have mastered your own mashed potatoes, then stick with it baby! For me, I did not grow up cooking, I did more of the "out of the box" thing so when I was forced to learn how to cook…well, let's just say my mashed potatoes could definitely stick to your ribs, LOL!

      I am excited to be participating in Katie's event with you too, lots of great stuff for our GF kiddos.

      Can't wait to see you again in a few months!



  4. I love your description of "EVENTUALLY Instant" — it's so true! What a great way to freeze potatoes…and I really do like Yukon Gold potatoes. So much more flavor!

  5. Those look amazing! πŸ™‚

  6. I need to put a ricer on my stocking list πŸ™‚ Thanks for the reminder about 12 Days of Gluten-Free Christmas Cookies! There's so much going on in December, I love it! P.S. I accept your challenge – heehee!

  7. I forgot to tell you that Callum was sitting with me when I was reading your post. He said, "wow she's really good at juggling. Haha! Then he said, "But she shouldn't juggle that (the mixer) because the cord could hurt her." Isn't that so funny!

  8. I love my ricer! My mashed potatoes were so yummy this year in the crock pot using the ricer and the best part was that Conner did them all for me! I love this idea of freezing them in portions for quick meals! I also love that you add bone broth to them! I am so going to do that next time with some of my stash!

    Thanks so much for all of the link love and sharing my Gingerbread house contest.

    By the way, i think it is wonderful that you are embracing this possibility of the corn elimination with such a positive attitude (even if I really know that it is harder than you are letting on)

    Much hugs and love to you, friend.



    • Don't you just love the age that Conner and Sam are at…awesome helpers!

      LOVE the bone broth my friend, I have some everyday. πŸ™‚

      You are much too kind on your choice of words for my attitude of accepting a corn allergy. I will do it no doubt, but seriously…I am a bit beside myself thinking about things like traveling, etc.

      I need an RV.

      I will be Cousin Eddie! πŸ˜€



  9. Heidi do you have any suggestions for dye free (and everything else free lol!) candy? I picked up a few things at trader joes but feel like we need more!!

  10. Ok I found this company… and a lot of their stuff meets all our restrictions but the price is not cheap (but since when has anything gf/cf/ef and dye free been cheap!?). I don't know if the order will come in time to be in the contest though.

    • Hi Tai!

      I ordered a few things from there recently, then lo and behold, I found many of the products at my local Whole Foods! Do you have a WF near you?

      • No! Crazy huh? It is a two hour drive either north or south to get to a whole foods from here. Funny because in the bay area there is AT LEAST one in every town, some just miles from each other. We need one down here badly! There is one just a few blocks from the dr's office that I have been going to but I don't go back until the 13th. Hmmm…well I might just buy "regular" candy for decorating and save the stuff I got from trader joe's for eating πŸ™‚

        • Oye!

          I want to offer a word of caution in case you ordered any. I just got the India Tree "Spring Green" naturally colored sprinkles (from spinach) and, uh…not so much, LOL! It looks like the sugar crystals were dusted with spinach powder and my husband revolted on me after I made him taste them on my behalf. He has declared a taste testing strike, hehe. πŸ˜€

          I may be following your lead but with the royal icing. I may end up using real royal icing (or a glue gun) if I cannot find a vegan royal icing in time, but we don't eat our houses anyway so I guess that is okay, right? πŸ˜‰

  11. Michelle Olejar says

    I love my ricer! I have been using it for years. I also use it (I have 3 different disks with different size holes) to mash fruit for homemade jam~ YUMMY!

    Thank you for the tip on freezing potatoes. I thought you couldn't do that for a reason. I was just saying today that I had a bunch I need to use up and wished I could somehow freeze. What would I do without you!

    Have an awesome Holiday season! xoxo

  12. I would have never thought to freeze mashed potatoes like this! They look so pretty and uniform. I too love Yukon golds, now since going dairy free more than ever.

  13. Yum, great idea for the ricer, I ordered one, and just made the best potatoes.

    Thanks for being detailed and offering pictures, worked lovely. Great time saver as well, Who knew?

    Thanks again


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