Gluten Free Olive Oil Mashed Potatoes

These are the best gluten free mashed potatoes that deserve a spot at your Thanksgiving table! Made with fresh herbs, milk, garlic and olive oil, this recipe is a total crowd pleaser and so easy to make.

Raise your hand if you’re excited for Thanksgiving! I am very much so looking forward to good food, time off and a large pitcher of apple sangria. Mashed potatoes and gravy are among my favorite Thanksgiving dishes and also some of the easiest to make. Same with my gluten free cornbread!

These gluten free mashed potatoes are made creamy with the help of a little milk, olive oil and an electric mixer. Mashed potatoes are one of those Thanksgiving foods that are almost always naturally gluten free, however, you will sometimes find flour or seasonings that have gluten snuck in there. Be sure to check out my butternut squash mac and cheese and pumpkin chili next!

Tips before we get started…

• You can easily prep these ahead of time. I love to make these the night before, then store in the fridge. Reheat on the stove until warm through the center before serving.
• Feel free to spruce these up with extra toppings. Popular choices include cheddar cheese, bacon bits, sour cream or even just some fresh herbs like parsley.
• You need a potato mashed and an electric mixer for these potatoes. Be sure to just use the mixer to get the potatoes creamy, don’t overdo it or they will get gummy.

How to make gluten free mashed potatoes

Peel and chop your potatoes into small (roughly 1 inch) cubes and add to a large pot. Fill with 8 cups of water and 1 tablespoon of salt. I know that sounds like a lot of salt, but it’s key for flavor!

You can use an herb infuser for the rosemary or just place right in the pot. Either way, place that right into the pot and bring to a boil. Let simmer for about 15-20 minutes, or until the potatoes are fork tender. Drain the potatoes but leave the colander in the sink for now.

Mince the garlic and add to the pot with 1 tablespoon of oil. Saute until it just starts to brown, then remove from the heat and add the potatoes back in.

Use a potato masher to roughly mash, then add in the milk, olive oil, salt and pepper. Start with 1/2 cup of the milk and add more if you don’t want a thick consistency.

Use a handheld electric mixer to beat just until creamy. Careful not to over do it or the potatoes can become gummy.

Taste and adjust flavors as desired, I usually add a touch more olive oil for a richer flavor. Garnish with the chopped chives and enjoy! Check out my pumpkin cinnamon rolls for dessert or try my mashed sweet potatoes next!

Olive oil vs. Butter

I used olive oil for these gluten free mashed potatoes to keep them on the healthier side and it works really well as a substitute for butter. You are welcome to use butter, vegan butter, or a mix of butter/olive oil if you prefer. The flavor profile will be slightly different, but still so delicious either way!

How to store

Once prepared, these gluten free mashed potatoes will keep in the fridge for about 5 days. Let them cool completely, then transfer to an air tight container and place in the fridge. You can reheat them on the stove or microwave

Frequently asked questions

What kind of potatoes are best?

Yukon gold! I’ve experimented with all sorts of potato varieties and find that yukon gold yields the best flavor and texture for mashed potatoes. Russet potatoes are also popular, but Yukon gold have a naturally buttery flavor which I love. Overall, you want to use a starchy over a waxy kind of potato for mashed potatoes.

Should I leave the skin on?

That’s entirely up to you! I did for this recipe, but when I’m making them for Thanksgiving, I sometimes leave some skins on for texture. It depends on who I’m cooking for though since not everyone likes it that way! Classic mashed potatoes generally do not have skins, and I’d say most people prefer them that way.

What is a serving size of mashed potatoes?

This recipe uses 2 pounds of potatoes and yields about 4 servings, depending on how hungry you are. One serving of mashed potatoes is somewhere around 1/2-3/4 cup of mashed potatoes, or 1/2 pound of uncooked potato per person.

Yukon gold are on the smaller size and generally come in bags, so don’t worry so much about the number of potatoes, but rather the weight! 1/2 pound per person is a good place to start. Better too much than too little! If you have a lot of leftovers you can use them for my gluten free sepherd’s pie.

Try these Thanksgiving favorites!

• Vegan Pumpkin Pie
• Sweet Potato Casserole
• Healthy Apple Crisp
• Mushroom Gravy
• Rosemary Fingerling Potatoes
• Sweet Potato Mac and Cheese

If you want more recipes straight to your inbox, be sure to subscribe to my email list! As always, don’t forget to tag me on instagram so I can see your creations!