Gluten-Free Mashed Potatoes
- Katie Gallagher
- Dec 25, 2025
- 1 min read
These creamy, gluten-free mashed potatoes are a family favorite at Thanksgiving and beyond. Simple, comforting, and always Celiac-safe, they’re the perfect side dish for any meal.
Mashed potatoes might be a side dish—but around here, they steal the show. These creamy, dreamy, gluten-free mashed potatoes are a staple on our McNelis Thanksgiving table, where we host 25 to 35 loved ones each year. And without fail, these potatoes are always one of the first dishes to disappear.
They’re not just for Thanksgiving, either. I pair them with weeknight favorites like my famous Chicken Piccata, hearty Roasted Top Sirloin, and so many other comfort meals. No matter the main dish, these mashed potatoes hold their own.
The secret to my sanity during the holidays? These mashed potatoes can be made a day in advance. That means no last-minute peeling, boiling, or mashing while the turkey's resting and the gravy's bubbling. Just reheat and serve—and enjoy more time with the family (or a few moments of peace in the kitchen!).
My favorite tools for this recipe? I love this potato mixer / ground beef chopper tool and 9X13 Pyrex baking dish with lid.
recipe gluten-free Mashed potatoes
1
Make a Day Ahead!
For Thanksgiving, I make 3-4 pans a day in advance. This is a huge time saver the day of the event and the potatoes come out perfectly every time.
When making a day ahead, cover the Pyrex pans with foil before adding the lid. On Thanksgiving Day, I take them out of the refrigerator about 3 hours before I plan to add to the oven, to bring them to room temperature. If I'm warming 3-4 pans, it does typically take longer than 30 minutes of baking. I typically bake for 45-60 minutes at 350 for Thanksgiving.
2
Potatoes
Costco has great Russet Potatoes typically in 15 lb. bags. For Thanksgiving, I do about 30 lbs. worth of mashed potatoes. But, I often buy 3 bags as a back up in case there are any issues with the potato quality.
3
Heavy Cream or Half and Half
You can use half and half (or even milk) instead of heavy cream, but I'd recommend at least half and half for creamier potatoes.
4
Preventing Starchy Boil Over
My trick to prevent or minimize spillage as I boil the potatoes is placing a wooden spoon over the top of the pot. I'm not sure WHY this works, but it does.
Notes
1
Preheat oven to 350 degrees.
Add butter and cream cheese to a large mixing boil to soften.
2
Peel potatoes, rinse, then cut into thirds or quarters (depending on potato size) creating pieces roughly the same size.
3
Add to a large pot of water. Bring to a boil, on high. Reduce heat to maintain boil for 22-25 minutes without overflowing. (Fork should slide through easily when done). Drain well.
4
Add hot drained potato pieces to large mixing bowl with the butter and cream cheese, several pieces at a time. Mash with nylon potato mix tool (see notes) as you go to ensure no large chunks.
5
Add the seasoned salt and the pepper, then mix with the hand mixer to ensure smooth consistency. Add heavy cream as you go.
6
Move mashed potatoes to 9x13 glass Pyrex baking dish.
7
Top with pats of butter, then bake for 30 minutes.
Instructions
5 lbs. Russet Potatoes
3/4 cups butter
1 8 oz. package Philadelphia Cream Cheese
1/2 - 3/4 cup heavy cream
1/2 teaspoon pepper
1 teaspoon Lawry's Seasoned Salt
Gluten-Free Mashed Potatoes
Gluten-Free Mashed Potatoes
Katie Gallagher
These creamy, gluten-free mashed potatoes are a family favorite at Thanksgiving and beyond. Simple, comforting, and always Celiac-safe, they’re the perfect side dish for any meal.
10 Servings
420 Calories / Serve
Prep Time
60 min
Cooking Time
30 min
Rest Time
0 min
Total Time
1 hour 30 min
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