Easy Mashed Potatoes – Gluten Free, Paleo & Perfect for Baking

Mashed potatoes are one of those recipes everyone thinks they don’t need until they realize they’ve been making them wrong all along. This easy mashed potatoes recipe is the one I come back to week after week, not just as a cozy side dish, but as a workhorse ingredient in some of my most-loved Back Porch Paleo baking recipes.

If you’ve landed here looking for the mashed potatoes called for in my Gluten Free Dinner Rolls, Cruffins, or Strawberries and Cream Sweet Rolls you’re in exactly the right place. Make a big batch and keep them on hand. You’ll thank yourself later.

Why Mashed Potatoes Belong in Your Baking

I know, mashed potatoes in bread? That’s exactly what I said when my mother in law told me about her sweet roll recipe. However, they bring moisture, a subtle richness, and a tender crumb that’s hard to get any other way.

My mother-in-law was the one who introduced me to using a potato ricer for extra-smooth potatoes, and it’s genuinely a game changer, especially when using them in dough. If you’re making these just as a side dish, a regular potato masher works great and gives you more of that rustic, chunky texture. But for baking? Use the ricer. You’ll never look back.

Ingredients for Easy Mashed Potatoes

What You’ll Need

• 2 lb Red Skin Potatoes – the slightly waxy texture holds up beautifully and the thin skin peels easily
• 2 tsp salt – salting the cooking water is the key step most people skip
• 3–4 Tbsp Unsalted Butter – you can sub dairy free or vegan as needed
• ¾ cup Whole Milk – sub your favorite dairy-free milk as needed

Simple Swaps for Dietary Needs

These easy mashed potatoes are naturally gluten free as written. To make them Whole30 or strict Paleo, swap the butter for ghee and the whole milk for full-fat coconut milk, unsweetened almond milk or even Maizy original corn milk. The flavor of each of these is slightly different but still absolutely delicious.

How to Make Easy Mashed Potatoes

Step 1 – Prep the Potatoes

Peel your red skin potatoes, removing any spots or divots. Cut them into approximately 1½ – 2 inch pieces, keeping them uniform is important so they cook evenly. As you cut, drop them into a medium saucepan of water (water level should sit just above the potatoes).

Step 2 – Salt and Boil

Once all the potatoes are in, add your salt, give it a stir, and place the pot over medium heat. Bring to a slow boil, then reduce heat to maintain a steady, gentle boil. Keep an eye on it, you don’t want it boiling over. Cook until potatoes are completely fork-tender, about 20–25 minutes.

Step 3 – Drain and Mash

Drain the cooked potatoes in a colander and return them to the pan. For the smoothest results (especially if you’re using these in a baking recipe), run them through a potato ricer before adding the butter and milk. Add butter and milk, starting with the amounts listed and adjusting to reach your preferred consistency. 

Step 4 – Serve or Store

Serve right away with an extra pat of butter if you like. Leftovers keep well in the refrigerator for up to 5 days, which makes this a great make-ahead ingredient for the week’s baking.

Tips for the Best Mashed Potatoes

Use a potato ricer for baking. If these are headed into a dinner roll or cruffin dough, the potato ricer gives you a lump-free, silky texture that incorporates into the dough without streaks. For a simple side dish, a masher is totally fine.

Salt the water. This is non-negotiable. Potatoes cooked in salted water are seasoned all the way through; potatoes cooked in plain water taste flat no matter how much you add at the end.

Don’t overwork them. Whether you’re using a ricer or masher, stop as soon as everything is incorporated. Over-mashed potatoes go gluey — especially red skin potatoes, which are a bit more starchy than russets.

Make a double batch. Seriously. These keep for 5 days and you’ll want them on hand for multiple recipes. I almost always make a full 4 lb batch when I know I’m baking that week.

Recipes That Use These Mashed Potatoes

Once you’ve got a batch in the fridge, you’re one step closer to some of my favorite Back Porch Paleo recipes:

• Gluten Free Dinner Rolls — soft, pillowy rolls that are every bit as good as the real thing
• Cruffins — the mashed potato keeps the dough tender through all those delicate layers
• Strawberries and Cream Sweet Rolls — coming soon!

Frequently Asked Questions

Can I use russet potatoes instead of red skin?

You can use russets as they do make fluffy, light mashed potatoes and can work well in baking too. Red skin potatoes give a slightly creamier result and lend some “elasticity” to the dough, so that is why they’re my spud of choice for baking.

Are mashed potatoes gluten free?

Potatoes are naturally gluten free, so yes, as long as you’re not adding any thickeners or gravy, mashed potatoes are a safe gluten free side dish. This recipe uses only potatoes, butter, milk, and salt.

Can I make these dairy free?

Absolutely, simply swap the butter for ghee or your favorite dairy-free butter, and use any unsweetened non-dairy milk in place of whole milk. Full-fat coconut milk gives the richest result.

How long do mashed potatoes keep in the refrigerator?

Up to 5 days in an airtight container. They reheat well with a splash of milk stirred in.

Do I need a potato ricer?

Only if you’re using these in a baking recipe. For a side dish, a masher is perfectly fine. For rolls, cruffins, or sweet roll dough, the ricer is worth every penny since it creates a silky, lump-free texture that incorporates into the dough beautifully.

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Easy Mashed Potatoes

Recipe by MichelleCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 lb Red Skin Potatoes

• 2 tsp Real Salt (Redmond)

• 3-4 Tbsp Unsalted Butter (can sub ghee for Whole30 or strict Paleo)

• 1/2 cup Whole Milk (can sub dairy-free milk as needed)

Directions

• Peel potatoes, removing any spots or divots. Cut into approximately 1.5-2 inch pieces – make sure they are all about the same size so they cook evenly. Place them into a medium saucepan filled with water as you go. Water level should be just above the potatoes.
• Once all potatoes are in the water, add salt, stir, and place over medium heat. Bring to a slow boil then reduce heat and continue to cook with a consistent boil. Keep an eye on it so it does not boil over.
• Once potatoes are fork-tender, drain in a colander and return to the pan. Add butter and milk, starting with the amounts called for and adding extra as desired to reach your preferred consistency.
• Serve right away, adding additional butter if desired. Store any leftovers in the refrigerator for up to 5 days.

Notes

• A potato ricer creates the smoothest, most luxurious mashed potatoes – highly recommended especially when using them in sweet roll or cruffin dough! These mashed potatoes are an essential ingredient in many Back Porch Paleo sweet roll recipes – make a big batch and keep leftovers on hand. They keep beautifully in the refrigerator for up to 5 days.