This exceptionally creamy and fluffy gluten-free mashed potatoes recipe also includes a secret ingredient to make them richly flavorful as well! Make-ahead and freezer-friendly mashed potatoes with cream cheese uses an easy trick to guarantee fluffy results every time!
Peel and cut the potatoes. Place them in a large 6-quart saucepan and cover the potatoes with cold water. Partially cover with a lid and bring to a boil over medium high heat.
5 pounds russet potatoes
Reduce the heat to a simmer and cook for 10 minutes, or until very fork tender. The potatoes will start to break apart as you pierce them. Remove from the heat and drain in a colander.
Take about 1 cup of potatoes at a time and mash with potato ricer back into the saucepan. Add some of the cream cheese and butter to ricer with the potatoes. Repeat until the potatoes, cream cheese, and butter have been mashed through.
8 ounces cream cheese, 4 tablespoons butter
Add the sour cream, onion salt, and salt to the potatoes. Stir to combine. Check for seasoning, adding additional salt, if necessary. Serve immediately or transfer to a microwave-safe dish to rewarm slightly. See the recipe notes for make-ahead, freezer, and reheating directions.
1 cup sour cream, 2 teaspoons onion salt, ½ teaspoon salt
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Notes
Make-Ahead and Freezer Tips
Before freezing it's important the potatoes cool completely. Otherwise, ice crystals form and incorporate more water into the dish, making them watery. To cool quickly, spread the potatoes on a baking sheet and let it sit at room temperature.
Store leftovers refrigerated up to 3 days. For individual frozen servings, scoop serving-size portions onto a baking sheet lined with parchment. Freeze until solid and then transfer to an airtight container or gallon freezer bag. Freeze up to 3 months.
When ready to serve, thaw the entire recipe or smaller-portioned frozen mashed potatoes in the refrigerator up to 48 hours ahead of time. It's also possible to rewarm in the oven directly from frozen, but they will take a longer time.
Rewarming Tips
When the potatoes thaw after freezing, they will initially look very thin and watery, which is completely normal. As they reheat and intermittently stirred, they become thick and fluffy again.
To reheat, preheat the oven to 350ºF, place in an uncovered oven-proof dish and warm, stirring and checking about every 15 minutes. It depends on the quantity for the total time. An entire recipe can take up 45-75 minutes, depending on if it is frozen, partially frozen, or room temp. To speed up the process, set it out a couple hours before reheating.
If you are short on oven space, or need the potatoes to reheat quickly, GF mashed potatoes are just as good rewarmed in the microwave as the oven method. Place in a microwave-safe dish and reheat, stirring occasionally, until heated through.