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Gluten-Free Refrigerated Mashed Potatoes
Make these easy, stress-free gluten-free refrigerated mashed potatoes. Make them in advance, store in the fridge, and heat them before serving!
Ingredients
Instructions
- Step 1
Take the peeled and quartered potatoes and place them in a large pot of water. Place the pot on the stove and bring to a boil on medium-high heat.
- Step 2
Let these low boil for 15-20 minutes or until soft.
- Step 3
Drain the potatoes and return to the pot.
- Step 4
Using a silicone potato masher, mash the potatoes carefully in the pot.
- Step 5
Stir in the cream, sour cream, butter, and garlic salt.
- Step 6
Spoon the mashed potatoes into a greased 9x13 baking pan.
- Step 7
Use a spatula to smooth them out on top.
- Step 8
Let them cool for 30 minutes.
- Step 9
Cover tightly with plastic wrap or foil.
- Step 10
Store in the fridge for up to 3 days.
Baking Instructions:
- Step 11
When ready to bake, let them come to room temperature for about 30-45 minutes.
- Step 12
Preheat the oven to 350°F.
- Step 13
Dot the top with additional butter, just about 2 TBSP additional butter to give it a bit more moisture.
- Step 14
Cover with foil and bake for 30-40 minutes.
- Step 15
Carefully remove foil and bake an additional 10 minutes if preferred to brown on the top.
- Step 16
Serve.
Tips & Tricks
Per serving
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