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Gluten-Free Refrigerated Mashed Potatoes

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!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 serving

Calories: 275 kcal per serving

Ingredients

  • 5 Pounds - Yukon Gold or Russet Potatoes
  • 3 Cups - Water
  • 1 Cup - Cream to the Desired Consistency
  • ½ Cups - Sour Cream
  • ⅔ Cups - Unsalted Butter +
  • 2 Tsps - Garlic Salt

Instructions

  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.
  2. Let these low boil for 15-20 minutes or until soft.
  3. Drain the potatoes and return to the pot.
  4. Using a silicone potato masher, mash the potatoes carefully in the pot.
  5. Stir in the cream, sour cream, butter, and garlic salt.
  6. Spoon the mashed potatoes into a greased 9x13 baking pan.
  7. Use a spatula to smooth them out on top.
  8. Let them cool for 30 minutes.
  9. Cover tightly with plastic wrap or foil.
  10. Store in the fridge for up to 3 days.
  11. When ready to bake, let them come to room temperature for about 30-45 minutes.
  12. Preheat the oven to 350°F.
  13. Dot the top with additional butter, just about 2 TBSP additional butter to give it a bit more moisture.
  14. Cover with foil and bake for 30-40 minutes.
  15. Carefully remove foil and bake an additional 10 minutes if preferred to brown on the top.
  16. Serve.

Nutrition

Energy: 275 kcal | Total Fat: 14 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 38 mg | Total Carbs: 33 g | Fiber: 4 g | Sugars: 3 g | Proteins: 5 g | Sodium: 360 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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