Gluten-Free Refrigerated Mashed Potatoes (Make Ahead Recipe)

Save time this holiday season by adding this recipe to your make-ahead options. Gluten-Free Refrigerated Mashed Potatoes can be made up to 3 days in advance before dinner, making them a great option to prep ahead. They still come out just as fresh, creamy, and delicious as if they were just made.

Gluten-Free Refrigerated Mashed Potatoes can be made 3 days in advance, and then they are stored in the refrigerator. When ready to serve, simply bake them in the oven and heat them to the creamy side dish you know and love.

What you’ll love about this recipe:

• The best make-ahead side dish.
• Naturally Gluten-Free!
• Just as creamy as freshly served potatoes.
• Easy side dish for holiday dinners or weeknight meals.

Ingredients for Refrigerated Mashed Potatoes Recipe:

• Yukon Gold or Russet Potatoes
• Water
• Cream or 1/2 and 1/2
• Sour Cream
• Unsalted Butter
• Garlic Salt

Step-by-Step 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 them 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 9×13 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 degrees 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.

If you want to skip boiling them in water, try this Ninja Foodi Mashed Potatoes method using a pressure cooker, Instant Pot, or Ninja Foodi!

Quick Tips for Refrigerated Mashed Potatoes Recipe:

• Yukon Gold Potatoes make the creamiest mashed potatoes.
• Don’t overmix; mix until lightly smooth and fluffy.
• Fully cool before covering to prevent watery mashed potatoes.
• Bring to room temperature before baking.
• Pair them with Gluten-Free Gravy!

Variations of Mashed Potatoes:

Easily make these cheesy deluxe mashed potatoes by adding a sprinkle of cheddar cheese on top and baking for 1-2 minutes in the oven until toasted. Then, top with bacon bits and chives.

Storage Tips for Make-Ahead Mashed Potatoes:

These potatoes can be refrigerated for up to 3 days before baking. Once they are baked, they can be stored in the fridge for an additional 4 days in an airtight container. When ready to serve, simply heat in the microwave for a minute, adding a little cream if needed to restore creamy texture.

Save time this season with these easy go-to Gluten-Free Refrigerated Mashed Potatoes. These are a hit at our house every holiday season, and no one knows they’ve been prepped for 3 days!

More Potato Recipes:

• Smoked Mashed Potatoes

• Easy Crockpot Scalloped Potatoes (Gluten-Free)

• 

  Vintage Betty Crocker Gluten-Free Scalloped Potatoes

• Easy Pressure Cooker Sweet Potatoes Recipe