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  • Jefferson Adams

    Perfect Holiday Mashed Potatoes (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/20/2013 - Every holiday season, I field questions about the best way to map mashed potatoes. Which method is best? Which recipe?

    This is the simplest, easiest recipe for excellent mashed potatoes, for the holidays or any time.



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    Photo: CC--wlaytonIngredients:
    3 pounds Yukon gold potatoes
    2 teaspoons salt, divided
    ⅓ cup butter
    ⅓ cup cream
    2-3 ounces Greek-style yogurt
    ½ teaspoon coarsely ground pepper

    Directions:
    Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a large pot over medium-high heat.

    Reduce heat to medium-low, and cook 15 to 20 minutes until fork-tender; drain.

    Return potatoes to pot. Cook on medium until water evaporates.

    Add butter, next 3 ingredients, and remaining 1 tsp. salt.

    Cook 1 to 2 minutes until butter melts and the liquid boils.

    Mix and mash until smooth. Remove from heat.

    Mix as needed to achieve desired smoothness. Serve immediately.


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    Adams has given me some wonderful starting points for recipes, but I wish I wouldn't have to tweak all of them. He uses a lot of dairy and refined sugar - thanks to celiac I have developed an intolerance to both (as well as soy). So I'm constantly trying to figure out an alternative for the butter, cream, milk, yogurt, etc...

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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