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Perfect Holiday Mashed Potatoes (Gluten-Free)

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.

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.

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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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2 Responses:

 
Kate Lambertson
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said this on
26 Nov 2013 8:51:06 AM PST
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...

 
Maggie LeRoy
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said this on
27 Nov 2013 3:07:33 PM PST
You don't say how many this serves, unless I missed it? And why wouldn't almost all mashed potatoes be gluten-free?




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