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Mashed Potatoes

catina

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catina Newbie
catina
Posted

are instant mashed potatoes gluten free?

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jerseyangel Proficient
jerseyangel
Posted

It depends on the brand--you can never assume that a whole classification of foods is gluten-free. :)

That said, Potato Buds are safe--I use those. Also, Barbara's Instant Mashed Potatoes are gluten-free.

Phyllis28 Apprentice
Phyllis28
Posted

I make my own. They taste a lot better thank the instant. I have used Russet Red, and Yukon yellow pototoes.

jerseyangel Proficient
jerseyangel
Posted
I make my own. They taste a lot better thank the instant. I have used Russet Red, and Yukon yellow pototoes.

For mashed potatoes, I always do, too.

I like the Potato Buds for "breading" chicken. Mixed with salt, pepper and a generous amount of garlic powder, it makes a delicious coating. :)

Nyxie63 Apprentice
Nyxie63
Posted

While we're on the subject, any ideas on what to use in mashed potatoes (from scratch) instead of dairy (milk, butter, sour cream, etc)? Would really like to make masheds for Thursday, but since going dairy-free, am at kind of a loss. Failing to find any alternatives, will just make oven tatotes (cut up, put on an oiled cookie sheet, salt & pepper, and bake at 350 for an hour). But gravy goes better on masheds.

Thanks!

Silly Yak Pete Rookie
Silly Yak Pete
Posted

You can use gluten free chicken broth instead of the diary.

jmengert Enthusiast
jmengert
Posted

I'm dairy and soy free, and I use plain rice milk and "butter"--Smart Squeeze, which is gluten-free/SF/DF--and pepper. Tastes pretty much the same!

Hope this helps!

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Juliebove Rising Star
Juliebove
Posted
For mashed potatoes, I always do, too.

I like the Potato Buds for "breading" chicken. Mixed with salt, pepper and a generous amount of garlic powder, it makes a delicious coating. :)

You can make them with rice milk, but they don't have a lot of flavor. If you can get some Smart Squeeze, you can add that for a good buttery flavor! It's a liquid margarine made by Smart Balance. Contains no dairy or soy!

Another way to make them is with broth. I boil them as usual, then drain off most of the liquid. I save some in case I need to add some back in. I then add some broth or boullion concentrate and mash. If I don't have concentrate, I will drain off all of the water, dry them off, then mash them using some broth. I try to match the type of broth to the meat I am serving. Or you can use vegetable broth. Smart Squeeze is also good in here. I will sometimes add some snipped chives or green onions for additional flavor.

Jewish people can not eat dairy and meat at the same meal so this is where I got the idea to make potatoes this way.

imhungry Rookie
imhungry
Posted

THANK YOU FOR POSTING THIS! Trying to plan Thanksgiving here at my house, and being gluten and diary free since July - don't know all the ins and outs. You are a lifesaver!

Nyxie63 Apprentice
Nyxie63
Posted

Thank you! The last dinner hurdle has been jumped! :D

Decided not to make stuffing this year. Its just hubby and I and we're going to his parents place after we eat. He can pork out on stuffing there. :)

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