These gluten free mashed potatoes are to die for! A family member made these a few months ago and I was afraid to eat them, as I had no idea if the bacon was gluten free, but I found out that they included sour cream and cream cheese, as well. All of the guests were raving about them, and I just had to make them, gluten free. She had added some cheddar cheese to the top. I’ve added made these with cheese on top, inside, and without cheese. You just need to make sure all of your ingredients are gluten free, including the bacon, cream cheese and sour cream. You may mix in bacon or your favorite cheese. I like cheddar. I added crumbled bacon to to pof my gluten free mashed potatoes. I bet the left overs make wonderful potato pancakes! Just fry them cold with some butter. Yum! Can’t wait to try it!
A gluten free holiday mashed potatoes recipe with all the fixings: cheese, bacon and more!
5 lbs. potatoes, peeled, cubed and cooked until just tender and drained
1.5 packages (8 oz.) gluten-free cream cheese, 3/4" cubed (I used Philadelphia brand)
1/2 cup + 2 Tablespoons gluten-free sour cream
3/4 cup milk of your choosing
6 Tablespoons butter (unsalted or regular)
3 large eggs
6 Tablespoons yellow onion, minced (or its juices)
1 teaspoon salt or sea salt
Pepper, (preferably white), to taste
1/2 cup chopped gluten free bacon (optional)
Cheddar cheese or your favorite cheese, shredded (optional)
Oil a 9x13" baking dish with oil; set aside.
Preheat oven to 350°F.
Add cooked potatoes to the large bowl of your mixer; mix until fluffy.
Add cream cheese and butter; beat until smooth.
Add sour cream; cream again.
In a blender, add onion, eggs, salt and pepper; blend well.
Add above to potato mixture and mix until well distributed.
If using, fold in crumbled bacon.
Distribute potatoes in baking dish to almost fill the dish.
If using, top with cheese.
Bake for approximately 45 minutes and potatoes are risen above the pan, as in a souffle.
May be frozen, unbaked; then thawed and baked when needed.
Though you cannot find pieces of onion in this recipe, some kids are more sensitive than others. You may chop or grind the onion in a food processor or blender; strain them; and only use the onion juice for flavor.