Gluten Free Roasted Red Pepper Mashed Potatoes

I went to my favorite Italian restaurant that caters to those on a gluten-free diet and they made up something special for me, along with their delicious roasted red pepper mashed potatoes! Ever since I have been meaning to create my own recipe. These can be made dairy-free by using a butter or margarine substitute, however, I used butter on mine. I thought my husband who likes to eat American style, meat and potatoes, may not enjoy these gluten free roasted red pepper mashed potatoes over regular mashed potatoes, but he did! And it is now our new fave! I hope you enjoy them, as well!

Gluten Free Roasted Red Pepper Mashed Potatoes


Yield: Serves 4

Gluten Free Roasted Red Pepper Mashed Potatoes

Whip these mashed potatoes up in a food processor if you like them starchy or in a mixer for fluffy. Either way, their the most flavorful mashed potatoes you'll ever taste!


  • 8 russet potatoes (3 1/2 lbs.), peeled and cubed
  • 4 Tablespoons butter or margarine
  • 3 cloves garlic, peeled, minced, grated or crushed
  • 1/2 roasted red pepper (recipe below)
  • sea salt and pepper, to taste
  • water for boiling, preferably filtered


    To Make the Potatoes
  1. Add potatoes to a pot of filtered water; bring to a boil and lower to medium heat; and cook until tender upon inserting a steak knife.
  2. Make grilled red peppers (recipe below).
  3. In a small preheated, pre-oiled sauce pan, sauté garlic for about 1-2 minutes
  4. Once potatoes are done cooking, drain water from pan.
  5. Add peppers to your food processor or blender and puree.
  6. Add peppers, potatoes, butter, salt and pepper to the large bowl of your mixer or preferably a food processor; pulsate or beat until all lumps are smooth.
  7. How to Roasted Red Peppers
  8. Slice peppers in half, remove seeds and any white portions you can remove with your fingers, including the stem area.
  9. Place red peppers over the flame of your gas stove; outdoor or indoor grill; or under the broiler in your oven. Allow the skin only to char (blacken). Try to get all of the skin blackened, as what is not charred will be harder to remove later.
  10. Place in a sealed container (zip lock bag; left over container, etc.) until ready to use, at least 15 minutes.
  11. Remove from container, rinse under cold water while removing rubbing the skin off with your fingers.
  12. Cut into pieces to speed up pureeing in the food processor.
  13. If you wish to prepare the peppers a day or two ahead of time brush or spray the peppers with olive oil and store in a sealed container.


You can add in about 3-4 tablespoons of your favorite dairy, as well: cream cheese, sour cream or Greek yogurt. Just make sure they are a gluten-free brand. Philadelphia cream cheese, Daisy sour cream and FAGE Greek yogurt are gluten-free.

When using an electric mixer these come out drier. You may wish to add a couple tablespoons of milk, milk substitute, water or chicken broth.

When using a food processor they came out pasty (more starchy), which I love; tastes rich and creamy! I always use my food processor, as guests rave about them when made this way. Ensure you cook the peppers long enough so that they are pliable (bendable). If not, you can oil to them and zap them in microwave on high for about a minute. I like to make them a day ahead of time and then zap rewarm them. You could even sauté them in a pan of oil so that the microwave does not remove their nutrients.

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