allergy free mashed potatoes
Allergy Free Mashed Potatoes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

These mashed potatoes are free of dairy, soy, egg, wheat/gluten, peanuts, tree nuts, fish, and shellfish.

Course: Side Dish
Cuisine: American
Servings: 12 1/2 cup servings
Calories: 85 kcal
Author: Kristi
  • 6 medium Yukon Gold potatoes, peeled and cubed into 1 inch cubes
  • 1/2 cup gluten free chicken broth
  • 3/4 cup unflavored rice milk or other "safe" alternative
  • 2 tablespoons olive oil or "safe" margarine (like Earth Balance Buttery Spread)
  • Salt and pepper to taste
  1. Place the potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender.

  2. Drain the potatoes and add the broth, rice milk, oil or margarine and salt and pepper. Mash until light and fluffy. For lump free potatoes, put them in a food mill or ricer before adding the other ingredients.

Recipe Notes

Nutrition Facts: Serving size: 1/2 cup, calories: 85,  total fat: 2 grams, saturated fat: 0 g, cholesterol: 0 mg, sodium: 65 mg, total carbs: 14, fiber: 1 g, sugar: 1 g, protein: 2 g