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This is the best gluten-free cheesy mashed potatoes recipe. It is like having an ultimate potato bar for dinner without all the work.
Do you love loaded potato skins? I do! I've never really liked all the time that and extra steps that go into making them, though. That's why this cheesy mashed potatoes recipe exists. It has all the flavors of loaded potato skins without the fuss.
Are mashed potatoes gluten-free?
This is a question I get asked a lot. There is no gluten in potatoes; potatoes have potato starch in them, which is gluten-free. The only time you have to worry about gluten in potatoes is if they have been breaded, deep-fried (in a shared fryer), or have been mashed with ingredients that can contain gluten. In general, though, mashed potatoes are gluten-free.
Here is what you need to make the ultimate twice-baked potato casserole, aka the best gluten-free cheesy potatoes.
- Potatoes - Either russet or golden will work. You can even make these into baby mashed potatoes with baby potatoes.
- Bacon - Check your labels, as not all bacon is gluten-free. Some brands have flavorings or additives that can contain gluten.
- Cream Cheese
- Sour Cream
- Cheddar Cheese
- Eggs - Trust me on this one; it's what gives you that nice texture you love from traditional potato skins.
- Green Onion or Chives
See where that list is going? Doesn't it just sound like it will bring back all those loaded potato skin vibes?
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Follow these simple steps to make the best gluten-free cheesy mashed potatoes.
- Boil the potatoes. Cook and chop the bacon, shred the cheese and chop the green onion.
- Mash and mix the potatoes - The potatoes might seem like they have too much liquid at this point, but they dry out when they are baked.
- Transfer the mashed potatoes to a baking dish.
- Top and bake the cheesy mashed potatoes.
Tips and tricks.
Here are my best tips to make this the best gluten-free potato casserole every time you make it.
Use potatoes that you like - Either russet or golden potatoes work for this dish. I'm not a huge fan of russet potato skin, so if I use them, then I will peel the potatoes before making them. If I want the skin's added texture, I will lean toward using golden and leaving the skins on.
Use cheese you like - I tend to use our favorite cheddar cheese in these gluten free cheesy potatoes, but you can switch it up or add more. I will often do half and half of the cheddar and white cheddar cheese when making mashed potatoes for Thanksgiving or to go with Christmas ham.
Make it a vegetarian cheesy potato casserole - You can leave off the bacon or use a vegetarian bacon substitute.
Storing and make-ahead.
Yes, you can make this mashed potato casserole ahead of time. Prep the potatoes up until you are ready to bake them, then cover and place the dish in the fridge until you are ready to bake. This can be made up to 2-3 days ahead of time.
Absolutely, you can freeze mashed potato casserole. Cover and freeze it for up to six months. When you are ready to cook it up, thaw it completely in the fridge overnight and then bake it off just as if it were fresh.
This gluten-free cheesy mashed potatoes recipe makes an easy side dish for any day of the year. It's delicious alongside my gluten-free fried chicken and adds more cheesy fun when paired with my gluten-free cheesy chicken. You can even make this potato casserole to go with your gluten-free Thanksgiving or holiday menu. The possibilities are endless.
More gluten-free side dishes to love.
Ultimate Gluten-free Cheesy Mashed Potatoes
- 2 ½ Pounds Russet or Golden Potatoes
- ½ Cup Butter
- 1 ¼ Cup Milk
- ⅓ Cup Cream Cheese
- 1 Cup Sour Cream
- ½ Pound Cooked Bacon About 5-6 pieces, crumbled.
- 1-2 Cups Shredded Cheddar Cheese
- 2 Large Eggs
- 1 Teaspoon Garlic Powder
- 1 ½ Teaspoon Salt
- 1 Teaspoon Pepper
- ½ Cup Chives or green onion
- Cut and boil the potatoes until cooked and the potatoes are fork tender, about 20 minutes.2 ½ Pounds Russet or Golden Potatoes
- Drain the potatoes and transfer them to a bowl.
- Combine the butter, milk, cream cheese, sour cream, eggs, garlic, salt, and pepper with the potatoes and mix until the potatoes are fluffy. I like to add some of the cheddar, bacon, and chives to the potatoes after they are mixed; just be sure to leave some for topping.½ Cup Butter, 1 ¼ Cup Milk, ⅓ Cup Cream Cheese, 1 Cup Sour Cream, 2 Large Eggs, 1 Teaspoon Garlic Powder, 1 ½ Teaspoon Salt, 1 Teaspoon Pepper
- Transfer the mixture to a baking dish and top with the bacon and cheese.½ Pound Cooked Bacon, 1-2 Cups Shredded Cheddar Cheese
- Preheat the oven to 375 degrees.
- Bake the potatoes for about 30 minutes until the cheese is melted and slightly golden in color.
- Remove from the oven and top with more chives and sour cream if desired.½ Cup Chives
- Serve along side your favorite dishes for a delicious side everyone will be asking for seconds for.