Gluten-free Thanksgiving side dishes for a festive holiday meal.

Gluten Free Thanksgiving Side Dishes

BySavannah Brooks
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why make this recipe

This recipe is perfect for adding flavor and variety to your Thanksgiving meal without gluten. Gluten-free side dishes can be delicious and comforting, making them an excellent choice for everyone at your table. They ensure those with dietary restrictions can enjoy the feast just as much as others.

how to make Gluten Free Mashed Potatoes

Ingredients:

  • 2 lbs of potatoes (such as Yukon Gold)
  • 1/2 cup of milk or dairy-free milk
  • 1/4 cup of butter or dairy-free alternative
  • Salt to taste
  • Pepper to taste
  • Optional: Garlic powder, chives, or cheese for added flavor

Directions:

  1. Peel and chop the potatoes into equal pieces.
  2. Place the potatoes in a large pot and cover with cold water.
  3. Bring the water to a boil and then reduce to a simmer.
  4. Cook the potatoes for about 15-20 minutes or until they are tender.
  5. Drain the potatoes and return them to the pot.
  6. Add the milk and butter, then mash the potatoes until smooth.
  7. Season with salt, pepper, and any optional ingredients.
  8. Serve warm.

how to serve Gluten Free Mashed Potatoes

Serve these mashed potatoes as a side dish alongside turkey and gravy. They also pair well with steamed vegetables or any other favorite Thanksgiving dishes.

how to store Gluten Free Mashed Potatoes

To store leftovers, place them in an airtight container and refrigerate. They can last about 3-5 days in the refrigerator. You can also freeze them for up to a month.

tips to make Gluten Free Mashed Potatoes

  • Use starchy potatoes like Yukon Gold for a creamier texture.
  • For a richer flavor, roast garlic and add it during the mashing process.
  • Adjust the amount of milk and butter according to your desired creaminess.

variation

You can make a loaded version by adding cooked bacon, cheese, or sour cream on top. You can also make them dairy-free by using plant-based milk and butter alternatives.

FAQs

Q1: Can I make these mashed potatoes ahead of time?
A1: Yes, you can prepare them a day ahead. Simply store them in the refrigerator and reheat when ready to serve.

Q2: Can I use other types of potatoes?
A2: Yes, you can use any type of potato, but the texture may vary. Russets create a fluffier consistency, while red potatoes are creamier.

Q3: How can I make these mashed potatoes vegan?
A3: Substitute the butter with vegan butter and use plant-based milk to make this recipe vegan-friendly.

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Gluten Free Mashed Potatoes

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

Delicious, creamy, gluten-free mashed potatoes perfect for any Thanksgiving meal.

Ingredients

  • 2 lbs of potatoes (such as Yukon Gold)
  • 1/2 cup of milk or dairy-free milk
  • 1/4 cup of butter or dairy-free alternative
  • Salt to taste
  • Pepper to taste
  • Optional: Garlic powder, chives, or cheese for added flavor

Instructions

  1. Peel and chop the potatoes into equal pieces.
  2. Place the potatoes in a large pot and cover with cold water.
  3. Bring the water to a boil and then reduce to a simmer.
  4. Cook the potatoes for about 15-20 minutes or until they are tender.
  5. Drain the potatoes and return them to the pot.
  6. Add the milk and butter, then mash the potatoes until smooth.
  7. Season with salt, pepper, and any optional ingredients.
  8. Serve warm.

Notes

For a creamier texture, use starchy potatoes like Yukon Gold. Adjust milk and butter to desired creaminess.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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