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Creamy mashed potatoes topped with brown sauce on a plate next to a slice of Beef Wellington

Gluten-Free Mashed Potatoes (Creamy Whipped Potato Purée)

These gluten-free mashed potatoes are a light, creamy purée: potatoes are boiled in salted water, pressed through a ricer or mashed while still hot, and then whipped with scalded milk, a little butter and nutmeg or pepper until pale and airy.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 750 g floury (mealy) potatoes 1.7 lb. Peeled and cut into even pieces; floury varieties soak up the milk best
  • 250 ml water, for the Instant Pot about 1 cup, or the minimum liquid your pot needs; the potatoes are drained afterwards
  • 250 ml milk about 1 cup (ca. 250 ml)
  • 1 tsp salt 5 ml
  • 1 to 2 tsp butter 5 to 10 ml. Check the label
  • freshly grated nutmeg or ground black pepper to taste. Check the label of ground spices

Method
 

  1. Cook the potatoes in the Instant Pot. Peel the potatoes and cut them into even pieces. Put them in the inner pot with about 250 ml (1 cup) water, or the minimum liquid your pot needs, close the lid, set the valve to Sealing and cook on Pressure Cook (High Pressure) for 6 minutes. Release the pressure, then drain the potatoes well. They must be completely soft.
  2. Purée while hot. Drain the potatoes and immediately press them through a potato ricer or food mill, or mash them with a masher. Do it while they are still hot.
  3. Heat the milk. Bring the 250 ml (1 cup) milk to a boil in a saucepan. Stir in the salt, the butter and the nutmeg or pepper.
  4. Whip. Pour the hot milk onto the potato purée and beat it in with a whisk, by hand or with a mixer, until the purée is pale, fluffy and light.
  5. Serve. Serve right away, for example with a brown sauce poured over it.

Notes

Pairing: this is the side dish we serve with our Gluten-Free Beef Wellington; the brown sauce goes over the purée.
Potatoes: choose floury (mealy) potatoes. They absorb the milk well.
Tools: never whip the purée with aluminum tools, as it turns gray and looks unappealing. Use stainless steel or other non-aluminum tools.
Gluten check: the ingredients contain no gluten, but read the labels of the milk, butter and ground spices. Use clean utensils to avoid cross-contact.
Timing: with the Instant Pot the potatoes cook in 6 minutes on High Pressure. Without one, boil them in salted water until completely soft, and add the milk while the purée is still hot.
Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They count the potatoes, milk and butter (1.5 tsp assumed); salt, nutmeg and pepper are not counted, and no garnish is included.