Potatoes: For best results, peel the potatoes before cutting them into cubes. I recommend using starchier potatoes such as Russet potatoes or Idaho potatoes which will result in a creamier texture.

Milk: I like using an unsweetened version of my homemade almond milk, but any unsweetened non-dairy milk will do (such as cashew milk, rice milk, oat milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular whole milk if you prefer.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use olive oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter or ghee instead.

Garnishes: I like adding some ground black pepper and sprinkling fresh chopped chives over the mashed potatoes. You may also use other garnishes such as fresh chopped parsley or spring onions if you prefer.

Storing/Freezing: To store any leftovers, place the gluten-free mashed potatoes in an airtight container or cover with plastic wrap and store for up to 3 days in the refrigerator. Reheat the potatoes in a pot or microwave (add a little extra milk if the potatoes are dry to make it creamy again). To freeze, place the gf mashed potatoes in individual freezer bags and freeze for up to 2 months. Let the potatoes thaw completely overnight before reheating them in a pot or microwave.