Gluten-Free Cheesy Mashed Potatoes Biscuits

Published on Nov 26, 2021

  by   Kristina Stosek

9 reviews

Prep Time: 15 minutes Cook Time: 25 minutes Serves: 9
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Gluten-Free Cheesy Mashed Potato Biscuits are a delightful twist on traditional biscuits, incorporating the creaminess of leftover mashed potatoes and the savory goodness of cheese. These biscuits are not only gluten-free, making them suitable for those with gluten sensitivities or celiac disease, but they are also a tasty and versatile addition to any meal.

The key ingredient in these biscuits is mashed potatoes, which provide a unique flavor and contribute to their tender and moist texture. The mashed potatoes add richness and depth to the biscuits, making them an excellent complement to a wide range of dishes, from soups and stews to roasted meats and salads.

gluten free biscuits in a cast iron skillet

biscuit recipe with leftover mashed potatoes

Mashed potatoes always seem to be lurking in the fridge after the holidays. And let’s be honest, they are not the same the next day, no matter how much gravy you pour over them.

Or leftover cheese from the appetizer platter. Even sprigs of herbs that we haven’t used up in the stuffing.

this is a simple gluten-free biscuit recipe

To keep this gluten free biscuit recipe simple, I used a gluten free flour blend, butter, leftover mashed potatoes, leftover herbs, odds and ends of leftover cheese, and yogurt.

You can use sour cream and milk in equal parts or buttermilk if you don’t have yogurt. Or even 1 cup of milk with one tablespoon of apple cider vinegar.

Another ingredient I added is green onions. However, they are optional but add epic flavor to the mashed potato biscuits. You can also use 1/2 cup of leftover chopped cooked bacon or sausage for texture and more flavor.

mashed potatoes topped with melted butter and chives

Before we dig into the gluten free mashed potatoes biscuit recipe, here are a few facts about mashed potatoes

Preparation: Mashed potatoes are typically made by boiling peeled or unpeeled potatoes until they are tender. The potatoes are then drained and mashed using a masher, fork, or food processor. The process can be adjusted to achieve various textures, from smooth and creamy to chunky.

Potato Varieties: Russet potatoes are the most commonly used for mashed potatoes due to their high starch content, which results in a fluffy and creamy texture. Yukon Gold potatoes and red potatoes are also popular choices, with Yukon Golds having a buttery flavor and red potatoes offering a slightly firmer texture.

Consistency: The consistency of mashed potatoes can be adjusted based on personal preference. For a creamier texture, more liquid (such as milk or cream) can be added. Use less liquid and mash the potatoes less for a thicker, chunkier texture.

Seasoning: Proper seasoning is essential for great mashed potatoes. Generously season the boiling water with salt when cooking the potatoes, and taste the mash before serving to adjust the seasoning as needed.

Reheating: Mashed potatoes can be reheated but may lose some of their original texture. To reheat, place them in a microwave-safe dish and microwave on low power or use a stovetop with low heat while stirring to avoid burning.

Storage: Cooked mashed potatoes can be refrigerated for 3-5 days. To store them, place them in an airtight container or cover them tightly with plastic wrap. Freezing is possible, but the texture may change upon thawing, becoming slightly grainy. If you decide to freeze them, place the mashed potatoes in a freezer-safe container and consume them within 2-3 months.

Variations: Mashed potatoes are a great base for other dishes. You can use them as a topping for shepherd’s pie or use them in gluten free dumplings or gluten free potato pan rolls


grated butter and cubed cheddar in bowls

Recipe Details

Start with the butter. You will need only a 1/4 cup or half a stick. Grate the butter and place it in the freezer while you gather the ingredients.

Follow with mixing the dry ingredients, herbs and green onions. Then mix in the cold butter strands and cheese.


flour, butter, cheese, green onions in a bowl


Next, we add the cold mashed potatoes, work in the potatoes until they resemble peas. 


mashed potato with a flour mixture in a bowl


To finish, add the yogurt mixture and mix until you form a dough. Shape the dough into about a 10-inch round disc. Using a 3-inch round cookie cutter, cut nine biscuits.


shaped mashed potato biscuit dough into a round cylinder


Carefully place the biscuits onto a well-buttered 12.5-inch round cast-iron skillet, brush with yogurt mixture, top with extra cheese, add a sprinkle of cracked black pepper and bake. Done!


unbaked mashed potato biscuits in a skillet

Do you have to use a cast-iron skillet to make these biscuits?

No, I love using the cast iron skillet for biscuits or rolls because they bake evenly with a crispy bottom.

However, you can shape the dough into a rectangle and cut it into squares, circles or triangles and bake on a baking sheet lined with parchment paper.

If you use the baking sheet option, the biscuits will take about five minutes less to bake.


baked mashed potato biscuits on a baking sheet

The secret to the best gluten-free mashed potatoes biscuits!

The mashed potatoes, cheese, yogurt, and butter must be cold to get the potato biscuits to be light and fluffy. Once the butter is grated, I place it in the freezer for a few minutes; this makes a big difference in the texture of the gluten-free biscuits.


sliced gluten free mashed potato biscuit over a skillet

serving mashed potatoes biscuits

There are so many ways you can serve these gluten-free biscuits. For example, make a turkey sandwich, use them for dipping into the gravy, or add a poached egg and serve them for brunch. 

You can also slice them in half, slather them with garlic butter, and then broil them. The biscuits make an excellent replacement for garlic bread, especially with spaghetti bolognese or delicious hearty soups and stews. Enjoy!


piece of mashed potatoes biscuit on a napkin


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Many thanks!

Kristina xx

Leave a Comment


Sharon, thank you so much for sharing! It is reviews like yours that make me work harder to create delicious recipes. xx


Awesome, awesome biscuits. Do you know how long it's been since I have even seen the inside of a biscuit? Believe me many years, decided to try these since we had left over mashed potato's and they were just awesome! Since I'm disable I actually stuck all my ingredient's in my food processer and they came out just fine. Of course I did follow the directions on freezing my cheese and butter for 5 minutes before....Sooooo good! Thank you!!

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