Low FODMAP Mashed Potatoes Recipe

Mashed potatoes could easily be my favorite food. It’s why I would look forward to Thanksgiving when I was younger and after I went gluten free, I wasn’t that disappointed during the holiday because I could still have my favorite food at dinner. Again, just another thing that has changed with the low FODMAP diet. Mashed potatoes are usually made with milk and butter, which causes the high lactose content, making it a no-go on the diet.

Luckily, there are a number of lactose-free products that help out in this situation and I can again look forward to Thanksgiving. I may be the only one who eats these for breakfast or as a meal, but this is a food I always have ready in the freezer. Before the low FODMAP diet, I used to add grilled onions and garlic seasoning. While I can’t do that any more due to the fructans, I have substituted chives and asafoetida powder.

Low FODMAP Mashed Potatoes Recipe

Low FODMAP Mashed Potatoes Recipe:

Ingredients:

  • 6 Large Potatoes or 8 Medium Potatoes
  • 1 Cup Rice Milk (or any other Lactose Free Milk)
  • 1/4 Cup Fresh Chives, Diced
  • 1/4 Cup Fresh Parmesan Cheese
  • 2 Tablespoons Lactose-Free Butter
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Dried Parsley
  • 1/4 teaspoon Gluten Free Asafoetida Powder (Garlic & Onion Replacement)
  • 1/4 Cup Bacon Pieces (optional)

Directions:

  1. Peel and cut Potatoes in 1 inch squares.
  2. Add Potatoes and 1/2 teaspoon Salt to a large saucepan, and bring to a boil.
  3. Reduce heat to medium, cover and let simmer 15 to 20 minutes or until Potatoes are tender when pierced with a fork.
  4. While potatoes are simmering, in a separate pan, warm Milk and melt Butter. Do not bring to a boil.
  5. When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander.
  6. Once drained, add Potatoes and warmed Milk and melted Butter to saucepan.
    Mash the Potatoes until well blended.
  7. Add remaining ingredients to pan: 1 teaspoon Salt, Fresh Chives, Fresh Parmesan Cheese, Pepper, Dried Parsley, Asafoetida Powder and Bacon Pieces (if desired).
  8. Mix well and serve.

Makes 6-8 servings.

Notes:

  • When I eat these, I usually add some additional lactose-free butter melted on top.
  • Mashed Potatoes freeze very well. I usually make a very large batch and put them in individual freezer containers. If you do this, omit the bacon pieces until ready to eat. Also, out of the freezer, they will appear to be watery. Once you heat them up to the correct temperature, the consistency will be perfect.

Like this recipe? Let me know what you think and explore more low FODMAP recipes.

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