I know I normally share an entire meal’s worth of recipe with you, but today’s recipe can pair with so many different low-FODMAP options, I decided to give it to you as a stand-alone. If you’re looking for a full meal, bake some ham (this is our favorite brand; we get the EZ Cut Boneless Ham from Kroger) or make a recipe of my un-fried chicken tenders and add a side of my favorite, super easy sweet carrots.
Since mashed potatoes take some time and effort, we normally just make them for holidays or other special events. These are so good, though, you’ll probably want to make them all the time! Even my mother and two grandmothers – the queens of homemade mashed potatoes – have given their seal of approval. The recipe below will make enough for 6-8 people to have as a hearty side dish, but you can double (or halve, or triple!) the recipe accordingly.
Utensils/appliances you’ll need:
- A peeler and paring knife
- A cutting board
- A medium/large saucepan (or stock pot if you’re making a bigger batch)
- A stand mixer (or mixing bowl and hand mixer)
- These measuring cups
- Measuring spoons
Ingredients you’ll need:
- 2 pounds Yukon Gold potatoes (Make sure it’s this type! Other types of potatoes can throw off the consistency.)
- 1 tablespoon butter
- 3/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- Peel the potatoes and cut them into one-inch cubes.
- Place the potato cubes in the saucepan and cover them completely with water. Put the pan on high-heat on the stovetop and bring to a rolling boil. Cover the pan and turn to medium-low heat to simmer for 9-10 minutes. (Be sure to check and lift the lid on occasion, or else your pot will boil over!) Your potatoes should be fork-tender.
- Drain the potatoes and place in the mixer/mixing bowl. Add the butter, salt, and milk, and then mix on medium speed until the potatoes reach desired consistency, scraping the sides of the bowl occasionally to avoid lumps. Be careful not to overmix…you don’t want pasty potatoes!
And there it is, friends! A delish low-FODMAP mashed potato recipe for your next home-cooked meal, ready to serve. If you want to prep these ahead of time, you can put them in a crockpot on warm/low, or if refrigerated, just stir in a tiny bit more almond milk if they’re stiff and reheat in the crockpot on low for 2-3 hours.