Are potatoes low FODMAP?
White potatoes are considered low FODMAP friendly food but can be prepared using high FODMAP ingredients (think garlic, onion, milk) which can trigger uncomfortable symptoms.
Our recipe is delicious and contains no high FODMAP foods, and did we mention it is easy to make? We made our potatoes in the slow cooker so you can set it and forget it, freeing up your time to focus on other low FODMAP thanksgiving favorites.
What do I need to make low FODMAP mashed potatoes?
- White potatoes
- Stock- Many store-bought chicken stocks use onions and celery in their recipes, which are considered to be high FODMAP. So, make sure to use a FODMAP-friendly stock (affiliate link) for this recipe, or you can make your own!
- Butter
- Milk- to keep this recipe low FODMAP friendly, be sure to use lactose-free milk while making your mashed potatoes.
- Salt and pepper
How to make low FODMAP Mashed Potatoes
This recipe is so easy, and very hands-off. Simply peel and cut your potatoes, throw it in the slow cooker with some low FODMAP broth and let it go. Once the potatoes are tender, drain the liquid, add some butter, milk, and seasonings and mash it all together, until smooth.
Serve with some of our other Low FODMAP Thanksgiving favorites:
Low FODMAP Slow Cooker Mashed Potatoes
Ingredients
- 3 pounds yellow potatoes
- 24 oz low FODMAP chicken broth or Fody chicken soup base
- 3 Tbsp butter
- 1/4 cup milk lactose free
- 1/4 cup low FODMAP chicken broth or Fody chicken soup base (reserved)
- 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Peel the potatoes and cut into large chunks.
- Place in a slow cooker and pour the broth over the potatoes.
- Cook on high for 3-4 hours, stirring occasionally.
- Drain the potatoes over a large bowl and save the broth.
- Put the potatoes back into the slow cooker and add the butter and the 1/4 cup reserved vegetable broth.
- For a smoother consistency, mix with an electric hand mixer until smooth, then add the milk, salt, and pepper, and mix again. For a chunkier texture, use a hand masher to mash until desired consistency, then add milk, salt, and pepper. If dry, add 1-2 Tbsp more milk or broth.
- When ready to serve - stir. If it seems to have thickened, add some more of the reserved broth and mix well.
Notes
Nutrition
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
