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
Method
- 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.
Nutrition
Carbohydrates41gProtein6gFat6gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat1gCholesterol16mgSodium713mgPotassium1073mgFiber5gSugar2gVitamin A200IUVitamin C53mgCalcium49mgIron2mg
Notes
You can make your own low FODMAP chicken stock at home or use FODY soup base (affiliate link)