When it comes to Thanksgiving food you look forward to…are you a side person?

I am totally a side person. Some of my favorites are stuffing, mashed potatoes, and sweet potatoes.

Many traditional recipes for mashed potatoes call for lots of cream and dairy products…which make them taste amazing and really decadent BUT I’ve had quite a few friends lately asking me for dairy free substitutions and FODMAP friendly options, which is why I made a batch of mashed potatoes that is JUST as creamy and delicious as the traditional mashed potatoes you are looking forward to on Thanksgiving.

Low FODMAP Olive Oil Mashed Potato Tips

These potatoes are ultra creamy because of the type of potatoes I use and because we reserve some of the cooking water from the potatoes, which is filled with starch (aka…extra creaminess).

I highly recommend sticking with the recipe and using Yukon Gold Potatoes to get the creamiest result.

For flavor, I use a garlic infused olive oil from FODY Foods that tastes absolutely fantastic. It provides nutritious olive oil and garlic flavor that adds just what you need without overpowering.

Let me know in the comments or on instagram if you give these potatoes a try!

Low FODMAP Olive Oil Mashed Potatoes

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• Author: Tara Deal Rochford
• Total Time: 35 minutes

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Description

Low FODMAP Olive Oil Mashed Potatoes are extremely creamy, flavorful and comforting. Perfect for sharing with any crowd!

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Ingredients

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3 lbs yukon gold potatoes, washed and cut into 1 inch pieces

3 teaspoons salt, plus more to taste

3 tablespoons extra virgin olive oil

3 tablespoons garlic infused extra virgin olive oil (I use FODY Foods)

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Instructions

1. Bring water to a boil in a large stock pot, Dutch oven, or saucepan (I fill the pot about halfway) . Add the potatoes to boiling water and tablespoon of salt. Reduce the heat to medium low and cover the potatoes. Cook for about 15 minutes, or until the potatoes are fork tender (they will fall right off the fork when you pierce them). 
2. Drain the potatoes from the water, but keep 1.5 cups of the cooking water. 
3. Mash the potatoes and mix in the olive oil. Then, add the reserved cooking water until the potatoes are at your desired consistency, a little bit at a time. Taste and season with more salt if needed and enjoy.

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app.

Prep ahead tip: Cut the potatoes the night before and store in water.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: side dish
• Method: stove top
• Cuisine: american