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

Scale

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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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).
Drain the potatoes from the water, but keep 1.5 cups of the cooking water.
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.

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.