Tangy and savory, these Herb & Goat Cheese Mashed Potatoes make an excellent low FODMAP side dish.
The recipe I’m sharing today was inspired by a recipe I shared several months ago: Herb Goat Cheese Spread. My initial intention was to make up a batch of the spread, then add half of it to mashed potatoes. I thought it was good, but the flavors of the herbs weren’t coming through enough. It could just be my sensitive taste buds, but I also didn’t like the taste of the thyme in the potatoes. So I decided to make these potatoes independent of the spread recipe. I omitted the thyme and increased the amount of herbs, so a lovely herb flavor would be prevalent.
I debated whether I should call these potatoes ‘mashed’ or ‘smashed.’ Because I only roughly mash them and they are usually a little lumpy, one could argue that they are ‘smashed.’ But I think they are creamy enough enough to be called mashed. The addition of goat cheese to these potatoes make them even creamier and add a nice tang.
These Herb & Goat Cheese Mashed Potatoes are an excellent low FODMAP side dish because they are garlic-free and can be made with lactose-free milk.. Luckily, goat cheese and butter are both low in lactose. In addition, the potatoes themselves are low in FODMAPs and an excellent source of carbohydrates. Leaving the skin on adds fiber. (For more information on FODMAPs, I recommend the Monash App.) I love to serve these potatoes with salmon, but they would also be delicious with chicken or beef. I hope they make a delicious accompaniment to your next meal!
Try these other low FODMAP side dishes from my collection:
Herb & Goat Cheese Mashed Potatoes
Ingredients
- 1 ½ lbs. red potatoes, unpeeled, cubed
- 1 ½ teaspoons salt, divided
- 4 oz. goat cheese, crumbled
- 1/2 cup lactose-free milk
- 2 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons dried chives
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Instructions
- Place potatoes in a large pot or Dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes, or until potatoes pierce easily with a paring knife. Remove from heat and drain.
- While potatoes are boiling, place 1/2 teaspoon salt and remaining ingredients in the bowl of an electric mixer.
- Add boiled, drained potatoes to the mixing bowl with the other ingredients and beat on medium speed until mostly smooth (there may be some lumps, but we usually don’t mind that). Add more milk if needed to get consistency desired.
- Serve.
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