Low FODMAP 'Buttermilk' and Chive Mashed Potatoes
Lactose-free kefir stands in for buttermilk in this Low FODMAP 'Buttermilk' & Chive Mashed Potatoes recipe made with Yukon Gold potatoes.
Servings 4 people
Ingredients
- 1 1/2 lb. peeled Yukon Gold potatoes, cut into 1" cubes
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup unsalted butter, cut into pieces
- 1/4 teaspoon ground black pepper
- pinch nutmeg
- 1/2 to 1 cup lactose-free, plain, low-fat kefir*
- 1 tablespoon minced chives
Instructions
- Place potatoes in a large saucepan and cover with 1 to 2 inches of water. Add 1 teaspoon kosher salt. Bring to a boil, reduce heat and simmer, covered, about 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 teaspoon kosher salt, butter, pepper and nutmeg in the bowl of an electric mixer.
- When potatoes are fork-tender, remove from heat and drain. Add potatoes to the bowl with the other ingredients and 1/2 cup kefir. Mix on medium speed until smooth. Add more kefir if needed for desired consistency. Fold in the chives and serve.
- Make ahead directions: Make the mashed potatoes as directed above, but do not add the chives yet. Transfer to a casserole dish and cool. Cover and refrigerate. One hour before serving, take casserole dish out of the fridge and bring to room temperature (this takes about 30 minutes). Preheat oven to 400 degrees F. Bake the potatoes covered for 20 to 30 minutes, or until hot. Stir in the chives and serve.
Notes
*Green Valley Organics makes a lactose-free kefir and Lifeway kefir (which I use) is up to 99% lactose-free.