Low-FODMAP Creamy Thyme Mashed Potatoes; Gluten-free, Vegan

The quintessential side dish for any low-FODMAP dinner, these low-FODMAP Creamy Thyme Mashed Potatoes are a hit for the whole family.

These low-FODMAP Creamy Thyme Mashed Potatoes go super well with low-FODMAP meatloaf, low-FODMAP sweet and sour meatballs, or my low-FODMAP Maple Chicken with Rosemary.

Check out over 200 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Creamy Thyme Mashed Potatoes; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 6

Prep time: 20 min

Cook time: 25 min

Ingredients

  • 3 pounds Yukon Gold or Russet potatoes (approximately 5-6 medium size potatoes)
  • 4 tablespoons vegan margarine, or butter (for non-vegan version) softened
  • 4-6 tablespoons canned coconut cream or low-FODMAP milk such as almond milk
    • I prefer coconut cream for a richer flavor
    • You could also use lactose-free milk for non-vegan version
  • 1 teaspoon dried thyme or 2 tablespoons fresh thyme
  • Kosher salt and fresh ground black pepper to taste

Directions

  • Wash and dice potatoes into 1-2 inch chunks
    • Skin can be left on based on your preference  if you prefer a smoother mashed potato, peel them first.)
  • Boil the potatoes in salted water in a large pot until tender (approximately 20 minutes)
  • Drain and return pot to very low heat
  • Add margarine or butter, 4 tablespoons coconut cream or low-FODMAP milk and thyme or low-FODMAP Happy Spices Italian Seasoning
  • Mash with a potato masher until desired consistency
  • Add additional cream/milk as needed
  • Season to taste with additional salt and pepper to taste
  • Serve immediately, garnished with additional thyme and vegan margarine, if desired

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