Low FODMAP Vegan Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tsp salt, plus more for the cooking water
4 tbsp vegan butter
½ cup plain, unsweetened oat milk
Ingredient note
A serving of up to about 1/2 cup of oat milk is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely fine for most people.
¼ tsp black pepper
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
2
While the potatoes cook, combine the vegan butter and oat milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling, about 3–4 minutes. Remove from heat and set aside.

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