Low FODMAP Mashed Potatoes with Sour Cream & Chives

Name: Low FODMAP Mashed Potatoes with Sour Cream & Chives
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 pounds (910 g) starchy Russet potatoes, (peeled and cut into large chunks); 1/2 cup (120 g ) lactose-free sour cream; 1 tablespoon finely chopped chives; Kosher salt; Freshly ground black pepper, (or white pepper, if you like)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 8

Cost: $1.82 /serving

Author : Dédé Wilson

Low FODMAP Mashed Potatoes with Sour Cream & Chives

Ingredients

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2 pounds (910 g) starchy Russet potatoes, (peeled and cut into large chunks)1/2 cup (120 g) lactose-free sour cream1 tablespoon finely chopped chivesKosher saltFreshly ground black pepper, (or white pepper, if you like)

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Instructions

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Step 1

Place the chunks of potatoes in a large pot of salted water, making sure they are covered with water by at least 1-inch (2.5 cm). Bring to a boil over high heat; turn heat down and simmer, partially covered until potatoes are tender when pierced with a knife.

Step 2

Drain well in a colander then return potatoes to pot. Place over low heat and stir them around, drying them out a bit; this will make them nice and fluffy. Remove from heat.

Step 3

Add about 1/3 cup (80 g) of sour cream and the chives and begin to mash. I usually start with a hand-held potato masher and then switch to a large, sturdy balloon whisk. Taste and season with salt and pepper and add remaining sour cream if necessary to make satiny, smooth, creamy yet fluffy mashed potatoes. Serve immediately.