Low FODMAP Mashed Potatoes with Sour Cream & Chives
I have always been a potato person. When I first learned about the low FODMAP diet, potatoes were one of the first foods I looked up on the Monash app and breathed an audible sigh of relief when I saw that I could have them!
Not only that, but no FODMAPs have been detected in white potatoes, which Monash classifies as including starchy potatoes like Russets, as well as Yukon Gold and also waxy, tender skinned red and white potatoes.
These Low FODMAP Mashed Potatoes with Sour Cream & Chives take advantage of the potato’s low FODMAP status – and creates an indulgent side dish with lactose-free sour cream and chives.
No Butter; All Sour Cream
You will notice that there is no butter in this recipe. You could add some, if you like, but I like leaving it out so that the pure sour cream flavor can shine through.
If you are cooking for a whole bunch of people, check out our recipe for Mashed Potatoes for a Crowd.
And for vegan friends, check out our Low FODMAP Vegan Garlic Mashed Potatoes, which I often make for my family (who are not vegans) when we have a particularly rich main dish.
Bacon? Did Someone Say Bacon?
For a most awesome variation, for Loaded Mashed Potatoes with Sour Cream & Bacon, proceed as follows: Cook 4 pieces of meaty bacon until crisp; cool and crumble into small pieces.
As you are mashing the potatoes with the sour cream, add the bacon in addition to 1 tablespoon of unsalted butter and ¼ cup (16 g) of finely chopped scallion greens. Outrageously delicious.
Low FODMAP Mashed Potatoes with Sour Cream & Chives
Low FODMAP Mashed Potatoes with Sour Cream & Chives are a perfect side for the holidays or even for weeknight meals. Try with one of our meatloaves!
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
Preparation:
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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.
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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.
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Add about ⅓ 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.
Notes:
Tips
- You can also try these with lactose-free yogurt for a lighter end result.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Is the recipe for the sour cream and chive mash hiding somewhere on this page? I can’t find it!
Hiding REALLY well! All fixed. Enjoy!
What brands of sour cream are lactose free?
We use Green Valley Creamery in the Test Kitchen (their cream cheese too!). Lactaid brand sour cream is also available in certain markets.