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Low FODMAP Mashed Potatoes with Sour Cream & Chives


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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.

Low FODMAP Sour Cream & Chive Mashed Potatoes in a white Bowl

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.

Low FODMAP Sour Cream & Chive Mashed Potatoes with ingredientsBacon? 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.

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Low FODMAP Sour Cream & Chive Mashed Potatoes with ingredients
3.72 from 7 votes

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!

Makes: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Dédé Wilson


  • 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


  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.
  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.

  3. 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.



  • You can also try these with lactose-free yogurt for a lighter end result.
Course: Side Dish
Cuisine: American


Calories: 118kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Fiber: 2g | Sugar: 1g

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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