The New York Times recently published a dairy-free mashed potatoes recipe, and I took it upon myself to make it fully FODMAP-compatible. I brought some to Easter supper and they were a big hit.
The dill is optional, but adds a buttery-like quality and a nice zing.
Mashed potatoes with garlic and dill
serves 6-8
Cut 2 pounds Yukon Gold potatoes into 1-inch chunks.
Bring water to a boil in a large saucepan. Add potatoes and 2 tsp. salt, and cook at a brisk simmer until potatoes are tender, about 15 minutes.
Drain potatoes and mash.
Stir in:
1/4 cup of garlic-infused olive oil
1/2 cup water (to achieve a creamier consistency)
salt and pepper to taste
1/4 cup chopped fresh dill (or about 1 Tbsp. dried)
No comments:
Post a Comment