Today I thought I’d share with you how I make my decadently creamy mashed potatoes without milk. One thing you might know about me already is that I love potatoes: in everything, with everything, baked, sautéed, boiled, mashed, etc.
If you want, you can make this recipe vegan or dairy-free by simply omitting the butter and using a little more coconut milk or replacing it with coconut oil.
I’ve recently decided to go low on the FODMAPS because my fructose malabsorption reared its ugly head again a week ago. I bought some watermelon and ate it two days in a row. I probably ate 1/2 kilo on each day and that completely killed my guts.
To be honest, I had been feeling invincible because my digestion had been working so well for the last 3 months. But then I realized that I had instinctively gravitated towards low FODMAP foods and that’s why I felt so good.
Fructose is the worst enemy for me when it’s in excess compared to glucose in fruit (I’ve got a video about fructose malabsorption in my plans, so I’ll tell you all the details about it), and watermelon is the worst one out of all. Not only does it have three times more fructose than glucose, but it’s also loaded with fructans and polyols. Great! That’s why my belly has been grumbling and keeping me on my tiptoes for a week.
Lesson learnt! I’m going to give my digestion a proper rest for around 4 weeks with the low FODMAP diet and then we’ll take it from there. Hopefully, my ability to digest foods perfectly will be restored within a few days.
I’m already feeling almost back to normal after just one meal low in FODMAPS (it was a porridge with half a banana, chia seeds, coconut milk, and cinnamon if you’re wondering). Strawberries always work me really well for me, too.
Let’s get back to the mashed potatoes recipe. Luckily, potatoes are low in FODMAP’s and are one of the safest carb sources to eat (I’m not even talking about a great range of nutrients in potatoes).
Ingredients for the Perfectly Creamy Mashed Potatoes:
- 4 medium potatoes, peeled
- a handful of chives, chopped
- 1/3 cup coconut milk (I use Aroy-D because it’s just coconut and water)
- 1 tsp butter
- salt and pepper
Makes 4 portions. I usually cook these mashed potatoes for 2 days. All I have to do on the second day is just add a tiny bit of water and keep stirring until it warms up.
- Boil the potatoes. I usually cut them in halves, or even quarters, because it saves boiling time considerably. I’m always too hungry to wait.
- Mash the potatoes, add the coconut milk, chives (reserve some for decoration), butter, salt, and pepper.
- Sprinkle some chives as decoration.
If you want it lighter or you don’t eat butter, you can totally omit it.
Here’s how I served the creamy mashed potatoes the other day:
Mediterranean beef burgers, green beans, sauerkraut, and homemade mashed potatoes. This is my kind of food heaven! A recipe for my favorite way to make creamy dairy-free mashed potatoes is coming tomorrow. 😉 #grassfed #burgers #beef #sauerkraut #glutenfree #paleo #eatclean #cleaneating #realfood #intuitiveeating
If you aren’t following me on Instagram already, make sure you do because I share lots of meal inspiration photos, any news, photos of my five pets, and incredible nature from our hikes here in Tenerife. It’s also the best way to get in touch with me because I’m always there.
Hope you’ll enjoy these perfectly creamy mashed potatoes and I’ll be back very soon with my homemade sauerkraut recipe.