Mashed potatoes are one of the only low fodmap friendly Thanksgiving side dishes I've been eating for the entire duration of my time on the Low FODMAP diet. White + yellow potato are low FODMAP friendly, but there's some debate as to whether or not it's a great option for those with SIBO like myself. I've always tolerated white + yellow potatoes well, so not only have I been able to enjoy these low FODMAP Truffle Mashed Potatoes as one of my low FODMAP thanksgiving side dishes, I also enjoy it year round!
I made a big batch of these potatoes this week and I'm going to serve them alongside a low FODMAP chicken marsala dish I'll be working on this week. While you await that recipe, you can absolutely enjoy these low FODMAP truffle mashed potatoes alongside braised beef shortribs or my super easy one pan chicken piccata recipe. However you decide to enjoy, I know you will do just that!
These low FODMAP Truffle Mashed Potatoes were inspired by a recent meal my husband and I made at home during our first wedding anniversary weekend. Our plans to travel to Paris + the Amalfi Coast for our one year anniversary were quite obviously thwarted so we opted for homemade meals and a visit to our venue on the beach in Newport, Rhode Island instead. Very different than we expected, but isn't that the theme of 2020?! Anyway, I had a craving for steak frittes with truffle parm fries, so we grabbed a few steaks, some potatoes, and the rest of the ingredients and made the meal together at home. It was FABULOUS and I have been dreaming of those truffle fries ever since, so when I decided to create this low FODMAP thanksgiving side dish medley of recipes for you, I knew I had to make a mashed potato version of those truffle fries! I promise you, this low FODMAP Truffle Mashed Potatoes recipe will NOT disappoint!
I like to leave the skin on my potatoes, but if you find that difficult to digest, simply peel them prior to boiling. I also prefer to use oat milk, but you can use your favorite lactose free or non-dairy milk instead. Same goes for butter + parm; use the vegan or lactose free versions if you do not eat or tolerate dairy. Just please, whatever you do, don't skip the truffle oil! And remember, a little bit goes a long, long way!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
8-10 medium yellow potatoes
1 cup oat milk
2 tbsp butter
2 tbsp white truffle oil
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese
1 tsp sea salt
In a large pot of salted water, boil potatoes until fork tender, about 20 minutes.
Once potatoes are fork tender, drain all water from the pot. Add in oat milk, butter, truffle oil and sea salt.
Using an electric hand mixer on medium speed, begin to whip potatoes about 1-2 minutes, fully incorporating each ingredient.
Once oat milk, butter, truffle oil and salt are fully incorporated, add in chopped parsley and parmesan cheese, continuing to beat potatoes on medium speed until smooth.
You can also mash by hand, but I find that using an electric hand mixer to whip the potatoes creates a super creamy and delicious mash in a fraction of the time.