Flavorful yet light Low FODMAP Loaded Mashed Potatoes, topped with cheese, bacon and scallions. An easy recipe, perfect to make ahead.
Take regular mashed potatoes to the next level by loading them up with cheese, bacon and scallions. An easy way to turn this staple food into a whole new eating experience.
This low FODMAP loaded mashed potatoes recipe takes less than 40 minutes to prepare and it’s easy to make ahead. Serve it with your Thanksgiving turkey or make it to flavor up your weeknight dinners.
To balance the heavyness of the cheese and bacon, I made the mashed potato base lighter than the regular version. This means:
- Butter and almond milk – no heavy or sour cream, just a knob of butter and some almond milk. You can use lactose free milk, if you prefer.
- Grated mozzarella instead of cheddar – When it comes to cheese, I know cheddar is a favorite, but for a lighter and less pronounced flavor I suggest you try grated mozzarella cheese instead.
- Lightly cooked bacon – I also suggest that bacon is slightly cooked through and not brown. This way you’ll reduce the grease and balance all the flavors.
With these three simple hacks, you’ll get a balanced yet flavorful side dish that will pair well with turkey and green beans.
And if you’re looking for low FODMAP Thanksgiving recipes, take a look at this awesome round-up with more than 25 Thanksgiving recipes and useful tips for a hassle-free celebration!
And if you love pinterest, we also have you covered! We have this pinterest board with more than 100 Low FODMAP Thanksgiving recipes. You can start pinning right away!
Low FODMAP Loaded Mashed Potatoes
- 2.2 pounds | 1kg yukon potatoes , peeled and cut into chunks
- 1 tbsp butter
- 3.5 fluid oz | 100 ml almond milk or lactose free milk
- 3.5 oz | 100g grated mozzarella cheese ,cheddar or gruyere
- 3.5 oz | 100g bacon thinly sliced
- 1 tsp kosher salt
- Pinch of black pepper
- Sautee the sliced bacon in a skillet and cook over medium-high heat, mixing occasionally, until lightly cooked but not brown, about 5 minutes. Set aside.
- Boil potatoes in a large pot of lightly salted water, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and mash with a potato masher or electric hand mixer.
- While potatoes are still hot, use a spatula to well incorporate the butter and milk. Season with 1 tsp of salt and black pepper to taste.
- Add cheese, bacon and scallions to the mashed potatoes and mix gently to incorporate all ingredients.
- Serve hot or if you're making ahead let cool, refrigerate and heat in the microwave before serving.