I've been experimenting with mashed potatoes lately and came up with a couple recipes to share with you. It turns out to the be perfect time of year, with Thanksgiving coming up, to share mashed potato recipes. The first recipe I will share are red potatoes mashed with my Oven Roasted Garlic Oil and thyme. It's kind of a lower FODMAP version of my famous Restaurant-Style Garlic Mashed Potatoes. A lot of roasted garlic mashed potato recipes will have you add the garlic to mash with the potatoes, but this recipe removes the garlic before mixing, using only the oil and leaving most of the fructans behind.
Instead of garlic, Parmesan cheese and sour cream, I've replaced some of the butter with garlic-flavored extra virgin olive oil, and added thyme and lactose-free milk. While it is just as creamy and tasty as the original, it is probably healthier as well. These potatoes are the perfect match to the Beef Burgundy recipe I shared with you last week.
1 1/2 pounds red potatoes (about 8 small), quartered, skin left on
1 1/2 teaspoons kosher salt, divided
1/2 cup lactose-free milk or almond milk, more if needed
2 tablespoons unsalted butter
2 tablespoons Oven Roasted Garlic Oil
1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon fresh ground black pepper
- Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 teaspoon kosher salt, milk, butter, garlic oil, thyme and pepper in the bowl of an electric mixer.
- When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Add more milk if necessary. Drizzle with extra garlic oil if desired. Serve.