Creamy No-Moo Mashed Potatoes (Low FODMAP, GF, Vegan)
Prep time
Cook time
Total time
A creamy dairy-free, low FODMAP mashed potato recipe that is truly satisfying!
Recipe type: Thanksgiving
Cuisine: American
Serves: 4
  • 4 small russet potatoes (about 1.2 pounds), peeled and chopped into 6 pieces each
  • 1 cup reserved potato water (you likely won't use all of this though)
  • 1-2 tablespoons olive oil or grass-fed butter (read post to find out why you likely don't react to butter even though you react to other dairy products!)
  • ¼ teaspoon sea salt
  • Garnish: chives (a couple sprigs), chopped
  1. Place peeled & chopped potatoes into a medium saucepan. Add water to cover potatoes by about 1 inch. Bring to a boil and cook 20-30 minutes until potatoes are soft and break easily when poked with a fork.
  2. Reserve 1 cup of the potato water in a bowl or measuring cup. Drain potatoes of remaining water.
  3. Add 1 T olive oil or butter to potatoes along with about ¼ cup of the reserved potato water and the sea salt.
  4. Use a potato masher to mash them and mix everything together, adding more potato water, as needed, until desired consistency is reached. Taste test and add additional olive oil, butter, or salt, if needed.
  5. Optional- for extra creamy mashed potatoes, finish with an immersion blender- but make sure you don't overdo it or they will become rubbery!
This recipe makes enough for 4 servings, but if you are making for the Thanksgiving celebration, you might want to plan for 1 batch of this recipe for 1-2 people so that there are leftovers! I kept the recipe small in size in case you will just be making this recipe for yourself while your family members eat a different version.

Extras can be frozen!
Recipe by Bridgetown Nutrition at