Description
Looking for a show-stopping side? Try these FODMAP friendly roasted garlic mashed potatoes! Perfect for a quiet dinner at home or a large holiday meal.
Ingredients
Scale
- 3–4 garlic heads
- 1–2 tbsp olive oil
- 2 bags mini potatoes
- 1/2 cup ghee
- 1.5 cup lactose-free milk, high-fat if you have it
- 1/4 cup green onions – green part only, minced
- 1.5 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400 degrees. Cut the tips off of the garlic heads and drizzle each head with olive oil. Wrap each head individually with tinfoil and bake for 45-60 minutes – check them at the 40-minute mark and then again every 10 minutes until the center clove is a rich brown colour.
- Bring a large pot of water to a boil and cook mini potatoes for 10 minutes (or until they are tender when pierced with a fork). Drain the water and mash the potatoes roughly with a potato masher.
- Once the garlic heads have cooled, squeeze each garlic clove out of its skin. Melt the ghee in a medium-sized frying pan and add the roasted garlic. Simmer for 8-10 minutes.
- Strain the garlic out of the ghee using a sieve lined with cheesecloth. Squeeze out as much ghee as you can and discard the garlic pieces.
- Add the garlic-infused ghee, green onion, salt, pepper, and 1/4 of the milk and blend with an emersion blender. Add the rest of the milk in small portions until the potatoes have reached the desired consistency. Serve warm.
Notes
Recommended low FODMAP serving – 1/2 cup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 264
- Sugar: 3
- Sodium: 463
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 73
- Fiber: 2
- Protein: 4
- Cholesterol: 34