Growing up eating mashed potatoes, I didn’t really know what I was eating – just that I loved it. Once food restrictions enter the picture, it’s kind of mind blowing just how much butter and cream go into making a classic, creamy mashed potato. Add gravy, and you’re almost always talking about some kind of thickener, like a roux (wheat flour cooked in fat of some kind) or cornstarch. For a lot of people who develop food sensitivities, learning you can’t have your favorite side dish can be discouraging.
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Well, then it’s time for a new favorite. I’ve shared several types of allergy-friendly mashed potatoes over the years, usually in conjunction with other recipes like Shephard’s Pie or Twice Baked Potatoes. But this recipe I’m sharing today, this is my real mashed potato recipe. This is the one I make when I’m making mashed potatoes, as opposed to a mash that’s part of something else.
Now before I share the recipe, I want to clarify something. There’s a difference between healthy and allergy-friendly. I make no claims that this is a “healthy” mashed potato. But the version I grew up eating, packed full of butter and cream, wasn’t necessarily “healthy” either. No, this is comfort food, just in time for the holidays. Adjusted for many of the most common food allergies, but as good as any classic version out there. This is what I serve to everyone, food allergies or not, and it’s nothing but rave reviews.
So if you have a food allergy, or find yourself cooking for others with food allergies, swap this version in this year and you’ll have a wildly happy crowd without feeling the need to make multiple versions. Nobody needs that stress.
These were our thanksgiving potatoes this year for a dairy allergy family and they were awesome! Everyone loved them! Thanks for sharing!
okay – we grew up on and LOVE our loaded mashed potatoes – that are quite old fashion, but SO delicious. However, because of fat content, we only enjoy them a few times per year. I tried these in our Thanksgiving prep as I wanted “my people” – who were aghast that I was EVEN TRYING another kind of mashed potato. . . (I assured them we were making BOTH, as I need people to eat nearly 8 pds of potatoes lol) I gotta say – holy cow! These are REALLY good, and they passed a test with all of my foodie testers. The Miyokos butter was a huge surprise, and I will use it again in the future, as I eat a lot of plant based things normally. The mayo sub was very good in these potatoes – but I’m not sure if I’d use it for much else. Thanks for being so convincing in your share of these potatoes. A 10+
My husband is vegan, how are these sans gravy?
My mother (93) always used to make mashed potatoes (lumpy) cooked with a rutabaga, that’s my fav these days. I loved the color contrast of the potato and rutabaga and the surprise tangy sweetness of the rutabaga.
I also used my homemade veggie broth (leftover veggie scraps frozen until enough for a few qts) to make gravy and if any aquafaba from cooking garbanzo beans. Rosemary fresh if available or dry, is my herbal seasoning choice with the gravy.
Do you ever add any fresh herbs to the gravy? Perhaps the same herbs that would be used for the turkey?
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