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.
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.
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Last week, Chris and I had the incredible opportunity to travel to London for work. We were invited by Williams Sonoma and William Morris and Co to preview their newest collaboration and the inspiration behind it. It was my first time in London and although it was a quick trip, they brought us all over […]
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