Allergy-Friendly Recipe: Extra Fluffy Mashed Potatoes

December 12, 2015
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By: Carina Venter, PhD, RD

Our dietitians put together holiday recipes that exclude the six most common food allergens. Enjoy!

Ingredients

  • 8 lbs baking potatoes, peeled and cubed
  • 1/2 cup Unflavored elemental formula or any milk substitute
  • 1 cup unsalted chicken stock (or homemade)
  • 2 tablespoons oil
  • 1 1/4 teaspoons salt

For the topping

  • ½ stick (4 tablespoons) dairy free spread
  • ¼ cup chives
  • 2 tablespoons parsley

Preparation

  1. Peel potatoes, cut in half, cover with water, and boil for about 15 – 20 mins.
  2. Whip milk substitute, chicken stock, oil and salt together. Add potato and whip till smooth.

 

For the topping:

Melt the dairy free spread, add the chives and parsley, pour over the potato. Cover in foil and bake for 30 – 45 mins at 350 F.

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Carina Venter, PhD, RD

About the Author: Carina Venter, PhD, RD

Carina Venter is a Research Associate/Dietician at Cincinnati Children's Hospital Medical Center with the Cincinnati Center for Eosinophilic Disorders. She has published in international journals and has authored book chapters in food hypersensitivity, pregnancy, lactation, weaning and allergy prevention. Carina is also co-editor of the book, Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerances.

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