Cincinnati Children's Blog

Allergy-Friendly Recipe: Extra Fluffy Mashed Potatoes

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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