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.