Non-dairy milk in mashed potatoes?

AlexandraFindsHerself1971

My youngest son is doing a low-FODMAP diet to try to get his IBS under control and identify his triggers. In an attempt to make him a Thanksgiving dinner he can eat, I want to make him "safe" mashed potatoes. Homemade chicken broth is safe, and so is margarine. But which of the non-dairy milks is going to go well and not have an odd taste when added to give the mashed potatoes a little more liquid?

If this were a sweet application like a custard I would unhesitatingly use almond milk, but I'm not sure if it will work here.

Opinions and thoughts?

Chef_Barbell

Unsweetened coconut milk? Should provide the creaminess.

AlexandraFindsHerself1971

Chef_Barbell wrote: »

Unsweetened coconut milk? Should provide the creaminess.

But would the coconut flavor come through?

Chef_Barbell

AlexandraFindsHerself1971 wrote: »

Chef_Barbell wrote: »

Unsweetened coconut milk? Should provide the creaminess.

But would the coconut flavor come through?

I use very little and do not notice the flavor coming through

AlexandraFindsHerself1971

I'll do a test batch. I don't eat mashed potatoes myself (texture issue) but my girlfriend will take one for the team on this. (grin)

kshama2001

I think you'll be fine with just chicken broth.

Chef_Barbell

Also saving the potato water as a thickener is an option... use Yukon gold potatoes

MikePfirrman

Walmart (and most other stores) have a vegan half and half. Better Half is made by Califia Farms. Also, Silk has one that I know Walmart carries. Or try Whole Foods. Cashew Milk is nice and creamy too. I LOVE Nature's Charm Condensed Coconut milk to make things richer. It's amazing and you can't tell it's coconut. Just made an alfredo sauce tonight with it.

The key to good mashed potatoes is using Yukon Golds. Tofutti Cream Cheese is also a great add in for mashed potatoes.

DancingMoosie

I use silk organic unsweetened soy milk.

quiksylver296

I’ve used unsweetened almond milk. It changes the flavor a little, but not in a bad way.

Noreenmarie1234

I use silk unsweetened cashew milk. Very creamy and mild flavor. Almond works well too.

lynn_glenmont

AlexandraFindsHerself1971 wrote: »

My youngest son is doing a low-FODMAP diet to try to get his IBS under control and identify his triggers. In an attempt to make him a Thanksgiving dinner he can eat, I want to make him "safe" mashed potatoes. Homemade chicken broth is safe, and so is margarine. But which of the non-dairy milks is going to go well and not have an odd taste when added to give the mashed potatoes a little more liquid?

If this were a sweet application like a custard I would unhesitatingly use almond milk, but I'm not sure if it will work here.

Opinions and thoughts?

There are unsweetened versions of almond milk and soy milk widely available. If you could find an unsweetened oat milk, I'd be inclined to try that. Or look for a non-dairy cream or half and half sub (not a nondairy "creamer" which will be sweetened).

Or you could just combine chicken broth for liquid and margarine for fatty "mouth feel."

AwesomeSquirrel

I use (unsweetened) oat milk which I think has a very neutral flavour. I’m also a fan of Oatly’s single cream oat product (in Sweden it’s called iMat, it looks like it might be Creamy Oat in the US) which is richer and IMO negates the need for butter (margarine is not a flavour enhancer in my world).

krose4514

I recently tried unsweetened almond milk when I was making mashed potatoes and out of normal milk. I couldn’t tell the difference at all! Now I intentionally choose the almond milk as it’s also lower calorie win-win!

tracybear86

I use Kite Hill almond milk cream cheese (plain or chive flavor and only Kite Hill brand). Neutral flavor and makes the potatoes really nice and creamy! I haven't had a lot of success with the non-dairy milks. I think they change the flavor too much. If you are going to try one make sure you get unsweetened and I agree with some of the others that oat milk is probably your best bet.

nooshi713

I use soy milk for most things that call for “milk”.

lnxjenn

I use unsweetened Almond milk for Mash a lot. You can also use Ghee instead of margarine. Margarine will likely be inflammatory for his IBS.

Noreenmarie1234

Earth balance has a great buttery taste instead of margarine too.

Redordeadhead

I've used a small quantity of oat milk and also rice milk without noticing any difference in the flavour.

SLL1803

Oat milk is what you need.

Luke_rabbit

I would check the full list of ingredients on any plant based milk to verify that none are a no-no on low FODMAP. Taste wise, most unsweetened plain options should be fine. I've used both Silk Soy and Silk Cashew before with good success.

Good luck to your son. Both my husband and adult son have IBS. My husband was fortunate to get great relief from a low dose tricyclic antidepressant (amitriptyline) - which was the historical treatment for IBS-D. My son has not had as much luck finding a solution.

kshama2001

Chef_Barbell wrote: »

Also saving the potato water as a thickener is an option... use Yukon gold potatoes

Yes, I believe I saw this tip on America's Test Kitchen. I add salt and Italian seasoning to the water, and then use some of the water to mash, plus milk, but I'm sure all cooking water or cooking water plus stock would be yummy.

AlexandraFindsHerself1971

bold_rabbit wrote: »

I would check the full list of ingredients on any plant based milk to verify that none are a no-no on low FODMAP. Taste wise, most unsweetened plain options should be fine. I've used both Silk Soy and Silk Cashew before with good success.

Good luck to your son. Both my husband and adult son have IBS. My husband was fortunate to get great relief from a low dose tricyclic antidepressant (amitriptyline) - which was the historical treatment for IBS-D. My son has not had as much luck finding a solution.

I have it myself; I can't have beans, lentils, or cruciferous vegetables without a fit being thrown by my gut. At this point my limit is a tablespoon of chopped spinach to be pretty in an Alfredo sauce, a leaf or two of leaf lettuce on a sandwich, or once a week a small side salad of iceberg lettuce. I can't do it any more often or the gut gets upset. I'm not surprised he has it, I just hope that when he can start adding things back in that he's okay with onion and garlic.

Rhumax67

I use silk unsweetened plain soy

acpgee

You could try greek mash (skordalia) with olive oil, lemon and garlic. I would add some water or chicken stock to cut down the amount of olive oil otherwise needed.

janejellyroll

acpgee wrote: »

You could try greek mash (skordalia) with olive oil, lemon and garlic. I would add some water or chicken stock to cut down the amount of olive oil otherwise needed.

If you like them, this style is amazing with steamed greens mixed in. I use arugula in winter and dandelion greens in summer.

sgt1372

I've used soymilk to make traditional mashed potatoes w/o any problems but I far prefer making/eating mashed cauliflower indtead of mashed potatoes now.

MarttaHP

AlexandraFindsHerself1971 wrote: »

My youngest son is doing a low-FODMAP diet to try to get his IBS under control and identify his triggers. In an attempt to make him a Thanksgiving dinner he can eat, I want to make him "safe" mashed potatoes. Homemade chicken broth is safe, and so is margarine. But which of the non-dairy milks is going to go well and not have an odd taste when added to give the mashed potatoes a little more liquid?

If this were a sweet application like a custard I would unhesitatingly use almond milk, but I'm not sure if it will work here.

Opinions and thoughts?

Any reason for not just using lactose-free milk? Since lactose is the only FODMAP found in dairy.

The problem with plant-based alternatives is that they often have other FODMAPs in them. Coconut has sorbitol, oat and rice have fructans, and soy bean-based milk has galacto-olichosaccharides. I don't know if you'd be using these in large enough quantities though for them to have an effect.

But if you want to be entirely sure, it looks like your options are lactose-free milk, almond, macadamia or soy protein-based milk (I don't know how to tell the difference between this and the soy bean-based one).

MarttaHP

acpgee wrote: »

You could try greek mash (skordalia) with olive oil, lemon and garlic. I would add some water or chicken stock to cut down the amount of olive oil otherwise needed.

Before adding anything extra in your mashed potatoes, though, make sure that those additions are also low-FODMAP. Garlic is a definite no-no, for example.

Priasmama416

I've always used plain original soy milk, it doesn't change the taste

Luke_rabbit

MarttaHP wrote: »

AlexandraFindsHerself1971 wrote: »

My youngest son is doing a low-FODMAP diet to try to get his IBS under control and identify his triggers. In an attempt to make him a Thanksgiving dinner he can eat, I want to make him "safe" mashed potatoes. Homemade chicken broth is safe, and so is margarine. But which of the non-dairy milks is going to go well and not have an odd taste when added to give the mashed potatoes a little more liquid?

If this were a sweet application like a custard I would unhesitatingly use almond milk, but I'm not sure if it will work here.

Opinions and thoughts?

Any reason for not just using lactose-free milk? Since lactose is the only FODMAP found in dairy.

The problem with plant-based alternatives is that they often have other FODMAPs in them. Coconut has sorbitol, oat and rice have fructans, and soy bean-based milk has galacto-olichosaccharides. I don't know if you'd be using these in large enough quantities though for them to have an effect.

But if you want to be entirely sure, it looks like your options are lactose-free milk, almond, macadamia or soy protein-based milk (I don't know how to tell the difference between this and the soy bean-based one).

If lactose is the only issue, I highly recommend ultra-filtered milk (Fairlife is one brand) over traditional lactose free. They remove some of the sugar (broken down lactose is significantly sweeter than lactose) which greatly improves the taste.