Non-dairy milk in mashed potatoes?
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AlexandraFindsHerself1971
Posts: 3,106 Member
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?
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?
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Replies
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Unsweetened coconut milk? Should provide the creaminess.1
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Chef_Barbell wrote: »Unsweetened coconut milk? Should provide the creaminess.
But would the coconut flavor come through?
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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 through0 -
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)3
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I think you'll be fine with just chicken broth.1
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Also saving the potato water as a thickener is an option... use Yukon gold potatoes3
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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.4 -
I use silk organic unsweetened soy milk.3
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I’ve used unsweetened almond milk. It changes the flavor a little, but not in a bad way.0
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I use silk unsweetened cashew milk. Very creamy and mild flavor. Almond works well too.2
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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."0 -
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).0
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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!1
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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.0
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I use soy milk for most things that call for “milk”.0
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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.0
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Earth balance has a great buttery taste instead of margarine too.0
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I've used a small quantity of oat milk and also rice milk without noticing any difference in the flavour.0
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Oat milk is what you need.0
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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.0
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