Potatoes
1000 g · cooking type C or B
Community recipe
Mashed Potatoes
A delicate, fluffy, and creamy mashed potato dish prepared from fresh, safely low-histamine ingredients. It uses fresh whole milk, good quality butter, and a pinch of chives without unnecessary irritants or spices (like nutmeg or pepper), making it easily digestible and suitable for those with histamine intolerance.
- Prep
- 30 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Category
- Side dish
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Milk (pasteurized)
150 ml · fresh whole (or fresh lactose-free or oat drink)Butter
60 g · quality fresh (or clarified butter ghee)Himalayan salt
1 tspChive
2 tbsp · freshly chopped (for garnish)Method
- 1
Step 1
Peel the potatoes, cut them into equally sized cubes, and rinse thoroughly under cold water.
- 2
Step 2
Place the potatoes in a pot, cover them completely with cold water, add 1 teaspoon of salt, and bring to a boil. Cook covered until tender, approximately 15–20 minutes.
- 3
Step 3
Drain the cooked potatoes immediately and let them sit in the pot over low heat for about 1 minute to evaporate excess moisture.
- 4
Step 4
In a small saucepan, gently warm the milk with the butter until it is liquid and warm (cold milk will cause the mash to clump).
- 5
Step 5
Thoroughly mash the potatoes with a potato masher or press them through a ricer. Gradually add the warm milk and butter mixture while stirring with a whisk or wooden spoon until smooth.
- 6
Step 6
Serve the mash immediately while still warm, garnished with finely chopped fresh chives. Always serve freshly prepared, as reheating and storing increases the histamine level in the food.