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A few months ago, I shared my very first potato mash recipe on the blog: asweet potato mash with spinach and goat cheese. As this recipe was very well received, I decided it was time for another recipe!
Potato mash is a perfect winter dish and as we are currently in the middle of winter, this is the perfect moment to share one. I made a low FODMAP Asian style potato mash with chicken!
As I already shared in my sweet potato mash recipe, the most classic Dutch dish that everybody here knows is called stamppot. It is made from mashed potatoes with a leafy green stirred into it.
“Boerenkool stamppot” is one of the best known versions and it is made with mashed potatoes and kale stirred into it. Often served with a sausage on the side and gravy on top.
I am not a fan of traditional stamppot recipes at all. I don’t like mashed potatoes too much and the combination of the soft mashed potatoes with the pieces of leafy greens into it, just doesn’t make me happy. I don’t like the texture at all.
Lots of my Dutch readers love having some low FODMAP stamppot recipes though and that’s why I keep making them. I cannot only cook what I like myself 😉
I have never seen a dish similar to stamppot in other countries (just plain mashed potatoes) and I think the best translation for this dish is “potato mash”, but do let me know if you think it should be called differently!
When I make potato mash recipes, I like to make them with a twist and this time I made an Asian-style potato mash with chicken marinated in soy sauce.
For the veggies that are being stirred into the potato mash, I choose bok choy and bean sprouts. If you want, you can also add some low FODMAP mushrooms (canned mushrooms or oyster mushrooms) to the potato mash.
I used my boyfriend as a test person, as he LOVES mashed potatoes. He is from Slovenia, so he didn’t grow up with stamppot like I did.
But in Slovenia they love mashed potatoes too and he is a big fan of the Dutch potato mash recipes. He devoured the entire portion of this Asian-style potato mash by himself.
So it is safe to say that this recipe was a success! I hope you will like it as much as he did.
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- Author: Karlijn
- Total Time: 50 min
- Servings: 2 1x
Description
A low FODMAP Asian-style potato mash with bok choy, bean sprouts and chicken thigh. Dutch stamppot with a twist! Lactose-free and gluten-free
Ingredients
Scale
For the marinade
- 2 tbsp soy sauce
- 1 tbsp garlic-infused olive oil
- 1 tsp grated fresh ginger
- A pinch of ground chilli
For the potato mash
- 2oo g (7 oz) chicken thigh
- 150 g (5.3 oz) sweet potatoes
- 350 g (12.3 oz) potatoes
- 150 g (1 medium) bok choy
- 200 g (2 cups) bean sprouts
- Optional: 150 g (5.3 oz) canned mushrooms or oyster mushrooms
- 1 tbsp soy sauce
- Optional: 1 tsp sambal (chili paste)
- Extra soy sauce for serving
- Two stalks of spring onion, the green part only
- A small handful of chopped unsalted peanuts
Instructions
- Grate the ginger. Mix the soy sauce with the olive oil, grated ginger and a pinch of ground chilli to marinade. Cut the chicken thigh into pieces and put together with the marinade in a bowl. Leave to marinate in the fridge for half an hour.
- Peel the sweet potatoes and normal potatoes and cut into cubes. Boil until they have softened, for about 10 minutes and drain. Save a little of the cooking liquid.
- Mash the potatoes. Add a little bit of the cooking liquid (or some lactose-free milk) and season with pepper and salt.
- Wash the bok choy and cut into pieces. Rinse the mushrooms, if you use them or wash the oyster mushrooms and cut them into pieces.
- Fry the chicken thigh in a pan until cooked on all sides. In the mean-time, heat some olive oil in another pan and shortly fry the mushrooms (if you use them). Add the bok choy and the bean sprouts and fry them for a few minutes. Add 1 tbsp soy sauce to the veggies and optionally 1 tsp sambal (chili paste) for some spiciness (if you don’t like spicy, you can use 1/2 tsp or leave this out).
- Stir the vegetables into the mashed potatoes. Taste and season the potato mash with a splash of soy sauce and some pepper. Divide the potato mash over two plates.
- Put the pieces of chicken thigh on top. Garnish with some chopped peanuts and spring onions.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dinner
- Method: Cooking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 serving (1/2)
- Calories: 517
- Fat: 18
- Carbohydrates: 52
- Fiber: 12
- Protein: 35
Together we go for a calm belly!
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Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
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Getagged met:
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