Authentic Potato Buns (low-FODMAP)
Even though the Low-FODMAP diet is clearly catered to by Life and Thymes, it's clear from looking at the recipes that they're meant to be enjoyed by everyone. While NS low-FODMAP recipes are very helpful for those with Irritable Bowel Syndrome and other stomach problems, they are not required to be consumed only by people who follow a low-FODMAP diet. That’s my point.
Additional Food Commentary: These homemade potato buns are suitable for people eating a gluten-free or low-FODMAP diet because they only contain potatoes, eggs, and butter. Potassium from potatoes contributes to the body's fluid and electrolyte balance. You have even more justification to try this simple recipe because these handmade buns have less sodium and no added sugars than many store-bought loaves of bread.
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15 minutes for preparationCook Period:
30 minutes
Servings:
20
INGREDIENTS
Organic russet potatoes weighing 5 pounds
Butter, one stick (my preference is salted)
6 eggs (3 whole and 3 yolks)
Pepper and salt as desired.
INSTRUCTIONS1. Bring a saucepan of water to a boil and liberally salt it.2. Peel potatoes in the meantime.
3. Halve or quarter the potatoes and add to the boiling salt water.
4. Completely boil the potatoes. The potato should be simple to pierce with a fork.
5. Use a colander to drain potatoes.
6. Transfer them to a sizable bowl and mash them with butter.
7. Add pepper and salt to taste.
Allow to gently cool.
9. Set up a sizable baking pan with parchment paper and preheat the oven to 350 in the interim.
10. Using your hands, combine 3 eggs with the potatoes. (Your hands will get sticky from the potatoes, and it will be messy.)
11. Shape buns and place them on a baking sheet.
12. Clean your hands and clapINFORMATION ON NUTRITIONServing size: 160 calories; 7 g of total fat; 3 g of saturated fat; 2 g of monounsaturated fat; 1 g of polyunsaturated fat; 67 mg of cholesterol; 83 mg of sodium; 496 mg of potassium; 21 g of carbohydrate; 2 g of fiber; 1 g of sugar; and 4 g of protein.Health Bonus:
Vitamin A: 2%; Calcium: 2%; Iron: 6%; Vitamin C: 9%
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15 minutes for preparation
Cook Period:
30 minutes
Servings:
20
INGREDIENTS
Organic russet potatoes weighing 5 pounds
Butter, one stick (my preference is salted)
6 eggs (3 whole and 3 yolks)
Pepper and salt as desired.
INSTRUCTIONS
1. Bring a saucepan of water to a boil and liberally salt it.
2. Peel potatoes in the meantime.
3. Halve or quarter the potatoes and add to the boiling salt water.
4. Completely boil the potatoes. The potato should be simple to pierce with a fork.
5. Use a colander to drain potatoes.
6. Transfer them to a sizable bowl and mash them with butter.
7. Add pepper and salt to taste.
Allow to gently cool.
9. Set up a sizable baking pan with parchment paper and preheat the oven to 350 in the interim.
10. Using your hands, combine 3 eggs with the potatoes. (Your hands will get sticky from the potatoes, and it will be messy.)
11. Shape buns and place them on a baking sheet.
12. Clean your hands and clap
INFORMATION ON NUTRITION
Serving size: 160 calories; 7 g of total fat; 3 g of saturated fat; 2 g of monounsaturated fat; 1 g of polyunsaturated fat; 67 mg of cholesterol; 83 mg of sodium; 496 mg of potassium; 21 g of carbohydrate; 2 g of fiber; 1 g of sugar; and 4 g of protein.
Health Bonus:
Vitamin A: 2%; Calcium: 2%; Iron: 6%; Vitamin C: 9%
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