A few months ago, I shared my very first potato mash recipe on the blog: a sweet 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. 

Low FODMAP Asian-style potato mash with chicken

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• Author: Karlijn
• Total Time: 50 min
• Servings: 2 1x

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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

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. Mash the potatoes. Add a little bit of the cooking liquid (or some lactose-free milk) and season with pepper and salt.
4. 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.
5. 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).
6. 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.
7. 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