|
Mashed Potato Heaven!
by Alice Osborne
 Who doesn’t love mashed potatoes? But since they can be loaded with empty calories, we went looking for more-nutritious ways to enjoy everybody’s favorite holiday side dish. And did we find some yummy recipes to try: Pumpkin Mashed Potatoes, Rosemary-Chile Mashed Potatoes, and Guiltless Mashed Potatoes, which are much lower in fat than the usual version and packing plenty of antioxidants!
PUMPKIN MASHED POTATOES
Serves 4 to 6
Adapted from Full Moon Feasts by Jessica Prentice and Chelsea Green
 4 cups potatoes, washed and cut into chunks
3 cups combined peeled and chopped sweet potatoes and pumpkin or butternut squash
1/2 cup butter
1/2 cup cream, sour cream, half-and-half, buttermilk, yogurt, crème fraiche, whole milk, or a combination
Nutmeg, grated
Pinch of mace (optional)
Pinch of allspice (optional)
Salt and pepper to taste
Bring a pot of water to a boil. Steam the potatoes, sweet potatoes, and pumpkin or squash over simmering water until fork-tender, about 20-25 minutes.
Pour out the water and place the vegetables from the steamer into the pot. Mash vegetables with a potato masher and add the butter, dairy, and spices.
 Download this recipe.
ROSEMARY-CHILE MASHED POTATOES
Serves 6
Inspired by "Grub", by Anna Lappe, and Bryant Terry
 1 cup extra-virgin olive oil
3 fresh rosemary sprigs
1 habanero chile, seeded and chopped
2 pounds Yukon gold potatoes, well scrubbed
3/4 cup unflavored rice milk
1 tablespoon minced fresh rosemary
Sea salt and freshly-ground black pepper, to taste
In a small saucepan over high heat, combine the olive oil, rosemary sprigs, and chile. Once sprigs begin to bubble, reduce heat to low and simmer 15 minutes. Remove pan from heat, allow to sit for 30 minutes, then strain into a jar and reserve.
In a large pot over high heat, cover the potatoes with enough cold water to cover them. Bring to a boil and cook about 25 minutes, until potatoes are tender. Drain them, peel them, and return them to the pot.
Combine 1/4 cup of the infused oil with the rice milk in a small saucepan over medium heat and bring to a simmer. (The leftover oil may be used for dipping bread, or in a variety of other recipes.) Add the oil and milk mixture to the potatoes and mash thoroughly until light and fluffy, adding more oil if necessary. At the end, add chopped rosemary, salt, and pepper to taste.
Download this recipe.
GUILTLESS MASHED POTATOES
Serves 4-6
 3 large potatoes, scrubbed and cut into 1-inch chunks
1 1/2 cups cauliflower florets
1-2 tablespoons olive oil
Vegetable broth as needed
Salt and freshly-ground black pepper to taste
Place the potato chunks in a saucepan filled with cold salted water and bring to a boil. When boiling, add cauliflower florets, return to a boil and cook, partially covered, for 20 minutes, until potatoes and cauliflower are very tender.
Drain potatoes and cauliflower, add olive oil, and gradually add vegetable broth to moisten, mashing with a potato masher or processing in a food processor until creamy and fluffy. Add salt and pepper to taste and serve hot.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
|
|
