The thought of mashed potatoes from a box, frozen container, or bag, just straight up freaks me out. You wonder why some children don't even know that french fries are derived from them (see Jamie Oliver's Food Revolution on ABC). Potatoes are such a versatile root vegetable that disguises itself well, but after a while it's less a disguise and more of a disaster for your health. With this recipe you'll see how easy mashed potatoes can be, and how by using the whole food like nature intended you not only benefit your health but your taste buds will be singing! Today I used a blend of golden and russet potatoes, which I think made for an interesting flavor and consistency. I'm happy to share my family raved about them tonight and I think you'll love them as well! As always, don't feel the need to go out to the grocery store if you don't have all of the ingredients, you can always add or neglect ingredients-- that's what makes a good chef! Awesome Mashed Potatoes
11 potatoes-- I used 4 russet and 7 golden
7 heaping tablespoons light sour cream (I love Trader Joe's brand)
4 tbs light cream (make sure it's REAL cream without any added mono or diglycerides etc)
1 stick butter
sea salt... about 1/2 - 1 tsp
fine ground black pepper 1/4 tsp
1 tsp garlic- crushed
chives if you have them-- I did not today
Wash the potatoes. Scrub the russet ones especially well, as they attract more dirt with their skin's texture.
Peel one of the russet potatoes, but leave the other 3 un-peeled. Place in a large heavy pot with water covering the potatoes at least an inch above. Get out an ice tray and a metal bowl big enough to hold all of the potatoes, put that on the ice tray to cool, and set aside. Bring to a boil and test for tenderness with a fork. (Of course these potatoes will have different cooking times, so be mindful of that but I kept them all in for the same amount of time because I think it gave it a good balance of some potatoes being overly tender and some with a little bit of bite.) When they're ready (when a fork pierces the potato comfortably and they seem mash-able, remove the potatoes from the boiling water and place the drained potatoes on chilled bowl. This will stop the cooking process and allow you time to grab more ingredients and give you time to get ready for the fun part.
Take potatoes out of bowl, cut in half, quarter, quarter again....You want them in about 1 inch sized pieces.
You should see the beautiful color of the skin throughout the mash.
Then, adding another tablespoon of butter on top, place in the oven on 350 for about 10 minutes to heat up until ready to be served.
While we all know that potatoes are not really the most nutritional of all the vegetables, to put it lightly, they still nourish your body and provide essential vitamins and minerals that are great for you. Plus, when eaten in moderation, they can positively affect your health. Sure, they have butter, and cream, but you know what? That's natural! These mashed potatoes differ from the mashed potato "food" you buy in the grocery store.
Easy to make.
Small amount of prep.
All delicious wholesome ingredients.
Garlic removes cholesterol.
And some fibre, vitamins and minerals from the skin.