Most of the vitamins and minerals are between the skin and the potato, so we usually do not skin them, even when they are mashed. Potatoes originated in the Andes. I can see an Inca woman mashing her potatoes and decided to throw in some nearby garlic and sage. -Mike
Batatas Sage Ajo Puré
Serves 3
batata
("sweet potato" in Taíno)
papa
("potato" in Quechua)
Preheat the over 375℉ (190℃)
2 chopped cloves of garlic
3 Tbs. (45 ml) olive oil
1 Tbs. (15 ml) chopped sage leaves or 1 tsp. (5 ml) dried sage
4 organic potatoes, cut into cubes
1 cup (240 ml) organic plain yogurt (almond yogurt-dairy free)
1 Tbs. (15 ml) organic butter (almond butter-dairy free)
A. Mashed Potatoes:
1. Sauté the garlic in little oil.
2. Stir in the sage and remove from the heat.
3. Let it stand about 15 minutes. Drain the oil.
4. Put the potatoes in a baking pan with little water, cover, and simmer 20 minutes.
5. Drain, but reserve 1/3 cup (80 ml) of the liquid.
6. Masher the potatoes with a potato masher.
7. Add the yogurt, butter, rest of the oil, and potato liquid.
8. Heat the mashed potatoes in the oven.
B. Fried Sage Leaves:
12 sage leaves
little olive oil
1. Fry one leaf at a time in a little oil, about 3 seconds.
2. Place on paper towel to drain.
C. Serve with fried sage leaves on top.
Try "Mashed Cauliflower"
http://veggiefernandezs.blogspot.com/2013/10/mashed-cauliflower.html
Try "Mashed Cauliflower"
http://veggiefernandezs.blogspot.com/2013/10/mashed-cauliflower.html
