Mashed potatoes have bold flavors and a rustic, chunky texture. There are many "types". Try one of the following for an interesting side dish.
2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed
8 Tbs. (120 g) (dairy-free) organic (dairy-free) butter
1 cup (240 ml) (dairy-free) organic half-and-half milk, warmed or (dairy-free) yogurt
black pepper to taste
1. Place potatoes in a large saucepan and add cold water to cover by 1 inch (2,55 cm).
2. Bring to a boil over high heat.
3. Reduce the heat to medium-low, and simmer until they are tender when pricked with a fork, about 20-30 minutes.
4. Drain the potatoes.
5. Peel or not to peel? You decide. Most of the vitamins are between the skin and the potato.
6. Stir in the butter.
7. Gently whisk in the rest of the ingredients.
2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed
5 medium organic garlic cloves, minced (about 5 tsp./25 g)
1/2 cup + 2 Tbs. (150 ml) olive oil
pinch or two of black pepper
2 tsp. (10 ml) organic juice of 1 lemon
1. Follow #1 and #2 above
3. Cook about 40-45 minutes.
4. Place 1 tsp. (5 g) of garlic on a cutting board and sprinkle with a little salt. Use the flat side of a knife, drag the garlic and salt back and forth in a circular motions until the garlic is ground into smooth paste.
5. Transfer to a medium bowl and set aside.
6. Place the remaining garlic in a small saucepan with 1/4 cup (60 ml) olive oil.
7. Cook over low heat, stirring constantly until it begins to sizzle and is soft, about 5 minutes.
8. Drain the cooked potatoes.
9. Peel or not.
10. Add the pepper, lemon juice, and 6 Tbs. (90 ml) oil to a bowl with the cooked garlic and oil. Whisk together.
11. Fold the mixture into the potatoes and serve.
Classic Mashed Potatoes
serves 4
2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed
8 Tbs. (120 g) (dairy-free) organic (dairy-free) butter
1 cup (240 ml) (dairy-free) organic half-and-half milk, warmed or (dairy-free) yogurt
black pepper to taste
1. Place potatoes in a large saucepan and add cold water to cover by 1 inch (2,55 cm).
2. Bring to a boil over high heat.
3. Reduce the heat to medium-low, and simmer until they are tender when pricked with a fork, about 20-30 minutes.
4. Drain the potatoes.
5. Peel or not to peel? You decide. Most of the vitamins are between the skin and the potato.
6. Stir in the butter.
7. Gently whisk in the rest of the ingredients.
Garlic and Olive Oil Mashed Potatoes
serves 6
5 medium organic garlic cloves, minced (about 5 tsp./25 g)
1/2 cup + 2 Tbs. (150 ml) olive oil
pinch or two of black pepper
2 tsp. (10 ml) organic juice of 1 lemon
1. Follow #1 and #2 above
3. Cook about 40-45 minutes.
4. Place 1 tsp. (5 g) of garlic on a cutting board and sprinkle with a little salt. Use the flat side of a knife, drag the garlic and salt back and forth in a circular motions until the garlic is ground into smooth paste.
5. Transfer to a medium bowl and set aside.
6. Place the remaining garlic in a small saucepan with 1/4 cup (60 ml) olive oil.
7. Cook over low heat, stirring constantly until it begins to sizzle and is soft, about 5 minutes.
8. Drain the cooked potatoes.
9. Peel or not.
10. Add the pepper, lemon juice, and 6 Tbs. (90 ml) oil to a bowl with the cooked garlic and oil. Whisk together.
11. Fold the mixture into the potatoes and serve.
Mashed Potatoes with Blue Cheese
and Caramelized Onions
serves 4
1 1/2 tsp. (7,5 g) each: (dairy-free) organic butter and olive oil
1/2 tsp (2,5 g) organic brown sugar
1 pound (455 g) organic onions, cut in half and sliced very thinly
1 cup (240 ml) ruby port, red or white wine
1/4 cup (60 ml) (dairy-free) organic half-and-half milk or (dairy-free) yogurt
1 tsp. (5 g) chopped thyme
2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed
6 Tbs. (90 g) (dairy-free) organic butter
little black pepper
1 cup (130 g) (dairy-free) blue cheese, crumbled
A. Onions:
1. Heat the butter and oil in a nonstick skillet over high heat until the bottle melts.
2. Stir in the sugar.
3. Add the onions, stir to coat and cook until they are soften, about 5 minutes.
4. Reduce to medium heat and cook, stirring frequently, about 5 minutes.
5. Reduce heat to medium and cook until brown, about 35 minutes.
6. Stir in the wine for 4-6 minutes.
B. Potatoes:
1. Bring the milk and thyme to boil, cover to keep warm.
2. Cook potatoes as above, time: 20-30 minutes. Drain, peel or not.
3. Stir in the butter, add pepper, then gently stir in half-and-half/yogurt and blue cheese.
4. Top with the onions.
