Tuesday, November 27, 2012

What's On the Side: Mashed Potatoes

Whenever roast chicken is on the menu, you can be assured that mashed potatoes will also be on the table at my house. For our Thanksgiving meal, I opted to follow a recipe to make "Two-Toned Mashed Potatoes." This recipe called for both Yukon Gold and Sweet Potatoes. I used Wisconsin-grown organic Creamy Gold potatoes and organic jewel sweet potatoes. However, my mashed potatoes lacked the two-tone coloration as my sweet potatoes were decidedly not orange on the inside. Regardless of their lack of orange pigmentation, they still added plenty of sweet potato flavor to the dish. I think the real highlight of this recipe is the addition of buttermilk, a smidgen of Greek yogurt, and a smattering of onion powder. I think this will be my go-to mashed potato recipe from here on out -- and I can assure you that they are just as good when just one type of potato is used, too.

Mashed Potatoes (printer-friendly version)
makes about six servings

1/2 tablespoon organic low-fat cultured buttermilk
1 tablespoon nonfat plain Greek yogurt
1/4 teaspoon onion powder
3/4 pounds (about 3 medium-size) Wisconsin Cream Gold (or Yukon Gold) potatoes, cut into 1-inch chunks
3/4 pounds (about 2 large) sweet potatoes, peeled and cut into 1-inch chunks
1 small leek, halved lengthwise and thinly sliced (white and light green parts only)
2/3 cup organic low-fat cultured buttermilk
1 tablespoon unsalted butter
pinch ground black pepper
pinch salt
1 tablespoon minced fresh chives

1. In a small container, stir together 1/2 tablespoon buttermilk, 1 tablespoon Greek yogurt, and onion powder. Cover and refrigerate the sauce until ready to use.
2. Bring a large pot of water to a boil over high heat. Add the chopped potatoes and leeks and return to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 12-15 minutes.
3. Drain and return the vegetables to the pot.
4. Add in 2/3 cup buttermilk, butter, and the prepared sauce. Mash with a potato masher. Season to taste with salt and pepper.
5. Garnish with the chopped chives and serve immediately.

(adapted from this Eating Well recipe)


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