Mashed Potatoes Different Ways

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Mashed Potatoes Different Ways

by Cait Johnson, Assistant Producer

Care2 Healthy Living Content

Most of us love mashed potatoes but they can be loaded with empty calories. Here are three more-nutritious ways to enjoy everybody’s favorite Thanksgiving side dish: Pumpkin Mashed Potatoes, Rosemary-Chile Mashed Potatoes, and Guiltless Mashed Potatoes, which are much lower in fat than the usual version.

All three are delicious, so take your pick! Find out how to make great mashed potatoes three ways, as well as four other perfect seasonal side dishes, here.

Pumpkin Mashed Potatoes

Adapted from Full Moon Feasts

by Jessica Prentice Chelsea Green, 2006

Ingredients:

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.

Serves 4 to 6

Rosemary-Chile Mashed Potatoes

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.

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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.

Serves 6

 

 

 

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