With Thanksgiving fast approaching Kim O’Donnel, author of “The Meat Lover’s Meatless Celebrations” cookbook, shows a method of how to enjoy our favorites like mashed potatoes while making them part of our healthy diet.
Mashed Potatoes, Hold the Dairy
2 pounds (4 or 5 medium-size) Yukon gold potatoes, scrubbed, trimmed,
and peeled as necessary, and cut into quarters (you can also use Russets, Yellow Finn or other medium starch potatoes)
2 teaspoons salt
3 cloves garlic, peeled but left whole
2 to 3 tablespoons olive oil
Ground black pepper
Fill a medium-size saucepan with 4 cups of water, and add the potatoes
and salt. The water should just barely cover the potatoes. (This is
Cover and bring to a boil. Add the garlic. Return the lid and cook until fork tender, about 30 minutes.
With a slotted spoon or skimmer, transfer the potatoes and garlic to a large mixing bowl and mash with a hand masher. Stir in the reserved cooking liquid as necessary to moisten the potatoes. Add 2 tablespoons of the olive oil and stir vigorously with a wooden spoon. Taste for salt, pepper and texture and season and stir accordingly; mashed potatoes should be smooth and well seasoned. Add more salt and the remaining oil as needed. Season with black pepper.
Makes 4 servings.
From The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010.