The Year In Food » Fine Seasonal Eating

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Mashed Potatoes as Vehicle for Health

Being sick sends me running for food that serves a twin purpose – simultaneously healthy and comforting. This is most true of chicken soup and mashed potatoes. They satiate something essential.

I load them with onions, greens, garlic, hoping for speedy deliverance from my misery, and hunker down with full seasons of TV shows to marathon through.

You’re not supposed to eat dairy when sick, but I cheated with butter. Otherwise, I used plain, unsweetened soy milk instead of cream and the difference was immaterial.

Herby Mashed Potatoes

5-7 potatoes
many cloves garlic
1 medium onion
5 green onions
2 cups finely chopped green vegetables: broccoli, kale, spinach, arugula
fresh rosemary
butter
small quantity cream or yogurt
salt + pepper

Prep vegetables and herbs while water is coming to boil.

Dice onion and saute until just softened. At the end, over lowest heat, add crushed garlic.

Saute vegetables over medium heat. Always add broccoli, kale and more robust vegetables first, adding tender greens, such as chard, spinach, arugula, towards the end.

DON’T peel those darn potatoes before throwing them into that pot of boiling water! A peeled potato is a sorry thing.

When potatoes are soft, drain. Return to pot, add enough soy milk and butter to cream a bit, and mash em up. Stir in greens, onions, garlic and chopped fresh rosemary. Add generous amounts of salt and freshly cracked pepper.

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