Fall Recipes: Glorified Mashed Potatoes
Easy mix-ins make plain old mashed potatoes special. Kinda like when you throw some chicken chunks into the mac 'n' cheese and call it dinner. Only better. Try one of these three mashed potato versions and see if your guests' eyes don't light up like the kids' do on macaroni night.
- For Colcannon: (Irish Mashed Potatoes)
- 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
- 1 can (7.75 ounces) whole leaf spinach, drained
- 1 tablespoon butter or oil
- ½ teaspoon onion powder
- ⅓ cup milk, half & half, or cream
- Salt and pepper, to taste
- For Glowing Mashed Potatoes:
- 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
- 1 can (8.25 ounces) sliced carrots, drained
- 1 tablespoon butter or oil
- ¼ cup milk, half & half, or cream
- Salt and pepper, to taste
- For Green Goddess Mashed Potatoes:
- 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
- 1 can (8.25 ounces) sweet peas, drained
- 1 tablespoon olive oil
- ½ cup plain yogurt
- Salt and pepper, to taste
Bring a large pot of lightly salted water to a boil.
Add potatoes and cook until tender, about 15 minutes.
Drain and return to the pot.
Meanwhile purée the spinach, carrots or peas in a food processor until completely smooth.
Mash the potatoes with a potato masher or ricer.
Mix in the remaining ingredients, and warm over medium heat, stirring constantly.
- Recipe courtesy of Andrew Schloss and Mealtime.org.
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