Glorified Mashed Potatoes |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 6 |
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What could be a better side dish for a harvest meal than mashed potatoes? Renditions of these fluffy staples get their added color – along with the benefit of added nutrition – from puréed, canned spinach, canned carrots or canned peas. Courtesy of Ingredients:
2 lbs red potatoes or 2 lbs golden potatoes, peeled and cut in large chunks |
1 (7 3/4 ounce) can whole-leaf spinach, drained |
1 tablespoon butter or 1 tablespoon oil |
1/2 teaspoon onion powder |
1/3 cup milk, half & half or 1/3 cup cream |
salt and pepper, to taste |
2 lbs red potatoes or 2 lbs golden potatoes, peeled and cut in large chunks |
1 (8 1/4 ounce) can sliced carrots, drained |
1 tablespoon butter or 1 tablespoon oil |
1/4 cup milk, half & half or 1/4 cup cream |
salt and pepper, to taste |
2 lbs red potatoes or 2 lbs golden potatoes, peeled and cut in large chunks |
1 (8 1/4 ounce) can sweet peas, drained |
1 tablespoon olive oil |
1/4 cup plain yogurt |
salt and pepper, to taste |
Directions:
1. Preparation:.
2. For every recipe version: 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.
3. Meanwhile purée the second vegetable from the ingredient list of the mashed potato recipe of your choice: spinach, carrots or peas. Purée in a food processor until completely smooth.
4. For every recipe version: Mash potatoes with a potato masher or ricer. Mix in puréed vegetables and remaining ingredients from the recipe version of your choice. Warm over medium heat, stirring constantly.
5. Nutritional Information Per Serving:
6. Colcannon: Calories 199; Total fat 7g; Saturated fat 2g; Cholesterol 6mg; Sodium 141mg; Carbohydrate 30g; Fiber 2g; Protein 3g; Vitamin A 34%DV*; Vitamin C 22%DV; Folate 29%DV; Calcium 9%DV; Iron 14%DV; Potassium 25%DV.
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