SugarCookie writes:
Sweet and Savory Garlic Mashed "Potatoes"
I made this recently and it quickly became a favorite of mine and Mark. He loves mashed potatoes and I love that there wasn't really much potato in it, so this dish served as both the starch and veggie in our meal.
Here is what went into it:
2 medium russet potatoes
1 sweet potato
3 parsnips
1 rutabaga
low fat butter milk
1 6oz jar of peeled garlic cloves
olive oil
salt
Peel and boil all of the root vegetables as you would normally with potatoes (make sure to salt the water very well). Meanwhile, heat enough olive to coat the bottom of a sauce pan and add garlic and some salt. Cook stirring frequently until all of the garlic is soft and golden brown. Mash with a fork. I mashed my potatoes with my Kitchen Aid, but you can use a hand masher to start them off. After they are drained, add a little butter milk and begin to mash. Add a little at a time until you reach your desired dairy to potato ratio.(1/4 cup per pound of root vegetable is average) If you are using a stand mixer, switch to the whisk, or use a hand mixer or even a stick blender. Add the garlic and olive oil and whip thoroughly. If you salted the water and garlic well, there should be no reason to add more. They should come out to a peachy or pale orange color.
Variations: You can use any root vegetables for this. Carrots for a sweeter flavor, celery root for a saltier flavor, turnips for a more bitter flavor. Oven or fire roasting the veggies instead of boiling them will impart even more flavor, although it will take a little longer. Mixing in some caramelized onions would also be really good.
Give this a try and tell me what you think!
Using parsnips, rutabaga, and sweet potato, ups the fiber and cuts down on the carbs, and in my opinion tastes even more rich.
Here is what went into it:
2 medium russet potatoes
1 sweet potato
3 parsnips
1 rutabaga
low fat butter milk
1 6oz jar of peeled garlic cloves
olive oil
salt
Peel and boil all of the root vegetables as you would normally with potatoes (make sure to salt the water very well). Meanwhile, heat enough olive to coat the bottom of a sauce pan and add garlic and some salt. Cook stirring frequently until all of the garlic is soft and golden brown. Mash with a fork. I mashed my potatoes with my Kitchen Aid, but you can use a hand masher to start them off. After they are drained, add a little butter milk and begin to mash. Add a little at a time until you reach your desired dairy to potato ratio.(1/4 cup per pound of root vegetable is average) If you are using a stand mixer, switch to the whisk, or use a hand mixer or even a stick blender. Add the garlic and olive oil and whip thoroughly. If you salted the water and garlic well, there should be no reason to add more. They should come out to a peachy or pale orange color.
Variations: You can use any root vegetables for this. Carrots for a sweeter flavor, celery root for a saltier flavor, turnips for a more bitter flavor. Oven or fire roasting the veggies instead of boiling them will impart even more flavor, although it will take a little longer. Mixing in some caramelized onions would also be really good.
Give this a try and tell me what you think!
Using parsnips, rutabaga, and sweet potato, ups the fiber and cuts down on the carbs, and in my opinion tastes even more rich.
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