Friday recipe: get mashed

February 3, 2012 —

Other than my occasional indulgence in a heap of crispy French fries, I’ve never been a big fan of white potatoes. It isn’t that they aren’t healthy; baked or boiled, they’re a fine source of potassium and fiber. I just find them bland unless they’re fried, covered in ketchup or bathed in butter and sour cream – definitely not healthy.

That’s why these recipes, in the February issue of Better Homes and Gardens magazine, caught my eye: These healthful mashes will sate your comfort-food cravings without wrecking your waistline.

No offense, Mr. Potato Head, but you're just a little boring.

Cauliflower: Steam until tender, then puree with sauteed onions and a splash of low-fat buttermilk.

Parsnips: Peel and chop into chunks. Roast at 375 degrees for 45 minutes. Mash with a drizzle of olive oil and a sprinkle of nutmeg or thyme or horseradish.

Sweet potatoes: Bake whole at 350 degrees for 50 minutes. Smash with a splash of orange juice and a pinch of cinnamon and chili powder. Or mash two baked sweet potatoes with a packet of dry ranch dressing mix.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

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