Friday recipe: get mashed

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.

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