Mashed potatoes: just as good as Mom’s, but healthier
For some people, Thanksgiving dinner is all about turkey or pumpkin pie. For my sister and me, it's all about mashed potatoes. The first thing we put on our plates is a big pile of potatoes-everything else is just garnish. When it's time to dig into leftovers, I always heat up mashed potatoes and gravy. But when I watched my mom make my beloved mashed potatoes one year (because I wanted to learn how to make them), I was horrified at all of the butter and cream she added.
But you can make delicious mashed potatoes that are healthier. Here are 4 recipes to try this Thanksgiving.
1. Use poached garlic and a small amount of reduced-fat sour cream to give Garlic Mashed Potatoes delicious flavor without a lot of fat. (The recipe can easily be doubled or tripled.)
2. Extra-sharp Cheddar and buttermilk add a tangy punch to Vermont Cheddar Mashed Potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.
3. Try something different and make Layered Mashed Potato & Mushroom Casserole-it has a layer of sautéed finely chopped mushrooms, shallots and chard in the middle. It also makes a great vegetarian main dish.
4. Plain mashed potatoes may seem a bit tame after you've tried Mashed Roots with Buttermilk & Chives (recipe below), full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.
Mashed Roots with Buttermilk & Chives
To make ahead: Prepare through Step 2 and refrigerate for up to 2 days. Reheat in a double boiler and stir in the remaining butter and chives (Step 3) just before serving.
2 pounds celery root (celeriac), peeled (see Tip) and cut into 1-inch pieces
1 pound rutabaga, peeled (see Tip) and cut into 1-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
5 cloves garlic, peeled
4 tablespoons unsalted butter, divided
3/4 cup nonfat buttermilk (see Tip)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/3 cup snipped fresh chives
1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming-checking the water level and replenishing as necessary-until the vegetables are fall-apart tender, 20 minutes more.
2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
3. Just before serving, stir in the remaining 2 tablespoons butter and chives.
Makes 8 servings, 3/4 cup each.
Per serving: 173 calories; 6 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 26 g carbohydrate; 4 g protein; 4 g fiber; 289 mg sodium; 826 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Potassium (22% dv).
Tips: To peel celery root and rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed.
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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