Potatoes are one of my favorite comfort foods, and with the cold temperatures and gray skies of winter still hanging on here in New York, I'm up for all the comfort I can get! Marc (my husband and partner in crime writing) is a mashed potato fiend. Unfortunately, peeling, boiling, and mashing potatoes with butter and cream leaves us with high carbs, low fiber, and not much nutrition.
My solution has become one of my favorite quick-and-easy side dishes for dinner: garlic-carrot mashed potatoes. They're beautiful, bringing a spectacular golden-orange color to your plate, and they're delicious in the extreme.
|Cleo Coyle, comfort|
food craver, is author of
The Coffeehouse Mysteries
Of course, a great added bonus here are the health benefits from the garlic and carrots (more fiber and vitamins). I also leave the potato skins on for more nutrition. There is no milk or cream in the recipe, so it can be made Vegan or Kosher by replacing the butter with margarine.
The best part (especially for comfort food lovers): This recipe doesn't taste like mashed carrots. It produces a creamy, garlicky, delicious mashed potato experience, one that I certainly hope you will eat with joy...
Another thing I like about this recipe—besides the creamy, flavorful taste and added nutrition of carrots, garlic, and potato skins—are the proportions. The amounts are very easy to commit to memory for whipping up a "from-scratch" dinner side dish fast: 3 Potatoes + 3 Carrots + 3 Cloves Garlic + 3 Tablespoons Butter or Margarine = 3 Cups of No-Guilt Mashed Potatoes...
To download this recipe in a PDF document than you can print, save, or share, click here.
3 medium white potatoes*, scrubbed, skins on (about one pound)
3 large carrots, peeled and diced (about 8 ounces)
3 Cloves Garlic
3 Tablespoons butter or margarine
1 tsp. salt
+ salt and pepper to taste
Step 1: Prep the veggies - Peel and dice the carrots into one-half inch rings. Cut the potatoes into sections about one-half inch thick, halving the sections again if too large. Peel and chop the garlic.
Step 2: Start by boiling carrots alone - Carrots take longer to cook than potatoes so you're going to give them a head start. Bring a large saucepan of water to a rolling boil. Add the peeled and diced carrots, return to boil for 8 minutes, uncovered.
Step 3: Add potatoes and garlic - After adding these ingredients, return the pot to a boil and simmer for approximately 20 minutes, uncovered, or until potatoes and carrots are soft enough to mash.
Marc and I still use a hand masher. But a
hand stick (aka immersion) blender will
work great, too.
Our secret to making roughly mashed potatoes into
smoothly whipped is a vigorous 30-second beating
in a deep bowl with a simple fork.
And now we're ready to...
New York Times bestselling author of
The Coffeehouse Mysteries
Visit my online coffeehouse here.
|To view the|
book trailer, click here.
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes.