Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives 

served along side Simple Turkey Meatloaf 

and Spicy Gingered Asian Slaw

Recipe from The Food You Crave

Husband-Tested in Alice’s Kitchen

Serves 4

Here are some home-style potatoes with a nice tang of just a bit of sour cream. They’re a bit more healthful than regular mashed potatoes because the skin is left on the potatoes, and in place of butter, flavorful broth is used.

1 ¼ lbs. Yukon Gold potatoes (about 4 medium), left unpeeled and cut into 1-inch cubes

¼ cup** vegetable or chicken broth, warmed (I used Homemade Vegetable Broth.)

¼ cup sour cream

1 ½ Tablespoons chopped fresh chives (you could substitute scallions)

Kosher salt, to taste

Freshly ground pepper, to taste

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 -15 minutes.  (You can also just boil the potatoes until tender.)

Drain the potatoes and return them to the pot.  Add the warm broth and coarsely mash.  Stir in the sour cream and chives (or scallions), season with salt and pepper and serve.  **If the potatoes seem stiff, add more warm broth.

Nutritional information for ¾ cup serving:  130 calories; 2 grams fat; 4 grams protein; 24 grams carbohydrates; 2.5 fiber; 8 milligrams cholesterol; 22 milligrams sodium

Garlic Mashed Potatoes

Recipe from Taste of Home

Husband-Tested in Alice’s Kitchen

Yield: 6 servings

Make these tasty mashed potatoes for a special occasion.  Potatoes with roasted garlic, butter, sour cream, and Parmesan cheese….what’s not to like?  You can get locally grown potatoes at Lost River Market & Deli, our community-owned grocery store.

Ingredients

1 whole garlic bulb

1 teaspoon plus 1 tablespoon olive oil, divided

1 medium white onion, minced

4 medium potatoes, peeled and quartered

¼ cup unsalted butter, softened

¼ cup sour cream

¼ cup freshly grated Parmesan cheese

¼ cup milk (more, if needed to make the consistency you like)

½ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

Directions

            Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with 1-teaspoon oil. Wrap bulb in heavy-duty foil that has been lined with parchment paper. Bake at 425° for 35-40 minutes or until softened.  Meanwhile, in a small skillet over low heat, cook onion in remaining oil for 15-20 minutes or until golden brown, stirring occasionally. Transfer to a food chopper or processor. Cover and process until blended; set aside.

            Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain. Place potatoes in a large bowl. Squeeze softened garlic into bowl; add the butter, sour cream, cheese, salt, pepper and onion.  Heat the milk in the microwave until hot.  Add the hot milk to the potatoes.  (Adding cold milk to the hot potatoes will make your potatoes lumpy.)  Beat until mashed. (Add more milk a bit at a time to make the potatoes the consistency you like.) Do not overbeat because then you’ll have wallpaper paste. ;-)

           

Nutritional Facts

2/3 cup equals 236 calories, 14 g fat (7 g saturated fat), 31 mg cholesterol, 313 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein

Buttermilk Mashed Potatoes

Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Serves 4

I had buttermilk leftover from making Blueberry Flax Buttermilk Pancakes during the holidays. So, with the leftover buttermilk in the fridge, I made these rustic mashed potatoes. No need to peel the potatoes.  The potato skins provide add nutrients to your meal.

Ingredients

1½ pounds red new potatoes or baby Yukon gold potatoes, scrubbed

Kosher salt

Freshly ground pepper

¾ cup low-fat buttermilk

2 Tablespoons reduced-fat sour cream or plain yogurt

2 Tablespoons unsalted butter

Directions

Place potatoes in a large pot, cover with water, and add 1 Tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher. Season generously with salt and pepper; serve immediately.

Nutritional Information per Serving:  203 calories; 7.3 grams fat; 5.1 grams protein; 29.8 grams carbohydrates; 2.9 fiber

Shepherd’s Cottage Pie

Husband-Tested recipe from Alice’s kitchen

Serves 6

Shepherd’s pie is made from lamb. Cottage pie is made from beef. I combined the two meats to make what I call Shepherd’s Cottage Pie. Local lamb and beef is available at Lost River Market & Deli. I made this with the leftover mashed potatoes I had from Thanksgiving, but this comfort food could be made anytime you have mashed potatoes around. My husband loved this along side a crisp salad. It even tasted great left over the next day! This is certainly company worthy, especially if you serve it from a pretty casserole dish.

1 Tablespoon olive oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 large clove garlic, minced
½ pound ground lamb
½ pound ground beef
1 cup white wine
1 cup chicken or chicken broth
1 Tablespoon tomato paste
1 ½ Tablespoons Worcestershire sauce
½ Tablespoon flour
1 Tablespoon chopped fresh rosemary or 1 teaspoon dry rosemary
1 Tablespoon chopped Italian parsley (Flat Leaf Parsley)
1 cup frozen peas
Kosher salt and fresh ground pepper, to taste
leftover mashed potatoes

Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, and then add the onion, carrot, garlic and meat. Cook until browned, about 8 to 10 minutes. Drain the fat well (I used a colander) and add the wine. Bring to a boil and allow the wine to reduce completely. Add the broth, tomato paste, Worcestershire sauce and herbs. Sprinkle with the flour. Simmer until the juices thicken. Add the peas. Season the mixture with the salt and pepper. Pour the mixture into a 1 1/2-quart baking dish; set aside. Spread the mashed potatoes over the meat mixture to cover. Bake until the potatoes are golden, about 30 to 35 minutes. Allow the pie to rest about 10 minutes before serving.