Tuesday, February 2, 2010

Mashed "Potatoe" Puree

As I have said before, veg with every meal. Unfortunately for you potato lovers, they don't actually count as a vegetable. Potatoes are really in the carb group, along with rice, bread and pasta. So here is my feel good, taste good solution for Mashed 'Potatoes".
The trick is to use a staff/had mixer. It breaks down the gluten in the potatoes and makes it smooth, smooth, smooth....

1 tsp seasalt
4 medium potatoes, peeled and cut in large pieces
1/2 large sweet potato, peeled and cut in large pieces
1/4 medium celery root (celeriac), peeled and cut in large pieces
1/2cup +/- greek yogurt or ricotta cheese or soft goat cheese
2 TbL butter or milk or soy milk

Boil all vegetables & potatoes in water with seasalt.
Add butter or ricotta or other cheeses in pot on top and cover to let it melt a bit.
When ready to puree, add a TBL milk or soy milk. Using stick mixer (immersion mixer) blend until smooth (this is the secret to restaurant mashed potatoes, blending like this breaks down the starches that hand mashing does not.)
Season with salt & pepper to taste.

If you really want to "sell it" sprinkle with grated Emmental cheese, cover to let it melt. Make sure you show it to the diners before you serve!

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