This week's recipe idea comes from The Moosewood Restaurant, a nationally-known vegetarian restaurant based in Ithaca, NY. I've made these potatoes several times, and although I admit they aren't as satisfying as cream- and butter-laden versions, they are pretty dang tasty. The recipe claims the potatoes have less than a gram of fat per serving, which makes them a sensible choice, especially as the holidays near.
You will need:
- 4 cups peeled and 1/2-inch diced potatoes
- 2-4 garlic cloves, coarsely chopped
- 1 tsp salt
- 1/2 cup warmed buttermilk
- black pepper
- 1/4 tsp minced fresh rosemary
- Add the potatoes, garlic, and salt to a stockpot; add enough cold water to cover the potatoes by about half an inch. Bring the water to a boil on high heat.
- Reduce the heat and simmer for about 10 minutes, or until the potato cubes are soft (a knife should easily pierce them).
- Drain the potatoes and transfer them to a bowl. Mash the potatoes, using a potato masher or a fork, along with the garlic and buttermilk. Stir in the pepper and rosemary, along with more salt, if needed. Serve immediately.
Again, it's not the greatest recipe in the history of mashed potatoes, but it is a nice option for the holidays. And it's certainly easy!