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Smashing Mashed Potatoes
by Joe DaGloria
Peel and slice 7-8 medium white or yellow flesh potatoes into chunks, boil in salted water until tender, and drain. Meanwhile, in a glass bowl, add: 3/4c plain yoghurt, 3 tbsp cream cheese, 6 cloves roasted garlic*, 1 tsp each dried thyme and coriander, 3 tbsp butter. Add to potatoes in pot, cover and let stand for 5 minutes to melt cheese and butter. With potato masher, mash ingredients until smooth and whipped consistency. If too dry, add chicken or vegetalbe broth little by little as you mash. *Roasted Garlic: Take 2 bulbs of garlic and slice about 1/4 inch off the root end to expose the flesh. On a 12x6" piece of oil, drizzle a few drops of olive oil, and place garlic flesh side down on foil. Fold edges of foil up and seal. Place in oven for 1/2 hour at 375 degrees, remove and let cool. Squeeze amount of cloves out of skin that you wish to use and reserve the rest for up to one week. For added flavor to your potatoes, in a large frying pan, heat 2 tbsp olive oil. Add 2 shallots finely chopped and fry 2 minutes. Finely chop the leaves (green only) of 6-7 kale and 4-5 swiss chard, add to pan and fry 4 minutes, stirring 2-3 times. Leaves will reduce in pan and wilt. Fold into mashed potato and serve. Best mashed potato you will ever have... enjoy! |
