Monthly Archives: July 2009

(Relatively) Healthy and Delicious Mashed Potatoes

Baby red skinned potatoes: great flavor, especially with the skin

Baby red skinned potatoes: great flavor, especially with the skin

My friend Molly has become a  mashed potato-making machine ever since she discovered this recipe. These easy-to-prepare mashed pots originally appeared on  Giada De Laurentiis’s show on the Food Network.

Ingredients (Measurements, according to Molly, need not be exact):

  • 3 pounds baby red-skinned potatoes, unpeeled, halved
  • 2/3 cup freshly grated Parmesan
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper

What is great about this list of ingredients is the absence of cream and butter, ingredients that usually have a strong presence in mashed potatoes. But what is even better is that the flavor of the potatoes do not suffer. Granted, the Parmesan probably has something to do with it.

Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. A good way to tell if potatoes are done is if you can easily stick a butter knife through them. Drain the potatoes, reserving approx 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.

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