Monday, September 6, 2010

Maggie's Wise Mashed Potatoes

I really have no comment about these potatoes, except for this: they are so much better than boxed, you'll never go back. I had a moment, in the middle of a very bad day, when it occurred to me that I'd made something Good. Wholesome. Delicious. The sort of food that tastes bad for you but isn't. It certainly helped my mood. This is the sort of side dish where you want to just mound a big lump of it on your plate and call it dinner. Heck, if you want to do just that, go ahead - I won't tell.

Fat-free plain yogurt is your friend here. Don't peel the potatoes to keep the nutrition in the skins.

8 medium red potatoes, washed and scrubbed but not peeled. (I used Red Desiree potatoes. I know I'm lucky in some ways, because there are so many varieties of potato here in England, all cleverly labelled for their best use. These were marked for mash, but I didn't notice 'til after I was cooking them. How fortuitous! In any case, you don't want to use potatoes that are too small and waxy, because you won't get a good texture.)
1 cup fat-free yogurt
1 tbsp butter or margarine
1/2 cup skim milk
3 tbsp fresh sage, finely chopped
3 tbsp fresh rosemary, finely chopped
2 tsp kosher salt or to taste
1 tsp freshly ground black pepper


  1. 1. Boil potatoes in salted water until very tender, 20-30 minutes. Drain.

    2. Squish the potatoes into submission using a large fork or a potato masher or your fists, depending on how much catharsis you're needing.

    3. Mix in other ingredients one at a time, adding milk slowly, until it’s the consistency you want.

    4. Adjust seasoning to taste.

    P.S: They're called "wise" because they have a lot of sage in 'em. Get it? Get it?

1 comment:

  1. Mmmmm, they look yummy, may have to test those out!