If you know me at all, you know I LOVE potatoes! Especially sweet potatoes! All of these options can be easily adapted to sweet potatoes.
Makes 6 servings
Preheat oven to 450 degrees. Cut 2 pounds scrubbed potatoes into 3/4 inch chunks. Toss in a large roasting pan with 1 TBS extra-virgin olive oil. 1/2 tsp slat and 1/4 tsp pepper. Roast potatoes in upper third of oven, stirring occasionally, until golden brown and tender, 30-35 mins.
Cumin: 1 tsp ground cumin, 1/2 tsp ground coriander and a pinch of cayenne pepper
Lemon-oregano: 1 tsp each freshly grated lemon zest and dried oregano
Mustard-Rosemary: 1 TBS each Dijon mustard and chopped fresh rosemary
Scrub 1 medium russet potato per person; pierce in several places with a fork. Microwave the potatoes on medium, turning once or twice, until cooked through about 20 mins.
Topping your potato:
Curry sauce: 1 TBS nonfat plain yogurt mixed with 2 tsp chopped scallions, 1/4-1/2 tsp curry powder and 1/4 tsp salt
Feta and Olive: 1 TBS crumbled feta cheese, 2 tsp chopped fresh herbs and 1 tsp chopped black olives
Salsa: 1 TBS each prepared salsa and monterey jack cheese and sour cream
Scallion-Ranch: 1 TBS low fat ranch dress and 2 tsp chopped scallions
Tomato-pesto: 1 TBS prepared pesto and 1 chopped small plum tomato
Makes 6 servings
Scrub and peel 2 pounds all-purpose potatoes. Cut into chunks and place in a large heavy saucepan. Add lightly salted water to cover. Bring to a boil. Reduce heat to medium, cover, and cook until the potatoes are very tender, 10-15 mins. When the potato and return to the pan. Place the pan over low heat and shake for about 1 minute to dry the potatoes. Mash the potatoes with 2/3 cup buttermilk (OR low-fat milk or low-fat yogurt) and salt and pepper to taste.
Stir into mashed potatoes:
Cheddar-chive: 1 cup shredded extra-sharp cheddar cheese and 3 TBS sliced fresh chives
Garlic mashed: cook 6 peeled garlic cloves with the potatoes. Add 2 tsp melted butter
Goat cheese: 2 tsp melted butter and 3 ounces crumbled goat cheese
Herbed: 2 tsp extra-virgin olive oil, 3 TBS minced fresh chives and/or thyme
Parsley-Buttermilk: 2 minced scallions, 1/4 cup minced parsley and 2 TBS butter.
Hope this can help you all create some amazing side dishes!