(Updated from post previously published on November 18, 2012)
Healthy mashed potatoes here! This is my go-to mashed potatoes recipe that I make for Thanksgiving every year. You won’t believe how flavorful this dish is, considering that it’s vegan, gluten free, dairy free, fat free, and low sodium. Heavenly!
Right after mashing, adding the chives.
Did you know that russet potatoes are practically fat free? Mashed potatoes are often so fattening because of the ton of butter and milk added to them. Okay, okay, I know all about carbs, but it’s Thanksgiving!
And if you must eat mashed potatoes, why not make them as healthy as possible, without sacrificing taste?
I’ve tried this recipe using chicken and vegetable stock. I always end up adding some sea salt, but it doesn’t need much. If you’d like to keep this dish vegan, stick with vegetable stock. Here’s a great tip: save some of the stock you drain in the refrigerator, and add to the potatoes for reheating.
You can try adding some other herbs to this as well. I have a lovely pot full of fragrant chives, which is why they are featured in this dish. But you could also try fresh parsley or maybe thyme? Please let me know if you do and how it turns out! The chives keep well, even through re-heating.
Flavorful Dairy-Free, Fat-Free Mashed Potatoes
- 6 russet potatoes, peeled and cubed
- Unsalted chicken or vegetable stock
- 1-2 tablespoons chopped fresh chives
- 1/2 teaspoon black pepper, or to taste
- 1/4 tsp sea salt (optional)
- In a large pot, pour stock over peeled, cubed potatoes until just covered. Bring to a boil over high heat.
- Once boiling, reduce heat to medium low, cover and simmer 12-15 minutes or until potatoes are tender. Try testing with a fork for softness. The potato cube should break apart easily.
- Drain, but reserve the broth.
- With a hand masher or electric mixer, mash potatoes with 1/4 to 1/2 cup reserved broth, adding a little at a time. Be careful not to overdo it, or the potatoes could be too moist. Stop adding broth at desired consistency.
- Stir in chives, salt, and pepper.
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This summer I planted my garden very late, because I was traveling for most of June. I had to choose some late summer vegetables like cucumbers and peppers. I did research and read that chard is a perfect vegetable to grow in July in California, so I grew some beautiful Rainbow Swiss Chard in an earth box right on my patio.
Isn’t it pretty?
My chard quickly flourished, so I needed to cook some before the leaves got too big and bitter tasting. I didn’t have much to cut–about 12 stems–but it seemed like enough for a side dish for two. I cut the larger leaves from the outside of the plants and put them in a bowl of water. I let them soak for 15 minutes to get nice and clean and plump.
The portion was almost perfect, but it turned out so amazing that I really wanted another helping! If you are cooking for one follow this recipe, but double it for two or three people.
The chard cooks quickly, so I cut off the stems and cooked them in olive oil before adding anything else to the pan. While the colorful stems were sautéing, I chopped up the leaves and some precooked, cooled bacon strips (uncured is the healthiest). The bacon could also be crumbled up into bacon bits.
This has been deemed the best Swiss chard recipe of all time by my husband. He joked that he married me because he knew in three years, I was going to make the best chard he’s ever had, so it would all be worth it. I think it was really just the bacon. Maybe I need to start using more bacon.
Rainbow Swiss Chard with Bacon
- 12 leaves rainbow Swiss chard with stems
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 2 teaspoons minced garlic
- 1/8 teaspoon red pepper flakes (a dash or two)
- dash sea salt
- dash black pepper
- splash red wine vinegar
- 2 pieces uncured bacon, cooked to desired crispiness
- Soak your chard in water for a few minutes, then rinse well and shake dry or use a salad spinner. Cut off the stems to cook first.
- Over medium heat, add olive oil to a nonstick pan. Once the oil gets hot, add the chard stems and cook for 3-5 minutes until they become translucent but not too soft. Meanwhile, coarsely chop the chard leaves and bacon.
- Add red pepper flakes (according to your heat tolerance) and minced garlic to the pan, cooking for no more than 1 minute.
- Add chard leaves, sea salt, pepper, and red wine vinegar, tossing quickly to coat and allow to cook for one minute. Add bacon. Cook chard for a few minutes until liquid absorbs and leaves wilt. Serve hot and fresh!
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Leave me a comment if you like it!