Mashed Potatoes are a staple food in American cuisine. They are usually served at Thanksgiving dinner and other holiday meals. Mashed potatoes are also used as side dishes during the rest of the year.
Mashed potatoes are made from boiled potatoes that are then mashed with milk, butter, salt, pepper, and sometimes cheese. The result is a creamy dish that is perfect for dipping bread into. It can be eaten alone or it can be mixed with gravy to make an even creamier version.
There are many different ways to prepare mashed potatoes but they all have one thing in common: they use boiling water to cook them. This means you need to boil your potatoes before making mashed potatoes. If you don’t want to do this, there are several alternatives available on the market today. You will find these options below.
Mashed potatoes are a staple food at every family gathering. They are delicious, nutritious, and filling. However, mashed potatoes can also be quite unhealthy if you eat too much of them.
If you want to enjoy mashed potatoes without having to worry about the calories, fat, and cholesterol, then you should try making your own mashed potato substitutes.
Here are some mashed potato substitutes.
Peas are very healthy because they contain lots of fiber and protein. Pea mash has become popular lately due to its low-calorie content.
To make pea mash, simply add frozen peas to hot water and let them thaw out. Then drain off any excess liquid and puree them using either a blender or a hand-held mixer. Add more water if necessary so that the mixture reaches the desired consistency. Season with salt and pepper. Serve immediately. Mashed peas can be used as a substitute for mashed potatoes when serving mashed potatoes at home.
Make sure you don’t overcook them. They’re ready to leave after they’ve softened sufficiently; don’t allow the green to become murky. Only save a few tablespoons of the cooking water; the remainder should be strained. While mixing, you could like to throw in a few of fresh mint or basil leaves. This adds color to the mash and makes it less dull. Milk and butter may not be ideal in this situation since they provide too much moisture and thin down the mixture.
This recipe uses sweet potatoes instead of regular white potatoes. Sweet potatoes are sweeter than their cousins and therefore require fewer ingredients to achieve the same flavor profile.
You’ll first peel the skin away from the flesh of the sweet potato. Cut the peeled sweet potato into small cubes and place them in a pot filled with enough cold water to cover them by 1 inch. Bring the water to a rolling boil over medium heat. Boil until the sweet potato pieces turn tender, which takes around 20 minutes.
Drain the cooked sweet potato pieces well and transfer them to a bowl. Mash the sweet potato pieces thoroughly using a fork. Mix together 2 cups of whole milk and 3/4 cup of unsalted butter. Pour the milk and butter mix into the bowl containing the sweet potato pieces. Stir everything together gently until smooth. Salt and freshly ground black pepper to taste. Garnish with chopped parsley or chives.
Corn is another great source of vitamins and minerals. It’s high in potassium, vitamin C, folate, magnesium, iron, zinc, copper, manganese, phosphorus, niacin, riboflavin, pantothenic acid, selenium, and B6. The best way to serve creamed corn is to steam it.
Simply cut the kernels off the cob and put them in a steamer basket set inside a large saucepan. Cover the pan tightly and bring the water to a full boil. Steam the corn for 5 minutes. Remove the lid and stir the corn occasionally while continuing to cook for an additional 10 minutes. Drain the corn through a colander placed under running cool tap water.
Transfer the drained corn to a food processor fitted with a chopping blade. Pulse several times to break up the corn slightly before adding the remaining ingredients. Process all the ingredients together until completely blended. You might need to stop every now and again to scrape down the sides of the work bowl.
Turnips have been cultivated for thousands of years. Turnips were originally grown primarily for livestock feed but today we eat them because they’re delicious! Roasting turnips brings out their natural sweetness.
If your turnips aren’t quite ripe yet, just wait a little longer. Once they reach maturity, store them in a root cellar where temperatures remain below 50 degrees Fahrenheit.
Peel the turnips and slice them into wedges about half an inch thick. Place the slices on a baking sheet lined with parchment paper. Drizzle olive oil onto each wedge and sprinkle generously with salt and freshly cracked black pepper. Bake at 400 degrees F for 30-40 minutes or until soft when poked with a knife tip. Let the roasted turnips rest for 15 minutes before mashing them.
To make mashed turnips: Combine 4 cups of boiling water with 1 tablespoon kosher salt. Add the sliced turnips and let sit for 10 minutes. Transfer the turnips to a blender along with ¼ cup of heavy cream and blend until creamy. Season with more salt if desired. Serve immediately.
The flavor of this dish comes from roasting the celeriac instead of peeling it as you would do with other vegetables. Celeriac has a mild earthiness that makes it perfect as a substitute for potatoes. If you can find fresh celeriac, use it; otherwise, look for frozen varieties.
Cut the celeriac into chunks no larger than ½ inch square. Toss the cubes with olive oil and season with sea salt and freshly cracked black peppers. Spread the seasoned celeriac evenly over two rimmed baking sheets. Bake at 350 degrees F for 20 minutes or until tender. Let the celeriac rest for five minutes before transferring it to a food processor fitted with a chopping blade. Blend the celeriac until very finely minced. Scrape down the sides of the food processor frequently during processing. Continue blending until the mixture becomes light and fluffy.
Add 2 tablespoons of unsalted butter and continue blending until smooth. Taste the mash and add more salt and/or pepper if needed. Use right away or refrigerate overnight.
This is one of my favorite ways to enjoy cauliflower. It’s so easy to prepare and tastes great hot or cold. I like serving it alongside grilled chicken or fish.
Remove the leaves and stem from the head of cauliflower. Cut the florets into small pieces. Put the cauliflower in a microwave-safe container and cover it with plastic wrap. Microwave on high power for three minutes. Stir well and repeat microwaving another minute. The cauliflower should be cooked through by now. Drain any excess liquid off the top of the cauliflower. Mash the cauliflower using a potato masher or fork. You may need to work in batches depending on how much cauliflower you are working with.
For added texture, stir in some grated Parmesan cheese. This recipe will keep up to four days covered tightly stored in the refrigerator.
I love making these because they’re quick and delicious! They also freeze really well. Just remember not to thaw them first — just heat them straight out of the freezer.
Put 3 cans of pinto beans, drained and rinsed, in a large pot. Cover the beans with 8 cups of salted water. Bring the beans to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 45 minutes or until the beans have softened slightly but still hold their shape. Remove the pan from the stovetop and set it aside to cool completely. Once cooled, transfer the beans to a bowl and smash them with your hands.
Mashed potatoes are a staple at every family dinner table. They are delicious, filling, and nutritious. However, they can also be bland and boring if you don’t add anything special to them.
Here are some tasty add-ins that will spice up your mashed potatoes without adding too many extra calories.
These ingredients make an excellent addition to mashed potatoes. If you want to cut back on fat, try substituting half milk and half sour cream instead.
The flavor of onions goes perfectly with mashed potatoes. Add chopped garlic as well. Simmer the onions slowly while stirring occasionally until soft and caramelized. Then drain the onions and discard the cooking liquid. Chop the onions and mix them into the finished dish.
Eggplants are perfect when roasted. Roasting brings out its natural sweetness and makes it taste even better. Simply slice the eggplant lengthwise then brush both halves lightly with olive oil.
Sprinkle generously with kosher salt and roast at 400°F for about 30 minutes or until golden brown. Allow the eggplant to cool slightly before slicing. Mix the sliced eggplant into the finished dish along with fresh herbs such as basil, oregano, thyme, rosemary, or sage.
If you like eating healthy food, there is no reason why you shouldn’t enjoy mashed potatoes. It’s easy to prepare and tastes great.
But sometimes, we all get bored with plain old mashed potatoes. That’s where this article comes in handy. With so many different ways to jazz up mashed potatoes, you’ll never run out of ideas again. So go ahead and give one of these recipes a shot next time you serve mashed potatoes. I’m sure you won’t regret it!