Traditional Indigenous Recipes

Mashed Potatoes

Most people love mashed potatoes, but they often love them with cream, butter and/or cheese. Those dairy products unfortunately render the dish very high in calories and fat. This recipe is simple. By adding more herbs and spices the potatoes are still tasty, but with far fewer calories.

If you are trying to cut calories and carbs, try mashed caulifower instead.

Ingredients (serves 4):

6 large potatoes (3 Russett and 3 red; this provides interesting texture)

Note: you also can use sweet potatoes, but you need to peel them

1 cup turkey broth or chicken stock

Black pepper to taste

Optional:

½ cup sautéed and chopped onion

*Garlic to taste

*Parsley to taste

*Oregano to taste

Sage to taste

For smooth mashed potatoes, use the starchy Yukon Golds. You don’t have to remove their skins.

Peel the potatoes and remove the eyes. If you want the skins on for nutritional value, then only peel half the potatoes. Skim off any foam that rises to the top.

Cut the potatoes into small chunks.

Add potatoes to large pot and fill with water until it covers the top of the potatoes.

Bring to a boil then reduce heat and simmer for about 15 minutes or until tender to a fork prick.

Completely drain the water.

Add turkey broth to potatoes and use a masher to create the desired consistency. If you want thinner mashed potatoes, add more broth.

*Old World ingredients