A few days ago, I bought potatoes for the first time in several months. My son was recovering from stomach flu, or maybe food poisoning, and he was joining us for dinner.
For me – when it comes to comfort food that’s easy to digest – nothing is better than mashed potatoes. I do believe that sweet potatoes are healthier overall, as shown in this Cleveland Clinic posting, but regular potatoes also have nutritional value.
That said, I bought enough potatoes for all of us, even though my son was the only one who’d been sick.
I also made an omelet (just eggs, salt and pepper). It was an easy meal, rounded out with boiled, mashed squash (with cinnamon! – much better than it sounds). The salad included leftover steamed broccoli, even though you can’t see it in the picture of my plate.
I think it was my favourite meal this week. And I covered all the bases – leafy greens, protein, cooked green vegetable, and cooked orange vegetable. Not to mention mashed potatoes with butter, pepper and sea salt. I added a bit of leftover sun-dried tomato and olive spread from Sunflower Kitchen to spice up my omelet. Delicious!
Easy mashed potatoes
red potatoes (because they’re easiest to clean!)
butter to taste
1. Scrub potatoes, and peel (or leave skin on for more fibre).
2. Cut in chunks, and add to a pot of boiling water, just enough to cover the potatoes.
3. Cook partly covered about 10 to 15 minutes, until the potatoes are soft enough for a paring knife to go in easily.
4. Scoop into bowl, and mash with a fork, adding butter, sea salt and pepper, and a bit of cooking water if necessary for consistency.