Can you think of a better comfort food than mashed potatoes? Made properly, they can also be one of the highest food-sources of resistant starch and crazy good for you.
Last week I was feeling especially midwestern and I made this batch to go with a roasted chicken and vegetables.
- Yukon Gold potatoes, preferably organic – 3 pounds
- Sea salt – 2 tbsp
- Water 3 quarts
- White pepper – 1/2 tsp. Black pepper can also work
- Add water and salt to 5-6 quart stock pot, bring to rolling boil.
- Peel potatoes. Normally I keep the peels, they are full of fiber and nutrients. For special occasions, you can’t beat the final texture you get from removing them.
- Scrub potatoes and cut into quarters.
- Slide potatoes off of cutting board into hot water. Boil for roughly 12 minutes or until a fork can easily split them.
- Remove potatoes from water with slotted spoon.
- Mash potatoes in 3-4 batches, each with 1 cup of cooking water. Use food processor or masher. The more time you spend with this stage, the better they will be.
- Put all batches into large bowl, add pepper, and mix thoroughly.
That is it. These are easy and amazing. I love making a giant batch and using it for several days. Each time you cool and heat them, the amount of resistant starch content gets higher and higher.
Here is a fun way to serve them that will impress your guests – use a serving (3/4 – 1 cup) spread thin along the bottom of a dinner plate. Top with protein and veggies.
To your best health,