a nutritionist eats November 2011 » Page 4 of 9

better mashed potatoes

11.21.11

Is there anyone else out there who can not believe that Thanksgiving is in mere days? I still sort of can’t believe it. I’ve managed to move past my shock and this week I’ve got a few Thanksgiving recipes for you all – they are traditional sides with little twists.

I hope I don’t upset anyone by saying this, but I’ve never been a huge fan of mashed potatoes. They are all right, but I’d much rather my potatoes fried in duck fat. And even though I’m not really a fan – we thought that having a mashed potato bar at our wedding would be super fun! There were a few varieties of mashed potatoes, with toppings like pancetta, lobster and creme fraiche, which make mashed potatoes sound so much better – I heard it was good!

My husband on the other hand loves potatoes of any kind (he’s a real Midwestern boy) and I love him so I tried to figure out a way to compromise. I hear that is what marriage is all about.

So I proceeded to think about the things that I love (selfishly) and if they could possibly pair with mashed potatoes. Coconut milk and curry; wasabi and bok choy; neither of which seemed appropriate for Thanksgiving, especially since I realize there are a lot of Thanksgiving purists out there.

And then I thought about my beloved cured pork and cheese. And I thought that garlic mashed potatoes topped with crispy proscuitto and parmesan cheese would make everyone happy.

They did.

Better Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

1.5 pounds baby red potatoes
3 cloves garlic
3 Tbsp butter
3 Tbsp half & half
salt & pepper
4 oz proscuitto
4 oz parmesan

Instructions

Place potatoes and garlic cloves in large pot.
Cover with water.
Bring to a boil and lower, cooking for about 20 minutes, or until potatoes .
Remove from heat and put in mixing bowl.
Add butter, half & half and whip or mash to desired consistency.
Season with salt and pepper and set aside.
Place proscuitto in hot pan and heat, flipping occasionally until crisp.
Shred parmesan over hot mashed potatoes and crumble proscuitto over top.
Serve hot.
*Mashed potatoes can be made ahead of time, just re-heat and top with proscuitto and cheese.

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categories: bacon, cheese, dinner, gluten-free, whole foods12 comments

9.17.11 {wedding pictures}

11.18.11

I’m SO glad my wedding pictures showed up in my mailbox yesterday. I was planning on sharing a cocktail recipe with you today but I’m still tweaking it. I swear I didn’t change my posts around because I was so excited to share pictures with you…I swear!

Our photographer, Brandon M Sweet, uses real film so our pictures took a little longer than most. It was definitely worth the wait! And I loved looking at the pictures (numerous times) with my husband last night.

I don’t want to bore you with tons of wedding pictures so I picked my favorites – let me know if you are interested in seeing more and I can post some more soon!