Tuesday, May 13, 2008

Healthy potatoes for ARF/5-A-Day Tuesday
--Horseradish Smashed Potatoes



Horseradish Smashed Potatoes
The Most Decadent Diet Ever Copyright 2008

1 pound unpeeled red potatoes, cut into 1-inch pieces I used a thin-skinned white potato
1 teaspoon salt, plus more to taste
3 tablespoons fat-free half-and-half I used whipping cream
2 ½ tablespoons light butter
1 tablespoon bottled horseradish, or more to taste
Black pepper

Place the potatoes in a medium pot. Add enough cold water to cover the potatoes by 2 inches. Place the pot over high heat and add 1 teaspoon salt. Bring the water to a boil and cook the potatoes, covered, until tender, 20 to 25 minutes.

Just before the potatoes are cooked, combine the half-and-half, butter and horseradish in a medium microwave-safe bowl. Microwave on low for 1 to 2 minutes, until the butter is melted.

Drain the potatoes and transfer to a medium mixing bowl. Use a potato masher or large fork to mash them slightly. Pour in the half-and-half mixture and continue to mix until the potatoes are smashed, leaving some lumps. Season with salt and pepper to taste. Serve immediately.

Per 1/3 cup serving: 97 calories, 2 g pro, 16g carbs, 3 g fat, 2 g fat, 8mg chol, 2g fiber, 125 mg sodium
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These were yummy. I did use whipping cream since I had some leftover but I'm watching carbs more than fat these days. Not that I'm going hogwild with fat but there was little fat in the rest of this meal.

These potatoes are perfect for Sweetnick's ARF/5-A-Day Tuesday. Keeping the skin on the potatoes keeps more of the nutrients and fiber from the potatoes and more importantly, makes preparing this recipe a breeze. I didn't even bother nuking the butter mixture separately. The light butter I use melts quite easily.

I cleaned out my cupboards and my refrigerator over the weekend. For all my complaining about the price of food, I sure do waste a lot of it. I'm trying to work on that. This recipe used a bit of the whipping cream I had leftover from my dad's birthday cake and some horseradish which I already had on hand. It barely makes a dent in my excesses. I have so many baking products - different chocolate and chips, flours, sprinkles, etc. What a time not to be able to eat sweets.

Blast From The Past: Smashed Potatoes from April 2006. The parsley was too much for me in that recipe but my husband liked it. He liked today's potatoes too. He often passes on plain mashed potatoes.

Question of the Day: Do you like potatoes 'smashed' with the skins on or do you prefer creamy white mashed potatoes?

7 comments:

tracy said...

I love smashed potatoes with skins but my hubby is super picky and expects no lumps and no skins in his mashed potatoes. So I only get to have them if we go out to eat.

Randi said...

LOL, I made mashed spuds last night!!

Wanda said...

I like both ways. But I nearly always leave the skins on. This recipe really sounds good. I love horseradish and I always have whipping cream on hand, since I use it in my coffee every morning.

Anonymous said...

I think they're a little tastier with the skins, but I never make them that way. The DGDs and probably an adult or two would look at them askance. Ah, well.

I'd like to try this recipe with the horseradish, but do I dare?

Jan

Cate said...

Give me potatoes, any way, any how. These look great!

ThursdayNext said...

i love mine mashed via a potato ricer. :)

Anonymous said...

If you cut up some parsnips in very samll pieces (they take longer than the potatoes to cook) it adds a lot to this. Also try increasong the horseradish to 2 to 3 T and add about a 1/4 c of asiago cheese. Now we are talking decedent. Karen