We're doing a NO waste recipe! This means that no part of what we use is going to be thrown away. This recipe is cool because it combines the smoothness that people love from mashed potatoes with a crunchiness that people love from potato chips.
This mashed potato recipe also is not super high in fat content, but is still tastes great! Instead of using a lot of butter and heavy cream, some ghee and milk were used. The potatoes were passed through a sieve in order to get a very fine smash, so even before mixing the other ingredients, they were already creamy-ish! By creating a creamy and loose texture, you can trick your brain into thinking that the fat content in the food is higher, because our brains associate creaminess with fat.
Ingredients:
Potatoes
salt
lemon pepper
garlic
onion powder
chopped chives
milk
ghee or butter
Bay leaf
cheese (optional, I didn't use because wasn't available)
Directions:
Mashed potatoes:
Peel potatoes (I used a peeler, this helped make sure that the potato peels stayed thin)
Cut potatoes into cubes (the smaller you cut them, the faster they will cook)
Boil in salted water with bay leaf (optional), may take 30 minutes, check potato readiness by sticking knife through biggest piece
Mash potatoes with spatula through fine mesh sieve, this ensures smoothness.
Roast chopped garlic in pan on medium heat with some ghee. Add in mashed potatoes. Season with salt, lemon pepper and onion powder. Mix in ghee (maybe 1 tsp per potato, might need more). Add milk until potatoes are desired looseness and creaminess.
Mix in cheese if desired and add in chopped chives
Potato skins:
broil potato skins for around 5 minutes, until crunchy.
Top mashed potatoes with chives, crunchy potato skins, and cheese if desired and ENJOY!
I hope you guys enjoy this recipe. If you try it out let me know what you think! My family really enjoyed it so I hope yours will too!
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