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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Use your imagination with mashed potatoes

Here are two delicious mashed potato recipes.
 (File photo / The Spokesman-Review)
Knight-Ridder Tribune

It seems that a family get-together or celebration cannot take place without some kind of mashed potatoes. Call it comfort food, or whatever, this simple, humble dish is timeless and ready to spin in any ethnic direction. Mashed potatoes are wonderful on their own, but they are incredible when made into casseroles, patties, croquettes and breads. Cold leftover mashed potatoes make incredible potato pancakes.

Here are two good mashed potato recipes.


Extra-virgin Garlic Mashed Potatoes

These potatoes are light and fruity when made with a great extra-virgin olive oil. I mix a little chopped cooked spinach or kale into these for a true Tuscan treat. These are for vegans.

5 pounds all-purpose potatoes, peeled and cut into thirds crosswise


Salt, to taste

1/2 cup extra-virgin olive oil

5 cloves garlic, minced

Fresh-ground black pepper, to taste

Place potatoes in a large pot and cover with cold water. Add a good pinch of salt and bring to a boil 30 to 35 minutes until tender. Drain off liquid, reserving about 1 cup. Place potatoes back in pot and cook over a low heat to dry potatoes.

In a small skillet, heat olive oil over low heat. Add garlic and saute 5 minutes until garlic just begins to color. Remove from heat.

Mash potatoes with a masher or fork and gradually add garlic mixture. Mash until somewhat smooth,m adding some reserved potato water; season with salt and pepper. Makes 8 servings.

Per serving: 344 calories; 37 percent calories from fat; 14 grams total fat; 2 grams saturated fat, no cholesterol; 51 grams carbohydrates; 5 grams total fiber; 2 grams total sugars; 46 grams net carbs; 4 grams protein; 13 milligrams sodium.


Russian Mashed Potatoes with Sour Cream, Mushrooms

This recipe is for people who eat dairy products.

5 pounds russet or all-purpose potatoes, peeled and cut into large cubes

Salt, to taste


5 tablespoons butter or butter/canola oil substitute

2/3 cup 2 percent milk, warmed

1 cup fat-free sour cream

6 sprigs dill, chopped

Fresh-ground black pepper, to taste

2 cups chopped mushrooms

Cook potatoes in large pot of boiling salted water 20 minutes until tender. Drain potatoes and return to same pot. Stir over medium heat 1 minute until excess moisture evaporates; remove from heat. Add 4 tablespoons butter to potatoes and mash well. Add 2/3 cup milk and mix, adding more milk gradually to reach desired consistency. Add sour cream and dill. Season potatoes with salt and pepper.

Melt remaining tablespoon butter in a skillet over medium-high heat. Add mushrooms and saute 2 minutes until tender. Fold into potatoes and serve. Makes 8 servings.

•Per serving (with butter): 321 calories; 22 percent calories from fat; 8 grams total fat; 5 grams saturated fat; 23 milligrams cholesterol; 57 grams carbohydrates; 5 grams total fiber; 6 grams total sugars; 52 grams net carbs; 7 grams protein; 45 milligrams sodium.