These are not your traditional potato skins, but instead gives you a yummy use for the left-over skins.
- 4 “regular” russett potatoes – Use starchy, not waxy
- 1 carrot – julienne strips
- 1-2 C raw cauliflower – cut into one inch pieces
- 1/2 onion – slivers
- 3 TBL olive oil OR 6 TBL butter
- 2 TBL “chives” or cut green onion tops
- 1 tsp oregano
- 1/4 CU half and half (at the very end) or low-fat buttermilk
Use whole milk if you must, but not low fat regular milk
- Cut the skins off the potatoes into nice large flat hunks. This can be stored in a bowl of salted water and used later for potato skins.
- Rinse remaining potatoes and cut into one inch (or less) sized pieces.
- Cut 1/2 onion into slices into mixing bowl
- Using a potato peeler, peel the carrot into the mixing bowl.
- Toss potatoes, onion and carrot in the mixing bowl
- Put the pieces into a steamer basket with one inch of water in the bottom of the pan.
Alternately you can use a pot of water, but this rinses a lot of the sugars and starches away.
- Cook or steam potatoes for about 20 minutes
- Drain water from pan and put veggies back into the empty pan.
- Add 6 TBL of butter
- Using a potato masher, crush the pieces into a mush. If you like “lumpy” potatoes, don’t crush them too much.
- Add splashes of milk product, stirring continually, ONLY to the point of giving them a creamy texture
- Add chives and oregano and mix with a fork.
- Optional: At this point, you can add a bit of shredded cheddar cheese
- For really fancy potatoes, pipe them into mounds using a fluted piping tip, then broil them for about three minutes. Otherwise, just plate and serve with a side of gravy.
- Special Steps A “quick release” ice-cream scoop can give you those pretty restaurant mounds of potatoes.
- Variations For less starch in the potatoes, and less stringent onions, run tap water gently through them after Step 3.
Find more like this: Breads, Pasta, Potatoes, Starches