Mashed potatoes are always good. These are kind of new and interesting—fresh tasting and special while still providing a favorite comfort food, no pools of butter needed.
Serves 4 to 6
Time: 25 to 30 minutes
Salt
2 pounds Yukon Gold potatoes
3 tablespoons chopped fresh parsley
Finely grated zest of 1 lemon
2 tablespoons snipped fresh chives
4 ounces cream cheese
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Cracked black pepper
In a large covered pot, bring several inches of salted water to a boil. Peel (or not, as you wish) and dice the potatoes and add them to the pot. When the water is boiling, reduce the heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes.
Meanwhile, put 1 tablespoon of the chopped parsley and the lemon zest, snipped chives, and cream cheese into a serving bowl.
In a blender, whirl the remaining 2 tablespoons chopped parsley and the olive oil, lemon juice, and mustard for a few seconds until smooth.
When the potatoes are soft, drain them in a colander and add them to the serving bowl. Using a potato masher, crush the potatoes and distribute the cream cheese as it melts into the hot potatoes. When the potatoes are mashed to your liking, pour in the vinaigrette from the blender and stir well. Season with salt and cracked black pepper to taste. Serve hot.
Not that we couldn’t make a whole meal of just mashed potatoes, but serve them next to Simple Seasoned Tofu and a side vegetable, such as Asparagus Cacio e Pepe–Style, Spicy Roasted Broccoli, or Beet Greens with Raisins and Pine Nuts, and you’ll feel better about yourself.