Move over potatoes and make some room for other mashed vegetables! These enhanced mashed potatoes provide more nutrients than solo potatoes and are absolutely delicious.
Targeted Side Effects: Fatigue, wound healing, blood sugar regulation, constipation, loss of appetite
A good source of vitamins A and C
Calories: 230; Total Fat: 10 g; Saturated Fat: 3 g; Total Carbohydrates: 28 g; Fiber: 4 g; Protein: 12 g
2 Yukon gold or red potatoes, chopped into bite-size pieces, skin on
1 sweet potato, chopped into bite-size pieces, skin on
1 rutabaga, peeled and chopped into bite-size pieces
1 parsnip, peeled and chopped into bite-size pieces
1 carrot, peeled and chopped into bite-size pieces
1 beet, peeled and chopped into bite-size pieces
1 onion, chopped into bite-size pieces
1 cup chopped squash or cauliflower florets
½ teaspoon salt
4 cloves garlic, minced
1 tablespoon olive oil or nondairy, non-soy margarine (we prefer Earth Balance)
⅓ cup reserved cooking water or plain nondairy milk
1 teaspoon of whatever herbs you like, such as dill weed, paprika, turmeric, or cumin
1. In a medium pot, cover all vegetables with water, add salt and garlic and bring to a boil. Reduce heat to simmer and cook until vegetables are fork-tender.
2. Remove from heat and drain, reserving ⅓ cup of cooking water (if you will be using).
3. Add olive oil or margarine and reserved cooking water or nondairy milk. Mash by hand or transfer to a food processor and process until smooth.
4. Season with herbs of choice and serve warm.
Health Tip 101: Carrots and beets contain soluble fiber that helps maintain healthy gut flora and prevents and relieves constipation.