By Chef Domenica Catelli
It’s freezing and damp here. The sun is trying to poke through, but the rain is winning. On a day when you can stay in by the fire, this weather is fantastic. However, when you have to run errands in it, not so much.
I find that my craving for comfort foods goes up 200% when the rain starts to pour down. How to enjoy these types of meals while staying healthy is important to me. This is a great time to enjoy my guiltless mashed potatoes. This dish is so flavorful you would think that it is packed with butter and cream (and there is neither). It is wonderful served with a lean beef stew or chicken simmered in tomato, garlic, and herbs. You can also make these potatoes ahead of time, then spread them in a baking dish and top with some Parmesan cheese and reheat for a great side dish.
The reason these are so creamy and flavorful is because of the Yukon Gold potatoes. You can find them at just about any grocery store. If you can’t find Yukons try yellow creamers. You can make these with Russets but they won’t be as creamy.
Guiltless Mashed Potatoes
6 large Yukon Gold potatoes, peeled and cut into large chunks
1 box chicken broth
1-2 cups water
3-5 cloves garlic
Pinch salt and pepper
1/2 cup Parmesan cheese
Place potatoes in pot with broth, a bit of salt and garlic cloves. Add water to cover two inches above the potatoes. Bring potatoes to a boil and cook until soft but not falling apart. Drain most of the liquid into a large measuring cup. Smash potatoes with a hand masher, whisk or with electric beaters. Add Parmesan cheese and extra broth or water until you reach desired consistency. Finish with fresh cracked black pepper.