Yam and potato mashed potatoes

Here is a healthy version of an all-time classic : mashed potatoes. Why is it, when you eat mashed potatoes there is always a ton of butter/cream and sometimes even sugar (sweet potatoes)? Why?!? I don’t understand. Don’t tell me it tastes better because nothing, no nothing, tastes better than good quality olive oil – then again that may be a question of taste, but I will stay faithful to my olive oil and my arteries! We really need to get around with a super long post (oh dear!) about ingredients and health. I think it may be time to do that soon, but for now, here is a super simple recipe for mashed potatoes (that we served on thanksgiving)

Serves 6-8 people

Ingredients: (yes, that’s all)

  • 3 large potatoes
  • 4 large yams
  • Olive oil
  • 1-2 cloves of garlic (optional)
  • Salt and pepper to taste

In a large pan put water to boil with some unrefined sea-salt. Peel and chop the potatoes and yams into like-sized cubes.

Add the potatoes in the boiling water. About 5 minutes later add yams. Cook until soft (about 15-20 minutes). Put the potatoes and yams through a strainer and return to pan (waterless of course). Mash the potatoes and yams with a fork into a puree. Add olive oil (about 5 tablespoons, more if needed). Once the consistency is about right, whisk the mixture fast for 1-2 minutes. Salt and pepper to taste. Add chopped garlic.

These mashed potatoes are light and creamy, try it out!

Bon appétit!

Why this is good for me:

It is a healthy low-fat carbohydrate dish! Carbs do not make you fat! It’s what you add to them.

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