Potatoes Cont’d- 3 down & 3 to go

So the next 3 things I made with the Yukon Golds that have been keeping my kitchen company are very easy to make. Everyone and their mother has probably made these things, yet I want you to think about them in another light. I want you to think about meal planning so that the starch (i.e. the potato) is not the made dish but the side. Take a look. I hope you find some inspiration and also comfort knowing that your everyday, easy meals can and should be healthy staples in your household.

1. Smashed Garlic Potatoes: (when you don’t feel like trying to get smooth mashed potatoes 🙂 )

Ingredients:

3-4 small to medium potatoes

garlic powder (or cloves if you have them)

skim milk

salt/pepper

Place diced potatoes in cold water and bring to boil. Boil for about 10 mins or the potatoes are tender. Drain. Return potatoes to pan and sprinkle in garlic powder and a dash of salt and pepper. Smash with a potato masher. Add a couple tablespoons of milk and continue to smash until you reach your desired consistency. Add more milk if needed.

Finish the meal with veggies and chicken!

2. Oven Baked Fries

Ingredients:

2-3 small to medium potatoes

1-2 teaspoons olive oil (or spray if trying to lose weight)

paprika (optional: garlic powder, onion powder, chili powder)

salt and pepper to taste

Preheat oven to 400 degrees. Cut potatoes into either wedges or regular size fries (the size will determine length of cooking time). Toss potatoes with oil (or spray all over) and seasonings and place in a single layer on baking sheet. Cook in oven for about 20-30 mins turning once. Keep a close eye as you may have to adjust the time depending on the size of your fries.

Umm... forgot to take pics until they were all gone 🙂

3. Potato Soup (my mom’s recipe)

Ingredients:

1.5 C chicken broth

1/2 C chopped onion

1 C diced potatoes

2 Tbl. butter or margarine

2 Tbl. flour

1 C skim milk

1/4 teas. salt

pepper to taste

In a saucepan combine chicken broth, onion, and potatoes. Bring mixture to boiling. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes). In a separate saucepan, melt butter. Add flour, milk, salt, and pepper. Mix well. Cook and stir until mixture is thickened and bubbly. Combine vegetable mixture and milk mixture. Heat through. Double or triple for a family of 4 (so that there is leftovers!)

Got those veggies in there! YUMM

My family is beginning to tire of endless nights with potatoes as well as leftovers in lunches… so I just have 3 recipes left to go and will update soon! Homemade gnocchi (huge hit tonight), Nicoise salad, and slimmed-down scalloped potatoes are what you have to look forward to!!

*****

What’s YOUR favorite “healthier” potato dish?

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