I put my hand up. The humble potato is my favourite vegetable. I can eat potatoes in any way shape or form. I don't have a favourite. They all have me drooling. That's why low carb doesn't work for me. I just can't live without my taters. A day without a potato in it in some way shape or form is just not a good day for me.
Aside from the fact that they're so tasty, potatoes are also quite good for you, and contrary to popular belief, they are not fattening. It's what you put with them that puts on the pounds . . . not the potatoes. They contain a useful amount of Vitamin C, iron, Vitamins B1 and B2, no cholesterol, virtually no fat and are low in sodium. Sounds healthy to me!
It's the butter, cream, oil, etc. that pack on the pounds . . . oh well.
One of my favourite ways of eating potatoes is mashed, and I am happy to say Todd loves his mash too. Aside from being delicious, it's so versatile! You can mix mashed Swede with it, mashed carrots, celeriac, cheese, garlic, etc. Virtually anything that is mashable or meltable goes well in mashed potatoes! They are virtually a delicious canvas just waiting for you to put your brush to!
Today I mixed some parsnips with my potatoes to make a wonderfully flavourful and creamy mash. I love parsnips too. The two together are white bliss! Especially when you add some cream and a knob of butter. ahem . . . but we won't talk about that will we.
I topped them with some spicy fried onions, which are also a favourite of ours. Have you ever noticed how good onions smell when they are frying??? There is a street cart in Chester City Centre that always sends the smell of fried onions wafting through the air. One of these days I am going to buy something from him! It just smells soooo good!
Anyways . . . these creamy potatoes with their spiced fried onions topping went down a real treat with our sausages for our dinner today. Two thumbs up all round!
*Parsnip and Potato Mash with Spiced Onions*Serves 4
pinch sugar1 tsp ground cinnamon
75g of butter (1/4 cup)
1/2 tsp cayenne pepper
salt and black pepper to taste
Peel the potatoes and cut into bite sized chunks. Do the same with the parsnips. Place them into a large saucepan. Cover with lightly salted water. Bring to the boil then reduce to a rapid roll and cook until all the vegetables are fork tender. Drain very well. Return to the pan and place it back on the residual heat of the burner, covered with a tea towel to help them dry out some. While the potatoes and parsnips are cooking, cook the onions. Heat the oil in a large skillet. Add the onions and a pinch of sugar. Cook over medium heat until they begin to turn golden brown. Turn the heat up to high and cook, stirring frequently until some of them begin to brown and caramelize. Stir in 1/2 tsp of the cinnamon and the lemon juice. Season with salt and black pepper to taste. Keep warm.Mash the potatoes and parsnips well, adding the cream and the butter. Beat well and add the remaining cinnamon and cayenne pepper. Season to taste with salt. They should be smooth and fluffy. Spoon into a heated serving bowl and top with the fried spiced onions. Serve hot.