Mashed Potatoes****
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Mashed Potatoes

     What's wrong with mashed potatoes? I though we were always taught that the potato is a nearly perfect food. This is confirmed recently by the the Wellness Letter that says "only a few other foods are as wholesome as a potato." [cite]
     There are four reasons why potatoes get the nod, while old-fashioned mashed potatoes do not. All of these are correctible.
     One is the whole milk that was used in the mixture. Another is the generous butter or sour cream typically used as accompaniment.  A third reason is that skin, an important part of the potatoes nutrient appeal, was not used. Finally, a whopping portion of mashed potatoes took the place of what should have been a desirable diversity of vegetables.
     Part of the new understanding is that no one food, however nutritious, can make up for the variety of vegetables desirable for health.

     So what to do? So far as potatoes in general go, we can use potatoes in moderation like any other vegetable, using recipes that do not involve major addition of butter, cream, sour cream, or cheese. In the main section of Special Flavors, a number of such recipes, using new potatoes with skin included, happen to exist. 
     Mashed potatoes themselves are perfectly healthy if chicken stock is used instead of milk, with capers or other items stirred in for interest. Turnips, and even spinach, may be included in the puree. 
     Mashed potatoes served in their jackets can be highly nutritious indeed. 
     Here, as so often, nutrition delivered to the body is not only a matter of the vegetable itself, but of the preparation, and accompanying ingredients. 

New Mashed Potatoes
SIMPLE

Serves 2

Large russet potato, 1
Chicken stock, or low-fat milk, or water
Flat leaf parsley, or half-sharp paprika

      Cook the potato two minutes on high in the microwave, first pricking tiny slits to prevent explosion. Turn potato on the other side, prick slits, and repeat. Check whether soft. If not, microwave a few more minutes until the potato is soft.  It is hard to overcook a baking potato. 
     Partially peel the potato (okay, take off all the skin if you really don't like it). Mash potato. Thin with stock to desired consistency. Decorate with parsley. 

Variations
     Stir some thickened yogurt cream into the puree. 
     Stir in capers
     Even better, Stir in  a little of the Sicilian Triangle: capers, anchovies, Kalamata olives 
     Stir in roasted red peppers
     Replace half the potatoes with cooked turnip
     Stir in some cooked spinach

Mashed Potatoes in Skins
NUTRITIONAL BONANZA
     This adds to variety in any event, and to better nutrition if you eat the skin.
     Split a large russet potato in two lengthwise. Place cut side down on an oiled baking sheet. Roast at 375 degrees F. until done, perhaps 40 minutes. 
     Scoop potato out of its skin. Mash as above. 
     A few minutes before serving, place mashed potato back in its skin. Reheat in microwave and serve.