Even though I love mashed potatoes – who doesn’t? – I don’t make them often since they’re time and labor intensive. First, you have to peel the potatoes. Then you have to boil them until they can be mashed. (Cutting the potatoes in chunks helps speed up the process.) I inevitably have a boil over and potato peels go everywhere, which means a big clean up, too.
There’s got to be a better way, which is why I gave Ore-Ida Steam n’ Mash Cut Russet Potatoes a try. You just steam the peeled potatoes in your microwave for 10 minutes, and then mash them like you normally do. It takes the peeling, chopping, boiling and clean up out of the equation, thus giving you more time to enjoy dinner with your family.
I especially like Ore-Ida Steam n’ Mash Cut Russet Potatoes because it’s pretty much just potatoes and salt. (Keep the already added salt in mind when seasoning your mashed potatoes. Also, Ore-Ida Steam n’ Mash Cut Russet Potatoes contain disodium dihydrogen pyrophosphate, which is used in frozen potato products to keep the potatoes from darkening and acts as a preservative.) Also, unlike prepared mashed potatoes, you’re in charge of adding whatever ingredients you want to your mashed potatoes to make them as healthy – or as decadent – as you want.
Since the drudge work was taken out of making mashed potatoes, I decided to experiment and come up with a healthy, flavored mashed potato dish that takes 20 minutes (including 10 minutes to cook the potatoes) to make. This was a big hit with my family, even the kids. It had a spicy taste, which went really well with the grilled steak.
Roasted Pepper Mashed Potatoes
- 1 bag Ore-Ida Steam n’ Mash Cut Russet Potatoes
- 2 tablespoons buttery spread
- 2 cloves garlic, minced
- 1 – 12 ounce jar red and/or yellow roasted peppers, drained
- 2/3 cup non-fat milk – unflavored soy or lite coconut milk is fine or you can use vegetable stock instead
- leaves from 4 sprigs lemon thyme, with more for garnish
- salt and pepper to taste
- Cook Ore-Ida Steam n’ Mash Cut Russet Potatoes per directions.
- In a medium to large pot, melt buttery spread over medium heat.
- Add garlic and cook for two minutes. Lower heat.
- Empty microwaved potatoes into pot. Add roasted peppers, milk, and thyme.
- Using an immersion blender, mash ingredients until creamy. (You can also use a food processor or blender.) If mixture seems to thick, add a splash or two of milk or broth.
- Season to taste, then stir ingredients one more time.
- Serve and garish with extra sprigs of lemon thyme.
Disclosure: Compensation was provided by Ore-Ida via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Ore-Ida.
After struggling with the mandoline to create waffle fries for my Alexia Foods “Reinvent a Classic” French fry creation, I went with crinkle cut fries. My Pampered Chef mandoline isn’t set up to make them without a lot of hassle. Plus I was having a tough time getting a consistent cut.
Instead, I used my Pampered Chef crinkle cutter. It’s so easy to cut sweet potato French fries with it that a child could use it. (With some supervision, of course.) What’s nice about the crinkle cutter is that you can make fat fries, skinny fries, long fries or short fries. It’s also great to use on other veggies for salads or stir fries.
Pictures of me courtesy of my kids, Nathan and Lucie.
Baked Sweet Potato Margarita Fries
This sweet potato fry recipe is based on the flavors of a margarita – lime, salt and agave nectar instead of sugar syrup. (The agave plant is also used to make tequila.) The baked sweet potato fries were a big hit with my kids and they were disappointed that I didn’t make a double batch.
- 2 to 3 large sweet potatoes (6 cups)
- 1 clove garlic, minced
- 2 tablespoon olive oil
- 1/4 teaspoon sea salt, plus extra for serving
- 3 tablespoons amber agave nectar (I used Madhava Amber Agave Nectar)
- 1 lime for juice, zest and slices
- 1 tablespoon lime juice (the juice from half a lime)
- 1/4 teaspoon lime zest (zest from the whole lime)
- slices of lime for serving
- Preheat oven to 375 degrees F.
- Peel sweet potatoes.
- Using a crinkle cutter, cut the sweet potatoes into 1/2 inch to 3/4 inch slices. (Thickness is up to you. Just try to be consistent with thickness so fries cook up evenly.)
- Take each round disk and cut into fries, about 1/2 inch to 3/4 inch thick.
- In a bowl, mix the minced garlic, olive oil, salt, agave nectar, lime juice and lime zest together.
- Add sweet potato fries to bowl and toss to evenly coat.
- Place coated sweet potato fries in a baking dish or on a baking sheet.
- Place on the upper rack of your oven and set timer for 10 minutes.
- When 10 minutes is up, take an oven save spoon and carefully stir sweet potato fries.
- Close door, set timer for 10 minutes, and repeat until fries are done. They should be firm, not mushy, and should start to caramelize on the edges.
- Serve with salt and lime slices so everyone can add more salt and lime flavor if they wish!
- Calories 218
- Calories from Fat 43
- Total Fat 4.8g
- Saturated Fat 0.7g
- Cholesterol 0mg
- Sodium 92mg
- Total Carbohydrates 42.2g
- Dietary Fiber 6.2g
- Sugars 0.8g
- Protein 2.3g
- Vitamin A 4%
- Vitamin C 44%
- Calcium 3%
- Iron 5%
Nutrition Grade A- from CalorieCount
Weight Watchers POINTS = 4
Fried Sweet Potato Margarita Fries
I also tried the same recipe, minus the olive oil, and cooked the sweet potato fries in canola oil on the stove top. The result was chewy, but just as delicious. However, frying is messier and not as healthy, so my advice is to stick with the baked method instead.
More about Alexia Foods
You can learn more about Alexia Foods and their products on their website. You can also print out a $1 off coupon and find Alexia Foods products using their store locator. Also, you can find Alexia Foods on Facebook.
Disclosure: I am being compensated for my time in working with Alexia Foods on this project. All opinions are my own.