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.
- Serving size: 1/4 to 1/6 of recipe