Stop Blogging and Cook

DAILY POST JAN 5th:  BE KIND TO THE COOK

VEGETARIAN & GLUTEN-FREE

S H O P

GROCERY
Butter
Heavy cream
Applesauce with no added sugar
Kosher salt
Nutmeg

GREEN MARKET
Red-skinned, or white, potatoes

T I M I N G

SERVES 2
VARIATION:  Simple Mashed Potatoes, see #3, below.
TOTAL TIME:  20 min

1. Clean, cut & put on potatoes to cook.
2. Add rest of ingredients & mash.

C O O K / P R E P A R E

INGREDIENTS
1 TBSP butter
2/3 lb red-skinned potatoes, 2-4 potatoes depending upon size
Dash kosher salt
2 TBSP applesauce
1 TBSP heavy cream
1/4 tsp nutmeg

PREPARATION

1. Clean potatoes, cut into quarters or smaller.  The smaller you cut, the quicker they cook.
2. Melt butter in small saucepan w/tight-fitting lid.
3. When butter begins to bubble add potatoes & stir (or put on lid & shake) so butter thoroughly coats potato. Dissolve salt in1/4 c water & add. Cover & cook on low heat until you can easily insert a knife into the potato. [FOR SIMPLE MASHED POTATOES; JUST MASH & SERVE.]
4. Add applesauce & heat thorough.  Off heat.
5. Mash potatoes in pot. Stir in cream, add nutmeg.

SERVE

Dish onto plate & garnish with a wee grating of fresh nutmeg.  This is a delicate preparation; the flavors just hint at the apple & nutmeg; the cream adds an even more subtle flavor & makes it creamy.  Perfect alongside simply-prepared proteins:  fish, chicken, pork loin, grilled steak; as a topping for shepherd’s pie; as a late dinner with a vegetable or two.

WORKPLACE LUNCH

Of course!  Heats up quickly in the microwave.  Great with leftover meat from dinner before.