Whenever I prepare a meal, I always make an effort to offer a balanced meal of a meat (this could include fish or poultry), a vegetable and a starch. Now I’m not sure if I’ve been trained this way due to the Food Pyramid or if it was just how I was raised, but needless to say I find comfort in a meal that has all three components. For me, the three easiest starches to prepare are rice, a simple pasta dish or potatoes. And when I choose potatoes, more often than not, especially in fall and winter, we end up with mashed potatoes. Why? I think mashed potatoes go so well with a variety of entrees — steak, meats with sauces, fish, chicken…you name it! I also happen to believe that they are one of the simplest side dishes to prepare. Once I had a dinner guest rave about my mashed potatoes and how long it’s been since they’ve had "real" mashed potatoes. Stunned, I asked why…and she said because it takes so long to prepare them and finds it much less time consuming to use potatoes out of a box. Now I don’t know if it’s just me and my tendency towards food snobbishness but….are you kidding me? If you really find it too time consuming, take out the step of peeling the potatoes and make "smashed" potatoes instead. They are equally as delicious and the peels actually contain a lot of fiber (which many Celiac’s are constantly searching for).

If you want to add some extra character to your mashed potatoes try adding herbs, spices, cheese, roasted vegetables, sautéed vegetables or even chiles. The possibilities are endless! This month we made 3 different mashed potato recipes to accompany several of our entrees. These might get you started on adding your own twist on an all-time favorite side dish!

Mashed Potatoes with Sautéed Scallions

Ingredients:

• 1-1/2 lbs. Yukon Gold potatoes, peeled and cut into 1 inch cubes
• 2 Tablespoons unsalted butter
• 1 bunch scallions (green onions), chopped
• 2/3 cup milk
• 1 Tablespoon Italian parsley, chopped
• Salt

Directions:

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for about 15 to 20 minutes or until the potatoes are very tender.

While the potatoes are cooking, heat the butter over medium high heat in a non-stick skillet. Add the scallions and sauté for about 5 minutes or until just tender. Remove from heat and set aside.

Drain the potatoes and return to the saucepan. Mash the potatoes with milk until smooth. Stir in the sautéed scallions and Italian parsley. Adjust seasonings to taste with salt. Serve.

Mashed Potatoes with Dijon

Ingredients:

• 2-1/2 lbs. Yukon Gold potatoes, peeled
• 6 Tablespoons unsalted butter, softened
• 2/3 cup milk
• 1 Tablespoon gf Dijon mustard
• Salt

Directions:

Cut the potatoes into 1-inch pieces. Place the potatoes in a large pot of water. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, about 25 minutes. Drain. Return the potatoes to the pan and mash with the butter and milk until smooth. Stir in the Dijon mustard. Adjust seasonings to taste with salt. Serve.

Mashed Potatoes with Caramelized Onions

Ingredients:

• 3 lbs. russet potatoes, peeled and cut into 1 inch pieces
• 1 teaspoon salt
• 2 Tablespoons olive oil
• 2 large yellow onions, thickly sliced
• 1 teaspoon sugar
• 1/4 cup unsalted butter
• 1/2 to 3/4 cup milk
• Salt

Directions:

Place the potatoes in a large saucepan and cover with water. Season with salt and bring to a boil. Cook for 20 to 25 minutes or until tender; drain.

Meanwhile, in a large skillet heat the oil. Add the onion wedges and sugar and cook, uncovered, stirring occasionally, over medium heat for about 20 minutes or until the onions are tender. Increase the heat to medium high and continue to cook, stirring frequently, for about 5 minutes longer or until the onions are golden brown.

Mash the drained potatoes with a potato masher. Add the butter and milk. Continue to mash until light and fluffy. Season to taste with salt.

Mound the potatoes in a serving dish and top with caramelized onions.

Enjoy!

-Glutenfreeda