How many winter evenings have you pondered which version of the lowly potato will accompany your meal? I got into the lazy-woman’s rut, serving baked potatoes until even I got tired of them (which is saying a lot for someone who loves any excuse to add butter to just about anything).
Last week, cute little Rachel Ray saved my family from yet another oven-baked spud. Her Creamy Dijon Mashed Potatoes are simple, healthy, and delicious.
No longer the culinary pariah it once was, the potato is enjoying a bit of a Renaissance. When NOT served deep fried, covered in cheese, or smothered in bacon, potatoes are actually a healthful source of fiber, vitamins and phytonutrients that can and should be enjoyed in these comfort-food seeking days of winter.
Although used sparingly, half and half most definitely adds that creamy mouth-feel we all love; but when I made these again I used non-fat Greek yogurt and they were just as good. The creamy-dreamy mouth feel is sacrificed but the yogurt adds a delicious zing cream never could.
These are best with fresh, homemade mashed; but if you’re in a real rush or simply don’t want to take the time diddling around peeling, boiling and mashing, try this recipe with Trader Joe’s Frozen Potato Pucks.
This simple little potato recipe is one of those with a lot of bang for your buck – both culinarily and financially.
Enjoy!
Ingredients
- 6 russet (Idaho) potatoes
- 1/3 cup half and half
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh snipped or chopped chives
- salt to taste
- pepper to taste
Instructions
- In a large pot, boil potatoes until fork-tender.
- Drain water from pot and place pot back on burner for a few seconds to allow remaining water to evaporate. Be careful not to burn potatoes.
- To potatoes in pot, add half and half, mustard, chives, salt and pepper.
- Mash to your desired consistency.
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