This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"It is a mistake to think you can solve any major problems just with potatoes."
-Douglas Adams, Author
Yukon Gold potatoes are the perfect vehicle for almost any flavor – ginger, garlic, arugula, chipotle – you name it. When I am trying a new flavor I find that it is best to add a just a bit and gradually increase the amount until you have the flavor that you like. Too much pesto will ruin this recipe.
Salt is salt. Many chefs and food writers will say that using kosher salt, sea salt or one of the many gourmet salts on the market is better than the stuff in the round blue box, but for the most part salt is salt.
I know chefs who claim that kosher salt tastes saltier. This is true only because the crystals are larger and less likely to dissolve completely on the food. The crystals that remain dissolve on the tongue more directly activating the salt taste buds. There is a slight difference in the amount of sodium in a teaspoon of kosher and regular table salt. Again, this is because the larger, irregular crystals in kosher salt take up more room in the spoon. The weight of a teaspoon of table salt is about the same as 1 1/4 teaspoons of kosher salt.
Sea salt is also popular and there are chefs that swear by using special varieties. The sodium chloride that makes up sea salt is the same as that in granulated or kosher salt. It is the impurities in sea salts that accounts for differences in flavor.
Servings = 4 | Serving size =about one cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe also requires making Arugula Pesto
These keep fair for about 48 hours.
|1 lb||Yukon Gold or red potatoes|
|4 Tbsp||arugula pesto|
|1/3 cup||non-fat buttermilk|
|1/3 cup||2% milk|
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove potatoes from the heat and drain. Add the arugula pesto, buttermilk, milk and salt. Mash potatoes until creamy and the pesto is well blended in. I like to leave some chunks. If you like them smooth, be careful because over mashing will result in pasty potatoes.
Add ground black pepper to taste.
Serving size = 1 cup
Servings = 4
Amount Per Serving
|Calories 138||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 4%||Vitamin C 40%|
|Calcium 10%||Iron 6%|
|Vitamin K 13 mcg||Potassium 621 mg|
|Magnesium 38 mg|