Decadent Mashed Potatoes

Anyone who knows me knows that my favorite food in the universe is comforting classic mashed potatoes.  Growing up my Mom always made them pefectly because she made them with lots of love, butter and cream.  Though she never followed a recipe I would compare hers with those crafted by Joel Robuchon, equal parts potato, butter and cream.  When you are craving the ultimate in comfort, give these a go.  Your belly, heart and soul will thank you.

Decadent Mashed Potatoes

4 medium Potatoes (red, yellow or russet)

4 Tablespoons Earth Balance

4 Tablespoons Unsweetened Coconut Milk (from carton)

Sea Salt to taste

Finely Ground Black Pepper (optional)

Boil potatoes whole until fork tender.  Remove potatoes, discard water and allow potatoes to cool enough to handle. Peel skins and place potatoes back in pan.  Turn burner on medium heat and add butter allowing it to just melt.  Mash potatoes in pan with heavy duty whisk or potato masher.  Slowly drizzle in coconut milk and turn off heat.  Continue mashing until creamy consistency is reached.  Add more coconut milk if needed.  Salt to taste and serve immediately.  Add finely ground black pepper if desired.  Deliciously simple and delightfully decadent!

Creamy Red Potato Salad

I have never been a huge fan of potato salad partly because so often it is defined by the slop that comes out of the deli counter brought to a potluck by someone.  However, growing up my Mom made several varieties of potato salad some of which I liked more than others.  This super simple recipe is inspired by her and I wholeheartedly recommend it to potato salad lovers and those who, like me, want to give it a second chance.  The lemon and fresh parsley brightens up the dish while the strong presence of garlic is balanced by the creaminess of boiled red skinned potatoes.  Enjoy.

Creamy Red Potato Salad

8 small Red Potatoes

6 cloves Fresh Garlic (pressed)

4 heaping Tablespoons Vegenaise

1/2 cup Fresh Curly Parsley (chopped finely)

Juice of 1 Lemon

Salt and Pepper to taste

Cover potatoes with cold water and a scant handful of salt.  Bring to a boil and cook for about 1 hour or until potatoes are fork tender.  Turn off heat, remove potatoes and place in a large dish to cool slightly.  Place remaining ingredients in a bowl and whisk to combine.  When potatoes are cool enough to handle, chop them into large bite sized cubes.  Add dressing and carefully toss to coat.  Taste test for seasoning and moisture level.  Serve immediately or store in refrigerator until ready to serve.