Here it is Monday morning and I am able to sleep in. Remembrance Day was yesterday to honour our veterans from all the wars and tragedy over the years. But...today is a holiday so it is time relax and do what I enjoy. Ivonne over at Cream Puffs in Venice has inspired me to be more creative and try and put a dent in that ever growing pile of recipes and cookbooks. As previously mentioned I collect foodie magazines and cookbooks like there is no tomorrow! Cooking Light magazine is a constant source of heart healthy recipes for me. I always pick up a copy at my local grocers. Today my recipe for Magazine Mondays is a simple side dish that I chose to accompany the chicken for dinner. I discovered this recipe for "Ranch Mashed Potatoes" in November's issue of Cooking Light. As I always say, " I have never met a potato I didn't like". These smashed potatoes capture the flavours of ranch dressing without all the additional calories, fat and sodium. You can prepare these potatoes up to a day ahead, and refrigerate until just before serving. When you reheat them you may need to add some additional buttermilk and sour cream to achieve a rich consistency.
**Ranch Mashed Potatoes**
13 cups cubed red potato (about 4 lbs), skin remaining
1/2 cup reduced fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 T butter
3/4 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp dried dill
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Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Meanwhile saute chopped green onions in 3 T butter. Place potato in a large bowl and add sauteed onions. . Add sour cream and remaining ingredients; mash with a potato masher to desired consistency. ( I am really enjoying "smashed" potatoes these days so left them lumpy).
Serves 12
**Ranch Mashed Potatoes**
13 cups cubed red potato (about 4 lbs), skin remaining
1/2 cup reduced fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 T butter
3/4 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp dried dill
******************
Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Meanwhile saute chopped green onions in 3 T butter. Place potato in a large bowl and add sauteed onions. . Add sour cream and remaining ingredients; mash with a potato masher to desired consistency. ( I am really enjoying "smashed" potatoes these days so left them lumpy).
Serves 12
