Most everyone loves a good potato in one form or another. I easily admit that I can wolf down a bag of potato chips (or nachos, or snap pea crisps, or…) and occasionally do. Not to mention the potato chips I make in the oven. Yum, yum, yum, yum, YUM. Unfortunately, the yum, yum also happens to (more often than not) be bad, bad. Needless to say, just as potatoes come in all shapes, sizes, and varieties, so can your intake of potatoes if a potato (or several) is what you desire.

It bears mentioning that many avoid potatoes. It also bears mentioning that many (of the previous many) do so unnecessarily. Yes, they are often high on the glycemic index, but not all potatoes are glycemically equal–there are numerous types and numerous ways to prepare potatoes that impact glycemic ranking. Others avoid potatoes because they are contain starch and starch = carbohydrate. Yes, potatoes do have a good few carbs, but they contain both simple and complex carbs as well as a good many vitamins and minerals, as well as protein and fiber.

The gist of the previous paragraph is that avoidance of potatoes is unnecessary for many. If you have specific dietary restrictions or simply watch what you eat, it would surely benefit you to dig into the ins and outs of potatoes (if you haven’t already) before you write them off as inedible. This is especially the case if you enjoy or used to enjoy potatoes. More often than not its the relatively bad versions (e.g. potato chips), the unhealthily prepared versions (e.g. with fats, sodium, etc.), and the overly consumed versions (thing portion control) that are to be avoided–not all potatoes by association.

Overly-simplified lessons aside, my main intent is to share a yummy recipe. I had a couple of potatoes laying around and I imagined the following side dish while preparing a meal. Without further ado, here’s recipe numero trenta:

MIXED MASH (makes ~4 servings)

Ingredients: 1 large (or 2 medium) yam(s), 1 large (or 2 medium) red skin potato(es), ~1 tablespoon olive oil, ~1-2 teaspoons garlic powder, ~1 teaspoon lemon pepper (sea) salt, ~1/2 sweet baby bell pepper (I used 1/4 red and 1/4 orange), ~1/4 small onion

Preparation: Scrub skin and remove defects from yam(s) and potato(es). Cut into quarters and slice to ~1-8-1/4 inch thickness. Steam until easily mashable.

Wash and remove seeds/stem from sweet baby bell pepper. Using 1/2 pepper and 1/4 onion, coursely dice (or process).

When potatoes are finished, place in bowl and mash. Add diced bell pepper and onion, olive oil, garlic powder, and lemon pepper (sea) salt and mix. Enjoy!


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