Saturday, November 7, 2009

Buttery Mashed Potatoes

This recipe includes optional onions or chicken broth.

4-5 small to med. red potatoes, unpeeled
1 large sweet onion, sliced into thin strips *
6 tablespoons GFCF margarine

Bring whole potatoes to a boil in salted water. Reduce heat to med./med low, cover, and simmer for 30 minutes. With a large slotted spoon, carefully remove potatoes from water and place in a covered dish. Pour the hot water out of the pan and place margarine and onions into the pan. Cover and saute over very low heat until onions are translucent. Carefully add cooked potatoes, one at a time, to onions and margarine, and mash to achieve desired consistency. Repeat with each remaining potato and stir well. Salt and pepper to taste. Serves 4-6.

* These potatoes are just as good without the sauteed onions but I thought onions would be complimentary with potatoes as our meat entree today was ungrilled chicken. If you omit the onions, use the same directions but add the margarine after you've drained and mashed the potatoes. After the margarine has melted, add 1/2 cup GFCF chicken broth. Stir well and season to taste with salt and pepper. The onions and/or the chicken broth make these potatoes really creamy.

{These are especially good if you use my Ghee and GFCF margarine combination - which is for this recipe - 3 tablespoons GFCF margarine + 1 1/2 tablespoons Ghee.}