Mashed Potatoes With A Twist

I know, hey? Totally random post, but who doesn’t love mashed potatoes? I’m not the biggest fan of potatoes in the world, because they tend to make me feel unbearably full and bloated, but even I love some fluffy mashed potatoes every now and then.

As my Canadian readers are well aware, this past Monday was Thanksgiving, and I surprised Marty (and myself!) by whipping up a modest Thanksgiving feast on the fly: Special Mashed Potatoes, corn on the cob, and steamed asparagus, green beans, and garden carrots. YUM!! We had actually been working at the harbour all morning and afternoon, so we were not prepared to make a traditional Thanksgiving meal at all, but traditional Thanksgiving meals aren’t really our thing anyway, so it all worked out in the end.

I’m sure everybody and their dog already has a decent recipe for mashed potatoes, but if you’re looking to add something a little different (and special!) to your next batch, I recommend giving my awesome potatoes a try.

Special Mashed Potatoes With Curried Leeks and Mushrooms

You Will Need:

– Potatoes, washed, not peeled (unless you can’t stand potatoes with the skins on), and cut into small chunks. The number and type of potato is up to you and how many people you plan to feed. This Thanksgiving, I went with 8 medium-sized organic Yukon Gold potatoes to make generous dinner servings for 2 plus lots of leftovers. The key is to leave the potatoes unpeeled! Yes, these are lazy lady potatoes.

One medium leek, washed and thinly sliced

– 6 to 7 brown or button mushrooms, washed and thinly sliced

– 1.5 to 2 Tbsp curry powder

– sea salt to taste

– 1 tbsp coconut oil for sautéeing (or less, depending on your preference)

– Butter or soy margarine to taste



The mushrooms and leeks before most of the sautéeing has been done


How To Make Them:

– In a large stockpot, cover potato chunks with cold water and bring to a boil, cooking until very tender (30-35 minutes)

– Meanwhile, melt coconut oil over low heat in a covered frying pan.

– Add leeks to frying pan, stirring to coat with the oil. Cover pan and sauté on low heat for 2-3 minutes.

– Add mushrooms to frying pan, cover, and sauté on low heat until tender, approx 4-5 minutes. Stir occasionally to cook evenly.

– Add curry powder and salt to frying pan, stirring well to coat leeks and mushrooms. Add a small amount of water if vegetables seem dry or sticky.

– Cover and continue sautéeing for another 2-3 minutes. Leeks and mushrooms should be very tender at this point.

– When potatoes have finished cooking, drain excess water, add butter or margarine to taste, and mash by hand with a masher. (<– Yes, that is a technical term.) Add small amounts of water if potatoes are dry or sticky. The aim (obviously) is to obtain a gorgeously fluffy consistency.

– When potatoes have been mashed well, stir in sautéed leek and mushroom mixture. Adjust seasoning as needed and serve. Seriously– they’re delicious.

2 responses

  1. That sounds awesome! you know what? It’s weird but we NEVER make mashed potatoes. When we go to Brad’s parents house for dinner, her mom always does baked potatoes.
    So when we have Christmas with my family we have the mashed potatoes…….it’s so easy I should try it more often!
    Leeks = yummy goodness.

  2. Leeks and mushrooms! Fantastic. And I’m so excited to have someone affirm my no peely mashed potatoes. Though I argue it’s not just laziness but health and texture too!

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