Potato Ennui Got You Down?

Ah, the lowly potato. So delicious and so dangerous for diabetics.

Here are eight ways to put some excitement into boring old mashed:

  • Roast a yellow pepper under the broiler, remove the skin, puree in a MiniPrep with 35% cream and mash away.
  • Horseradish and sour cream or yogurt in mashed is nice with beef.
  • Throw some carrots in with the potatoes and mash with yogurt.
  • Grated Parmesan and fresh parsley is very nice with this Irish staple.
  • Lobster meat, 35% cream, and a bit of horseradish if you’re feeling well-heeled.
  • Slowly sauteed shallot with goat cheese, yogurt or cream and a little parmesan is quite delicious with the spud.
  • Creme Fraiche and butter.
  • And my favourite: Dice up a bundle of green onions and gently cook in a bit of oil or butter until lightly browned and wilted. Mash with buttermilk. It tastes like sour cream and onion potato chips.
  • And when I say oil, never use Canola oil. It is an industrial oil from rapeseed that they sold to the sheeple as a healthfood. You can read about its sordid history here.


  1. Mashed potatoes. hmmm. The only way I eat potatoes is boiled (pressure cooked is best) and then cooled to create resistant starch. Then…yum…lightly sautéed the next day in a bit of avocado oil/pink salt to accompany eggs. I use paprika to give them colour so don’t rely on a lot of browning from heat. My mother used to dye mashed potatoes toxic blue or pink because there was no way grey/white food got past my closed lips. That is why I am brain damaged though. 😀
    Parmesan sounds promising…

  2. Mashed potatoes with Garlic and Goat cheese, a little Irish butter and a touch of milk….pure bliss !

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