Smashed Potatoes with Chives and Pecorino Asparagus

I always feel silly writing ‘smashed’ as opposed to ‘mashed’ potatoes, but it seems that there is a difference to people. In my world all potatoes in this form, be they mashed or smashed, keep their skins. Why would you want to get rid of one of the tastiest parts of the potato, not to mention one of the healthiest? They’re a terrific source of a number of nutrients, including vitamin C, vitamin B6, iron, copper, magnesium, potassium, zinc, and even protein. Still, people do it all of the time and often without thought. In this recipe, as in all of my potato recipes whether I remember to spell it out or not, please do keep the skin. And encourage others to enjoy their potatoes smashed!

Along with this classic side, jazzed up by some garden-fresh chives, I made asparagus. This spring vegetable is delicious and widely available right now so grab some (or a lot) from your local farmer’s market and try cooking it in a variety of ways. As usual, this asparagus recipe is quick to prepare but the pecorino adds a sharp contrast with delicious flair.

Difficulty: easy
Time: 40 min



Smashed Potatoes with Chives
Time: 25 min

Ingredients:
2 lbs Yukon gold potatoes (or your favorite kind), coarsely chopped (about 1” cubes)
1/8 c Low fat buttermilk
2 tbsp fat free sour cream
1 tsp black pepper
3 tbsp chives, chopped

Wash and chop your potatoes into about 1” cubes – leaving the skin intact. Place the chopped potatoes into a pot and fill until the water just covers the potatoes. Bring to a boil and then reduce the heat and let it simmer for about 15 minutes. The potatoes should be tender at this point.

Drain the potatoes well. Use a food mill or mash by hand until creamy and soft. Return them to the original pot and place over low heat.

Add the buttermilk and sour cream. Stir until well incorporated and allow to heat for 1-2 minutes. Add the black pepper and chives. Stir well and enjoy.

Servings: 4
Serving size: about ¾ c
Nutrition: calories 231; carbs 54g; fat 0g; protein 7g; sodium 10mg; iron 13 mg

Pecorino Asparagus

Time: 25 min

Ingredients:
1 bunch of asparagus
2 tsp olive oil
½ tsp black pepper
4 tbsp pecorino romano, grated
2 tsp lemon rind, grated

Get your oven pre-heating to 425 degrees.

Wash and prep your asparagus – cutting off the hard, tough end. Place in a glass baking dish. Drizzle on the olive oil, sprinkle on the black pepper, and toss well to coat. Bake for 15-20 minutes depending on the thickness of the stems, stirring halfway through.

Remove from the oven. Sprinkle on the pecorino romano and lemon rind. Toss well to coat. Enjoy hot.

Servings: 2
Serving size:
Nutrition: calories 111; carbs 5g; fat 9g; protein 6g; sodium 242mg; iron 13mg