The love of the potato

What’s Thanksgiving without the beloved potato? For the longest time, I didn’t know what a potato looked like. The Chinese culture doesn’t cook with the potato, so the only time I ever had mashed potatoes was at Thanksgiving, when my mom would buy two boxes of Idaho spuds. Yes, I actually thought potatoes came in a box, and that it was something you add water and milk to to make a buttery, creamy delight that was perfectly wonderful alongside the roasted turkey.

Recipe for Fluffy Mashed Potatoes using zero dairy.

2 poumds golden potatoes (I like to leave the skin on for optimal nutrition - some may want to peel half of the potatoes)

cut these into uniform 2 inch chunks

Place them in cool or room temperature water with 1 inch extra cover

Bring to a boil for about 20 minutes

When the fork can pierce, and without overcooking, drain and return to the pot.

Mash with a potatoe masher or a strong whisk. I love mashed potatoes that are chunky. If you prefer yours to be creamy, you may want to use an electric mixer.

Add

4-5 cloves garlic, minced

1/2 c muun chi CoCoFir

Salt and pepper to taste

ghee to finish if you would like more of a buttery taste

Nutritional yeast if you prefer a cheesy taste.

So often the potato gets a bad rap. It’s really quite good for us. It’s the stuff that we cover it or fry it in, that gives it its bad reputation. If you don’t use sour cream, or other bad fats, the potato is actually 80 percent water and rich in lysine (an amino acid a health essential). Potatoes are also a great source of vitamin C and are rich in mineral salts - calcium, potassium and iron.

Thanksgiving is such a beautiful time of the year where we come together and give thanks for our many blessings. 2020 may be difficult for so many as we practice social distancing during COVID. It may not be the Thanksgiving we wished for, but it will certainly be one we remember for a long time.