ArcaMax

I treat potatoes now like wedding cake. That means I eat them on very special occasions and I don’t go overboard. So if your family insists on mashed potatoes at the holiday, try making these. Keep your portion to a half cup and you should be in pretty good shape when you get on the scale the next day (that is unless you go nuts with something else too).

Notice these potatoes don’t even have cream or milk. They don’t have butter, either. They are rich enough without those things. And smooth. You can do them with the skin on or off. The skin adds good nutrients. Just be sure to scrub your potatoes extra clean. If you like buttery mashed potatoes add some butter. It’s another fat that will help slow down the glycemic uptake.

Servings: Serves 8 as a side dish

Ingredients:

3 medium-large russet potatoes. Skin on or peeled. Cut onto 2-inch chunks.
½ cup of sour cream
4 oz of cream cheese at room temperature
approximately 1 tsp of sea salt (or to taste)
1 cup of grated cheddar cheese. Use the good stuff if you can but any will work. You can even switch up the cheese for variety. Gruyere will make a nice French-style mashed potato. Etc. You could even make a Mexican mash. Get the idea?
1 Tbl of minced, fresh chives or chopped green onions can work too. Amount to your taste.

Instructions:

Put the potatoes in a pan with enough water to cover them. Turn on medium-high to get the water boiling. Then cook approximately 15 minutes or until a knife inserted slides through easily. Drain the water.

Add the cream cheese and the sour cream. Add your salt. Take your mixer and begin mixing the potatoes to mash them. Get them as smooth as you like and make sure the cream cheese and sour cream are well distributed. Some like them a little lumpy.

Transfer to a casserole dish. Sprinkle on the cheddar cheese. Heat in your oven at 350 degrees until piping hot. If they were stored in the refrigerator this will take longer.

Just before you serve them, scatter the chives over the top. Dig in. Just be careful.

Other hints:

1. If you want to follow the resistant carb theory you’ll make the potatoes the night before and store them in the refrigerator. Then top with cheese and reheat them. This will also help the glycemic uptake be lower.

2. If you want to watch your portion closely, use a half-cup measuring cup to scoop your serving and put it on your plate. That way you’ll know you are staying in check.

3. If your gang loves cheese you can spread these more thinly in a 9-by-13-inch casserole and add extra cheese on top. That way everyone gets a bigger share of cheese.

Enjoy!
Cheers,
Zola