Written by Shirley T
Tuesday, 29 September 2009 09:49
When I run out of rice, I would switch to potatoes for carbohydrate. The good thing is my Significant Other loves potatoes much more than rice. He really made my life much easier!
To give some credit to myself, I sort of pick up the method on how to prepare mashed potatoes by myself. Yes, I had to admit that I did peep on the internet in order to get a rough idea how it should be done. Then, I played with what I had in my 'laboratory' and it turned out to be good on my first trial (my SO prefers this than Applebee's).
And what I love most about mashed potatoes is, it doesn't involve deep frying which consumes plenty of oil, leave oil stain on kitchen top and consequently may lead to excessive consumption of fat/oil. I have nothing against french fries or potato wedges but of course, I'd prefer to do this a hundred times more than deep frying!
Features and functions:
Generally, in term of cost and energy provided, potatoes are less effective but they provide relatively great amount of Vitamin C which is usually not found in rice. Comparatively, potatoes also contain less carbohydrate, fat and protein but hold more water. Study shows that starch or fiber in potato's carbohydrate offers protection against colon cancer, improves glucose tolerance and insulin sensitivity. Besides, it also helps to lower plasma cholesterol and triglyceride concentrations.
1/2 pound potatoes
1/2 cup whole milk
3 tbsp olive margarine (or butter)
salt and pepper to taste
1. Peel the potatoes if you wish. Cut them into a few big pieces.
2. Place in a saucepan and pour in some water until it covers all the pieces of potatoes.
3. Bring the water to boil using medium heat. Continue simmer until potatoes are cooked (gently pierce using fork or knife and it shall be soft once done).
4. Drain the water. Mash the potatoes.
5. Continue to place mashed potatoes on stove with low heat.
5. Pour in milk. Add the oil or butter. Stir and mix well until milk is evaporated.
6. Season to taste with salt and pepper.
Tips: Try with butter instead of margarine if you like to be creamier.
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