Tricky Mashed Potatoes
Happy Thanksgiving Everybody!!!
I’m sure half of you are in the kitchen and half are trying to figure out how to get through the day. Big holidays are always so tricky for us with chronic digestive issues and those of us with younger children who only want to eat cornbread for dinner. LOL! I mean, my kid just eats food, but if you sit a basket of corn muffins in front of him…that will be dinner! He also finds his way around having to eat vegetables…every single Thanksgiving! And when your kid is surrounded by grandparents, aunts & uncles, you aren’t able to force them to just wash their hands. Let alone eat dessert before the soup! And when your kid is the first grandkid, great grandchild and great nephew…so, he’s basically the King around these parts!
I’ve decided to not fight him by trying to shove carrots down his throat. With his build and my arthritis…it just ain’t worth it! So, how did I get around it? Tricky Foods! I make tricky mashed potatoes! They have hidden veggies in them and you would never know it! They are so good that the adults don’t even know! Here’s a quick recipe!
White Tricky Mash
Red or Brown Potatoes
Garlic
Cauliflower
Milk or Water
Butter
Zucchini
Parsnips
Olive Oil
Flat Leaf Parsley
Salt
Garlic Powder
Pepper
Pre-heat oven to 350. Peel whole cloves of Garlic, Potatoes, Parsnips & Zucchini. Cut the potatoes in equal parts and place on boil in pot. Cut up Cauliflower, Zucchini & Parsnips. Roll the veggies (Cauliflower, Zucchini, Parsnips & Garlic) in 
Olive Oil and then place on cookie sheet. Place in oven and roast. Remove cooked potatoes from water and place in colander. If you plan on using water instead of milk, then save the warm water from the potatoes. If you use milk, like me, then you may want to warm it up just a bit. I usually pour 1 cup of milk out and heat up. Place roasted veggies into blender. Blend with warm water or milk. Add cooked Potatoes, blended veggies, butter and remaining water or milk into pot. Mashed all together. I often use a whisk or a hand blender. It really depends on how smooth you like your mash potatoes. Season with Salt, Garlic Powder and Pepper to taste. Garnish with flat leaf parsley.
Sweet Potato Tricky Mash
Garlic
Cauliflower
Milk or Water
Butter
Zucchini
Parsnips
Butternut Squash
Olive Oil
Flat Leaf Parsley
Salt
Garlic Powder
*If you want to make them sweet, remove garlic and add cinnamon & nutmeg as seasoning. Also add maple syrup as an ingredient.
Pre-heat oven to 350. Peel whole cloves of Garlic, Potatoes, Butternut Squash Parsnips & Zucchini. Cut the potatoes in equal parts and 
place on boil in pot. Cut up Cauliflower, Zucchini, Butternut Squash & Parsnips. Roll the veggies (Cauliflower, Zucchini, Butternut Squash, Parsnips & Garlic) in Olive Oil and then place on cookie sheet. Place in oven and roast. Remove cooked potatoes from water and place in colander. If you plan on using water instead of milk, then save the warm water from the potatoes. If you use milk, like me, then you may want to warm it up just a bit. I usually pour 1 cup of milk out and heat up. Place roasted veggies into blender. Blend with warm water or milk. Add cooked Potatoes, blended veggies, butter and remaining water or milk into pot. Mashed all together. I often use a whisk or a hand blender. It really depends on how smooth you like your mash potatoes. Season with Salt, Garlic Powder and Pepper to taste. Garnish with flat leaf parsley.
If you would like to have a Sweet instead of Savory Sweet Potato mash, then remove Garlic completely from your blend. Roast the Sweet Potatoes whole in the oven. Add a cinnamon stick into the heated water or milk you will use to blend with. Melt butter & maple syrup in a measuring cup and mix into blend. Garnish freshly grated nutmeg and cinnamon.
