Monday, March 5, 2012
FUN AND EASY MASHED POTATOES
My mom is a great cook. She has a huge collection of recipes from all around the world. She used to cook unusual and delicious foods for holidays. When we were kids we used to look forward to our Sunday meals. Every Sunday meal was different than the previous one. Funny thing is, our meals would start with only four of us and ended up six or eight people around the table. It seemed like our friends always had an excuse to stop by our house just as we sat down to eat and of course my mom would invite them to come in and eat with us. It was my mom's pleasure to entertain. Her food was always delicious and fun. She taught me how to enjoy cooking. She tells me that she is reaping what she sowed in the past. I'm so glad to be able to give back and hope that she and my dad enjoy the meals I prepare. Last Friday I took my mom to her doctor. On the way back I told her that I was going to prepare her a surprise dish from the past. So when we returned home while she rested I got busy in her kitchen preparing their meal for the evening. This recipe is from my mother's archives. I changed it a little but it still tasted the way we all remembered and she was glad that I remembred.
This is a good recipe to induce children and non-vegetable eating adults to eat vegetables (like my dad).
For this recipe you'll need:
4 or 5 medium to large potatoes mashed
1 Clove of garlic
1/2 Cup finely chopped onion
1/2 Cup fresh or (1 Can beets) cut up
1 Cup frozen peas thawed
1 Cup finely shredded carrots
Firm mashed potatoes and divide into five equal parts. Set aside.
For Beets: Boil beets with garlic until soft (If using canned beets, drain half of the liquid from the can reserving the rest to boil with garlic). Mash until smooth with infusion blender (or in the small food processor). Set aside.
For Peas: Saute peas with half of finely chopped onion until soft. Cool and mash until smooth. Set aside.
For Carrots: Saute with the rest of the onion until soft. Cool and mash until smooth. Set aside.
To assemble: (I used grape shaped mold).
Place a stretch film (*Saran wrap) inside and over the sides of your mold covering all crevices.
Mix pureed beets with mashed potatoes until well blended. Pour into prepared mold, press into place.
Place the second batch of plain mashed potatoes on top this mixture and press down with the back of a spoon.
Mix pureed peas with the 3rd batch of potatoes. Spread this over the 2nd layer.
Place the fourth batch of mashed potatoes over peas until it's all covered.
Mix pureed carrots with the last batch of the mashed potatoes and spread it over the last layer.
Invert the mold on to a platter, remove the stretch film. Voila! Your piece d' resistance is ready to consume. I used a knife to cut the slices. I guess it can be scooped out also. It was a good accompaniment for breaded Tilapia and Jasmin rice.
My hubby took the picture of his plate...