Fun twists on the classic mashed potatoes

I am really not a starch fan, because I always feel like being deprived of my chances to enjoy other foods as I get filled up so quickly on even a few bits of starchy food. But with some small twists, starchy foods can go from blandly filling to deliciously satisfactory. Here is on how to make mashed potatoes with some fun twists.

Ingredients: (yield 4 servings)
4-5 medium-large potatoes, peeled, chopped into large bite-sized chunks
2-3 Heirloom carrots, chopped into small bits (if the carrot is large, 1 should suffice)
4-5 cremini mushrooms, finely chopped or minced
1/3 onion, chopped into small bits
2 cloves of garlic, minced
2/3 stick of butter
3-5 tbsp of milk (or add small amount first and add more depending on how you like the texture)
1 tbsp of olive oil
pinch of ginger powder
Salt and pepper

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Boil water in a pot. Put in all the potatoes and cook for about 30-40 min. Use a fork and see if you can poke through effortlessly to determine if the potatoes are completely cooked.

When the potatoes have about 5-8 min to go, heat up olive oil in a pan in medium-high heat. Add the garlic, the carrots, and the onions. Cook for about 3-4 min until the onions are translucent and if you chopped the carrots fine enough, they should be soft as well. Add the mushrooms, the ginger powder, a tbsp of butter, salt and pepper and stir to mix well. You want to be a little heavy with the seasoning as the seasoning will cover the potatoes as well. Cook for another minute. Turn the heat off and pour everything into a bowl for later use.

When the potatoes are completely cooked, drain the water and put the potatoes back into the pot on very low heat. Start mashing with the potato masher. When the potatoes look somewhat mashed up, add the rest of the butter, and start mashing away as the potatoes continue to break down and mix with the melting butter. Start slowly adding the milk and continue mashing. Add every from the bowl into the pot of the potatoes and mix well. Mash the potatoes or add more milk until it reaches your desired consistency.

And it is ready to serve. The color of the mashed potatoes is so much more appetizing as it now has the yellow, orange, red from Heirloom carrots (why I chose them at the first place) and the earthy brown from the mushrooms! I served this mashed potatoes with the fun twists along with medium New York strip steak and some sautéed green vegetables. So delicious! 🙂

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