This plate of food makes me smile. It is a happy plate. It is happy because David did most of the cooking. And it is happy because it is full of good tasting and good for you foods. David is a terrific grill cook and he is great with both salmon and vegetables. I love the vibrant colors of grilled vegies. He brushed them with a little olive oil and let the grill do it’s work. I love the char on the onions and the grill marks on the zucchini.
The only thing I cooked were the mashed potatoes. I tried a new recipe from Ellie Krieger. It came from her new book So Easy. She is known for her healthy cooking and is a nutritionist and host of Healthy Appetiteon the Food Network. I was a little skeptical of these garlic mashed potatoes at first. There is no butter, cream or milk in them. But according to Ellie, Yukon Gold potatoes have a luxurious texture and a natural creaminess on their own. She is right and these are now one of my favorite recipes for garlic mashed potatoes. Give them a try and get happy.
GARLIC MASHED POTATOES
1 1/4 pounds Yukon Gold potatoes, left unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave. Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, and broth and mash until smooth.
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