Recipe: Spiced mashed potatoes

First, I think we should note that this is probably one of the best, completely vegan, recipes if you are into that sort of thing, and does not require gravy or sauce of any sort to impart flavor. It is however, not low carb. By using garlic instead of onion or by adding a handful of walnuts or sunflower seeds to the potatoes while they are simmering you can vary this recipe to your hearts delight. Olive oil will give a more golden color than sunflower oil.

Servings 2 (large)

Ingredients (all to flavor, and texture preference, increase to your hearts delight) 2 large peeled white potatoes or 4 medium sized unpeeled red (or new) potatoes, 3 tbl sp olive or sunflower oil, 3 tbl sp diced red onion, 1/2 tsp basil (dried, use considerably more if fresh), 1/4 diced olives (black or green according to preference), 1/4 cup diced bell pepper (any color) and salt (to taste.)

Cut the potatoes into thick slices (about 1/2 inch each), in a medium sauce pan cover slices with water and bring to a simmer.

In a skillet heat oil to medium high. Put all of the other ingredients into the oil and fry just slightly. Remove from heat, leave uncovered and set aside.

When potatoes are soft enough to smash with a fork, drain water. Mash potatoes to your preferred consistency. Pour the fried ingredients (including the oil) over the potatoes. Add salt if needed. Garnish with olives or slices of bell pepper, serve hot.

Large batches can be made ahead of time and frozen, also makes a good stuffing for twice baked potatoes.

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