Tight-Arse Tuesday: Mashup!

Everybody likes mashed potatoes. They go beautifully with everything, especially meats, and when done right they have a nice creamy comfort-food quality. Don't let anyone tell you that potatoes are bad for you, either; they're rich in lots of vital nutrients! Plus, as we all know, they're cheaper than the dirt they grow in. (Literally.)

Still, 'taties are not known for huge flavor, so we tend to load them up with butter, gravy, and other flavorings. That's one way to do it, and I certainly won't turn down buttered mashed potatoes, but I much prefer to boost their nutritional content along with their flavor and use them as a base for more veggies.

There in the picture you can see a mashup (hey, it works for music!) of potatoes, turnips, and sunchokes. I made it vegan because we don't mix dairy and meat, and honestly I did not miss the butter. Neither did my husband, and he's a butter guy (like there's any other kind).

Take this recipe, and feel free to tweak it - you can add carrots, rutabaga, sweet potatoes, whatever you like. Just don't forget the turnips! Even if your mash is only turnips and potatoes, you will tell a huge difference because the turnips bring a sweetness that goes so nicely with the potatoes' creamy texture.

POTATO MASHUP
(serves 3-4)

2 medium potatoes
2 medium turnips
1 lb. sunchokes (aka Jerusalem artichokes)
2 Tbsp olive oil
1/4 cup nutritional yeast
1 Tbsp garlic powder
Salt and pepper to taste

Wash the veg and cut them into chunks, all about the same size, chucking them into a big pot as you go. DO NOT peel them! Most of the vitamins are in the peel and anyway the peels are good to eat. They make mashed potatoes interesting, give them texture. So just give them a good scrub and chop 'em up.

Cover with water and bring to a boil. Salt them if you want to. Simmer over medium heat for 15 minutes or until the veggies are fork-tender. Drain, and return to the pot.

Mash those veg up until you don't see the cut edges anymore. It's okay if they're still chunky! You don't want a smooth puree. When they're all mashed up, add the remaining ingredients, mixing after each addition. Serve immediately.