Mashed potatoes are great when you cook for the entire family, because you can use as little salt as you want. In fact, you can get your own portion without adding any salt at all and then add some salt for those members of your family who have not yet been enlightened. Sweet potatoes are much more nutritious than white potatoes, but some folks just don’t like their taste or the texture. Combining both is a great compromise. What about sardines? “King Oscar” sardines that I use have 12% sodium per serving. But the serving is one entire can! It can be easily split into several portions, thus keeping the sodium level quite low. On the whole, this recipe is almost paleo diet friendly (or so I would like to think, anyway).
- 5-6 large potatoes (about 2-1/2 lbs). I use 3 white potatoes and 2 sweet potatoes. Try using potatoes of roughly the same size.
- 1/2 cup low fat milk.
- 2 tablespoons butter or margarine
- 1 teaspoon garlic
- 1/8 teaspoon black pepper
- 1 can of sardines
- 12-16 grape tomatoes
- Peel potatoes and quarter them (so they cook faster and more thoroughly).
- Put potatoes in boiling water. You might want to put the sweet potatoes in the pot first. Cook until you can easily stick a fork inside the largest piece – usually no less than 5 minutes.
- Prewarm the mixing bowl with hot water.
- Heat the milk.
- Put potatoes in the mixing bowl. Start with Speed 1, then go up to Speed 2 for about 1 minute.
- Add milk, butter, pepper and garlic.
- Mix ingredients. You can go as high as Speed 6, but many people like their mashed potatoes chunky (I know I do). Use your judgement.
- Transfer mashed potatoes into serving bowls.
- Add sardines, and grape tomatoes.