it’s really that good for you

Digging out the potatoes and sweet potatoes last week led to cooking adventures in quest of something different. With inspiration from Shepherd’s pie and creamy, whipped potatoes desired everywhere, Michael concocted our newest pan-o-potats (and sweet potatoes). The following really is that good for you, when imbibed in moderation. Ah, that famous rule for eating.

STEP1

You’ll need: 1 medium sweet potato and 2 medium potatoes (not the football sized things on grocery store shelves) – cubed and boiled in salted water until soft (leave skins on); 3 Tbs butter (Jersey cow is best); 3 Tbs thick yogurt or sour cream; 1 cup arugula chopped fine; 1 cup shredded cheese; 1/2 cup milk (we used raw sheep). Note – use leftover potato water to cook with (soup base, biscuit liquid, etc.)

Beat all of the above slowly in a KitchenAid blender or with potato mashing equipment to mix and melt everything. Then beat faster, whipping this concoction.

STEP2 – You’ll need 1 Tbs mustard seeds, 1/2 Tbs ground pepper, 2 Tbs olive oil, 1/2 a yellow onion chopped, 1/2 c. green onion stems, 1/2 cup soppresatta chopped (or bacon, other pork cut), salt.

Heat a heavy skillet (oven worthy!) till it smokes. Add mustard seeds and pepper, turn heat down a bit, and roast. You’ll probably need a spatter screen to help contain the buggers in the pan. After a couple minutes, add the olive oil, yellow and green onions and soppresatta. Saute for 5 minutes, or longer depending on how soft you like your onions. Salt the mix during this time. Then, spoon potato mixture on top of onion/pork mix, spreading evenly. Broil for a minute or a bit longer, so that the peaks of the potatoes get golden.

We enjoyed this with a crisp salad of more arugula with some chopped fall apples, making us feel quite healthy in addition to the potato contentment. A glass of good red wine completed the atmosphere.

Related Posts:

1. relative chill
2. sthuffering sthuccotash
3. mac and cheese . . . and greens?