Garlicky Smashed TatersThis recipe was adapted to satisfy my Hubby’s taste for mashed potatoes with spinach. Garlicky Spinach Smashed Taters (for three) About one pound of potatoes of choice (Yukon Gold or red creamers are great) peeled or not but cut into once inch cubes. Most of the nutrients are just under the peel so just scrub them good and leave the peels on. About ½ to 1 cup organic chicken broth One tablespoon minced garlic Five ounces or so of chopped fresh spinach Kosher sea salt to taste Fresh ground pepper to taste Coconut oil (one tablespoon per pound of taters) Butter (one tablespoon per pound of taters) Sour cream about ¼ cup Cook the cubed potatoes and garlic in the chicken broth on medium. No need to cover them with liquid. The idea is to keep all the nutrients in the pan, not pour them down the sink. You are basically steaming them in the broth. Too much broth and they’ll be soupy. Too little and they will stick to the pan or burn. Do, cover the pot to prevent evaporation. Stir frequently to prevent sticking. When potatoes start to become tender add coconut oil and spinach. Continue to “steam” and stir. Add sea salt and pepper and butter. When potatoes are soft enough to smash add sour cream and smash. It’s okay if they are a little lumpy. The flavor is what counts! If potatoes are too soupy (sometimes it happens) cook on low uncovered and smash a little more until they thicken. Serve with your favorite entrée! With this method you preserve most of the nutrients instead of pouring them down the drain! ==Sidebar: I used to use Mrs. Dash until I found out they use GMO products so I can no longer recommend them in good conscience. I’ve tossed them. I don’t consider GMO foods natural. This site is, after all, about natural and organic living for optimum health.==
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