You know one of the things I love? Comfort food, especially potatoes! I wish you were here, darlings, to try these savory mashed potatoes that I whipped up.

Poor potatoes–they get such a bad reputation. You would not believe the vast number of reasons people leave these off their plates–they have carbs; they’re white; they turn to sugar; they make you fat; they’re just bad for you; their brother’s friend’s uncle’s daughter’s grandma said you shouldn’t have them. So much misunderstanding out there about food. So much. But you–you know they’re good for you, right (well, when they’re prepared healthfully)?

Potatoes have been around a long time, dating all the way back to the Incas of Peru, who considered them sacred.  It was the conquistadores who carried the potato back to Spain in the 1500s, and they were then shared throughout the world, where they have served as a valuable food source.  As you can see, humans were eating these nutritious gems long before today’s common medical conditions began to skyrocket!  Eaten raw (which I love, and my kids think it’s gross), potatoes are a rich source of Vitamin C, which is necessary to help fight infection in the body, and contain more potassium than a banana.

Did you know there are more than 7000 varieties of potatoes?  We’ve managed to do everything with them–fry, bake, steam, mash, and roast. We put them in soups, stews, and casseroles and have them with every meal of the day.  We have buttery potatoes, starchy potatoes, waxy potatoes, purple potatoes, sweet potatoes, and the list continues.  They are enjoyed the world over, and thankfully, they don’t seem to be going anywhere anytime soon!

Potatoes show up at almost every family gathering, and they work their way into our traditions.  Thanksgiving did not feel the same one year when we somehow failed to have potato salad.   Every Valentine’s Day, I made a dinner of Cornish hens, twice baked potatoes, and a green of some kind.  My girls loved it and now that they’re out on their own, they recreate it when they get the chance.  Tradition. It’s in our blood.

I love mashed potatoes with mushrooms.  As a kid, my mom would make Salisbury steaks (the frozen ones), and we would put the mushroom gravy over the mashed potatoes.  I know, I know…frozen Salisbury steaks?! They’re so high in fat, preservatives, and sodium, but it was what I grew up knowing.  Imagine my surprise when I learned that people actually made them–from scratch!

My parents would also cook round steak in a skillet with mushrooms and add cream of mushroom soup. That, with mashed potatoes, was so yummy, and there was never any leftovers. Never.

So where is this going?  Well, I’ll be honest.  When I got out on my own, I was a product of my upbringing, and much of what I cooked was so unhealthy–but I thought it was good for you.  We grew a garden and fried nearly everything that came out of it!  I heard from my mom that it was so good that we were eating our vegetables.  It’s just that we robbed them of most of the nutritional value first.  So…I set out to maintain tradition and hold onto my roots while I relearned how to prepare more healthful meals.

This recipe I’m sharing with you incorporates Shiitake mushrooms, garlic, and spinach, but you can even use kale or a different kind of mushroom, like Portobello.  And if you didn’t guess by my opening, I think these potatoes are absolutely delicious!

What is it about these things I’m adding?  Let me just share really quick & we’ll get on with it!

• Shiitake Mushrooms: Mushrooms are the only plant source of Vitamin D.  The shiitake are rich in Vitamin B2 and Vitamin B12! They’re a good source of antioxidants and have an important nutrient called lentinan, which has shown promising in cancer research–some Japanese clinicians give lentinan to patients undergoing chemotherapy for certain cancers.  They have been used medicinally for centuries.  I think I’ll keep them in my diet!
• Garlic: Another ingredient used medicinally for centuries, garlic is also very promising for it’s preventive qualities against certain cancers.  Garlic contains sulfides, which not only give garlic its aroma and flavor, but work to detoxify the body. Garlic has been used for its antibiotic properties to some bacteria, viruses, and intestinal parasites; anti-inflammatory properties; ability to lower blood pressure; and has even been touted as an aphrodisiac, among other benefits.
• Spinach: You don’t have to rely on just Popeye to know that spinach is good for you.  Having four times the beta carotene content of broccoli, spinach is an incredible source of antioxidants and should be eaten raw or just barely cooked to get the very best nutritional quality. It has been the subject of much research and seems to have many flavonoids that protect against cancer risk.

And now… drumroll, please… here’s my latest mashed potato creation!  I leave much room for you to make it your own…recipes are just suggestions, anyway, right?! 😉

Mashed Potatoes with a Twist

Make your mashed potatoes the way you normally would… boil or bake until soft enough to mash (prepare your mushrooms while the potatoes are cooking).  I do not discriminate–I like smooth, creamy mashed potatoes, and I like lumpy mashed potatoes, so you’ll want to mash them the way you like.  Personally, I use real butter, although I avoid most dairy most of the time, so add what you prefer.  Add your liquid of choice and mash until it is the desired consistency.  I use unsweetened almond milk and it works out well.  Season with salt/pepper to taste, if desired.  I use natural salts that have not been stripped of their nutritional value, such as pink Himalayan salt or gray Celtic salt.

Slice the shiitake mushrooms, probably a cup and a half or so. You can add more or less.  You will want to trim the woody stem & keep the soft parts.  Mince 1-3 garlic cloves (not the whole bulb) & set aside.  Melt about 1-2 Tbsp of butter in a skillet over medium heat.  Sauté the mushrooms for about 5 minutes and add the garlic. Cook another 3 minutes.  I like to cook the mushrooms until the edges get a little brown.

While the potatoes are freshly mashed and still hot, stir in a big handful of raw spinach.  The heat will wilt the spinach.  Then add your mushrooms.  You can add them all in together or with individual servings.

Enjoy!!

Until next time, friends…