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Mashed
Potatoes with Thyme-Lemon Butter
Mix
butter, lemon and thyme in small bowl. Season with salt and
pepper.
In
a large pot, place potatoes and add water to cover. Bring to
a boil, then cook, partially covered, until tender, about 20
minutes. Drain well. Put back in pot and mash with potato masher
while still hot.
Heat
creamer/half and half in small sacuepan over med heat until
hot, stir into potatoes. Set aside 2 tbsp. of butter mixture.
Mix rest into potatoes.
Season with salt and freshly ground pepper to taste. Transfer
to a large serving bowl. Top with 2 tbsp. butter and serve.
If
desired, add 2 or 3 roasted garlic cloves with salt & pepper!
Makes 10 servings.
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Ingredients
4 lbs. russet potatoes, peeled and cut into 2 inch pieces
1
1/2 c. of soy creamer or half and half
10 tbsp.
ghee* or
lightly salted butter
4 tsp. fresh thyme,
minced
1
tbsp. minced lemon peel (yellow part only)
salt, pepper to taste
Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type
stores and markets. It is ideal for cooking because it does
not burn unless heated to excess and can be kept indefinitely
without refrigeration as long as it is covered and stored
in a cool, dry location. In Aryurveda, ghee is believed to
be a healing food, promotive of memory and intelligence and
also the base for herbal ointments to treat burns, skin rashes.
Ghee is considered good for all doshas (body types) however,
Kapha types are warned not to overdo it.
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