Mashed Taters and Leek Lessons

By Lori Powell
For One or Two Bites, a blog for singles and couples

Mashed potatoes are one of my favorite indulgences and when mixed with the sweetness of caramelized leeks, what could be better?

Ramps, known as wild leeks, are everywhere at this time of the year and they certainly can be used in place of the leeks. But I would reduce the amount by one-third, because the ramp, while a cousin of the leek, is from the boisterous, assertive side of the family.

Leeks are much more timid and sweeter and they are native to Mediterranean countries where they have been enjoyed for thousands of years.

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Nicky’s Velvet Potatoes

By Andrew Hunter

Nicky was eating mashed potatoes before he cut his first tooth. He loved potatoes so much that we relied on them as a vehicle for his balanced nutrition.

We called him Picky Nicky in those days, which meant we needed to work really hard just to get him to open his mouth at the dinner table. Once we discovered potatoes, we began mixing in other goodies…mashed peas, carrots, broccoli, almost anything we ate got mixed into his. I’m sure he would have been mad if he knew, but what he didn’t know helped him.

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Take a Vacation to the Caribbean from your Kitchen

By David Hu

Who doesn’t like steak and potatoes? Instead of the traditional steakhouse combo, marinate your steak in citrus juices and accompany with sweet potatoes mashed with OJ.

This meal will transport you to the sunny Caribbean, no matter what the weather is like outside your door. It’s really easy to make and marinating tenderizes and infuses the flank steak with flavor. Be careful not to overcook.

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