A slight twist on the classic mashed potatoes, these cheesy little mounds are just the thing for entertaining.
By Alisha Randell
Infused with garden fresh herbs then drizzled with garlic and oil, these beauties will stand up and be noticed with the best of them.
The potatoes are Yukon Gold, their yellowish golden flesh hold a secret…and that secret is that they are one of the few, if not the only variety of potato that can hold it’s own in a variety of cooking methods. These lovelies are a perfect choice for mashed potatoes, with their creamy texture and buttery flavor.
They are an edible tuber, meaning a root vegetable variety, and contain anthoxidant giving them their buttery yellow color. They boast a good dose of antioxidant properties, lending them to be a healthy choice as well.
A rutabaga or swede is another root vegetable that is a cross between a cabbage and a turnip. Like many of their relatives they are not the most attractive vegetable, but are a great enhancement to most any dish.Print
Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.