It’s confession time. I love mashed potatoes. I know they’re terribly unfashionable in our low glycemic-index, phytochemical-obsessed, Mediterranean Diet culture. They’re stodgy and white and lacking in high concentrations of flavonoids or anthocyanins, without the punch of bright colors or big bold flavors.
And yet I could eat a bowlful all by myself, couldn’t you?
These potatoes are mashed potatoes for the new millennium. Mashed potatoes you can bring out of the closet and serve to your guests, unashamedly and proudly. With their no-peel ease of preparation and the flash of green (from basil and scallions) these can stand up as a pleasing part of any meal.
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