As a common and popular ingredient for side dishes, potatoes are cooked in many ways and manners to supplement the taste, flavor, and nutrition of different kinds of main dishes. Mashed potatoes, for example, are often prepared by mixing milk and butter with boiled and mashed potatoes. While the creamy and soft texture of classic mashed potatoes always adds a delight to our sophisticated appetite, I want to try a new recipe where fresh vegetables are used in place of milk and butter to add flavor and taste to mashed potatoes.
– 5 unpeeled potatoes
– 2 cloves of fresh garlic
– 2 fresh scallions
– 1 small fresh jalapeño
– 4 tablespoons of olive oil
– Immerse the unpeeled potatoes in water in a pot. Boil over medium heat until there is less than one quarter of the water left.
Drain water from pot.
– Rinse the potatoes with cold water, and submerge them in cold water until they cool down. Peel the potatoes, and cold into small dices.
-Peel and smash the garlic. Wash and cut the jalapeño into small pieces. Wash and cut the scallion into small pieces.
– Add four tablespoons of olive oil into a pan over medium-high heat. When olive oil gets hot, add the smashed garlic into the pan. When the garlic and oil sizzles, add the jalapeño into the pan. Stir and mix for one minute. At this point, you can smell the aroma from the heat of garlic and jalapeño.
– Add the diced potatoes into the pan, and stir and mix for about three minutes. Add salt as you like. Add chopped scallions, and quickly turn off the heat.
The side dish is now ready. Scallion adds a refreshing, aromatic flavor to potatoes, while jalapeño provides an exotic, spicy taste to the dish. With rich vitamins and dietary fiber in these fresh vegetables, we have a side dish that is more nutritious than the traditional mashed potatoes.