This mashed potato dinner with buttered vegetables is inspired by a highly memorable meal I once had at a farm-to-table restaurant in New York called The Grange.Jump to Recipe
It’s also inspired by the name of this food blog, which is Buttered Veg.
This recipe features simple, seasonal vegetables sautéed in butter, and seasoned with fresh garlic and salt, served with flavorful mashed potatoes.
The simplicity of the preparation allows your vegetables to really shine.
This is a comfort meal that’s absolutely loaded with vegetables, and yet it’s still very satisfying due to the healthy fats from the butter, and the whole milk yogurt in the potatoes.
This dish is so incredibly flavorful, just by virtue of the butter and garlic. You must give it a try the next time you have a hankering for comfort food!
The light protein in this dish comes from dairy, as well as green beans, and other vegetables.
It is satisfying as it is, but if you need extra vegetarian protein, I would recommend topping with feta cheese, nuts, or cooked lentils.
You can use canned lentils (precooked) or cook the lentils separately.
Add the cooked lentils into the vegetable sauté, or cook the lentils separately and serve on the side.
Yukon gold mashed potatoes
You want to go with either Yukon Gold or russets. The high starch content of these two help the potato combines with the yogurt and butter, resulting in a flavorful, fluffy result.
Yukon Gold’s have a natural buttery flavor and don’t absorb as much water as russets, giving you a richer result. (That’s what I used in the photos, and it’s what I prefer.)
Russets are a little easier to find. They are a little higher in starch and will give you a fluffier result.
Mashed potatoes seasoning
I particularly enjoy mashed potatoes seasoned with whole milk yogurt, butter, and salt.
The yogurt is a natural source of the sour taste, and sour is exceptional with potatoes since it adds warmth and digestive support.
Salt is similar in terms of adding warmth, while the butter is sweet and cooling.
The fats in the yogurt and butter help to balance out the underlying astringency of the potatoes, which have a drying effect on the body.
You will need a saucepan to boil the potatoes in, and a hand masher to mash the potatoes.
The buttered vegetables
To prepare the buttered vegetables to load onto your mashed potatoes, you’ll need to wash and chop each vegetable into bite-sized pieces.
I have included seven different vegetables in this recipe, but you can easily reduce the variety and/or substitute with your favorites.
Pay special attention to the vegetables that take the longest to cook. For this recipe, these include green beans, cabbage, and radish or turnip.
Other longer-cooking vegetables you can substitute include carrots, celery root, parsnips, rutabaga, or winter squash.
To improve the overall sauté, blanch longer-cooking vegetables in the water first. Remove with a slotted spoon after 2-3 minutes before cooking the potatoes.
The final step is to sauté the vegetables in stages.
First, start with the mushrooms and eggplant, which are vegetables that take longer to cook, but aren’t vegetables that you would blanch.
Second, add the blanched vegetables, and third, add the super-quick cooking vegetables.
In this case, the quick-cooking vegetables are cherry tomatoes and broccoli rabe. These take about 2-3 minutes.
That’s it, you’re done!
Recipe for Yukon Gold Mashed Potatoes Loaded w/ Buttered Vegetables
Helpful Kitchen Tools:
- Medium saucepan - 3.5 quart (to cook the potatoes)
for the mashed potatoes
- 4 cups potatoes,, peeled and chopped
- ½ cup whole milk yogurt
- 2 tablespoons butter
- ¾ teaspoon salt
vegetables to blanch first
- 1 cup green beans
- 2 cups cabbage
- 1 cup radish or turnip
the rest of the vegetables
- 1 cup eggplant
- ½ cup mushrooms
- ½ cup cherry tomatoes
- 2 cups broccoli rabe
for the vegetable sauté
- 1 tablespoon butter
- 1 clove garlic, finely chopped
to cook the potatoes and blanch the vegetables
- Peel enough potatoes to make 4 cups chopped. Place chopped potatoes in a bowl and cover with cold water to prevent oxidation (black spots) and set aside until needed.
- Fill a medium saucepan three-quarters of the way full with cold water. Bring to a boil on high heat.
- Meanwhile, wash and chop green beans, cabbage, and radish or turnip. After the water starts boiling, add a tablespoon of salt to the water and turn the heat down slightly.
- Add the green beans, cabbage, and radish or turnip and blanch for 3-5 minutes. Remove the vegetables with a slotted spoon and set aside for the vegetable sauté.
- Now add the potatoes into the same water. Cook the potatoes until they are soft and falling apart, about 25 minutes.
for the vegetable sauté
- Wash and chop the eggplant, mushrooms, cherry tomatoes, and broccoli rabe.
- When you’re ready, start a medium skillet on medium-high heat for the sauté. Add the butter, garlic, eggplant, and mushrooms. Sauté until barely lightly brown.
- Add the blanched vegetables and a good pinch of salt.
- Once you see the blanched vegetables start lightly browning, add the cherry tomatoes and broccoli rabe, along with another good pinch of salt.
- When you see the cherry tomatoes start to break apart, turn off the heat. Garnish with fresh lemon juice and salt to taste.
finish the mashed potatoes and serve
- Strain the potatoes using a sieve, then return the potatoes to the cooking pot. Add the yogurt, butter and salt. Mash by hand with a potato masher, or use an immersion blender. (Be careful with the blender, as too much blending will make the potatoes sticky.)
- Enjoy the sautéed vegetables on top of the mashed potatoes.
- Consider an optional garnish of cooked lentils, feta cheese, and/or nuts.
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