What's in the kitchen Wednesdays...Mashed Potatoes with Walnut and Red Pepper Salsa..
"All adventures, especially into new territory are scary."-Sally Ride
Hello Beautiful People!! Let's Go!
Ok, those very close to me know that I LOVE cooking; for me, this is one of the ways I foster my self-care as well as cultivate community, be it with friends or family. So when a friend of mine asked "why don't you include your favorite recipes on your blog?" I thought to myself, why not?
It always begins with a conversation; introducing, "What's in the kitchen Wednesdays"
You might want to make a double batch of these mashed potatoes with walnut and red pepper salsa—they’re addictively delicious. The walnuts in the moreish salsa provide a wealth of health benefits such as antioxidants, a good plant-based source of omega-3s, and fiber that is beneficial to your gut health.
1 12 lbs small potatoes (yellow, red, and purple varieties all work fine here)
2 tbsp grapeseed oil
1 tsp kosher salt, divided
Freshly ground black pepper, to taste
1 1/2 cups toasted walnut halves
1 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tsp coconut sugar
1/2 tsp crushed red pepper flakes
1/2 cup finely chopped roasted red pepper
1/4 cup chopped parsley leaves INSTRU
Preheat oven to 450 F. Lightly grease rimmed baking sheet.
In a large pot, place potatoes and cover with cold water. Place the pot over high heat and bring to a boil. Immediately reduce heat to medium-low and simmer potatoes until just cooked through and easily pierced with a fork, about 15 to 25 minutes, depending on the size of potatoes. Drain potatoes into a colander and let sit for 5 minutes.
Transfer potatoes to the prepared baking sheet and, using fork, potato masher, or mug, smash each potato, trying to keep them in one piece. Drizzle grapeseed oil over potatoes and brush to coat. Lightly season with 1/2 tsp salt and a good pinch of pepper before placing in the oven. Roast potatoes, flipping once about halfway through cooking time, until crispy and golden brown, about 40 to 50 minutes, depending on the size of potatoes.
Meanwhile, make walnut and red pepper salsa. In a food processor, pulse together walnuts, olive oil, lemon juice, coconut sugar, red pepper flakes, and remaining 1/2 tsp salt until chunky paste forms. Transfer to serving bowl and stir in chopped roasted red pepper and parsley. Set aside.
Serve warm potatoes alongside walnut and red pepper salsa.
RECIPE NOTES Per serving: 186 calories; 4 g protein; 14 g total fat (1 g sat. fat); 16 g total carbohydrates (3 g sugars, 3 g fiber); 240 mg sodium