If your kids are like my kids, then they probably love mashed potatoes. They can have it as a side dish during family meals, as snacks, pambaon, or even merienda. Most would like it with gravy, too. Try replicating this healthiest mashed potato recipe at home. I am sure that this will be a hit for your kids. And your hubby, too.
- Related: Why Family Meals are Important
Mashed Potato: The Kids’ All-Time Favorite
Whenever we dine out, either in Bacolod restaurants or fast food chains, our kids would most likely order mashed potato. They usually have this with the main course like fried chicken or steak.
- Related: Basic Restaurant Manners for Kids
At home, they also request me to make them a fresh batch. These kids really know if they are eating homemade mashed potato or it just came from the pack.
So I have already come up with the basic mashed potato ingredients to make sure that they really like it. It involves potatoes, butter, cheese, milk, and salt. That is the simplest mashed potato recipe.
But now, our side dish has evolved into something healthier, with more fiber, but with the same taste.
The Healthiest Mashed Potato Recipe
Not all mashed potatoes are made equal. There are instant ones made from a pack, and honestly, I have yet to find one that suits our taste. They do not come close to the original.
So we make our own. However, this healthiest mashed potato recipe may just be the complete meal that your picky eater needs.
Of course, you still have to balance their meals. But at least, you get a lot of nutrition from just one plate. Here my healthiest mashed potato recipe that incorporates two important vegetables in the Filipino lifestyle.
- 1 slice squash (you can use up to 2 parts)*
- 4 medium whole potatoes, scrubbed well but with skin intact
- ½ cup Alugbati leaves (Malabar spinach), blanched and sliced into small pieces
- ½ cup grated cheese
- 1 + 4-5 Tbsps. butter
- 1/3 cup milk
- Dash of nutmeg, optional
1. Fill up a pot with enough water to boil your potatoes. Add about 2 Tbsps. salt.
2. Boil the squash in the pot. Remove when tender (use a fork to pierce the squash–if it goes through, then it’s tender enough).
3. While the water is still boiling, submerge the washed alugbati. It only takes about 2 minutes for the Malabar spinach to wilt. Fish the leaves out of the pot and into a strainer.
4. Place the potatoes in the pot. Just add more water if necessary to completely submerge the potatoes. Add a little salt if you do. Boil for at least 20 minutes. You have to check if potatoes are tender enough by poking all over using a fork. The cooking time depends on how big your potatoes are. Extend cooking time, if needed.
5. While your potatoes are boiling, add 1 Tbsp. butter to your squash and mash it.
6. Slice or chop the alugbati leaves. They don’t have to be too small though. The mix them into the mashed squash.
7. In a bowl, place the grated cheese and 4-5 Tbsps. of softened butter.
8. Once the potatoes are done, remove them from the water. Peel and place in the bowl with cheese and butter. Sprinkle about ½ tsp. salt all over and then start mashing.
(If the potatoes are already cool and the cheese and butter are not melted yet, you can pop the entire mixture into the microwave and heat for a few seconds on low power).
I usually peel the potatoes while they are still hot because I use the heat to melt the cheese and butter. In order to do this, I place the potato on the fork and use a knife to peel the potato. Then I place them in the bowl where I have previously put the cheese and butter.
9. Mix in the mashed squash with alugbati leaves. Stir in the milk and mix well.
10. Adjust the seasoning. If your mashed potato is too thick, you can add a bit more milk to make it easier to spoon.
How to Serve
Transfer your mashed potato in a serving bowl and sprinkle some nutmeg on top. Your kids can have the mashed potato as snacks or as side dish to, let’s say, lengua with mushroom sauce. Or it can be their meal already.
My daughters complained that they can’t actually taste the squash and alugbati leaves. They were expecting these two vegetables to stand out but all the got was just the yummy flavor of mashed potato.
I told them that’s the point—we infuse vegetables in the mashed potato to make it healthier but it should still taste like mashed potato.
Mommy Tip: You can make a big batch for less because squash and alugbati add volume but they are cheaper than potatoes. Just divided your mashed potato in different containers and refrigerate them for future meals.
I think you can use up to 1:2 ratio for the squash and potato to still achieve the potato flavor. You may want to experiment with other vegetables, too.
But I didn’t use malunggay leaves – I didn’t think the texture would be okay. But you can try.
You may also want to use mashed or pureed peas instead of squash. The flavor may be the same but the color sure will change. The vegetables added to the fiber and nutrition while the cheese and milk provided protein.
Try our Healthier Mashed Potato Recipe at home and tell me about your experience in the comments below.
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