I have always loved potatoes, but since switching to a gluten-free lifestyle, I have been enjoying them more and more to replace the satisfaction I used to get from wheat-based bread and pasta. One of my favorite ways to enjoy buttery Yukon golds is quickly steamed and then smashed with a spoon and mixed with fresh herbs or green onions, a little olive oil, and broth.
Steam the potatoes over simmering water until very tender, 15–18 minutes.
In a large nonstick frying pan over low heat, warm the oil. Add the potatoes. Using a wooden spoon, smash the potatoes coarsely, adjusting their texture as necessary with the broth. Mix in the herbs. Season to taste with salt and pepper and serve right away.
© 2013 All rights reserved. Published by Weldon Owen.