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The Science

A recent study published in PLOS ONE investigated the effects of conventional and organic cultivation systems as well as cooking method and flesh color on ascorbic acid, total phenolic and total antioxidant content of potatoes. Potatoes were grown in experimental plots and then boiled, steamed, or baked. Researchers found that organically grown potatoes, and particularly those with creamy yellow flesh, had higher total phenolic content than potatoes grown conventionally. Furthermore, with the exception of potatoes with white flesh, which showed no significant difference, organically grown potatoes also exhibited higher total antioxidant levels. Cooking by steaming preserved the most antioxidants in organically grown potatoes.

The Recipe

Photo Credit: Franklin Heijnen

Ingredients

  • 1.5 lbs. organic yellow potatoes, peeled and quartered
  • 2 cloves organic garlic
  • ½ cup organic buttermilk
  • ¼ cup organic milk
  • 4 Tbsps. organic unsalted butter
  • salt and pepper to taste

Directions

Steam the peeled and quartered potatoes and garlic together until the potatoes are very soft.

While the potatoes are steaming, melt the butter in a sauce pan and stir constantly on medium heat until the butter just begins to brown, about 15 – 20 minutes. DO NOT leave the butter alone on the stove. Once it begins to brown, it must be removed from the heat immediately, or else it will rapidly burn and become a fire hazard.

In a large mixing bowl, combine the steamed potatoes, garlic, browned butter, milk and buttermilk, and mash. If you prefer more textured potatoes, mash the potatoes with a fork or spoon. If you like perfectly smooth potatoes, you can use an electric mixer.

Add salt and pepper to taste and serve immediately.