Mashed Potatoes, Two Ways

Welcome to the second post of the “One Meal, Two Ways” series in which I present easy ways to please a mixed-diet househould (my husband eats everything and I am vegan). Last week’s post Tacos Two Ways is actually the most popular post this week so I hope that this series will be helpful for people looking to experiment with new ways of eating! Even though we were smack dab in a record heat streak, I was craving something hot and heavy last week. Sometimes no matter what the weather, you just need some down home, filling comfort food.

General Prep

  • 5 ingredient mango salsa
  • Roasted asparagus (drizzle on olive oil and salt, roast at 425 degrees for around 15 minutes)
  • Boil and smash red potatoes (with skins on)
Shelley’s Meal
  • Grilled veggie burger topped with salsa
  • roasted asparagus
  • vegan mashed potatoes: smash boiled potatoes together with Earth Balance (vegan butter), almond milk, green onions, salt and pepper
Steven’s Meal 
  • Grilled chicken topped with salsa
  • roasted asparagus
  • mashed potatoes made with butter, milk, green onions and topped with sour cream
Steven tried my mashed potatoes and agreed that they didn’t taste too “vegan-y” and he would be willing to eat those next time. Never underestimate somebody who thinks their food preferences are set in stone!!! The mashed potatoes were especially easy to make two ways because we just boiled them and then split them into two bowls and each made our own version. Very simple! When Steven first came home from Afghanistan, he was worried that my new eating style would be really difficult and inconvenient but 2 months later, he realizes that with a little creativity and planning it is easy to make it work!
– Shelley
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2 thoughts on “Mashed Potatoes, Two Ways

  1. Pingback: Thanksgiving Meal Ideas « Mile High Healthy

  2. Pingback: Christmas Menu « Mile High Healthy

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