Mashed red skinned potatoes are simple and so good! My moms rule for mashed potatoes was a potato for each person and one for the pot, so that’s how I count potatoes to cook. If you are making it as a meal instead of a side dish I would use 2 potatoes per person. I try to find fairly large red skins and wash them well because I leave the skins on.
Chop your potatoes into uniform chunks and put them in a pot of cold water and if you add salt do it now. Bring the potatoes and water to a boil and then lower the heat to a simmer and cook until the potatoes are done. If you can pierce them easily with a knife, they are done. Save a cup of cooking water if you will choose that as your mashing liquid. Drain the potatoes into a colander. Return them to the same pot you cooked them in and add prepare to add your liquid… Your liquid could be reserved potato cooking water, vegetable broth, or non dairy milk. The amount will depend on the amount of potatoes you cooked. Start adding the liquid a little at a time and start mashing. Add liquid while mashing until you get to the consistency you like. This time I stirred in 2 heaping tablespoons of hummus and they came out better than ever. Sometimes I add a dash of garlic powder and a tablespoon of nutritional yeast.
Now for the sauteed squash…
1 or 2 small tender zucchini or yellow squash or a combination of both cut in half moons
1 large sweet onion (I like Vidalia)
Fresh coarse black pepper
In a non-stick skillet (I love my scan pan) add a tablespoon of water add the squash and onions and black pepper. Over medium heat cook the veggies until they start to brown… adding little bits of water at a time and stirring to prevent burning. Sauteed veggies with water or broth instead of oil can be a little tricky but you will get the hang of it. When the veggies are translucent and a little brown add some chopped fresh dill and cook a minute longer.
Top the mashed potatoes with the sauteed vegetables… serve with a steamed green veggie and/or a salad for a complete delicious and filling meal.