I've been eating lemongrass like it's going out of style, adding it to everything from soups and seafood to cocktails and beyond. My latest obsession? Lemongrass Mashed Potatoes. For those watching their waistlines, these guilt-free spuds taste like heaven without any butter or cream — and no one would be the wiser! Trust me, that's a hefty statement coming from a Southern girl.
Place peeled yellow potatoes in salted, boiling water with a bit of extra virgin olive oil. Muddle 2 lemongrass stalks to release flavors and add to water. Cook until taters are tender. Remove potatoes from water and mash immediately to eliminate chunks. Add 1 tablespoon [I like a lot more] finely chopped fresh lemongrass. Using a spatula, work potatoes in a constant folding method until smooth. Add additional extra virgin olive oil and continue folding in until desired consistency. Finish with fresh dill and salt to taste.
[photo via 1001resepi.]