Comfort Food - Mashed Potatoes with Corn Gravy

This dish is simple yet so satisfying.

Make a huge pot of potatoes (IDAHO Russets or Yukon Gold or a mix).  To peal or not to peal is your choice.  I peal, because M&M don't like the peals in their mashed potatoes (see notes below for what I do with the peals). Cut up the potatoes and boil until soft.  I do not add salt to the water (anymore).   I also reserve the liquid from the potatoes to add back in when I am mashing them.  You can also use any nut milk alternative, but preferably no oil or butter...you just don't need it because this is so good!

Then prep a vegetable like asparagus, broccoli, kale or any other green veggie that you are willing to try (or make a salad, even a can of green beans is better than nothing).  Roast the veggies in the oven with a drop of oil, or none (if you can do it).  Try leaving off the salt too. I like to add garlic powder and onion powder and dried herbs.  I already miss the Litehouse Salad Herb Blend here!  It will take a couple of weeks to get used to less salt, but if you can do it, then things will begin to taste much better to you!  (I promise).

While the potatoes are cooking, put 2 cans of corn with 1/2 of the corn liquid (save the other half of the liquid for later) into the blender.  If corn is in season, you can also use 5 ears of fresh corn which you cut off and then scrap the ears to get all the good juices or 16 ounces frozen sweet corn (thawed).  Toss in a 1/2 to 1 sweet onion and 2 or more cloves of garlic.  If I have it, I also toss in fresh flat leaf parsley.  Blend it all well.  Once it is blended and fairly smooth, transfer it into a pan to boil, stirring constantly.  I then mix about 1 TBSP of corn starch with the remaining corn liquid.  Add it and let it boil.  You can add vegetable broth (low sodium) also, if you want the sauce thinner.  I got this recipe from The Prevent and Reverse Heart Disease Cookbook page 111.  They add balsamic vinegar, but I didn't use it because I wanted to try it without, so Dad can have it.  We certainly didn't miss it.  They also suggest, that after you cook it you can add additional liquid and maybe some lemon juice and then cool it and use it as a salad dressing or sauce over veggies.    Let me know if you try it and what you think!  xoxo
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rSweet Corn Gravy
Ingredients
2 cans sweet corn, or 5 ears fresh corn, or 16 ounces frozen sweet corn, thawed
1/2 to 1 chopped sweet onion (about 1 cup)
1-3 cloves of garlic (optional)
2 TBSP salad herbs, parsley, chives (any combo)
1/2 of the juice from the canned corn or 1/2 to 1 cup low-sodium vegetable stock or water
1 TBSP (or less) corn starch (non GMO) (optional)

If using fresh corn, cut the kernels off the corn cobs and scrap the cob to get all the juices.  If using frozen, thaw it or if you are using canned, drain off the juice from one can and set aside. 
Mix the corn juice or vegetable broth with the corn starch for a thicker gravy.
Place the corn and the remaining juice into the blender along with the onion, garlic, herbs and corn starch mixture.  Blend until smooth-ish.
Pour the blender mix into a pan and cook.  Stirring constantly until it is warmed through and has  a light boil for a minute.
Add pepper for additional flavor.
Add more stock if it is too thick.  
You can also skip the corn starch and make it thinner.  Cool it, add some lemon or lime juice and use it as a salad dressing.
Serve the gravy piping hot, over a big big pile of yummy mashed potatoes and put your roasted or cooked vegetable on the side.  The greener the better. Smakelijk eten!

SIDE NOTE ABOUT:  Potato Peals
Before I peal the potatoes, I wash them really well and remove any weird spots that don't look good.  Then, I use a paring knife and peal them into thick strips.  So each peal has a bit more potato with it.  I then toss or rub them with the tiniest bit of oil I can use and sprinkle with onion powder and garlic powder.  For you guys, you could cook them in the air fryer without oil.  Since I don't have an air fryer, I put a piece of parchment paper on a baking sheet and spread the peals out evenly.  I bake them in the oven for around 10 - 18 minutes at around 400 degrees F.  Watch them  as they can brown very quickly at the end.  Half way through I toss them around, to help brown both sides.  For us, we just eat them plain or with ketchup, but if you need something to dip them in, maybe a little hot sauce or red pepper sauce, or find a plain hummus and mix it with hot sauce!  We eat them as an appetizer before dinner!