What kid doesn’t love a steaming pile of mashed potatoes on their dinner plate? Instead of using heavy sour cream or cream cheese, this recipe only calls for milk and butter, so your potatoes will be light and fluffy. These potatoes get a bit more delicious with the addition of celery and red pepper. Don’t be surprised if your kids ask for seconds. Serves 4-6.

4 medium russet or red potatoes, cut into quarters
2 tablespoon butter
2 tablespoon extra-virgin olive oil, divided
2 to 4 tablespoons milk
1 small onion, finely chopped
1 large stalk celery, finely chopped
1/2 cup red pepper, finely chopped
sea salt to taste
white pepper to taste
2 tablespoons freshly grated Romano Cheese (optional)
paprika to garnish

1. Cook the potatoes in boiling salted water until tender, about 15 minutes.

2. Preheat oven to 450°F.

3. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.

4. When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.

5. Spread the remaining tablespoon of olive oil in an 8×8 or 9×9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.

Recipe courtesy of Whole Foods Market