I grew up in Northeast Pennsylvania, where most folks eat pork and sauerkraut with mashed potatoes on New Year’s Day (for good luck). Here in the south, the New Year’s tradition is black-eyed peas, greens, and cornbread. Being a vegetarian, I have to say I like the south’s tradition a lot better. 🙂
I decided to combine both traditions for our New Year’s day meal. I made a pot of mashed potatoes and sauerkraut for lunch, and for dinner we’ll have peas, cabbage, and my fabulous Mexican cornbread (I still don’t really “get” the allure of cornbread, but I’ve learned to make it really well). The cabbage at dinner is a little redundant (what’s the sauerkraut made of?), but hubs insisted on it.
In my effort to get as many important vitamins into us as possible, I’ve started slipping extra vegetables into just about every dish. Not only is healthy, but it adds a little extra color and flavor to our meals. The mashed potatoes I made came out so colorful and festive-looking that I dubbed them “confetti potatoes.” Give them a try sometime!
8 small red potatoes, unpeeled
1 large carrot, diced
1 large stick celery, diced
3 cloves garlic, minced
1 or 2 vegetable bouillon cubes
3 tablespoons minced fresh spinach
4 tablespoons butter, melted
1/2 cup buttermilk
salt and pepper to taste
Place potatoes, carrots, celery, garlic, and cubes in a large pot with enough water to cover and bring to a boil. Boil uncovered for 20-25 minutes (until vegetables are very soft), then drain.
Mash up the veggies with a potato masher or wooden spoon. Add the spinach, butter, and buttermilk. Mix well, and beat until smooth (I used an electric mixer). Serve with warm sauerkraut and enjoy!
