I like to cook. I hate to clean. So I like this trick. You can simultaneously make mashed potatoes and asparagus and only have one pot to clean at the end. This worked out great as side dishes for Easter dinner at our home. I am not sure how to make it kosher for Passover. If you have any ideas please leave a comment!
Potatoes for mashing (depends on how many people you have, if any are teenagers on swim team, and if you want leftovers)
Fresh raw asparagus
Garlic Powder (at least 2 tablespoons)
Fresh Parsley (optional)
Spectrum Organics Butter Flavor Shortening
Unflavored milk substitute (you can also use water)
1 cup of Mayonnaise for aioli
One pot large enough to hold the potatoes and at least as wide in diameter as the asparagus is long (the asparagus needs to fit, but not all at once)
Cutting Board and paring knife
Colander for draining potatoes
Clean potatoes and cut out any bad parts. Do NOT peel.
If necessary (depends on type of potatoes you are using) cut potatoes into about 1 to 2 inch chunks.
Put potatoes in pot and cover with enough cold water to cover potatoes by 2 to 3 inches
Put potatoes on stove and set burner to high heat.
Rinse asparagus and snap off ends.
When potatoes have been boiling for about 5 minutes start dropping the asparagus into the pot in small bunches.
Allow each bunch to boil for about one full minute, then pull the asparagus out with tongs and place on the plate
Drop in the next batch of asparagus and repeat the process until all asparagus is lightly cooked and bright green.
Set asparagus aside or put it on the table if serving directly from a platter.
By then the potatoes should be done. If a butter knife or a fork goes in easily they are done and ready to mash.
Drain potatoes and put them back in pot.
Mash potatoes with masher until they are the right level of chunkiness
Add water / milk substitute and shortening in small amounts until you get a consistency that you like. It will be at least 1/4 cup of shortening.
Add garlic powder. A LOT of garlic powder. I often add a tablespoon to potatoes for 6 people. So about 1/2 a tsp per serving.
Mash until combined
Sprinkle with chopped parsley if desired
To make aioli
Put about a cup of mayonnaise in a bowl
Add about 1 TB garlic powder (you may want to start with less. I like things garlicky)
Mix with a fork
Add water a little at a time until you get consistency that will pour but still cling to the asparagus.
Serve the asparagus and aioli at room temperature. You can microwave the potatoes if they get cold.