It is officially spring in DC!
I no longer think we are at any risk for another snow storm, and oh man is that a wonderful feeling! The sun was out this weekend, we got to 85ºF with no humidity, and no rain- I couldn’t ask for better weather.
Friday night, Aaron and I took the non-traditional route and visited the DC cherry blossoms at night. The cherry blossom trees are gorgeous during the day and make a lovely addition to the already picturesque DC skyline. Unfortunately, we didn’t make it to the tidal basin where the views are best until after sunset, but we still got a chance to take in the sites from the MLK memorial.
Saturday morning, we headed to Great Falls National Park in Virginia with a few friends for rock climbing! It was my first time out since last summer, and man did that wall of rock kick my butt!
The great part about rock climbing at Great Falls is the climbs are right on the Potomac River. No matter if you are halfway up a climb or just lounging on the rocks waiting for your turn, you have some spectacular scenery.
Yesterday, our friend invited us over for a Passover potluck! Passover doesn’t officially start until this evening, but we started the celebrations a bit early. The host prepared the brisket, so the rest of the group tackled the sides. As I replied late to the potluck, the matzah ball soup, charoset, and macaroons were already taken! So I decided to incorporate horseradish, a seder plate staple, and do a Passover take on mashed potatoes: Lightened-up Horseradish Mashed Potatoes.
Mashed potatoes are super easy- peel, boil, mash, eat. That is my kind of dish! In case you wonder why I eat potatoes as a dietitian, check out this post.
Many traditional mashed potato recipes are full of sour cream and sticks of butter, so I tried to lighten them up with just a few tablespoons butter and lots of non-fat plain Greek yogurt. The dish was still light and creamy, but the Greek yogurt has 70% fewer calories than sour cream. Plus, the horseradish added a nice unexpected kick.
The recipe yielded enough for the 10 people at the potluck, plus leftovers! If you plan to make it for a family a four, I would definitely cut it half.
How was your weekend? Did you get to take advantage of the weather and head outdoors?To those celebrating Passover tonight, happy Pesach!
Lightened-up Horseradish Mashed Potatoes
Yield: 10-14 servings
5 lbs white potatoes, peeled, chopped
2 bay leaves
2 c non-fat plain Greek yogurt
3 tbsp butter
3 tbsp prepared horseradish
Salt and black pepper, to taste
1/2 c chives, chopped
1. In a large pot, cover potatoes with water. Add bay leaves and bring to a boil uncovered until potatoes are cooked enough to mash, about 20-25 minutes. Drain potatoes, discard bay leaves and return to pot.
2. Add remaining ingredients except chives to potatoes and mash with a fork until well mixed. Add salt and black pepper, to taste.
3. To serve, garnish with chopped chives. Serve immediately and enjoy!