Thursday, December 17, 2009

Mashed Potatoes

Yesterday was one of those long, long days at work. I didn't sleep well the night before and I had a lot to do and concentrate on. By the end of the day I was wondering out loud how much tequila I might have at home. On the way home hubby called and said to stop by my girlfriends house to pick up supper. Wohoo! She had col slaw, mashed potatoes and turkey & gravy. She was given the leftovers from where she works and had more than enough for her family. It was great and was about all the cooking I could handle. I settled for a glass of wine and going to bed early to recover. My son called the mashed potatoes institutional. What? They were real mashed potatoes. But, as hubby pointed out I never make plain mashed potatoes. That was the recipe I was asked for this Thanksgiving. A little tough as I never make them exactly the same way twice. Here is what I made for Thanksgiving.

10 lbs. red potatoes, cubed
2 sticks unsalted butter
8 oz. (or so) shredded smoked gouda
salt and pepper
1 can evaporated milk

Boil potatoes until tender. Drain. Put in bowl on top of butter and cheese. Let sit covered a few minutes. Add salt and pepper. Mash. Add milk until the consistency that you like.

I never peel my potatoes - who wants to and the skins are good for you.

I use whatever cheese I have on hand.

You can make mashed potatoes a head of time and put in a double boiler and cover or what worked great this year - add a little extra milk and put in the crock pot on low.

2 comments:

Walk in the Woods said...

... smoked gouda ... i may have to try this one too!

Martha said...

Yummers!! Yes, your potatoes make all others taste "institutional".

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