Squished Spuds

The Stuff

• 5-8 Red or White New Potatoes
• ¼ Cup Butter or Margarine
• 2-3 TBSP Minced Garlic
• Salt
• Pepper
• 2 TBSP Grated Parmesean Cheese (optional)

Making it Work

• Chuck the potatoes in a large stock pot or dutch oven
• Cover with water & add a ½ handful of salt (about 4 TBSP)
• Bring to a boil
• Boil potatoes until they are tender.  Usually, if you stick a fork or knife into one of them & it falls off, they’re done. Drain the potatoes & place back in the pot.
• In a small saute’ pan, add the garlic & butter on medium heat.  Sauté the garlic & butter until the garlic is a light brown color.  Don’t step away…darned garlic burns easily.
• With either a potato masher or a coffee cup, smush the potatoes a couple of times until they break up into large chunks.  Don’t go crazy now, we’re not making mashed potatoes here, you really just want to break the skins & open ‘em up.
• Pour the garlic/butter mixture over the potatoes.  Add pepper (about five or six cranks of your pepper mill – or, if you’re using pre-ground pepper about 1/8 tsp) & parmesean
• Toss everything around with a wooden spoon.

Faerie GothMother’s Corner…

Whenever I see a sword swallower perform, it makes me wonder...What sort of activities did they used to do to make them realize they had this talent?