Monday, November 19, 2007

Marvelous Mashed Potatoes

I go through periods of my life when cooking everything from scratch is essential to good living.

Then the dishwasher breaks and I rebound. I can't help myself. I'm weak. Plus, I'm hungry. And, it's hard to cook a meal once you've run out of dishes.

It begins, innocently enough ~ a dinner date with my on again, off again par amour, Mr. Microwave.

Soon, I'm sucked back into one of my most enjoyable bad habits: the cutting of corners.

Take potatoes, for instance. Sure you can tub 'em, rub 'em and scrub 'em or... you could just doll up the pre-made varieties.

Because no amount of toil and trouble can match the stirring in of some fresh chives and Gournay cheese.

Recipe Steps for Marvelous Mashed Potatoes:
1) Get yourself to the hot mashed potato stage however you please - work yourself into a frenzy or buy them pre-mashed from the store.
2) Dice a couple tablespoons of fresh chives (just the stems) into the potatoes.
3) Add a few tablespoons of real butter.
4) Stir in a package of Garlic & Herb Gournay cheese.

Warning: These are the fattiest fat fat potatoes you've ever tasted. Which is why I call 'em Marvelous!

Another Warning: Read the label! Last Thanksgiving, I accidently bought a package of reduced fat Gourney cheese, by mistake. That was a dark day, indeed.

Third & Final Warning:
Chives are a pretty pink and purple lifetime commitment in the garden. That's because they are hellacious re-seeders. No matter how hard you try, once you plant them, you'll always have them. Personally, I think they're worth it. Their fresh green stems have a delicate, oniony flavor that simply cannot compare to a dried spice.

1 comment:

Granny J said...

I've always thought that chives were pretty little flowers for the garden. And on my granite hillside, the poor things really don't come up from seed. I wouldn't mind if they did.