An Ode to Mashed Potatoes …
Let me count the ways I love thee …
The common tator … a tuber … from the ground …
Just like you and me …
Maybe we feel something in common with this common ground thing …
They’re not picked, like apples or pears …
They’re dug …
Like good music … or hangin’ out with folks we love …
Lots of different sizes … and colors … in a lot of different places …
We do have a lot in common, don’t we?
With the humble potato …
Peel ‘em … if ya’ want …
But I like to leave the skins on …
Yukon Gold, of course.
Adds texture … as it should be … the whole potato …
As God intended.
Into a pot of water …
Turn on the heat … lots of good things need a little heat …
Cook ‘em not too hard …
Test ‘em with a fork …
Drain ‘em and put ‘em back into the pot …
And now the good part …
A couple of butter chunks …
A generous splash of cream … I mean: be generous …
Maybe even some cream cheese …
A little horseradish?
Rosemary?
Thyme?
Salt and pepper …
And a little elbow grease …
Smash and mash these remarkable gifts from God …
Not too much, just enough …
To blend it all together …
Taste to your heart’s content …
That’s what I love about cooking …
We get to sample everything before you do.
Can it get better?
You bet …
On the plate they go …
A fork-full will satisfy all your desires for comfort …
Just like home …
But like all good things … these good things go well
With a chorus of other good things ….
Gravy …
Giblet gravy …
Corn and slabs of carefully sliced turkey, neat and precise … though I prefer the dark meat … a tad bit unruly …
Cranberry relish on the side …
And how about the country cousin, the sweet potato … with its famous hat,
The marshmallow … all white on the inside, with golden trim …
And who knows what else …
Start with potatoes, and who knows where it’ll end.
But start with potatoes …
A very common thing …
And it will end well …
As all good things do …
Happy Thanksgiving …
© Tom Eggebeen, Los Angeles
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