Small Potatoes

I think a lot about the fact that I am never going to know the secret of my grandma’s mashed potatoes.  They shouldn’t be a mystery.  I asked my mom once what grandma did to make her potatoes so delicious and she looked at me like I had grown a third eye.

                “They are out of a box, just follow the directions.”

                Grandma always had the same box of mashed potatoes: Betty Crocker Potato Buds.  They sat in the cupboard next to the refrigerator on the second shelf, right beside the Stove Top brand stuffing.  The box was pulled out for family dinners and was featured prominently next to the turkey, or ham, or whatever traditional holiday meal was being served.  And always they were my favorite.  Melt in your mouth potatoes, with the sweet taste of butter and covered in perfectly cooked gravy.  Uniquely grandmas, regardless of who may have cooked them.

                “They are out of a box, just follow the directions.”

              

             Stove Top:

1)      Combine water, salt and margarine* butter may be substituted.

My grandma always had a tub of margarine. It was the same one, a grey tub with farm animals on it that lingered next to the Sprite that I never capped correctly.

The recipe calls for ½ Tablespoon per serving.  Double that.  No recipe ever written adds enough margarine or garlic.

2)      Heat to a boil; remove from heat.

I can’t recall my grandmother ever smoking in the kitchen.  She would sit at the head of the table, back facing the doors to the sea.  Her shaking hands would pull a slim cigarette from the pack and let the smoke roll up the walls to the second story loft where my grandpa watched his shows.

3)      Add cold milk; stir in the potatoes gently and let stand until moist.  Whip lightly with a fork and serve.

An old basset hound named Homer would sneak under the table during dinner and my grandpa would sneak him bites when he thought no one was looking.

 “Don’t feed the dog,” is what I was told if I ventured to do the same.

Note: For a creamier mashed potato, stir in additional hot water or milk.  Less salt can be added if desired.

            My grandpa would come down from his loft at noon each day to eat saltine crackers with Creamy Jif peanut butter.  Sometimes he would share.  Somedays I was too shy to ask.

          Those never taste the same either.    

Authors Note: I have two pieces up that both start with the same opening.  This is because of inspiration for "The Cut" who has an ongoing series called: "I think about this a lot".