When Life Hands You Cancer….Make Garlic Mashed Potatoes
Today we lost my uncle David, my mother’s oldest brother to lung cancer. He never smoked. He was diagnosed with stage 4 cancer last summer and I never got to see him. I was hoping (perhaps stupidly) that he would hang on and I’d see him this summer at a planned family reunion. What a putz I am. Don’t wait, people.
Nana died from cancer, Boppa died from cancer. Another good friend battled it (AND WON!) last year. I’m absolutely finished with it.
I can always recommend garlic mashed potatoes in the face of any adversity, and even cancer. They will make even the worst situation seem a little better and you might feel a teensy bit comforted.
I don’t mean to sound trite–saying that some stupid mashed potatoes are the cure-all for cancer or any other serious illness or adversity, but it’s true that certain foods can take you back to happier times–there’s a real reason some of this is called “comfort food”.
They are creamy, warm, buttery and with just a hint of garlic. Good as a side or in a bowl on their own.
Here’s to feeling better.
- 5 lb sack russet, Idaho, Yukon Gold or "Sierra Gold" potatoes, cut into uniform pieces. Peeling is optional.
- 1/2 cup butter (or more, to taste)
- 2 cups whole milk
- salt, pepper
- 5-6 cloves garlic, minced
- Scrub potatoes and place in a pot of cold salted water. Bring to boil and let cook until fork tender.
- In a sauce pan, combine milk, garlic and butter and set over a low flame. Let cook until hot but never boiling. The garlic must poach in the milk and butter mixture, so continue to cook on low for 10 minutes--or until the potatoes are cooked and drained.
- When the potatoes are tender, drain and return to the pot. Add the melted butter, hot milk and garlic. Mash with a potato masher by hand. Add salt and pepper to taste. Add more butter, milk, salt or pepper as needed.
- Serve with gravy, butter and green onions, or just in a bowl.
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