My mother-in-law, Marge, was from the South and she made the most delicious mashed potatoes I have ever eaten. She was tall and thin with a thick Southern drawl and I will always remember her standing over the stove, blender in hand, beating away at the potatoes, milk and butter and then serving them, hot and steamy to her family, her eyes filled with love. Her sons were very lucky to have her.
This is my version of that recipe. Marge has been gone for a long time, but I think of her every time I make these potatoes and I remind my son of the wonderful grandmother that he had, and the love with which she prepared food for her family. My version is cooked twice, born of necessity, really, dinner party – many foods to prepare – make the mashed potatoes ahead of time and throw them in the oven. I’ve also substituted heavy cream for Marge’s milk and added garlic. Baked after whipping, the potatoes form a golden crust and are meltingly delicious (you could also add a little parmesan to the potatoes before baking and that would be good too...)
—coffeefoodwrite
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