My family and I just spent a week at my parents home at Smith Mountain Lake, VA. Ma cooked scrumptious dishes for us and has even shared her famous potato dish with all of you. Ma wrote this post but the editor’s notes, me, are in italics. Here’s Ma…
I am not a good cook here we go again, she lies, but I like to cook. It took me many years to learn how. I remember for about the first 20 years of my marriage, my meals were not the greatest-Dad’s nodding. A lot of meals went into the “Pig” our garbage disposal. I had difficulty figuring out how much to cook so many of our meals were skimpy. Now that we are “empty nesters” I cook way too much and have so many leftovers that we get sick of them. Do I hear an Amen? The scariest was when she dumped all the week’s leftovers into a pot and made soup.
I was not allowed in the kitchen growing up. I did not do that to my children -she made us wash the dishes. They are better cooks than I could ever be -now she is telling the truth *wink* and are not afraid to change a recipe or create a new one. I am learning from them. The following recipe is one I created. Although it looks awful -it is not easy photographing smashed potatoes, it is tasty. I am also a lazy cook -another lie, she can run circles around me. If I can take a short cut I do. So with that in mind, here is my version of Boursin Potatoes. Also, the one I am famous for follows:
1.5 pounds of Red, Yukon, or new potatoes
Salt for potatoes
1/2-1 pkg of Boursin cheese (herb flavored)
1-2 T dried minced onions
1 cube frozen or 1 T fresh garlic, minced
1/2-1 stick butter
1/4 c. fresh parsley or 2 T dried parsley
1 T olive oil
Cut potatoes in chunks, no need to peel. Boil in salted water til done. Drain leaving about 4-5 T of the water. Add the above ingredients. Mix and continue to cook until well blended. It will look like chunky mashed potatoes.
Ma’s Famous Parsley Potatoes
Same as above, minus the cheese, except add about 2 large cloves of garlic. You should be able to smell the garlic in the potatoes and then you will have enough. Also, I add more dried onion flakes. Fresh is even better. I prefer the Yukon potato over any of the other potatoes. It has a sweeter taste than the others. As we said before, this may not be a pretty dish, but it is delicious.
While at Mom and Dad’s, here is where we spend most of our time, other than the kitchen of course. That’s the little Mirror Dinghy which has given us almost 40 years of enjoyment. Ma’s favorite saying while on the dock is, “Is the sun over the yard arm yet?” If it is- it always is somewhere, she then goes up to the house and makes her delicious Sangria. Maybe she can blog on that some time?