It’s recipe sharing time! In the spirit of sharing, I hope you’ll leave me a comment with a link to a recipe that your family loves. :)
Last night I made
one of our favorite fall/winter side dishes – a mashed veggie combo that we
have dubbed “Monster Mash”.
(And yes, Marcy – this is my actual food in my actual bowl, on my actual table this time!)
Monster Mash started as a happy accident. I didn’t have enough potatoes one night, and threw some carrots into the pot to stretch what I had. Some sort of mini family crisis happened that called me away from the kitchen (it likely involved markers and walls, but I don’t remember specifically). The potatoes & carrots wound up overdone, and I decided to just mash them all together with some cheese and give it a clever name. It’s all about the marketing, right? It was a hit with the fam and they asked me to make it again – go figure. As PeeWee Herman would say, “I meant to do that!”
Then I came across a mashed potato recipe that included leeks. I love leeks, so I borrowed that part of the recipe and incorporated it into mine the next time I made it. It was off-the-charts yummy, and became the new Monster Mash “secret ingredient”.
There aren’t any official measurements, but basically, here’s what you do:
First of all, be prepared to find yourself singing, “I did the mash…I did the monster mash…the monster mash…it was a dinnertime smash” in your best Boris Karloff voice while cooking, and for up to a day after making it. You have been warned, and I take no further responsibility for the looks you will receive from your family, particularly children of the teenage variety.
Peel and quarter a couple of pounds of white potatoes. Peel 4 or 5 carrots & cut to roughly the same size as the potato pieces. Put in a pot, cover with water, throw in a little salt, and boil until soft.
In a skillet, melt about a half a stick of butter (I know, I know!). Slice up a couple of leeks and toss those in the butter. Cook for 5 minutes or so. Add about a cup of milk. Bring to a boil and simmer & stir for a few minutes.
The leeks smell fabulous while they’re cooking, but unless eau de leek is among your favorite home fragrances, you’ll want to have a scented candle or two on hand the next day. Trust me on this one!
Drain the potatoes & carrots, and put them back in the pot, along with the leek mixture and a big handful of grated sharp cheddar. Mash ‘em up (while singing the song, of course). Add more milk if it’s too thick, and however much salt and pepper tastes good to you.
It makes enough to feed a big, hungry family, plus the kid up the street.