There are days when you are just tired, tired and decide to drink a 3rd…4th…5th cup of coffee so instead of bouncing uncontrollably you are crashing. Creativity, patience and intelligent sentences are taken over by weirdness. The best plan, surely, is to eat caffeine-absorbing, energizing food that can be prepared with absolute minimal effort.
To those days I would like to say enjoy the potato. Enjoy it for its excellent nutritional stats, for its vegetableness. Appreciate its cheapness and its fillingness. Ponder its versatility. Savor its tastiness. Or, the tastiness of all the seasonings.*
Roasted Garlic, Blue Cheese and Kalamata Olive Mashed Potatoes
Before starting these mashed potatoes I swore to measure out the ingredients so that I could post them here, but muscle memory took over and before I was aware, the bottle of milk was being tipped over the pot of unmashed potatoes. Once started on this path I continued. I think I put in too few olives this time and instead wrote down how many I would include next time. So, once again here are estimates:
4 small potatoes, peeled and cubed
2 teaspoon butter
1 teaspoon whipping cream
1 Tablespoon milk
1 Tablespoon blue cheese, crumbled
4 cloves garlic
¼ cup kalamata olives, chopped
½ tsp dried rosemary
Salt and Pepper
Heat oven to 350 degrees. Loosely wrap garlic in small amount of foil. Roast in oven while potatoes cook.
Boil potatoes in large pot over high heat until very tender. Drain water and return to stove over low heat. Add in butter, milk, whipping cream and roasted garlic and mash well. Stir in blue cheese, olives and rosemary. Season with salt and pepper to taste.
*Because the mashed potatoes were eaten yesterday in preparation and those cups of coffee were drunk today my entire witty blog about potatoes is replaced by these few sentences. Ahh, but the other one – it was going to be brilliant with beautifully photographed food – trust me.