Creamed Potatoes
5 pounds unpeeled red potatoes, quartered
13 ounces butter at room temperature
5 ounces Peccorino Romano cheese
¼ cup + 2 teaspoons minced fresh garlic
2-1/2 teaspoons salt
1 teaspoon Frank Davis Sprinkling Spice
2-1/2 teaspoons dried oregano
¼ to ½ cup Pet Evaporated Milk
Bring a large stockpot full of salted water to a rapid boil.
Then drop in the new potatoes and cook them until they become “fork tender” but still rather firm (which should take you about 45 minutes).
At that point, drain them thoroughly in a colander. But. . .
While they are still steaming hot, stir in the butter, the cheese, the garlic, the salt, the Sprinkling Spice, the oregano, and the Pet milk.
All that’s left to do is to mash all the ingredients together with a hand-held potato masher or with an electric mixer until they become uniformly velvety smooth and ultra-creamy.
This recipe should serve 12 of Santa’s elves or 8 people generously (or just 1 or 2 of us N’Awlinians when we’ve got a hankering for good mashed potatoes!).
