However, it took me moving down South to really learn how to harness the power of the potato. After three years there I have finally honed the art of the mashed potato. They are simple yet flavorful, and the results are do largely to the technique more than the ingredients.
Tonight, my fiancé (pinch me, please) and I are going to enjoy a celebratory dinner at his farmhouse up north (where we will get married next year). There will steak. There will be wine (for me). There will be beer (for him). There will be chocolate cake (for us).
And there will be these potatoes.
My favorite way to make ‘em. And I’ve made and eaten a lot of potatoes. It’s one of the main food groups in Wisconsin, afterall.