Andy sent out a text today scheduling two Steeler practices. Last week there were two practices . . . The break has been so nice but with our amazing spring weather the break is OVER.
Yesterday for dinner I made mashed potatoes. Second week in a row if you must know, awarding myself hero status in the eyes of my children. Last week the pan was scraped clean almost to the licked status. (I went the extra mile and whipped the potatoes with beaters after the mashing. Granny would be proud.)
This week we had leftovers. Partly because I made an abundant amount and partly because Taylei was threatening the well-being of anyone desiring seconds.
Funny. Why would leftover mashed potatoes be so important?
The favorite food in our home is Tater Cakes. Though none of us would respond this way if asked, they are such a delicacy we forget they exist.
The recipe in a nutshell:
Place approximately three cups of your leftover, cold, mashed potatoes onto a floured surface. Add flour. Lots of flour. Also, add a teaspoon of baking powder and a teaspoon of baking soda. Knead in as much flour as possible to create a softball sized ball. Repeat until potatoes are gone. Place dough balls in the fridge, uncovered, overnight. The next day roll out the ball to 3/8" thickness and bake in the oven on a greased pan at 375 degrees for 20 minutes. Reduce heat to 350 degrees after flipping the cake and bake for 10 more minutes. Slice cake in half, add butter and serve with peach freezer jam.
This is my first time making Tater Cakes. I have assisted my mom in the process before but I've never been so bold to try it on my own. My Grandma Ewell served this dish and when she passed away to the disappointment of all, the recipe went with her. My mom had never learned. And because all mashed potatoes are not created equal a set recipe was never created. Almost twenty years later my mom asked one of her aunts if they knew how to make them. To the delight of my entire family, she was given enough information to give them a try.
Now, we are usually a pretty open family to sharing a meal with anyone who stops by or inviting others to join us at the dinner table. The niceness and willingness to share stops when it comes to this food. Tater Cakes are coveted. I didn't realize how serious the obsession was until Andy made it known we were not telling anyone what we would be having for dinner this evening.
My Grandma Ewell made some different foods. I loved all of them but the feeling has not been the same among those who have married into the family. I have learned Milk Toast is only loved by those who grew up with it. I'm ashamed to say my children stick their noses in the air if they are offered the food I requested every time I was sick. Johnny Cake has grown on almost everyone. Too bad we've never duplicated her homemade bread or my favorite dessert in her home -- peanut butter with homemade whipped honey stirred together to the perfect consistency created in your very own cup. It really is the little things we miss about those who have passed on.
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| Tater Cakes rolled and ready to place in the oven. My finished product pictures did not turn out. I'll say it again, this was my first time. They could have tasted better but could have been so much worse. I used Butter Red potatoes and they kind of made whole wheat Tater Cakes, not really, but this is the easiest way to describe them. We ate in a hurry so we could make it to watch "The Lorax" for our family night activity. Because of this and the fillers (hash browns and fried eggs) I served with the meal, breakfast is ready in the morning. The early bird gets the worm . . . |
