Irisa's StoryI am posting this in loving memory of my mother in law, she was an amazing Polish cook, as most women were from her generation! She could take nothing and make a full meal in practically no time at all.
This was how my mother in law would make her famous potatoes, yes they were famous because our son would devour these while claiming he thought yellow squash tasted yucky.Anna you are so missed!!!!!
THIS IS FOR YOU MOM
I have made these with Yukon gold potatoes and that just adds another level of flavor.
And when you add the squash you’ll notice the kitchen smells like you’re cooking C.O.T.
4 large potatoes
1 medium yellow neck squash
4 tablespoons unsalted butter
Find more recipes at goboldwithbutter.com
3 teaspoons sea salt
2 teaspoons fresh ground pepper
1 teaspoon freshly ground nutmeg “optional”
½ teaspoon milk
wash, peel and cut up the potatoes trying to make them all the same size.
2 ounces of sharp cheddar cheese
1Soak the potatoes in water till you are ready to boil them, this will pull out some of the starch.
2Wash the squash and take a potato peeler and just go over the squash lightly “kinda like roughing the skin”
4Start to boil the potatoes, when they are almost done throw in the squash. Cook for about 2 minutes longer.
5Drain the potatoes and squash and put them back into the hot pot. Put the pot back on the stove and put it on a low heat to remove any remaining liquid.
6Start to whip the potatoes, I use a hand mixer and once they are mostly mashed, add the butter, salt, pepper, cheese & nutmeg.
7Continue to whip the potatoes and add the milk. You really won’t need much milk as the squash just melts into the potatoes.