mashed potatoes

Fasting produces a feeling of well-being in the body and mind, whether it’s a long term, one day, or skipping-a-dinner fast. It can forever change the way we think about food in our life. We’re blessed; we have the freedom to eat on a whim whether hungry or not. However, when we misuse that freedom, fasting is a wonderful way to get back on track.

I skipped a meal last week, and got to thinking about the delicious mashed potatoes I prepare. (everyone thinks the same about their mashed potatoes) Fasting also produces food cravings. Food cravings are not really about hunger, and fasting is easier when we understand this. The craving for mashed potatoes was neat. I was able to think about them without wanting to eat them because I knew it was only a craving. Simply knowing that something as tasty as mashed potatoes can be prepared easily, when the fast was over, was satisfying enough.

I thought about the many cookbooks and articles written about the best way to get the right consistency when mashing them. The right consistency-the perfect texture-is like many other things, an individual feeling.

Then I went on thinking about those cookbooks and articles written about mashed potatoes- what’s the best way to get that texture-potato masher, food processor, electric mixer? That seems to be the question. Then, do we leave the skin on or peel it? That’s another question. I thought about the way I prepare them using a potato masher. And unless someone has qualms about leaving the skin on, I leave it on.

I started dreaming about preparing them. I cut them in quarters, as many as the pot can accommodate, add water to cover them, and bring to a boil. I lower the flame when it comes to a boil. I add whole cloves of unpeeled garlic to the potatoes. How much garlic? As much as taste buds can handle.

When the potatoes are cooked through, I save the water, and remove them with a slotted spoon, along with the garlic cloves, and place potatoes and peeled garlic in a large bowl. Now comes the fun of mashing the potatoes and garlic, and s-l-o-w-l-y adding the water the potatoes were cooked in, and then adding a little Celtic salt and freshly ground pepper. Keep mashing; keep tasting, while adding the potato water. Keep mashing; keep tasting. More salt and pepper needed? Is it the right texture yet? What about adding a little olive oil? Does the last tasting say they’re just right?

Craving is satisfied and gone.