Perhaps I need to explain my love for potatoes, which I can’t seem to go a day without eating. Originally cultivated by the Incas in Peru, I consider potatoes to be the most versatile carbohydrate. They can be prepared infinite ways, are available locally year round and even organic varieties are inexpensive. Perhaps most importantly, potatoes are a whole food and require no processing to get to their finished form.
Here, I’ve whipped together potatoes and shredded cheddar to pair with my hanger steak, though these are good on their own. I used Katahdins, but choose whatever looks good at the farmers market.
3 medium potatoes (about 2 pounds), peeled and quartered
1 cup white cheddar, shredded
2 tablespoons butter, melted
1/2 cup of whole milk
1. Place potatoes in a pot and cover with salted water. Bring to boil and let potatoes cook til falling apart. Drain, reserving a cup or two of the liquid.
2. While potatoes are warm, place in a stand mixer fitted with the paddle attachment (if you don’t have a stand mixer, a bowl and whisk work just fine). Add in milk, butter and cheese and combine til smooth. Add reserved liquid – a tablespoon at a time – to adjust consistency if needed.
3. Season with salt and pepper. Serve with creamy spinach and grilled hanger steak or eat by the spoonful from the bowl.