Strut Your Spuds

I found a new foodie event! Well, it's not new, but it's new to me. Potato Ho-Down is the brain-child of Cathy of Noble Pig and Krysta of Evil Chef Mom. They've invited all of us potato ho's to participate. Make your potatoes -- mash them, fry them, scallop them, bake them, soup them, stew them, whatever your little potato-lovin' heart desires and send your spuds in for the round-up. This month's ho-down is hosted by Cathy at Noble Pig
on February 18th.

This is a wonderful opportunity to strut your spuds. But first, you have to have a personal potato ho name. Not just any name will do. Your potato ho name (I didn't make this up; they did) consists of your first pet's name and your middle name. The recipe you submit is your personal ho name plus the name of your recipe. Now, don't laugh folks, but my potato ho name is Morpy Margaret.

Without further ado, I offer
you the very humble--yet highly underrated and often ignored or overlooked as ordinary--mashed potatoes, dressed up and ready
to go to town in the form of my Morpy Margaret Chunky Cheddar-Garlic Smashed Potatoes.

The potatoes told me they were a little scared to strut their spuds
all over town by themselves, because they weren't sure anyone would pay them the proper attention, and they also said they were lonely on the plate all by themselves, so I shared my Baby Bella Mushrooms and Sauteed Spinach to keep them company.

• 6 red potatoes, scrubbed (leave the skin on) and cut into chunks (butter reds are the best)
• 1/2 cup sharp Cheddar cheese, shredded
• 1/2 T. dried minced garlic
• 1/4 cup sour cream
• 1/4 cup butter
• 1/4 cup milk
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
  

Heat a large saucepan filled halfway with water over high heat. When the water boils, add the potatoes and cook for 15 minutes or until they are soft. Drain in a colander and return to the pan. Add the Cheddar cheese, garlic, sour cream, butter, and milk. Smash the potatoes to a coarse consistency. Chunks are good here. Take a taste, then season to your liking with salt and freshly ground black pepper. Garnish with chopped parsley.