‘TATER BLUES

INGREDIENTS

2 lbs. True Blue potatoes

You can use Finns or Yukon Golds, if you can’t find Blues. I like Blues because they are different looking and have a nice nutty flavor. Don’t go peeling ‘em. That’s just silly. Just cut them into quarters.

4 cloves of garlic

Press these after you have mashed the potatoes. Pressing releases a lot more of the enzyme alliinase which immediately converts alliin into allicin, which gives garlic its characteristic odor and nothing is worth eating if it doesn’t make your breath stink.

6-8 finely chopped Alphonso olives

Don’t be a sissy. Try experimenting with different kinds.

Qrtr. stick soy butter

You can use real butter if you are a weak-willed, lightweight.

Splash of soy milk

The amount used depends on the texture you seek to achieve. Same goes for the milk as the butter. Sissy.

Freshly ground black pepper to taste

NOTE: Try adding a quarter to half a cup of vegetable broth to the cooking water.

ALRIGHT BABY LET’S COOK!

Take the blue potatoes

Put ‘em in a pot

Cover them with water

Get ‘em real hot

Simmer them till tender

Mash them real good

Mix them with the garlic and olives

Like you should

Add a bit of soy milk along with soy butter

Grind pepper on the ‘Tater Blues

So good they make you shudder