Gram - Mash

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My earliest memory of cooking took place in 1969.  I was in the kitchen with my maternal grandmother. She had on a faded leaf green, house dress. I was looking up at her while she was making mashed potatoes. From beginning to end I still remember the process which I still use today. I was too young to remember what kind of potato she used I just knew that they were white. She would peel the potatoes put them in a bowl of cold water to keep them from turning brown. Next, she would cut them into cubes and put them in a pot of boiling water. Once tender she would pour them into a colander then transfer them to a bowl where she would add butter, milk, salt and pepper. 

Grandma had a masher with a red wooden handle that was partly faded, metal twisted sides and bottom with holes. I would watch her mash and stir tasting, adding what needed to be added along the way. Those were the best mashed potatoes I have ever had. And though I use the same process it will never compare to her creamy delight. A delight that would just melt in your mouth. Maybe it’s the masher that I no longer have. When I make Gram – Mash no matter who I make it for they love it but for me its bitter sweet. 
 

 

Place(s): Bronx, New York

– DANYNE MERCER

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