Linda Caroll Honey chi, the chick bonding goes up another notch. I live for potatoes.

So ok. Ya take four of them there medium size red skin potatoes; don’t peel them, just chop ‘em the right size for boiling and then later mashin’; then wait… add to the water, I dunno, 5 fat peeled cloves of raw garlic; boil it all up; then when tators are soft, drain and mash the garlic and potato together; but…before mashing, add in 1/3 of a 8oz pkg of full fat cream cheese( yup); also maybe throw in 2 tbsp of butter but with that there cheese mah girl, the butter can wait and be a topper on the mound of tators on your plate; back to the mashing pot: add lotsa fresh ground pepper and fine ground sea salt to taste.

Now if you are wanting gravy (yummers) on top o’ your serving of these creamy mothers, well as I said a second ago, skip the butter pat( big butter pat) on top of the hot potats on your plate and pour on the gravy.

I’d be mighty happy to share mah “cheatin’ gravy” recipe with yas. But something tells me your Mama taught you a fine version of the real thing. Of course, I can do it from scratch too using all the drippings and innards, so my cheatin’ gravy is just for emergencies.

Being a purist, I do prefer the real thing.

What about you kiddo? Hope I didn’t give you my secret garlic and cream cheese hack and all the while you were sitting there grinning, reading Medium and dreamily spooning up a bowl…