Today: 1,693 words
Total: 15,644 words

And lo, the temperature dropped as I thought it would, plus we had a day-long rain. In light of this I thought that tonight would be a nice night for bangers and mash (or as Ramón calls it, “The food of my people”). I already had bottled brown gravy, onions, and a packet of instant mash at home so I headed over to my butcher’s to get the sausages (and some eggs)…

…and spotted a box full of lush, fat russet potatoes. I use instant mash for the convenience but it’s dreadfully salty, so I thought, “What the hey, just make some homemade mash” and grabbed three potatoes.

That, dear reader, was my first mistake.

My second mistake was thinking I could boil these taters in my large saucepan. Hahahahaha. After gazing at the mound of chopped up potatoes on my cutting board I put the large saucepan away and got out the soup pot. The potatoes alone filled it over halfway full, which led me to realize that my two quart kitchen bowl (which is usually what I prepare instant mash in) was not going to be nearly large enough to hold this amount of cooked potatoes plus the cup of rosemary/thyme/butter infused milk simmering next to the soup pot.

The two quart bowl went back into the cabinet and out came my four quart bowl. I put the cooked potatoes in there, added the infused milk, used a chopper to chop down the potatoes before switching to my hand mixer, and lo, I had about four quarts of mashed potatoes. For two people.

But they were delicious. Fluffy, creamy, redolent of rosemary and thyme, and not over-salted at all. And they went beautifully with the bangers and onion gravy. We currently have a smidge under three quarts left in the fridge and Ramón will lower that level when he has the leftover sausages and gravy tomorrow, but that’s still gonna leave a lot of mashed potatoes. Looks like I’m making cottage pie tomorrow night.