Every now and again, I venture away from my beloved mashed potatoes, which is go-to comfort food. Now, this recipe is about as southern as it gets, a suppertime staple of my Great-Aunt Eula who grew up on the tobacco farms of South Georgia. Its simplicity, with just five ingredients, is mighty deceiving. It wants for nothing more, and is another example of how we have overcomplicated our meals, at the expense of both time and money.
If we are camping for a week, this shows up at least once, usually accompanied by a crockpot roast, Pioneer Hall salad, and salvation biscuits. Since we want the cubed potatoes to maintain their shape, we’ll use a waxy potato (such as red), rather than Russett. And any good extra sharp cheddar will work – I like Tillamook, but some believe Cabot is even better. Use Cracker Barrell brand if you want to re-live a little of that slightly processed taste from your childhood.
Tillamook Buttered Suppertime Potatoes
Ingredients
- 2 lbs Yukon gold potatoes
- 1/2 stick unsalted butter
- 4-6 oz Tillamook extra sharp cheddar cheese freshly grated
- salt and pepper to taste
- 1 tbsp chopped parsley optional for garnish
Instructions
- Peel potatoes, and cut into uniform cubes (about 1/2" - 3/4").
- Put potatoes in a pot of cold water and salt well (1-2 tablespoons).
- Bring to boil, and cook until done. It is critical to make sure not to overcook, or else they will turn to mashed potatoes. Start testing with a fork after about 8-10 minutes of boiling, depending on their size.
- Drain potatoes in a colander, and salt and pepper generously to taste. Be careful to toss gently so that they don't turn to mush.
- Gently toss in 1/2 stick of melted butter.
- Place potatoes in shallow casserole dish.
- Add freshly-grated cheese on top.
- Bake in oven or on covered grill for about 5 minutes. Serve immediately.
