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.