Potato, spud or tater

Potato, spud, tater - whatever you call them you probably eat a lot of them...

The average American eats about 130 pounds of potatoes yearly and fifty-four percent of us eat potatoes in some fashion every day.
From it’s humble beginnings in the Andes mountains as a staple in the diet of the Incas, this fantastic tuber has grown to become the world fourth largest food crop with a yearly worldwide production of 320 million tons.

Simple Potato Soup

This easy to make soup is a warm comfort food on a cold winters day and also a soothing
dish when you feel a little under the weather -

Peel, chunk and cook potatoes like you would for mashed potatoes. You can experiment with the variety of potato you use; white potatoes will make a thinner soup; russet potatoes will make a ‘meatier’ soup.

When the potatoes are tender, pour off most, but not all, of the water. Leave the potatoes a little “sloppy.”

Add some salt, pepper and butter or margarine to taste and beat using an electric mixer.

Add milk until the mixture is the consistency of a thick cream soup.
If mixture seems too cool, reheat it to serving temperature.

Dish up in bowls and top with a favorite seasoning- a shake of parsley or chives works well. Or you can stir in a little extra butter, a spoonful of sour cream, or a shake of garlic powder.