I woke this morning thinking about the little red potatoes I had put in a bag under the kitchen table waiting to be cooked. Then I imagined a bowl of creamy white potatoes flavored with garlic, as many cloves as I want. The unpeeled garlic had been gently cooked in water, peeled, then mashed into those little boiled red potatoes with pepper and Celtic salt added to taste. I should have kept the water the potatoes were boiled in, since I’m one of those lactose intolerant people, but I didn’t, so I added some bottled hot water, a little at a time, mashing those little red potatoes into the creamiest of the creamiest.
And tomorrow, if there’s enough left over, enough so that the creamiest of the creamiest is still the main ingredient, I’ll slice a cucumber and fold it into them for a tasty cold dish. Maybe I’ll add sliced scallions and place it all on a bed of greens.