This brings back memories of my precious Mama cooking newly dug potatoes from the garden. I would have to wash the dirt off and place them on dry grass to dry, turning them over to ensure even drying.
There is nothing better than fresh potatoes that have simmered on the stove, either with a cream sauce..Potatoes and Cream Sauce, or with a hunk of leftover ham. Mama always put a lot of pepper in her potatoes and would sometimes but garden peas in with the cream sauce. I started out not making this to write down and just added a little here and more there. Adjust the recipe to suit. Do you have a potato memory?
Potatoes and Ham Soup
- 8 to 12 cups water
- 1/2 to 1 pound smoked ham, leftover is great, with a little fat to season
- sea salt, to taste
- white pepper, to taste
- 6 to 10 medium potatoes, cut in chunks, I used white
- 1 cup milk
- 4 Tablespoons butter or margarine
- parsley to garnish
Cook smoked ham in water for 15 minutes or until water is seasoned. Take ham out and cut into bite size pieces. Add potatoes to seasoned water and cook until fork tender. Smash some of the potatoes to thicken soup, if desired. Add milk, butter, ham, salt and pepper. Cook at a simmer to heat milk. Top with parsley. Enjoy!