Last spring my sister moved across the country.
She just packed her bags and moved a whole bunch of states away. I kind of sort of thought she had lost her mind. I am a planner. Like big time. I have lists, two planners, a five year plan for basically ever phase of life. I am a very by-the-book kind of person. So the idea of just saying “Hey, you know what, I think I will just up root my entire world and move…like now” stressed me out.
I had anxiety for her. I worried she would regret it, I worried she wouldn’t make friends, or find a good job. I worried she would have a flat tire and have no one to call. I worried she would get lost, I worried about everything. I also worried, maybe even more than everything else, that she would enjoy it.
What if she loved it any never came back? Or just woke up one day and decided to move again…to like Russia or Africa or something?! Her free spirit is puzzling to me, and will forever make me wonder how we can both come from the same people. We are basically complete and total opposites in every way.
As the weeks and months passed my worry for her changed. I tried to stop dwelling on all of the things that could happen, and instead tried to focus on the positive experiences and personal growth that is gained by doing something crazy like this. Don’t get my wrong, I still don’t really understand it, and she is my last prayer before I fall asleep every night but I started thinking of things we actually do have in common. Even though we both have so many differences there is one thing that we share. A true, and undying love for our Mother’s mashed potatoes.
Whenever I am homesick, that is what I want. I have no idea why. It just makes me feel better. It is comfort food at it’s finest. So the last time I was home I watched my Mom make her Mashed Potatoes and I wrote it down because sometime, somewhere in this world my sister will get homesick. And the only sure fire cure is Mom’s Mashed Potatoes.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2-2.5 pounds Idaho or Russet Potatoes
- 1/2 teaspoon salt for water
- 1/2 stick butter
- 1/4 cup milk*
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Bring a large pot of water, 1/2 teaspoon salt and chopped potatoes to a boil.
- Simmer 20-30 minutes or until fork tender.
- Drain water and add butter, milk, salt and pepper and MASH (not whip!) the potatoes with a potato masher.
- *If you feel your potatoes are a little dry add additional milk a tablespoon at a time until it reaches your desired consistency.