Tuber.

The word sounds almost 80’s surfer, valley girl”ish”. I mean wasn’t that a popular phrase back then? That’s “totally tuber”? Wouldn’t that translate to totally potato? Or maybe it was tubular. I’m not quite sure one makes any more sense than the other. How about “Tuber Awesome!” That one’s pretty “cheesy”. Ha! I’m on a potato roll!!!

OK, OK! I’ll stop. I’m positive I’m not amusing you as much I’m amusing myself right now.

Let’s be serious. I have had a wild love affair with potatoes for most of my natural life. Tubers are the world’s most perfect food. How can something so simple, that grows in the ground, be so versatile and delicious? Whether deep fried, french fried, baked, roasted, whipped, mashed or smashed, it all “boils” down to a potato 😉 Couldn’t help myself.

Smokey Bleu Hot Smashed Tubers 

Ingredients:

• 10 medium red skinned and Yukon Gold potatoes
• 1 cup grated Cheddar cheese
• 1 bunch scallions – diced
• 1 wedge crumbled smoked bleu cheese
• 3 tbsp. Olive Oil
• Salt & pepper to taste

          

Directions:

Boil potatoes until done. Drain from water. With a potato masher or meat mallet, smash potatoes as flat as possible. Season both sides with salt & pepper to taste. Add oil to a skillet. When the skillet is hot, add the smashed potatoes and saute over high heat until crispy. Remove and allow to drain on paper towels for a few minutes. Transfer hot potatoes to a plate and top with cheeses and scallions. These can also be topped with crumbled bacon, drizzled with additional oil, or hot sauce to kick them up a notch.

Life is too short to eat ugly food y’all.