I come from a long line of proud Texans. My father's family immigrated to New Braunfels, Texas , from Germany, in 1844. To this day, if I am in the Texas Hill Country you can be sure I will run into a cousin, uncle or aunt. As big as Texas is, it always feels small to me. You never run into a stranger, and people strike up a conversation for no apparent reason what so ever.
I am embarrassed to admit this, but I spent most of my life trying to leave Texas. From the early age of 6, while captivated with Julia Child, and later Jeff Smith's tours of the world of food, I knew I needed to experience more then my home state had to offer. I read books about the world, planned out my education, worked hard to eliminate my accent and rarely used Texas-isms, such as, " fix'in ta"," gonna", and "cuz". With great difficulty I finally abandoned the last Texan/Southern identifier, the all too familiar, "ya'll".
Sure, I slip a bit when I speak to my 82 year old grandma, 'cuz' her accent is as thick as they come. But all in all, I was always proud when someone mentioned my lack of the typical Texas accent. That was until this last trip back.
When Teresa and I were leaving the plane, the flight attendant said, "Bye, Ya'll".
As we walked back into the terminal, the counter attendant said, "bye, you guys".
Quietly behind me, I heard Teresa say, "I liked "Ya'll" better".
Then it hit me.
Me too my friend, me too.
Beer and potatoes? You bet! I remember making these when I worked at the very first Central Market in Austin, Texas. Shiner Bock is a good German style beer, but you can use our local, Pandora's Bock by Breckenridge Brewery or Yo Han Bock by Dillion Dam Brewery.
Shiner Bock Garlic Mashed Potatoes
serves 4-6
2 lb. small-medium Local Red skinned potatoes, washed
8 whole cloves garlic, peeled
1/4 cup unsalted butter
1/4 cup buttermilk, milk, 1/2 & 1/2, or cream
1/2 to 3/4 cup Shiner Bock, or a local Bock Style beer.
Kosher Salt
Fresh ground pepper
melted butter (optional, but use it anyway)
Place potatoes and garlic in a 4 quart pot and cover with cold water. Turn heat to high and boil potatoes for 20-30 minutes, or until a sharp knife inserts very easily.
Drain Potatoes and garlic. While potatoes are still hot mash them using a mixer or potato masher. Next add butter, buttermilk, 1 teaspoon Kosher salt, Fresh ground pepper and half the beer, mix for about 10-15 seconds (over mixing, makes potatoes "gluey"). Taste and add more beer if you want a richer flavor. Adjust seasonings and drizzle the top with melted butter.
Leftovers can be turned into potato cakes or into a Bock Potato Cheese Soup
Enjoy,
Chef Deb
P.S. I have to get these next two recipes out of my system before I can return to local Colorado Farm to Table recipes:
*Jalapeno Cheese Grits
*King Ranch Chicken Casserole
