Add “Fire” to Father’s Day with Jalapeno Mashed Potatoes | Elaine Revelle | Columnists

This weekend and June will be busy.

Tomorrow, grandson, Toby, will take another step toward adulthood when he graduates from eighth grade from Solvang Elementary School. With Santa Ynez Valley Union High School on the horizon, he follows mom, Wendy, Aunt Tina and sister Tabby on this big milestone.

My family gets together and we all wish him well.

He's an interesting kid. Intelligent with a wry sense of humor, not shy but always willing to let the other person be in the spotlight. He is articulate and curious, for me some of the best traits. Animals are attracted to his inner, calm nature. He has made many friends at Solvang School and together I hope their class of 2024 will make an impact over the next four years.

And then there is Saturday. Los Olivos will come to life with the annual Jazz and Olive Festival. A popular (and successful) fundraising event for the Rotary Club of Los Olivos. I have been fortunate to be able to “help” over the years. Over the years of my involvement, I have progressed from being a ticket taker and runner to my current position as a food judge. This year again, my co-judge (you need two) is Sarah Hunt. We will be joined by his children Mason, Sawyer and Henley as runners.

Then we will honor Dad on Father's Day, June 16, and Old Santa Ynez Days, June 21-23.

In fact, all over California there are events and celebrations with parades, food, wine and competitions.

The change of season is certainly noticed and is well celebrated in the Golden State.

Thinking about Father's Day got me thinking about this week's recipe.

Quite a while ago, almost 20 years to be exact, I discovered a potato recipe that is now a family favorite. Mashed and fried, they top my list of favorite potatoes. Until this momentous discovery, mash only counted if it was served with a tasty sauce, with one exception.

Back in the last century (doesn't that sound archaic), a Dutch friend shared a recipe that turned out to be one of my favorite “comfort” foods.

Her recipe is delicious, easy and, thank you very much, comforting.

After the potatoes have been cooked as usual and drained, add copious amounts of butter, a generous splash of cream (not milk) and a generous amount of freshly ground pepper.

AND, drum roll please, a teaspoon (at least) of freshly grated nutmeg (a must). Then stir with a fork and serve. These are the only potatoes, in my opinion, that can stand on their own…no sauce needed.

I had oven roasted a nice rack of juicy pork ribs the other night and was wondering what would work to round out my dinner.

Ah! My old favorite mashed poblano potatoes came to mind. Also without sauce, and since I always have poblanos on hand, I thought they would work perfectly.

However, after peeling and starting the potatoes, I took some poblanos and found some jalapeños…no problem, I substituted. It turned out to be another winner.

Oddly enough, the jalapeños aren't as hot as they used to be, bigger, prettier, but softer. I learned to use smaller ones, more fire.

Note for a perfect addition to your Father's Day barbecue.

JALAPEÑO MASHED POTATOES

3-5 jalapeños

1/3 cup olive oil or more if needed

3-4 pounds of potatoes

1 or 2 cloves of garlic

2 Knorr's chicken stock cubes*

1 cup sour cream

Wash and dry the jalapeños. Seed and devein (optional), cut into bite-sized pieces, add enough olive oil to cover and brown over medium heat. Reduce heat and cook until tender.

Meanwhile, peel the potatoes, cut them into pieces, peel and roughly chop the garlic cloves, add them to the potatoes with the stock cube and water to cover. Cook until tender. Drain well and mash. Add cooked jalapeños and olive oil to potatoes, stir in sour cream.

Taste and adjust seasoning with salt and pepper if necessary.

*two teaspoons of Knorr Caldo de Pollo can be substituted