Today is my husband's birthday so in his honor I am writing a post about the thing I make he hates most* :) Not actually on purpose, it's just the way it worked out. To follow that up, you should know, he despises peas... so obviously this would not be his favorite thing I make since that is like 1/3 of what this is...
I love this dish. It is a childhood favorite. When I make it I feel close to my mother. It is the first from scratch thing (after bread) she taught me to make. However, her's was more soupy and
not GF. I believe I have improved it. It is quick, hearty, cheap and when you taste it you won't be thinking, "Great... gluten free..." You will be thinking, "Delicious!" Unless your name is Cori Alcorn, in which case you will muscle through by thinking, "I love my wife, I love my wife, I love my wife..."
You will need:
A big pot.
2 Medium Yukon Gold or Red Potatoes per adult (1/child)
Chunk them (between quarters and sixths depending on size)
Steam or boil them, which ever you prefer. If you boil, remember to drain them. Note: I do not peel my potatoes, but you can if you'd like.
While they are steaming cube some
ham, I'd say 1/4 - 1/3 cup per person. Set aside.
Add 1/2 cup milk per potato.(
Do not, I repeat DO NOT use skim... it will be nasty nasty nasty. Whole is best. 2% works also well. I don't buy 1% so I don't know...)
Add a 1/2 cup of cream optional (just one).
Mash liquid and potatoes up in your big pot on
medium to medium low heat (it will scald easily if you go higher than that). Once your potatoes and milk have reaches the texture you desire, add 1/2 tsp pepper, your ham and
frozen peas (I'd do about 1/4 cup per person...)
When your peas have warmed through turn off the heat and let it rest.
You may notice that we have not added any salt. That is because ham is very very salty. I like to let this sit with a lid for 20 -30 minutes on the stove before I add any salt because the flavor will change as the potatoes and ham soak together. It has been my experience that even for a very large pot you will only need to add a few shakes of salt. If you make this a day ahead and stick it in the fridge over night, you probably won't need to add any.
Once it's rested taste it,
season to taste. If you'd like you may
add 1/2 tsp of onion powder.
Serve warm. Enjoy.
Vegetarian version: Skip the ham, salt the soup. Delicious.
*For the record, I did not make this for his birthday dinner. I am making chef salad with boiled eggs and cold ham, just as he requested... which coincidentally is also Gluten Free.