Texture...in potatoes.

I am an artist. Not a writer. Writing, in fact, was one of the things I struggled with the most in school. Here I am, it is 10:14pm and my husband is anxiously waiting for me to finish writing (!?) so that we can become totally involved in our latest guilty pleasure.  For the past few weeks we have been watching "Friday Night Lights" and I am not embarrassed to say that the show makes the prospect of finally making it to bed even more exciting.

After taking great pains to DESIGN the blog, I suppose it is time to write and naturally I asked Jack for advice on a topic. 
"Honey, it will be really quick, I just have to do a little writing."
"Writing?"
"Yes, writing. Any ideas?"
"Um, the POTATOES!

This idea strikes me as ridiculous. However, as I think back to our kitchen adventures this evening suddenly the textured potatoes seem more important than a side for steak.

Jack has one main go-to dish.  Red mashed potatoes.  He learned the recipe from a friend years ago and they have become so popular in our family that it is often a staple at Thanksgiving dinner.   Tonight we timed our the meal poorly and the steaks were done way before the potatoes. Jack was so hungry he suggested skipping them altogether and just eating the steak.  Being that potatoes are my favorite part of this meal, I lovingly refused, kept the steaks warm and finally insisted that the potatoes were ready to be mashed.  Jack agreed and worked his magic.  As he tasted for salt and pepper, a peculiar look appeared on his face.  First...unsure. Then... excitement and finally VICTORY.

"I THINK THEY TASTE BETTER THAN NORMAL! THEY HAVE TEXTURE"

I thought to myself how nice it would be if some of my students suddenly remarked on the concept of texture but as I sat down and took my first bite,
he was right.
The potatoes were better than they had ever been before. They were better than the times he made them when we had secret crushes on each other, they were better than when we first cooked them as a couple, they were better than the Thanksgiving potatoes my Grandmother adores.

On a chilly March 1st night, after long days of work, those textured potatoes couldn't have been more perfect.  

Recipe:

Red potatoes (diced)
salt
pepper
unsalted butter

Boil diced potatoes until almost soft (aha-the texture!) Drain potatoes and add butter, salt and pepper to taste.
*Not sure how much or how little, every time I try to make them they do not taste lie Jack's.*
*Jack's advice:
"It's an art, it takes time."