By Labor Day. Small cookout at the house. Dave grilled. Gayle sat under the oak. Steve and Louise came over for dinner. Amber came home from Kearney for the long weekend.
Drove Tuesday-Wednesday, an Omaha run.
Justin's first regular-season varsity game Friday. 21 carries, 148 yards, 1 touchdown. He was the story of the game. The local paper called him "a workhorse." He was quiet at home after. He ate quietly. He went to bed early. He is focused in a way that excludes celebration. I understand.
Book two at 68,000 words.
Gayle had a good week. She is still stable. She is doing exercises now — arm circles, leg lifts from her chair. The physical therapist who visits weekly has been encouraging her. She is participating. She is not "trying hard" — that is not Gayle — but she is participating.
Sunday dinner: big family meal, full table, all seven.
Sunday dinner was a full table — all seven of us — and after a week like that one, with Justin’s quiet, focused excellence on the field, Gayle doing her arm circles in her chair, and book two ticking steadily toward the finish line, I wanted something on that table that felt as grounded and warm as the weekend itself. Garlic Parmesan Mashed Sweet Potatoes were the right call: substantial enough for a cookout crowd, a little unexpected, and the kind of dish that makes people pause before they say anything. That’s the kind of food a day like Labor Day deserves.
Garlic Parmesan Mashed Sweet Potatoes
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 8
Ingredients
- 3 lbs sweet potatoes (about 5 medium), peeled and cubed
- 4 cloves garlic, smashed and peeled
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/3 cup sour cream
- 1/4 cup whole milk or heavy cream, warmed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chives or parsley, chopped (for garnish)
Instructions
- Boil the potatoes. Place cubed sweet potatoes and smashed garlic cloves in a large pot. Cover with cold salted water and bring to a boil over high heat. Reduce to a steady simmer and cook 18—22 minutes, until the potatoes are completely tender and pierce easily with a fork.
- Drain and dry. Drain thoroughly in a colander, then return the potatoes and garlic to the warm pot. Let sit over low heat for 1—2 minutes, stirring gently, to evaporate any remaining moisture.
- Mash and enrich. Add butter to the hot potatoes and mash until butter is melted and mostly smooth. Stir in sour cream and warmed milk, mashing to your desired consistency — a few small lumps are perfectly fine.
- Season and finish. Fold in Parmesan, salt, pepper, and garlic powder. Taste and adjust seasoning as needed.
- Serve. Transfer to a serving bowl, top with an extra sprinkle of Parmesan and fresh chives or parsley. Serve hot.
Nutrition (per serving)
Calories: 220 | Protein: 5g | Fat: 9g | Carbs: 30g | Fiber: 4g | Sodium: 340mg