It’s going to be an awesome weekend here in southern Manitoba, because I say so… even if the weather does turn cold, we’re going to have plenty to celebrate at our gathering on Saturday!

Not to mention it’s Groundhog Day on Monday. I have my fingers crossed for a cloudy day, even though the weather people say it’s going to be sunny and cold. I’ll take the cold, but cloudy would mean no shadow, and an early spring. We’ve had a taste during this past week or so with a Chinook that raised temps above zero long enough to take most of the snow.

Anyhoo, it’s Imbolc on Saturday and the group is getting together to celebrate at my brother and sister-in-law’s. I’m looking forward to the first kid-free Sabbat since… Litha I think. We got off schedule with them last year, as with many things, so it’ll be good to do some actual ritual!

Carrie and I are in charge of the potatoes this time. At first I thought to fall back on Colcannon, but to me that always seems more an Ostara/Samhain thing. Or any time really, because I love Colcannon. Then I thought maybe I’d do a big bowl of Clapshot.

And then, I swear I heard my Gran whisper in my ear that I needed to do something different. And different, this is!

I’ve modified what Gran would have done, as I won’t have leftover mash or stuffing, so it’s all going to be fresh. Traditionally, she made this the day after having poultry of some kind, using the leftovers, and potatoes at their house were always – ALWAYS – dry-mashed (no milk or butter added!). She’d also extend leftover mashed potatoes occasionally by chopping up several slices of bread, and softening them in a frying pan with butter, onion and seasonings. Then she’d add the leftover potatoes, and… Mmmm. I know this is ‘poor food’ according to some, but to our family, it’s damn good memories!

‘Leftover’ Mashed Potatoes

Ingredients

5 lbs potatoes
1/2 c light cream or whole milk
3 tbsp butter
4 c stuffing, cooked (if you’re going to cheat and used box, it’s 2 boxes)
1 lg onion
1 stalk celery, sliced lengthwise in half, then diced
salt & pepper to taste

Directions

Peel and cut potatoes as you would for boiling. In a very large pot (we use a soup pot so I’ve room to mix in the end) bring them to a boil. Once cooked, drain, and mash with cream and butter; set aside, covered, to keep warm.

Saute the onion and celery in a bit of butter, with the seasonings. Add to the stuffing. Mix well. Fold the stuffing mixture into the mashed potatoes, and transfer to a casserole dish, or 9×13 baking dish.

If you wish, you can prepare this dish the day before, and let it rest in the fridge until a couple of hours before you wish to serve. Bring to room temperature, then bake at 350*F until warmed through.

Serves up to 12.

Hope you all have a fabulous weekend, and that the Groundhog does what you want it to do!
<3 JL