Despite his skill with an ailing
engine,
his hands hardened, cracked and
scarred,
my father’s real specialty was
mashed potatoes.
Those golden spuds he would whip up
white and fluffy,
mixed with the right amount of milk
and butter
for a perfect texture, all whirled
together between the tines
of an electric mixer, until they
were soft
and smooth, not a lump to be found.
Everyone raved about them, and him,
too,
at church suppers, placed there
amid the casseroles,
baked beans and macaroni salads,
the meatloaves and sliced ham and
turkey.
Perhaps he missed his calling in
the culinary arts;
or maybe this was time to himself,
a few moments to reflect on life as
the mixer
twirled and swirled the dry
potatoes,
boiled soft now, and steaming, into
a dish to share,
a fellowship of pot luck calling us
all together,
a church social or his large family
settling down around a holiday
table,
a gathering gathered together by
his love and mashed potatoes.
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