Potatoes

While I do not eat a lot of potatoes, they can be stored for a long time, (although be careful that they do not start to sprout), and there are some dishes that just scream out to be paired with something like a potato puree. I tend to just keep medium-sized Yukon Gold potatoes around as I find them to be the most versatile for what I do. Their size also lets me better cook just the amount of potato for whatever I am making.

Shepherd’s Pie

This is a nice comfort food that can be frozen and reheated in a microwave. However, I usually eat it a few days in a row without freezing. Different vegetables may be added based on what you need to use. The ingredient list is a bit long, but except for the ground lamb they are […]

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Potato Puree

At the time of writing, this is my favorite way to make a mashed potato side. It contains a lot of butter, but that does allow for using things like a hand mixer without worrying about making the potatoes too dense. The main adjustment I make to this is the amount of liquid added. The

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German Potato Salad

This is a great side dish for a picnic. However, it also works as a warm side-dish. I prefer a sharper, more acidic flavor, so do not add any sugar to temper the vinegar. However, you may add some sugar to taste when making the sauce. If you are serving warm then the initial cooking

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