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.
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 […]
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
From what I understand, this is typically served as a side dish, but it works well as a full meal for me. I could also see reducing the amount of potato and adding some shredded chicken or lamb, or black beans to provide some protein. Every recipe I researched had a different approach to the
Potato and Spinach Curry Read More »
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
German Potato Salad Read More »
