Ry’s family is traditionally German, but somewhere along the way, they lost their traditional foods and heritage, so being a homeschooling family, we did some research, and as part of the ‘unit’ we had a traditional German food for dinner! It was a hit.
One of the great things about being an American, is it’s a great melting pot of a bunch of different cultures, foods, and beliefs; but one of the drawbacks, is how easy it is to lose your heritage and keep up with the Joneses. Not saying the old ways are perfect, or that the new ways are wrong; but it’s important to strike that balance and to learn from the past.
I am a sucker for creamy Yukon Gold potatoes, something about the texture and taste of the cream and butter and starch is just a mouth happy for me. This casserole is simple to put together and is great for a weeknight dinner or an office potluck. (more…)
Around here, I am known for these potatoes, and killer gravy. Which makes sense, as those are my favorite foods. I do get asked what it is about my recipe that makes it special, and to be honest; the kind of potatoes used makes a huge difference. Russet is the traditional type, and while I won’t slam them; I prefer Yukon Gold Potatoes for a few different reasons. Another ‘point of contention’ between mashed tater recipes is the consistency. Completely smooth? Thick and chunky? Should they be almost pudding like, or thicker like a good bloc of whipped cream?
No matter what your style is, I believe almost everyone can agree that mashed potatoes is one of the best carbs on the planet.