That's a meal, right there.

my aunt used to call me Spud because I'd always volunteer to finish off the mashed potatoes at Thanksgiving dinner.

on edit: grammar!

Never will have hers again. No matter how many times I've tried, hers was the best.

In the winter she would finish it with sour cream.

warm german potato salad. OMG. It was so good.

I can make it, but it isn't quite the same, maybe that's memory or it isn't as good when she's not the one who made it.

Or steak fries. Depends on my mood and tots/fries availability.

I make a mean potato salad too, but it takes a back seat to the aforementioned totness.

I would have to say mashed potatoes made with butter and cream cheese 🤤

A lot of good alternatives, though - wouldn't say no to some hashed browns, for example.

Boil potatoes
Put into mixing bowl of the kitchen aid
Add Milk or 1/2 & 1/2 not too much.
Add 1/2 a stick of butter
a little salt and pepper
Use the whip attachment
Place the mixing bowl in a pan of water @ low to keep warm
Serve with some parsley or good giblet gravy…. joy of cooking recipe

and a good lager or Hefeweizen.

like my grandma used to make.

Mashed, scalloped or autgratin, baked....potatoes are life, man.

Sometimes the potato was literally everything. Perhaps someone can relate. Just one of those electric skillets from the 70's, salt & pepper' and dinner was served. (Except that one time that Gramma, who was blind in one eye and couldn't see out of the other, used white pepper.) However, hungry eats. The comfort of a potato.

Take waffle fries, put sauerkraut, swiss cheese, and a crapload of corned beef on it.


Close second, reuben boxty.


And 'comfort food' territory are just plain boxty. But my family's tradition doesn't use grated potatoes--just left over mashed, and they'd be the starch for the meal (with the ever present bread to suit my father).

I was all but force fed potatoes all the years I lived at my parents growing up (and when I visited). I would rather have the accursed tubers raw with salt than mashed or baked or just effing boiled with dried parsley garnish. French fried, sure; scalloped, au gratin, no prob; maybe even pan fried with onions on occasion, ignore the puddle of oil, esp. if fried in the same pan that the chicken or burgers or other dead animal bits were fried in. But mashed. Baked. Boiled. No. (Seriously, I think baked potatoes taste like dirt and mashed taste like dirt with butter and milk or sour cream. My ex and I compromised with garlic potatoes, and she liked my version which were really garlicky and the sour cream wasn't hard to notice ... I had to mask the flavor of dirt but didn't put it that way.)

It's the fat, meat and salt that are piled on. The potato acts as a mere means of conveyance from pan to mouth.