A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
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A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.
We don’t even like veggie burgers. We swear. Except for this deliciously irresistible, soulfully satiating riff on mushroom and barley soup.
Creamy, cheesy, and just like Grandma used to make. That’s what we’re talking about when it comes to these easy scalloped potatoes.
David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.
When you have leftover corned beef, there’s only one thing to do with it: make these twice-baked potatoes.
There are countless versions of this classic. We’re partial to this recipe which gilds the potatoes and cabbage with kale and bacon and beer.
This shepherd’s pie recipe is a touch untraditional, relying on tender braised lamb shank rather than the typical ground lamb. Call us rebels.