I guess we'll keep going with this, then. If you don't see me on some days and nothing is up, please feel free to think of something and put it up. Or any day, really. Otherwise, I'll post one when I get on the computer that day. I'm just trying to alternate things I do use so I can share ideas with things I don't use much so I can glean ideas. Hopefully, that is working the same for everyone.
So, on to potatoes...these are my go-to starch food. My mom made them with most meals when I was growing up and I still love them. Though I'm trying to eat them less due to working on losing weight, we still have them probably twice a week most weeks, sometimes more for the kids.
Ways we eat them:
Mashed (with butter and hot milk)
Fried-as a side or in our breakfast bowls layered with scrambled eggs, cheese, bacon bits, etc...
"Parsley potatoes" (my mom's name for these--peel and cut into chunks, then boil in salted water just as you would for mashed. When tender, drain off most of the water but not all, then add a couple of teaspoons dried parsley and about 4 tablespoons of butter. Stir gently, then let that simmer along with the small amount of remaining water. They end up with a bit of creamyish "sauce".
Baked-occasionally
In hashbrown casserole (I usually prefer frozen shreds for this but have done them with fresh homemade shreds)
Scalloped or au gratin
Potato Soup
the copycat Zuppa Toscana soup
in chicken potpie (we dice fairly small and precook two potatoes or so to add with the mixed veggies)
Cooked in with a pot roast with carrots in onions.
Potato salad
In beef stew
In beef hash (dice potatoes and chop an onion and saute for a bit in oil or lard, then add diced leftover roast along with leftover gravy or broth, salt and pepper and simmer till potatoes are tender)
I'm sure there are more but that's all I can think of for now, lol.
Catherine