I like this because, you can eat these anytime

My mom who is now referred to as Granny is the best at making these i always want her to make these for me

Started making these when all my other ways of making potatoes were exaughsted. So easy to make, and sure to be a family fave! :)

This recipe is really yummy if you like to add rosemary and other herbs to it as well !!!CAUTION IF USING SALTED STOCK DO NOT ADD SALT TO THE POTATOES UNTIL AFTER COOKED IF THE NEED IT!!!

Wanted something different. I had some delicious mac and cheese, and mashed potatoes. So here it is. Rich creamy delicious. I just don't know if it's a soup or stew, so here's my stoup.

I love the crispy corners, and the perfected seasoning. They go perfect with just about everything ;)

This time I also added mushrooms and sweetcorn.

Checkout Ray Mack's Kitchen and Grill on YouTube for more recipes and cooking videos.

When I made simmered tuna and potatoes the usual way (with dashi stock, soy sauce, sake, and mirin), the sweet onions tasted a bit too sweet to me... so I omitted what I could to make this really simple. I think it still tastes really delicious.To highlight the umami of the tuna, the sweetness of the onion, and the fragrance of the shiso leaves, I've simplified the flavor. If you use regular onions and don't feel there's enough sweetness, add a little mirin to adjust the flavor to your taste. For 1 to 2 servings. Recipe by Optea

This is a dish my great grandmother used to cook for us. You can eat this dish hot but normally it's eaten cold from the fridge.

delicious and yummy!