Spud City

Back at Thanksgiving, pal Jack offered to make his famous mashed potatoes, so I went out and bought a boatload of russets, enough to feed a small army of hearty eaters. Ooops, Jack only uses Yukon Golds and he brought his own; we now have a near-lifetime supply of russets languishing in the vegetable drawer.

Every now and then, My Beloved will consent to a dinner that does not include meat. Not often, mind you, but occasionally. So, I baked us each a spud, blanched some broccoli and melted raclette cheese over the spuds (that's why they appear so yellow) before sprinkling them with a single rasher of chopped leftover bacon and topping them with the bright green broccoli. It takes a while to bake the spuds but, other than that, this meal is dead easy, 'way tasty and I used up two pretty sizable potatoes from our overflowing hoard.