"That Weird Potato Thing You Make..."

It’s sixty three degrees outside fam and you know what that means…

WINTER TIME UNHINGED RECIPES WITH CLAIRE!!!

For today’s dish known affectionately as ‘the weird potato thing you make’ via Jeff Doré, you will need:

A pound and some of ground beef

Two to three potatoes (depending on your potato to meat ratio preference)

A box o’ stock (vegetable or beef)

Seasoning (assorted, but garlic is not optional)

Dijon mustard (follow me here, people)

Water

Heavy cream

Jar roux powder (the only acceptable application of jar roux, mind you)

Shredded Parmesan cheese (SHREDDED. You come at me with that green can and Imma riot. Go to the fancy cheese section and buy real parm PLEASE IM BEGGING YOU)

Brown that ground meat, as you do with every recipe that contains ground meat with the exception of meatloaf (you will never be getting a recipe from me for meatloaf because WHY. DO PEOPLE EAT MEATLOAF.) Drain that meat (cuz RFK Jr. will cry if you leave that grease in your food and we don’t wanna do that to him) then set it aside. GRAB A CLOVE OF GARLIC (or two or three or ten) and either mince them up fine or give ‘em a squeeze in the ole garlic press. No, I don’t care if you don’t like garlic. No one dislikes garlic.

Toss that in the pot and add onions in here if you want them (I don’t because Jeff Doré will actually die if an onion comes within fifteen feet of him). Sauté that up and throw in the potatoes (you peeled and diced those potatoes, right?) SEASON IT. SEASON IT WELL I use onion powder, garlic powder, paprika, celery salt, salt, pepper, and parsley. Yes I put garlic powder in even though I also put in actual garlic. I’m keeping you all safe from vampires, thank me later. Singe it all real good then throw the meat back in let it kinda sear together for a minute. Sprinkle a good spoonful of jar roux over it all and stir it around a bit. It should look… fuzzy? That’s the best I can describe it. Then empty that box of stock into your pot. Whole thing. Throw about a tablespoon of Dijon mustard in. Stir it more. Then… LET IT COOK! Let it cook on medium heat with a lid on till the potatoes get tender. By tender I mean you should be able to cut them with a butter knife (no one likes hard potatoes in their food).

Once the potatoes are cooked through pull that lid off, hit it with the heavy cream and some Parmesan cheese and cook it till it’s THICK. Or as my Lyons Point fam says, TICK TICK. Once it thickens up, it’s ready! You can eat it over rice if you want BUT! I like to eat mine with some ye ole toasted Evangeline Maid (a toast bread, if you will) as you can see pictured. I also like to serve this dish in one of those plates that look like bowls but are also plates? If you don’t own any of those you should totally get some. And yes, they come up if you type ‘plates but also bowls’ in the Amazon search bar. You’re welcome.