Beef

love this easy beef pot pie.

September 19, 2025 by Becky Spoon

What better way to use up leftover pot roast than to use it in this delicious repurposed meal? I honestly like this beef pie as much as I like a Chicken Pot Pie. You know, the pot pies we grew up with in the freezer section. Love, loved them. But they need more gravy, the crust doesn’t cook through properly; this will check the boxes.

As promised, another recipe from leftover pot roast! This dish is the easiest thing ever! I used the leftover chuck roast, the gravy and the carrots to make this pie and it was delicious! I cut the leftover pot roast into small cubes, sliced the large carrots leftover, used the leftover gravy and added some frozen peas and potatoes. Delicious and probably took 10 minutes or so to throw together.

I love to make these in these tins I get from Amazon. You can even make the ahead and freeze them uncooked to pull out as needed. https://amzn.to/48mCc35

I love these casserole dishes also. https://amzn.to/3VsLaUZ

What do you need for this Beef Pot Pie?

Left over pot roast
onions
celery
potatoes
carrots
peas
gravy

So what I did was sauté some onions and celery, I was using the leftover roasted and carrots so need to cook them, but if you have none go ahead and add the diced carrots and potatoes. Then I added my leftover gravy. If you think you need more gravy you can make some with the brown gravy packages you get in the store or you can add 2 tablespoons flour to two tablespoons oil and make a roux. Then add 2 to 3 cups beef broth. To the gravy mixture, I added my diced potatoes and cooked until they were tender.

For the crust, I used Pillsbury prepared crust I used Pillsbury Pie crust or you can make your own. There are other choices in the freezer section that may be easier to find.

Here’s my pot roast recipe that you will need to make this! Remember, this is from the leftover pot roast so you’re getting another meal! sunday pot roast

Here’s the easy recipe for this beef pot pie! You can just adjust for the amount that you have left. Enjoy!

beef pot pie

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Servings: 2 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 pie crust
2 cups leftover pot roast, cubed
1/2 cup onion, diced
1 stalk celery, diced
2 tbsp butter
1 1/2 cups diced potatoes
leftover roast gravy
leftover carrots (If you don't have leftover carrots, add 1-2 carrots thinly sliced with the potatoes and cook until tender)
1 cup frozen peas
salt and pepper to taste
1 egg for brushing the top

Method

Preheat oven to 425 degrees. I was making a small pot pie for 2 so I used only one of the pie crust. I rolled it out and measured the bottom of my dish and placed the crust into the bottom to bake. I par baked it until starting to brown.
Heat the butter in a saucepan and add the onions and celery and cook until the onions are translucent. Add your leftover gravy, adding a little beef broth or water if it is too thick, then add your potatoes (raw carrots if you don't have any carrots leftover from your roast) and cook until your potatoes are tender. Remove from the heat and add the leftover carrots if you are using them, the peas and the beef. Stir just to combine. Adjust the salt and pepper.
Pour the mixture into the dish that you baked the bottom crust. Gather the remaining dough and roll out again on a floured surface. Top the dish and crimp the edges and cut slits in the top to vent. Brush with the beaten egg. Cook in the 425 degree oven until golden brown.
Note: If you have a larger amount of roast left over, then just adjust your ingredients to the amount you have left and use 2 pie crust, one for the bottom and one for the top if needed.
Note: Additionally, if you don't have enough gravy leftover, you can make the gravy with 2 tablespoons oil that you have heated and whisk in two tablespoons flour. Add two to three cups beef stock, whisking together and cook until thickened. An alternative is the brown gravy package you can get from the store!

you’ll love this easy Salisbury steak with mushroom gravy.

February 23, 2025 by Becky Spoon

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This Salisbury Steak with Mushroom Gravy recipe is quick, easy and the ingredients won’t break the bank. Even though, it can be an elegant dish. I think you and your family and friends will love this delicious comforting dish. What’s not to love about a tender meat patty that is loaded with yummy ingredients then slow cooked in a homemade mushroom gravy.

I’ve made this dish for the last 50 years+ for my family, especially for my boys. They loved it too. Not with the exact same seasonings, I’d make hamburger steaks with onions, salt, pepper, bread crumbs, eggs and Worcestershire sauce with a gravy of Cream of Mushroom soup and beef stock. When you were a single Mom with not a lot of money, these types of meals were perfect. We still to this day love comfort foods like this.

Homemade Savory Salisbury Steaks with Peas and Mashed Potatoes

What you need for this recipe.

Onions
Bread crumbs
Fresh garlic
Eggs
Milk
Ketchup
Beef Bullion
Worcestershire sauce
Olive Oil
Garlic Powder
Onion Powder
Mushrooms
Butter
Flour
Dijon mustard
Salt and Pepper

What to serve with this dish.

Because of the gravy, I love this with creamy mashed potatoes. Try my recipe for buttery mashed potatoes! They would be delicious with this! delicious buttery mashed potatoes!!

Although mashed potatoes are delicious alongside this delicious Salisbury steak, rice or egg noodles would work perfectly.

easy salisbury steak with mushroom gravy.

Just one pound of ground beef will make about 5 patties, so this really stretches for a family. With the mashed potatoes or buttered egg noodles or rice and a side vegetable like green beans this makes a satisfying meal. Even a can of green beans that you add extras too is a great side dish. Try this recipe: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/

easy salisbury steak with mushroom gravy.

This is one of those dishes I love to eat in a bowl! My new favorite dish for meals! Here are some of my favorites: https://amzn.to/3DdOjCn

Black dishes are a favorite of mine. I also love a simple white bowl. https://amzn.to/3D5JF9K

Here’s the recipe for this delicious easy dish! Enjoy!

Salisbury Steak with Mushroom Gravy

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Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 lb ground beef
2 slices fresh white bread or wheat torn into pieces I crumble them in a food processor
3/4 cup milk for soaking the breadcrumbs
1/2 onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground thyme
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp dijon mustard

Mushroom Gravy

1 tbsp olive oil 2
2 tbsp butter
1 garlic clove, minced or grated
1 onion, medium sliced
6 oz mushrooms (I used Baby Bella's)
3 tbsp all purpose flour
2 cups beef broth
1 cup water
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 fresh thyme sprigs
salt and pepper to taste

Method

Place breadcrumbs in a bowl. Cover with the milk and allow to sit for a few minutes.
Add the beef to a large bowl and add the softened bread crumbs, the egg and the remaining ingredients. Use your hands to gently mix until just combined.
Divide into 4 to 6 balls and form into a thick patty. You don't want them flat like a Smashburger.
Heat oil in a skillet over high heat. Add the patties and cook the first side until browned, then turn and brown the other side (they will not be completely cooked inside but they will finish in the gravy). Remove onto plate.
Add the onion and cook until the onions are a bit translucent.
Add the garlic and mushrooms to the skillet and cook until the mushrooms are browned and they are tender. Don't add the salt until all of the water has released from the mushrooms and has been absorbed or cooked out.
Turn heat down to medium to medium low. Add butter. Once melted, add flour and cook stirring constantly to get the raw flour taste is gone. Maybe a minute or so.
Gradually add in beef broth, stirring as you go. Whisk in remaining Gravy ingredients.
Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste. Serve the steaks topped with the mushroom gravy with mashed potatoes or buttered egg noodles. Enjoy!

Ultimate comfort food – Old Fashioned American Goulash

February 3, 2025 by Becky Spoon

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Ultimate comfort food - Old Fashioned American Goulash — Ultimate comfort food – Old Fashioned American Goulash

Old Fashioned American Goulash is always a favorite in my home. It is comfort at it’s best. Curl up with a bowl of goulash on a cold night with the fire going and you are in heaven! At least I am.

So easy to make, all done in one pot on the stovetop. Loaded with macaroni, ground beef, tomatoes and spices, it really is delicious. This recipe also chipotle and I added cheddar and mozzarella cheese at the end. I love it with the cheese!

Always a Favorite, Old Fashioned American Goulash

Don’t confuse American Goulash which is normally referred to as just “Goulash” with Hungarian Goulash where apparently Goulash originated. According to Wikipedia:

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply “goulash”. As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika. http://en.wikipedia.org/wiki/American_goulash.

ground beef or turkey
minced garlic
yellow onion diced
water
beef broth
olive oil
tomato sauce
diced tomatoes
Chipotle (optional)
seasoning
Adobo Seasoning
bay leaves
seasoned salt
black pepper
elbow macaroni uncooked
Mozzarella Cheese
Cheddar Cheese

What to serve with American Goulash?

On this particular evening I just served this with my Southern Jalapeno cornbread. We really didn’t feel a need for more; however, if you have a young family or many that you are serving, you may want to add a side dish and maybe even a salad and a side dish.

Here’s the recipe for my jalapeno cornbread: so easy, the best jalapeno cornbread.

A nice green salad would work well. I’d dress it with a lemon and olive oil or a similar vinaigrette. Steamed broccoli would be good if your family likes broccoli, or you know, just a can of green beans or a can of corn would be great. We can’t always do the “fresh” vegetable route, so do the next best thing is to add a frozen or canned vegetable element.

I love these bowls I served this in. They are very inexpensive. Here is the link: https://amzn.to/4aMxwTf

Always a Favorite, Classic Beef Goulash

Hope you enjoy this recipe! It’s great!

Old Fashioned American Goulash

This dish is the ultimate comfort food. Loaded with noodles, beef, tomatoes, spices and last but not least cheddar and mozzarella cheese. My recipe has optional chipotle pepper because I just love the flavor it adds to this dish.

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1/3 cup extra virgin olive oil
2 lbs. ground beef (you could use chicken or turkey)
1 large onion, diced
1 bell pepper, diced
3 tsp. minced garlic
2 15-oz cans tomato sauce
2 15-oz cans diced tomatoes
2 1/2 cup water
1 cup beef broth (you can use Knorr beef bullion and add more water if needed)
3 Bay leaves
1 tbsp. Adobo seasoning
1 tbsp. Italian seasoning
1/2 tsp. seasoning salt (just salt if you don't have)
1/2 tsp. black pepper
2 cups elbow macaroni
1 cup Grated Cheddar Cheese (Optional)
1 cup Grated Mozzarella Cheese

Method

Heat a large pan to medium and add the olive oil. Add the ground and cook to about half cooked. Then add the onions, bell peppers and cook until the onions are translucent. Add your garlic, your seasonings. Easy on the salt at this time because the beef broth or beef bullion is salty and if you use seasoned salt you already have some salt which may be enough. You can actually not add anymore salt until the dish has simmered a little or even wait until the last.
Add the water, broth, tomato sauce, diced tomatoes along with the bay leaves. Bring to a boil and lower the heat and simmer covered for about 20 minutes stirring occasionally.
After simmering for the 20 minutes add the uncooked pasta and continue cooking for an additional 30 minutes or until your past is to your desired doneness.
Remove the bay leaves, and stir in the cheddar cheese. Right before serving, add the mozzarella cheese and enjoy!

The Best! Simple Cheesy Meatloaf – Cracker Barrel’s Recipe

July 25, 2024 by Becky Spoon

The Cheesy Meatloaf I made is different from my usual recipe, although the ingredients are quite similar. However, this version includes cheese and uses buttery Ritz Crackers as a binder. It is absolutely delicious and I couldn’t resist eating more! The meatloaf is moist with a delightful cheesy filling and topped with ketchup. There is no dryness to be found in this Cracker Barrel Cheesy Meatloaf!

I retuned from a trip to Mexico and I was craving my Southern comfort food. Foods that I grew up with; foods on many Southern tables when I was young and to this day. This is all of the delicious things I made to go with my meatloaf. Mashed potatoes delicious buttery mashed potatoes!! Fried Okra love this crispy fried okra. Southern cornbread along with some fresh purple hull peas from my sisters garden and some slices of fresh tomatoes.

What are the ingredients or this delicious Cracker Barrel Cheesy Meatloaf!

eggs
milk
Ritz Crackers, crushed
onion, chopped
shredded sharp cheddar cheese
black pepper
ground beef
ketchup
brown sugar
mustard

I always buy the Ritz crackers in bulk! There are so many uses for them. https://amzn.to/2URPr4q

Check this link out for many recipes and uses for these buttery crackers: http://www.ritzcrackers.com/Recipes

The Best! Cheesy Meatloaf

I’ve always loved meatloaf! Sometimes I hear folks say that they hate meatloaf and never understood that. Growing up, Mom would make meatloaf at least once a week! She made great meatloaf. Here’s a little history of Meatloaf! Seems it’s been around for a long time and is here to stay:https://www.bonappetit.com/story/history-of-meatloaf.

Of course, along side there would be creamy mashed potatoes or new potatoes cooked in some fresh green beans. Of course there was a dessert too! The green beans would always be the slow simmered green beans usually with salt pork or bacon and sauteed onions and cooked with new potatoes ! ! Here’s my green bean recipe if you want to add those to your dinner when you make this delicious meatloaf! https://the2spoons.com/country-style-fresh-green-beans-and-new-potatoes/

If you decide on mashed potatoes I love my garlic mashed potatoes with this too. https://the2spoons.com/chunky-garlic-mashed-potatoes/.

My Mac n’ Cheese recipe is another great side dish! https://the2spoons.com/delicious-five-cheese-macaroni-and-cheese/

Here’s the meatloaf recipe! Enloy!

The Best! Cheesy Meatloaf

Cracker Barrel's Recipe

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Servings: 8 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

2 eggs
2/3 cup milk
1 1/2 sleeves Ritz Crackers, crushed
1/2 cup onion, chopped
4 oz. shredded sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 tsp mustard

Method

Preheat oven to 325. Whisk the eggs in a bowl then add the milk and crackers. Stir in onion and cheese. Add ground beef, salt and pepper. Mix well. Shape into a loaf. Bake at 350 for 30 minutes. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after the 30 mins of baking. Return loaf to oven for 15 more minutes of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
Slice and serve!

a favorite, outstanding slow braised beef short ribs.

December 8, 2023 by Becky Spoon

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I’m amazed by the incredible taste of these Slow Braised Beef Short Ribs! They are incredibly tender and practically melt in your mouth. These ribs were cooked slowly in the oven until they reached a level of tenderness where they can be easily separated with a fork.

This meal is ideal for a festive occasion. The way it looks on the plate will impress your guests! You will earn the reputation of being the top chef among your friends! It’s simply exceptional.

what wine should i pair with the shortribs?

According to Food and Wine here are 3 wines that will work well with the braised beef short ribs.

Southern French reds. The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence, and the Languedoc are ideal for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.
Chilean Cabernet Sauvignon. Wine geeks often have a hard time pegging Chilean Cabernet when it’s served sight unseen. The red has some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.
Tuscan Sangiovese. Sangiovese, grown in subregions of Tuscany such as Chianti, Montepulciano, and Montalcino, is too often reserved for only pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes — delicious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti, or Avignonesi in Montepulciano.

let’s talk about the short ribs.

The short ribs I used are the Chuck Beef Short Ribs commonly seen at BBQ restaurants, the dino rib. Those delectable, generously-sized ribs that have been smoked at numerous Texas BBQ joints. They are huge! Typically, they come in slabs of 5 to 6 ribs and can be purchased from commercial grocery stores. I find them in my local HEB and at Central Market. The slab is usually in cryovac packaging. There are packages of short ribs in the regular meat display which are the same rib, but they have been cut likely in half.

what you need to make these ribs.

1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
Salt and pepper
1/4 cup All purpose flour
3-4 Slices Bacon or pork belly
2 tbsp Olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, diced
2 cups red wine
2 cups beef broth or more if needed to almost cover the ribs.
2 sprigs thyme
2 sprigs rosemary

Begin the recipe by taking the ribs out of the refrigerator. Place them on a sheet pan and season with salt and pepper on all sides. Let the ribs reach room temperature. Next, start by frying bacon in a dutch oven to extract the fat. Another excellent option for this recipe is pork belly, which adds great flavor. I purchase pork belly in a slab form from the meat counter at my local HEB. You can find it here: https://www.heb.com/product-detail/h-e-b-natural-pork-belly/1878246.

After the bacon has rendered and the fat and crisped, I remove it from the pan. I dredge the ribs in flour, add them to the same pan and brown them on all sides. After the browning process, I remove the ribs and cook carrots and shallots, add wine, then broth and the ribs back in. The complete instructions are in the recipe.

Amazing Slow Braised Beef Short Ribs Over Creamy Mashed Potatoes

I served these braised beef short ribs over creamy mashed potatoes. Here’s my recipe for delicious mashed potatoes! https://the2spoons.com/delicious-buttery-mashed-potatoes/.

Would you like another slow cooked recipe? Honestly, they are my favorite. What about you? the best beef stew over creamy polenta.

Here’s the recipe for these slow braised beef short ribs! Enjoy!

Slow Braised Beef Short Ribs

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
Salt and pepper
1/4 cup All purpose flour
3-4 Slices Bacon, or pork belly or salt pork that has been cubed. I used pork belley which is what’s used for salt pork, but it is not cured with salt.
2 tbsp Olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, diced
2 cups red wine
2 cups beef broth or more if needed to almost cover the ribs.
2 sprigs thyme
2 sprigs rosemary

Method

Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook bacon, pork belly or salt pork over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.
Add olive oil to pan with the pork grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add the pork back in. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.
Serve the ribs on bed of creamy mashed potatoes, spooning a little juice over the top.

love these delicious italian meatballs.

January 26, 2022 by Becky Spoon

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I love these Italian meatballs! They are tender and delicious! They are browned in olive oil, then plunged into a delicious tomato sauce.

what’s in the meatballs

So the meatballs are a blend of 80/20 ground beef, ground pork and ground veal. Eggs, Italian bread crumbs, salt and pepper, fresh parsley and pecorino ramono are the other ingredients. Sometimes I add grated onion and grated garlic. Sometimes I add dried oregano. I didn’t in this recipe, but I love the taste of oregano in homemade meatballs.

don’t forget the cheese

Make sure you have parmigiana reggiano on hand to grate over the top! Or your favorite parmesan will work or more pecorino Romano.

In Italy meatballs aren’t served over spaghetti! That was started my Italian Immigrants in America. So, don’t think you have to serve with pasta, just grab some bread to sop the sauce. I did make some spaghetti as I like meatballs both ways! Mashed potatoes are excellent to serve these alongside.

Of course most kiddos love it with spaghetti! And don’t we all? Spaghetti with meatballs is delicious! So many of us grew up eating Spaghetti and meatballs.

Let’s talk about the sauce

I have a simple marinara sauce that is perfect for meatballs. Here’s the link for the meat sauce: Basic Marinara Sauce. In this instance I used a jar of Rao’s marinara because that’s what I had in my pantry. I love all the Rao sauces. One of my favorites of theirs is the Arrabbiaita sauce. It is a little spicy and has a kick to it.

Because I needed more sauce than what’s in a regular size jar of sauce, I added a large can of San Marzano tomatoes. I only had whole tomatoes so I poured them into a bowl and broke them up with my hands. To the saucepan that I’m heating the sauce, I add the can of broken up San Marzano tomatoes. If I did not have a the tomatoes from Italy that are ripe, sweet and delicious, I would have made a homemade sauce with my recipe and use any can of whole tomatoes and just add a little sugar.

These tomatoes are some that I buy: https://amzn.to/3u0C2dz.

let’s get the recipe for these delicious Italian Meatballs.

Italian Meatballs

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Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1/2 Lb 80/20 ground beef
1/2 Lb ground veal
1/2 Lb ground pork
2 Large eggs, lightly beaten
1/2 Cup pecorino Romano finely grated
4 garlic cloves, minced or grated
1/4-1/2 Cup Italian breadcrumbs
1/4 Cup fresh parsley, chopped
1/2 Tsp salt
olive oil for frying

for the sauce

2 28 oz San Marzano tomatoes
1/2 Cup extra virgin olive oil
4-5 garlic cloves minced
1 Pinch red pepper flakes
1 Tsp salt
6 fresh basil leaves, thinly sliced.
a little sugar if tomatoes are bitter

Method

meatballs

Gently combine all meatball ingredients, (except the oil), in a large bowl making sure to not overwork.
Roll into 1+1/2 inch balls.
Roll into 1+1/2 inch balls.
Heat the oil in a large sauce pan or Dutch oven over medium heat.
Add the meatballs to the pot and bown them in batches, for a few minutes on each side. They won't be cooked all the way through.
Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

For the sauce

If you are using your favorite tomato sauce you’ll need 2 jars at least add it to the sane pan as you cooked your meatballs. Heat through and add the meatballs and cook covered for about 30 minutes on a simmer.
I used a jar of my favorite and a can of whole San Marzano tomatoes that I crushed.
If you’re making from scratch:
Pour tomatoes into a large bowl and crush with your hands. Pour a little water into can and slosh it around to get tomato juices. Reserve.
In the same pot you cooked the meatballs, over medium heat, add the garlic and red pepper flakes. As soon as the garlic and red pepper flakes start to sizzle (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and stir. Bring to a gentle boil then reduce the heat. Add the meatballs and simmer about 45 minutes.
Add the basil and serve with your favorite pasta or with mashed potatoes!