Starches

Best Mashed Potatoes Ever
4 lbs. white or red potatoes 1 c. buttermilk ½ lb. sharp chedar cheese ½ bunch chopped fresh parsley	salt 1 t. white pepper 1 t. ground celery seed ½ c. butter
Boil the potatos with the skins on if red, without if white. Drain. Mash in the rest of the stuff.

Potato Salad
2 lbs potatoes 2 egg yolks 1/2 c. olive oil 1/2 c. safflower oil 1 T. sesame oil 1/4 t. salt	1 sm. clove of garlic, pressed 1 t. water 1 t. lemon juice 1 bunch green onions 1/4 c. capers
1. cut the potatoes into bite sized pieces and boil until just tender. 2. Beat together egg yolks, salt, garlic, & pepper until thick. 3. Add the oil VERY slowly at first. 4. Beat in water & lemon juice 5. Toss on potatoes with chopped green onions and capers and serve warm

Frites
2 lbs potatoes Salt	Fry oil
Cut the potatoes into frys and soak in very salty watter for at least 2 hours. Deep fry, let drain, salt, and serve.

Refried Black Bean
1 c. dried black beans 1 sm. onion, minced 5 cloves garlic, minced 1 t. sesame oil	2 T. butter 1 t. cumin salt & pepper Queso Fresca cheese
boil beans until tender, and wash. In a skillet saute onion and garlic in butter & oil until onions are soft. add beans, cumin, salt, and pepper and mash while frying. If dry, add water to beans. Top with cheese.

Butternut Squash Risotto
1 1/4 cups arborio rice 3 tablespoons shallots, minced 1 tablespoon olive oil 1/3 cup dry white wine 3 cups light chicken or vegetable stock .or water 1/2 teaspoon salt	Freshly ground black pepper 2 cups raw butternut squash, peeled and diced 1/4 cup fresh basil, minced 1/4 cup grated Parmesan cheese (optional)
1. Rinse rice very, very well and set aside in a strainer to dry. In a medium-sized, heavy saucepan, sautè shallots in olive oil, until soft. 2. Add rice and cook, stirring constantly, until most of the grains turn a milky color. Don't allow rice to brown. 3. Immediately stir in wine and cook until it's absorbed. Stir in 1/3 cup of stock, salt, and pepper. Cook, stirring constantly, until stock is absorbed. Continue to cook risotto for about 15 minutes, stirring in stock 1/3 cup at a time. 4. Add squash to rice and continue stirring in small amounts of stock until rice is tender and squash is cooked. Stir in minced fresh herbs and turn risotto out onto a serving dish. Garnish with slivered cheese.

Revithopilafo
1 lb can of chickpeas 1 med. Onion, chopped 1 c. long grain rice 2 c. veggie stock	3/4 c. olive oil 1/2 c. tomato sauce 2 T lemon juice salt & pepper
1. cook onion in olive oil until translucent 2. add rice, stir to cover in oil, cook for 3 min 3. add stock, tomato sauce, and chickpeas 4. season to taste & simmer for 25 min, or until rice is tender 5. remove from heat and slowly stir in lemon juice

Saffron Rice
1 c. rice 2 c. water	1 T. butter pinch saffron
bring to boil, simmer until done, serves 3.

Pasta ~1.5-2 servings
1/3 c semolina 1/3 c. pastry wheat 1 egg	1 t. olive oil pinch salt
Mix flours & salt. Beat together egg & oil. Pour egg into a well in flour. Mix with fingers & knead, adding a bit of wheat until correct consistancy. Cover & let set at least 30 min. Roll out into pasta & boil ~ 3 min.

Crazy Rich Roman Gnochi