Not a recipe by my normal standards, but worth preserving nonetheless. If you’re counting calories, you want to look away now.
It starts with mildly garlicky mashed potatoes. Take three pounds or so of russet potatoes. Peel about a third of them, quarter them all, and drop them into boiling salted water. Cook until just fork-tender. Drain well and cool slightly. Add a stick of butter, 1/2 cup sour cream, a tablespoon of garlic powder, and about a cup of good chicken stock. Mash roughly.
Make some beef gravy: make a semi-dark roux, and add beef stock. Whisk until thick.
In a bowl, layer some taters, canned corn, shredded cheddar cheese, and gravy. Apologize to your cardiologist, and dig in.You could add some fried chicken to this, I suppose, and this would be a “how to make the KFC gravy bowls” recipe. But it’s not…these mashed potatoes are much better.