Carrie's Mashed Potatoes - Serves 12 (with no other sides)

Ingredients:

• 9 Yukon Gold* or Red Potatoes (both of these have better flavor than Russets). Size: Russet-sized 
• 8 oz block of cream cheese (low fat is fine, if you prefer), roughly cut into 1-2" pieces
• Stick of butter (all butter mentioned in these recipes is unsalted - I never buy salted butter
• Milk (Oat milk worked great)
• 1 cup or so of sliced green onions, chives, or combination
• Salt and Pepper

*NOTE: If the potatoes are smaller, then eyeball it or fill a medium sized pan about half full of cut potatoes (for 4 people) <-- Used 9 large potatoes from Sprouts for 6 people at Thanksgiving 2021, which was more than twice as much that was eaten given there were other sides. It overfilled an entire 14-cup container.

Directions:

1. Cut the potatoes in about 1 inch pieces - these will boil faster. I don't peel mine, but you could if you wanted to. I like the peels on, and it's a lot less work.
2. Place potatoes in a pot and fill with just enough water to cover them (or about a 1/4 inch over the top of the potatoes
3. Boil for about 20 to 30 minutes, depending on the size of your cut potatoes. You can test them with a fork, or taste them to see if they are done - a fork should easily stab into them
4. Drain potatoes and place back into the pan - turn your burner down to low/warm (or off)
5. Add the cream cheese. For more people, feel free to add more - or add as much as you want to taste
6. Add stick of butter
7. Start to mash the potatoes with the butter and cream cheese. I use a hand masher because I like our potatoes lumpy
8. Add milk as you need it - start with maybe a quarter cup and go up from there, depending on how creamy/thick or thin you want your texture to be. I leave mine a little lumpy/chunky
9. Continue to mash, add salt and pepper, more cream cheese, milk and/or butter if you want, stir, and taste the potatoes until you achieve the taste/consistency you want
10. Add the sliced green onions and stir them into the potatoes (if you want) - or you can leave them on the side for people to add as they like
11. You can totally play with this recipe. You could use sour cream instead of cream cheese, you can mix in shredded cheddar and bacon too!  

White Sauce Pasta Recipe - Serves 4 to 6

 Adapted from: Lil' Luna

Ingredients:

• 1 lb pasta
• 3 tbsp butter
• 2 tsp minced garlic
• 3 tbsp flour
• 1 cup chicken broth
• 1 cup milk (or alternate milk)
• 2 tsp dried parsley
• 1 cup grated parmesan cheese
• 1 cup from mixed vegetables (Optional)
• 1 poached chicken shredded (Optional)
• salt and pepper to taste

Optional: Fresh lemon juice, as needed (start with one small wedge)

Directions:

1. Cook pasta according to packaged directions.
2. Melt butter in a medium sauce pan, add garlic.
3. Cook for 1 minute over medium heat
4. Add flour and cook for an additional minute, stirring constantly.
5. Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
6. Stir in mixed vegetables and chicken (Optional)
7. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
8. If the taste feels like it's "missing" something, squeeze in an acid such as the optional lemon juice
9. Pour sauce over pasta and serve immediately.

Iced Lemon Ginger Turmeric Tea

 Adapted from: Iced Lemon Ginger Turmeric Tea - Six Clever Sisters

Ingredients:

• 2 quarts water
• 3 to 4 Lemons
• 1 or 2 lemons, sliced
• Juice from 2 lemons

• 1/4 cup fresh ginger, sliced
• 1 tsp. ground turmeric
• 2 cinnamon sticks
• Sweetener to taste (1/3 cup raw honey; or 1/3 cup sugar; or 2-3 Tbsp Maple Syrup)
• Ice (for serving)

Directions:

• Combine water, sliced lemons, sliced ginger, turmeric, and cinnamon sticks in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove saucepan from burner. Leave the saucepan covered and allow the tea to cool.
• While the tea is cooling, put juice from 2 lemons and sweetener in a pitcher.
• To add the tea to the pitcher, put a mesh strainer over the pitcher opening, and strain the tea as you pour it in, discarding the cinnamon sticks, ginger, and lemon slices.
• To serve, pour over ice. Enjoy!