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My father cooked. Good thing too, since he was a professional chef. He had a way with potatoes in particular that even in memories amazes me. He had more ways of cooking potatoes than I ever would have thought possible. Raw or cooked he taught me that potatoes were the perfect go-with for any dining situation. They could be sliced, diced, mashed, riced, cooked with or without cheese or butter, with or without oils or cream. They could be added to soups and stews and cooked alongside any meat and fish and poultry as well.
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