Mynor Rivera Executive Chef University of Chicago Chicago, IL “We make the Scalloped Potatoes with Stilton in advance, so we add a little extra butter and milk just before serving, so it doesn't get dried out. The scalloped potatoes are served about four times a month for lunch and dinner. “We also make twice-baked potatoes, and the kids love that. And we have mashed potatoes available every day. Last quarter, I tried to change that, and I got so many complaints. That was not okay with ...

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