I gotta have some meat for the main course, taters are always a side. Well except when I make up a batch of giblet gravy with a lot of giblets in it. I then make almost a soup out of the gravy and mashed taters, a very thick soup. That has been dinner a time or 3.
Throw some corn or fried okra on the plate with that, add a couple of biscuits, and it’s good eating.