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4 cups (1/2-inch diced) russet potatoes ((peeled russet potatoes)) 6 Tablespoons unsalted butter ((divided use)) 1 small sweet onion, small diced 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 4 cups chopped cooked corned beef 1/2 teaspoon garlic powder 1/2 teaspoon onion powder

Ingredients:300 g asparagus spears, trimmed3 medium potatoes (about 400 g), peeled2 tablespoons unsalted butterSalt, to tasteFreshly ground black pepper (optional)Olive oil (optional, for asparagus)