Idaho potatoes- unpeeled, cut up, boiled, mashed by hand so there are lots of lumps. Mix with cream/sour cream and lots of real butter, salt, and pepper. Sometimes I like to throw minced onions in too, just for pizazz.
Fingerlings sauteed with wild shrooms
Twice baked or Crispy on the outside soft on the inside loaded with pig and dairy products...veg...green onions, shrooms, tomatoes good too
Boiled red B's in crab boil eaten by hand with butter.
hash browns...either shredded or chuncked with onions, garlic, and Tony chachere
My kids think potatoes are "the" vegetable of choice, can't imagine where they would get that.....
Oh yeah if you notice each potato variety is used in it's own way.
Russian Banana Fingerlings are GREAT!!! if you see um try um, you won't be disappointed.
I'm with Suzanne on this one.
Every method in Larousse Gastronomique, boardwalk fries, McDonalds fries, tater tots, oven baked, baked, twice baked, cottage fries, potato chips, mashed, salt potatoes with butter!!!
I'likes me taters!:bounce: :bounce:
I have always thought I could live the rest of my days subsisting solely on spuds. I love them any way you prepare them, except INSTANT mashed or made into fatfree chips, what a waste of potatoes! Fave ways include:
Fresh cut fries
mashed tatoes with real butter and sourcream
twice baked with cheddar and parmesan
parmesan oven fries, cajun seasoned
hashbrowns with fried eggs
loaded potato skins
cheesy augratin with chopped ham and peas stirred in
creamed new potatoes and peas
skillet-fried in bacon drippings with sweet onion and bacon pcs
redskinned potato salad
grilled in foil packets with olive oil and sweet onion
potato pancakes with sourcream and chives
browned potato wedges roasted with potroast
ok and dont laugh, but I do love Ruffles chips and Tator Tots on occassion
I think there is no such thing as a bad spud. There are only degrees of good.
I peel the cloves from a head of garlic and add them to cream. I heat the garlic/cream for 10 minutes and let it infuse while the spuds cook. Mash the potatoes with lots of butter and the cream (cloves removed), salt and pepper. Best garlic mashers ever.
Or how about mashed with pecorino romano or parmesan or maybe a little truffle oil. Comfort food at it's best.
Oh! No! Don't slay that potato
Let us be merciful, PLEASE!
Don't boil em' or dice them
Or even deep fry them
Don't slice them or flake them
FOR G*DS SAKE DON'T BAKE THEM!
Don't shed the blood
Of a poor helpless spud (its the worst kind of thing you could do).
Oh! No! Don't slay that potato!
It never did nothin' to you!
I agree with Nancya , so good but tough on the blood sugars .
Here is a easy recipe that I get requests for all the time . I have a
small mixer now so I mix my potatoes in about 25 pound batches .
25 lbs redskin potatoes washed , 2 lbs real butter , 2 oz ladle salt , 2 tablespoons white pepper . 1 1/2 to 2 qts 1/2 & 1/2 .
Steam or boil potatoes till just done , add butter to mixer , than the potatoes , salt , pepper , and 1 quart of 1/2 & 1/2 . Mix on low till just broken up then turn to medium high and adjust consistency with 1/2 & 1/2 . do not overmix , leave some lumps .
Always a rave on this recipe .