Potatoes, Potatoes and Potatoes!!

Super Simple Basic Recipee #2 Mashed Potatoes, Baked Potatoes and Oven "Fries"

OK, Laura and I seem to be moving forward on a potato thing, but you cannot get much thriftier than basic potatoes. There are a good source of complex carbohydrates and vitamin C (especially if you eat the skins). Here are some super good, super simple ways to make them.

Homemade Mashed Potatoes (makes 2 very large servings)
*1 pound potatoes (any non waxy type such as russets, idaho, yukon gold etc. Not small red potatoes which are better for cold potato salads). Peel skins and cut in quarters. Place in lukewarm water in a medium saucepan with about 1/4 tsp of salt
*Boil on the stovetop about 25 minutes...maybe a bit longer until a fork easily goes through a potato chunk
*While the potatoes are cooking, get the rest of the ingredients together:
1/3 cup milk, 1 tablespoon butter and salt (to taste..add last). Get something to mash the potatoes with initially and your hand held mixer out.
*When the potatoes are done, quickly drain the water (you don't have to be religious about every drop), add the milk and the butter and smash the potatoes a little to break up the big pieces. Then beat them with your hand held mixer until smooth. Add 1/2 tsp salt initially, more later if you want.
*Serve immediately

This is just the super simple basic recipe. You can easily double, triple, quadruple this recipe. You can add a bit more milk or butter. You can replace the butter with a tablespoon or so of cream cheese (this reduces the saturated fats by quite a bit) or you can add several tablespoons of shredded cheddar cheese. You can add a tablespoon of shallots, fresh chives, parsley or green onions at the end.
You can use this basic recipe to refill Laura's hollowed out skins for twice baked potatoes. Carefully remove the insides leaving 1/4 inch of potato and skin and use the mashed potato recipe to refill the skins. Rewarm at 350 F. for 20-30 minutes.


Baked Potatoes
This is why we always eat the skins!!
*Scrub the outsides of a baking type potato (non waxy types) under cool water
*Dry them well, poke several holes in the potatoes with a fork
*Pour a little canola oil into your hand and oil the surfaces of the potato, then roll in salt (I really like coarse or kosher salt)
*Bake for 50-60 minutes in a 350 F oven
(This is also a special way to make twice baked potatoes)

Oven Fries
*Allow a medium sized potato per person, minimum
*Scrub the outsides of your potatoes under cool water
*Cut in half lengthwise, then cut the halves lengthwise. You will now have four pieces which you will slice lengthwise in half again.
*Place in warm water for 10 minutes (this makes the outsides crispy)
*Remove from water and dry with a clean towel
*Toss with 1/2 tablespoon or so of canola oil per potato and lay out in a single layer on a cookie sheet.
*Sprinkle with salt (I really like coarse salt)
*Bake 400 F for about 15-20 minutes

I love these. They have no artificial preservatives, no saturated fat and taste divine. Coarse salt really does taste better on these and can be found in your grocers , usually labeled kosher (least expensive) or specialty (most expensive) Many times, it's the little things that make the difference!!!