Preheat oven to 425. In a medium bowl, add 2 tablespoons of olive oil or flavored dipping oil. Then add 1/4 to 1 teaspoon of the following spices according to preference:
Cumin, paprika, oregano, red pepper, minced garlic, and/or rosemary. Sometimes I also add several tablespoons of Dijon mustard. Add chunks of unpeeled potatoes and mix. Add 1/2 teaspoon salt to every 6 new potatoes or 2 large baking potatoes. Bake for 30-40 minutes or until potatoes are fork tender, stirring occasionally.

4 large baking potatoes
6 Tablespoons butter or margarine
¾ cup milk
Salt, begin with ½ teaspoon
Pepper, begin with ¼ teaspoon

Peel potatoes and cut into ½ inch slices. Boil until tender in enough salted water to cover potatoes (use a pan without non-stick coating). Drain potatoes and return to same pan (Do not mash them in their own water, or they will become irreversibly pasty). Restore pan to very low heat. Add additional ingredients, allowing butter to melt and milk to get hot. Butter and milk should melt to cover about half of potatoes. Keep this hot without boiling, while putting last minutes touches on the rest of your meal. Just before serving, use hand mixer to blend all ingredients together, adding salt if needed. Add cheese at this point if you like. Serve hot.

If you want garlic potatoes, add one pod of garlic while boiling the potatoes, then blend it together when you are mashing them. 
Yield: 4-6 servings

Hint: Use leftover mashed potatoes to make a great potato soup. Add a few Tablespoons of chicken broth and a little butter to cold potatoes. Warm over medium heat, adding milk to desired consistency. Salt and pepper to taste.

Potato Salad:

4 large baking potatoes
5 boiled eggs, peeled and chopped

1/2 cup sliced dill pickles
3 Tablespoons yellow mustard
Dill pickle juice 

Peel potatoes and cut into ½ inch slices. Boil until tender in enough salted water to cover potatoes. Drain. Let cool for 30 minutes or so before adding other ingredients.


4 large baking potatoes

2 Tablespoons flour

Dash of pepper

2 Tablespoons margarine

1/2 teaspoon salt

1 1/2 cup milk

4 slices cheese or 4 oz. Velveeta 

Peel potatoes and cut into 1/2 inch slices. Boil until tender in enough salted water to cover potatoes. Drain and place potatoes in rectangular dish. Set aside. Melt butter in small saucepan on medium heat. Measure out milk and have ready. Add flour to butter, stirring until just mixed, then add milk immediately, stirring until thickened. Add other ingredients and stir until cheese is melted. Pour over potatoes and bake at 375° for 15-20 minutes.


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