Potatoes- they're not just for dinner anymore! In fact, potatoes are cheap, versatile, and easy to prepare. But don't limit them to suppertime- they also are fantastic in breads, soups and even in cakes! And if you're feeling adventurous- try some mashed potato candy, which is surprisingly easy and delicious!

Mashed potatoes freeze very well, so make a bunch! Cook once, eat several times! There is nothing like home-cooked food waiting to be eaten in the freezer!

10-20 medium sized russet potatoes (depends on how much you want to make and how big your stock pot is)
one very large stock pot
water to cover potatoes
salt and pepper to taste
milk or broth to flavor

1. Peel and cube potatoes. Put into a large stockpot and cover with water. If you like, you can also add peeled garlic for a different taste.
2. Boil potatoes for 20-30 minutes, strain, reserving water and a few potatoes for potato soup, or as a sourdough starter (or the base for a vegetable broth).
3. Mash potatoes with eggbeater or masher, add salt and pepper, butter and milk (if desired). For low fat potatoes, add chicken or turkey broth that has been defatted. Mix until the consistency is fluffy but not soupy.

To freeze: pack potatoes into 2 cup freezer containers and freeze. 2 cups seems to be about right for our family of five, you may need to adjust this according to the number of people you will be serving.

To serve: Thaw potatoes overnight in refrigerator or in microwave (this is my method! I always forget!). Put them in the oven, in a covered casserole and cook at 350 for 30-40 minutes. I usually put in turkey dinner slices and gravy and the same time for an easy, delicious meal.

Note: You can do a lot of things with leftover mashed potatoes. They are great for thickening soups and sauces, as well as adding moistness to bread dough (they are a main ingredient in potato refrigerator dough, an old Betty Crocker recipe), even cake! They are also great as pancakes and mixed with flour for dumplings. Let your imagination run wild!

Yummy mashed potato variations - The sky is the limit!

-Try cooking potatoes with garlic and rosemary and then mashing well (makes great Gnocchi- see our dinners and sides)

-Add melted cheese along with the butter and milk when you are whipping the potatoes. Bacon bits or flavoring is also wonderful!

- Mash potatoes with another cooked veggie- spinach and broccoli are both delicious, and cooked cabbage and mashed potatoes is an Irish favorite. I've also heard of people cooking pumpkin and in the same pot and then mashing together.

-Italian potatoes- use olive oil and Parmesan cheese, along with some basil and oregano.