Lets talk about potatoes

Potatoes are both regional and seasonal. There are varieties that you get most places and ones that you only get in some parts of the country. One favourite variety that you get in this area is Kerrs pink. I buy it in 12kg bags from a local grower. If I want a fairly universal one, I go for Maris piper. We grow a few 'Kestrel' in our garden lovely potato, but takes up too much space to grow a lot.

My favourite cooking method is to boil them and then roast them coated in goose fat.
Must be terribly unhealthy but taste great!
 
I like to eat them occasionally and my favourite is scalloped potatoes. My hubby on the other hand is a potatoholic - has to have them everyday, at least 2X. He especially craves fries with gravy and whenever we're out for a drive he's always on the lookout for any "Chip" truck to try out LOL.
 
I grew up with potatoes on the table three times a day and it still shows. ;)

I still keep frozen hashbrown patties on hand and a can or two of whole canned potatoes on the emergency shelf.

I buy fresh potatoes one or two at a time as a treat.

About the only thing that I still make with fresh potatoes is potato salad.

This is a nice way to use canned potatoes and of course, you can use an equal amount of freshly cooked potatoes.

Emergency Shelf Cheese Potatoes

Rinse one can of whole potatoes in boiling water and pat dry.

Make a cream sauce using:

1 T butter
1 T flour
1 1/4 cups milk
Salt and pepper to taste
A good dash of cayenne pepper
6 slices of American processed cheese chopped in small dice. (do not use cheese food)

Combine the potatoes and the cheese sauce in a small casserole and bake at 325 or 350 for about 45 minutes until the top is brown and it is bubbling.

You can also make this as a stovetop item by adding the drained potatoes to the cream sauce and heating but, I think the time in the oven improves it.

It is very important, for me, to rinse and refresh the canned potatoes with boiling water. I think it removes the tinny canned taste.
 
Every type of potatoes I've ever had, and every cooking/prep style I've ever had, I :love: LIKE VERY MUCH!!! from main ingredient in casseroles to chips to plain boiled, YESSSS!!!!!
My #1 all-time favorite, though: mashed potatoes.

Similar to what Marie said earlier, though, now I'm an empty-nester it's pointless to buy 5-pound bags, so I usually only buy one or two potatoes individually to make dishes like hashbrowns. For mashed potatoes, I use instant- not "as" good, but better than being wasteful.
 
My Sister in Idaho, sent us a box of Spud Bars a few years ago! "Some Spuddy loves you"!
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"Idaho Spud Bar was first made in 1918 so it's a fun taste of nostalgic candy for generations to come. Each candy bar is made of a cocoa flavored marshmallow center, coated with dark chocolate and then sprinkled with shredded coconut." - A gag gift! ;)
 
JaniceM said:
Another regional thing I can't get used to: leaving skins on when they make mashed potatoes or potato salad. It's like trying to swallow little bits of wet paper.
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I used to peel them 100% of the time until I read that all the nutrients are in the skin.

Then I stopped. I can't recall the last time I made mashed, or pan-fried or baked or any other potato without the skin on. That being said, I don't make potato salad. That might present a moral spud dilemma. If it were just for my own consumption, it would be peels on.
 
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