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What you'll need:

3 medium baking or Idaho potatoes, washed

4 T. butter

3/4 cup heavy cream

Salt and pepper, to taste

Variations on the theme:

  • Try adding ¾ cup of Parmesan cheese and 1 tablespoon of freshly chopped thyme.
  • Try adding 6 ounces of goat cheese and 2 tablespoons of fresh thyme.
  • Try adding any cheese and herb combination that tickles your fancy. Some of the other things I like to add are: caramelized onions or a couple of cloves of roasted garlic.

Perfect Mashed Potatoes

Here's how:

1. Fill a 6-quart pan about 2/3 full of water and place it on a burner over high heat. Place the unpeeled potatoes in the pan and cook until the potatoes are tender, about 25 minutes.

2. Drain the water and peel the potatoes (if desired). Then add the butter and cream and mash them to a smooth consistency. Add salt and pepper to taste and serve.

Tip: I always make extra mashed potatoes because when I was a child, my mom used to make potato cakes in the morning. They are so delicious and easy to make!

Simply take some of your leftover mashed potatoes and form them into a patty like a hamburger.

Coat the flat sides with flour. Heat a sauté pan over medium-high heat, place a little butter, bacon grease, or – best of all – a little duck fat in the pan, and add the potato cake when the oil is hot. Cook until golden brown, about 3 to 5 minutes on each side. Serve with a couple of slices of crispy bacon and a slice of toast.

Potato cakes are also great with steak, fried chicken, or even pan-seared pork chops with caramelized onion gravy.

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