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Colcannon

Ingredients
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon parsley, chopped
1-2 cloves minced garlic
1 cup heavy cream or milk
4 Large potatoes, peeled and diced
1 cup chopped green cabbage
1 leek, diced

Directions
In a heavy oven proof saucepan boil cream, potatoes, salt, pepper and garlic for 5 minutes. In a separate pan cook vegetables until tender. Combine with potatoes and bake at 400 for 20 minutes.

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Classic Roasted Potatoes

Ingredients
1 tablespoon chopped fresh thyme or rosemary (optiional)
3 tablespoon olive oil, melted butter, or duck fat
2 lb waxy potatoes, left whole if small, halved or cut into chunks, if large
1 teaspoon coarse salt
Plenty of fresh ground black pepper

Directions
Heat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50-60 minutes, depending on their size and variety. Serve hot.

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Awesome Mashed Potatoes

Ingredients
2 lb potatoes, peeled, and cut into 2 in. cubes
plenty of salted water
milk
butter
salt and pepper to taste

Directions
Since I have a ricer, I don’t have to bother to peel my potatoes. Cook in plenty of salted water until tender–20-30 minutes. Start with cold water. When they are tender get out the masher and mash, adding milk and/or butter to the consistency you like. Or if you have a ricer, call the boys, this is one of those fun kitchen tools they will help with. Season with salt and pepper. Quick to make, and such a comfort food.

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Potatoes Persillade

Ingredients
4-6 tablespoon canola, or other oil
1/2 cup minced parsley
2 cloves of garlic
2 waxy potatoes, in 1/4 in. dice
4 tablespoon unsalted butter
salt and pepper

Directions
Place the potatoes in cold water and bring to a boil. Remove from heat and drain. Allow to dry. Heat oil in a very large skillet. (I use less oil than is called for) Add the potatoes and cook 6-8 minutes, tossing occasionally, until lightly browned. Add butter and continue sauteing for another 5 minutes. Just before serving, add parsley and heat for 1 minute.. Season and serve. Food Channel: Cooking Live

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Easter Egg Potatoes with Sour Cream and Herbs

Ingredients
2-3 tablespoon herbs (leaf celery, parsley, or fresh thyme)
salted water
1 lb Easter Egg potatoes
sour cream

Directions
This is a good dish to take to holiday dinner. 1 pound of Easter Eggs will serve 2-4 people. Steam or boil the potatoes in salted water until very tender. Fold 2-3 TBS. herbs into sour cream and dress the potatoes in the serving dish, or serve on the side. For herbs, choose from leaf celery, parsley, or fresh thyme.

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Twice Baked Potatoes

Ingredients
large potatoes

Directions
Bake large potatoes until just tender. Cool slightly and slice in half lengthwise. Scoop out the flesh, leaving 1/4 thick boat. Mix cooked potato with milk or cream to soften and your choice of fillings: diced or grated cheese and cooked vegetables(broccoli and cheddar is a favorite), diced meat, or sausage. Bake again at 350 degrees for 20 minutes until hot.

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Scalloped Potatoes

Ingredients
milk
butter
1/2 cup flour
1-2 medium onions
6 potatoes, peeled
salt and pepper to taste

Directions
Thinly slice and layer in a greased casserole: potatoes and onions. Alternate vegetable layers with a total of: 1/2 cup flour; salt & pepper; dots of butter,(1 1/2 hours until nicely browned and bubbly). Additions: cubed cheese, or a layer of other root vegetables, also thinly sliced such as carrots, rutabagas, or leeks.