GARLIC MASHED POTATOES
Cook 3 lb. Potatoes in salted water until tender; drain. Coarsely mash with 1/3 c. butter, ½ c. milk, 2 garlic cloves, pressed, salt and pepper. Sprinkle with shredded Cheddar. Serve.
OVEN ROASTED POTATOES
4 lg. potatoes, wedged
Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.
OLIVE, GARLIC AND PARMESAN POTATOES
4 med. baking potatoes, peeled, quartered
3 med. cloves garlic
2 T. olive oil
1/3 c. Parmesan
¼ c. kalamata olives, chopped
½ t. salt
½ t. pepper
Boil potatoes and garlic until tender. Reserve 2/3 c. potato water. Return drained potatoes to pot. Mash, adding reserved water and oil. Stir in remaining ingredients.
BUFFALO POTATO SKINS
Bake potatoes in skins (pierce skins before baking). Quarter, scoop out pulp and save for another use. Leave ¼-inch on skins. Place skin side down on baking sheet. Melt butter, add hot sauce, onion powder and salt. Brush on potatoes. Bake 15 minutes or until edges are crisp. Serve with bleu cheese dressing.