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It curls, dices, straight up cuts, all sorts of things, I suggest you get one if you can, it makes potatoes much more fun!

Im making home fries right now...

I know this isn't a recipe but still, get a potato peeler machine thingy!

Anyone know any good potato related recipes?

Boil em. And mash em with hot double cream, butter and garlic. Mmmmmm. ALso good with chives. And if you're feeling daring, just grate a shitload of cheddar in there and serve with sausages and fried tomatos.

....And if you're doing the cheese thing, crack some pepper on that shit yo!

Done and done! I'll try the cram for sure, I've always used milk, never cream.

I'm a large fan of cooking potatoes on the bbq, and part way through adding cheese.

Damn potatos are good.

Indeed. My fave food is MASH. I like Mash with gravy and mash with beans. I also like mash with cheese and mash with chives.

Mash with gravy, now that's gravy!

add 1 cup sour cream , one package softened cream cheese and garlic (opt) to your potatos when mashing , you can even go and toss in crumbled bacon , then put mashed potatoes in a corning ware dish , cover with 1/2 cup shredded cheese (cheddar) cover and bake for 20 min or till cheese melts for "fancy mashed potatoes" , pretty yummy .

sounds pretty awesome and fattening but good, except the cream cheese, Im not a huge cream cheese fan

you cant taste it , it just adds to the consistancy .

word

I like the word "tattie."

I miss living in MI, it's so close to Canada. And I like Canada.

Mod";p="454732 wrote:"tattie."

why I oughtta!

You oughta what?

You dont even want to know

Red hair and has a potato peeler...stereotype of a true canuck (irish)

Mi thinks dim fighten wards young man

New mash.

Fresh new potatoes washed not peeled. Boil until soft. Drain potatos and place in lukewarm water for five minutes. The skin should peel away by rubbing the potato with your fingers. Peel and the mash with a nob of unsalted butter, some rock salt and a little black pepper. No milk or cream. Boiling the potato in its skin traps the flavour of the potato.

Sounds exciting!

Why even bother to take the skins off? I love potato skins

me too unless they're baked

word

I love potato skins too, but they don't go well in good mash.

I have a gratin recipe too.

Gratin potatoes

Gratin potatoes 1 pound medium, slightly waxy boiling potatoes (such as Yukon Gold)
1 1/4 cups milk
1 1/4 cups heavy cream
1 clove garlic, sliced
1 sprig fresh thyme
1 bay leaf 3/4 cup grated Gruyère cheese
For the gratin potatoes, preheat the oven to 400°F (200°C). Peel the potatoes and slice thinly (use a mandoline or the slicing blade of a food processor). Bring the milk and cream to a boil with some sea salt, the garlic, and herbs, and simmer for a couple of minutes. Add the sliced potatoes and simmer for about 5 minutes until just tender. Drain in a colander set over a bowl to catch the creamy milk.
Mix the potatoes gently with two-thirds of the cheese. Layer neatly into four medium ramekins or gratin dishes, seasoning in between the layers with salt and pepper. Spoon a little of the saved creamy milk on top of each ramekin and sprinkle with the last of the cheese. Place the ramekins on a baking sheet and bake for 8 to 10 minutes until the cheese just turns a golden brown.


That's a shit hot recipe.