8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tbsp. butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tbsp. Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for

marinades or vinaigrettes). Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour

or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir

in cheeses and season with salt and pepper. Spoon into a gratin dish.

Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.

4 medium sweet potatoes, peeled

1 tbsp. butter

1/4 cup milk

3/8 cup brown sugar

1 tsp. cinnamon

Boil water. Peel potatoes and cut into small cubes. Put in boiling

water. Let cook until potatoes are soft. Remove potatoes, place in bowl.

Mash potatoes with potato masher or mixer. Add butter and milk; stir.

Add brown sugar and cinnamon, stir. Dish onto bowl or plate. Sprinkle

cinnamon lightly over top.

1 can (40 ounces) sweet potatoes, drained and mashed

1 can (8 ounces) crushed pineapple in juice, drained

1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut

1/3 cup chopped walnuts

2 teaspoons pumpkin pie spice

1 teaspoon salt

vegetable cooking spray

Preheat oven to 350F. In large bowl, combine sweet potatoes, pineapple,

bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.

Pour mixture into 2-quart casserole dish that has been sprayed with

cooking spray. Bake at 350 degrees F. for 40 minutes.

Cooking tip: Orange juice may be used in place of bourbon, and pecans in

place of walnuts, if desired.

• 5 – Pounds of Idaho russet type /or Yukon Gold Potatoes
• 2 or 3 – whole pods, (not cloves) of Garlic
• Olive oil
• Butter
• 4 – Ounces of Cream Cheese (cubed)
• ½ & ½ -cream
• Chopped fresh parsley
• chopped fresh chives (or Frozen)

Directions

This recipes if from my own collection and we always have it for Thanksgiving and Christmas.

Our Roasted Garlic Mashed Potatoes

Do ahead, hold each pod of garlic on the side, take a sharp knife and cut the pod about ¼ or so of an inch from the top all the way across the top, exposing the raw garlic cloves.
Place on a Cooke sheet covered with a piece of aluminum foil.
Pour and rub in olive oil in to the top of the garlic.
Bake in a 325-degree oven for about 45 minutes to an hour or until garlic is soft, remove and let cool.
Peel cube and place potatoes in good water, bring to a boil, and simmer until they are soft, but not mushy. (Drain very well)
We add cooked potatoes to a large mixing bowl; add butter cream cheese and a very small amount of cream then add the chives and parsley, mix with beaters well.
You will be able to separate the garlic from the pod and just pinch at the stem end and the garlic paste will pop right out, add this paste to the potatoes, whip well and salt and pepper to taste.
Note: for those who want to Zip this dish up just chop up a Jalapeño pepper very fine and add it.
These are the very best mashed potatoes I have ever found in 60 years of cooking.
Enjoy, Bob (Old Gringo the Duce)

• 4 baking potatoes, baked
• 1/2 C. grated Cheddar cheese
• 1/4 C. chopped pimento
• 2 cans tuna, drained
• 1 C. mayonnaise
• 1/4 C. chopped scallion

Directions

Cut baked potatoes in half. Scoop the flesh from the
potatoes and put into a mixing bowl. Toss lightly with
remaining ingredients. Spoon mixture back into shells.
Bake for 20 minutes at 400 degrees

• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/4 tsp. dried Italian seasoning
• 1/4 tsp. paprika
• 1/4 tsp. black pepper
• 4 minced garlic cloves
• 11/2 lbs. quartered small red potatoes.

Directions

Preheat oven to 500 degrees F. Combine all ingredients on a jellyroll pan coated with cooking spray. Bake for 25 minutes or until tender, stirring every 10 minutes.

Makes 4 servings.

• 2 pounds small red potatoes
• 2 tablespoons butter
• 2 tablespoons sour cream
• 2 scallions, chopped, whites and greens
• 1/2 cup milk

Directions

Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

Serve with Meatloaf Patties (recipe found in meat/poultry section)

• 1 bunch chard
• 1 bunch beets, tops only
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1 1/2 cups vegetable stock
• salt and pepper
• 1 1/2 pounds potatoes

Directions

Bring a large pot of water to a boil and add some salt.
Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly.
Add the greens to the pot and cover.
As soon as the water returns to a boil, drain the greens in a colander and pat dry.
Preheat the oven to 375 degrees.
In a large skillet, heat the olive oil.
Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes.
Add the vegetable stock and bring to a boil.
Season with salt and pepper and remove from the heat.
Peel the potatoes and slice them 1/4-inch thick.
In a large bowl, toss the potatoes with the greens and leeks.
Season with salt and pepper.
Transfer the mixture to a large baking dish and press the vegetables down firmly.
Dot with 2 tablespoons of butter.
Cover the pan tightly with foil and bake for 1 hour.
Uncover and bake for about 15 minutes longer, or until the potatoes are very tender.
Makes 6 servings.