Herbed Mashed Potatoes

8 medium potatoes (about 3 lbs)

½ to ¾ cup milk

5 Tablespoons margarine, softened

1 package Ranch Dressing Mix

1. Peel and cube potatoes.

2. Place in 2-qt saucepan and add enough water to just cover potatoes.

3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork.

4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier.

5. Mash potatoes in pan with potato masher or hand mixer.

6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix.

7. Mash until fluffy.

Baked Potato Fries

Note: Russet potatoes are best for baking. This recipe will allow you to experience the flavor and textural differences of the Russet, Yukon Gold and Red Pontiac potatoes.

4 baking potatoes (Russet)

2 Yukon Gold Potatoes

2 Red Pontiac Potatoes 1 medium onion

1 tsp. salt 1 tsp. dried thyme leaves

2 Tbs. olive oil 1/2 tsp. pepper

1. Preheat oven to 400°.

2. Scrub potatoes and pat dry.

3. Cut potatoes in half. Cut each half into ¾”-thick wedges. Put in a bowl.

(You may cut them in half again to cook faster.) Cut onion into thin slices.

4. In a bowl, mix salt, pepper, and thyme together. Add oil.

5. Add potatoes and onions to seasonings and oil. Stir to coat.

6. Arrange seasoned potatoes and onions in a single layer on a jellyroll pan.

7. Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces).

8. When potatoes and onions are soft, remove to a serving platter and enjoy.

Funeral Potatoes

1 cup hash browns

1 cup sour cream

1/2 cup melted butter

1/2 cup chopped onion

2 cups grated cheese

1 can cream of chicken soup

2 cups crushed cornflakes

1/2 cup melted butter

Sal & Pepper

** Bake at 350 for about 1 1/2 hours in a 9x13 pan