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It’s about potatoes today. Don’t you just love potatoes! I could eat potatoes every day of the week, especially when they’re mashed. If I didn’t put all the good stuff on them or into them, I would be OK calorie and carb wise. I have so many good recipes today that I’ll save the “talk” for another time.

CHEESEY MASHED

POTATOES

8-10 medium potatoes, peeled, quartered and cooked till tender and drained

1-1/4 c. prepared ranch salad dressing

2 c. (8 oz.) shredded sharp cheddar cheese

1/8 t. salt

1/8 t. pepper

1/2 lb. bacon, fried, drained on paper towel and crumbled, divided

snipped chives (about 1/4 c.)

Put potatoes in large, deep bowl; mash (do not add milk, butter or seasonings). Add salad dressing and mix well. Stir in cheese, salt, pepper and half of bacon pieces.

Spread evenly in a 9x13 buttered baking dish. Sprinkle with rest of bacon and chives. Bake, uncovered at 350 degrees for 20 minutes or until piping hot. Makes 8 servings.

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Have a meatloaf ready to put in the oven along with this potato dish. Prepare a veggie and a salad and you’re all ready for a delicious meal.

PAPRIKA POTATOES

1/2 c. butter or margarine, melted

1/4 c. flour

1/4 c. grated Parmesan cheese

2 T. paprika (no mistake there)

1/2 t. salt

1/8 t. pepper

pinch of garlic or onion salt

6 medium red potatoes (about 2 lbs.) peeled, quartered lengthwise and put in a bowl of cold water

Pour butter into a 9x9 baking dish, spreading to cover bottom. Combine next six ingredients in a large, plastic bag; set aside.

Drain potatoes well. Put potatoes in large plastic bag, shake well to coat; put in single layer in pan. Bake, uncovered at 350 degrees for 50-60 minutes or until tender, turning once after 30 minutes. Makes 5-6 servings.

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The three colors and textures of this potato dish is delicious together.

THREE-POTATO MEDLEY

1/2 c. honey-mustard BBQ sauce

1 T. fresh lemon juice (can use bottled juice, but fresh is better)

1 T. vegetable oil

1/8 t. ground sage or 1/2 t. dried sage leaves or 1 t. fresh snipped sage leaves

1/2 t. salt

1 small green pepper, cut into 3/4-inch pieces

1 medium onion, sliced in thin wedges

4 small red potatoes, washed and cut into 3/4-inch pieces, unpeeled

4 small Yukon gold potatoes, washed and cut into 3/4-inch pieces, unpeeled

1 medium sweet potato, peeled, cut into 3/4-inch pieces

In a large bowl, combine all ingredients. Turn into a 9x13 baking pan; cover with foil. Bake at 350 degrees 35-40 minutes or until tender. Remove cover last 20 minutes and stir. Makes 8 servings.

NOTE: If there are leftovers, reheat in micro-safe dish at 50 percent power for 2-3 minutes or until hot. Also, Russet potatoes may be used in place of the Yukon gold potatoes.

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Summertime is potato salad time. This is a good make-ahead recipe.

ROASTED RED POTATO SALAD

6 medium red potatoes, scrubbed, unpeeled, cut into 1-inch cubes

1/2 c. diced onion (can use sliced green onions if you wish)

4 hard-cooked eggs, coarsely chopped

5 bacon strips (fried, drained on paper towel and crumbled)

3/4 c. mayonnaise

1/4 c. sour cream

1/4 t. salt

1/4 t. pepper

paprika (optional)

Put potatoes in a greased 9x13 inch baking pan. Bake, uncovered at 400 degrees for 20-25 minutes or until tender and golden brown, stirring occasionally. Remove from oven to cake rack to cool for 15 minutes.

Turn into a large bowl; fold in rest of ingredients, except paprika. (I combine the mayo and sour cream before mixing it together.)

Cover and refrigerate 4-5 hours, sprinkle with paprika if you wish. Makes 6-8 servings.

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And, one more variety of potato salad.

DILLED POTATO SALAD

6 large red potatoes (peeled, cooked and cubed)

3 green onions with tops, sliced

2 T. fresh snipped parsley

1/2 c. mayonnaise

3 T. light cream (or 1 t. vegetable oil mixed with 3 T. 1 percent milk)

1/2 t. salt

1/4 t. dill weed (fresh if you have it)

1/4 t. white pepper

1/8 t. garlic powder

In a large bowl, combine first three ingredients.

In another bowl, combine rest of ingredients; mix well.

Pour over potatoes and mix gently. Cover and chill at least one hour. Makes 6-8 servings.

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potato tipS for you:

1 lb. potatoes equals about 3 medium potatoes.

When sliced, 1 lb. equals 3 cups or 2-1/4 c. cubed.

Also, to make potato salad in a hurry, peel and dice potatoes before cooking. Spread them on a cookie sheet, pop in the fridge to cool quickly.

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Thought for the day: One of the most delightful things about a garden, whether it be a vegetable or flower garden, is the anticipation it provides.

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