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Potatoes

1. Steamed Yukon Gold
2. Baked
3. Stuffed
4. Farls

STEAMED YUKON GOLD POTATOES

By far one of the best potato dishes, served any time, is a mountain of Yukon Gold potatoes mashed with sweet butter and roasted garlic.

BAKED POTATO

Baked potato:
1. Idaho and russet are considered ideal baking potatoes.
2. Bake clean, lightly greased potates at 400 degress for 40 - 60 minutes. Puncture midway through cooking process to enhance mealiness.
3. Slice them longways and place cut-side down on greased baking sheet. This halves the cooking time and creates a tasty cooked side.

STUFFED POTATOES

To stuff six hot potatoes:
1. Cut baked potatoes in half OR cut small elipse off top of potato.
2. Scoop out pulp and mash with 3 T butter, 1 t salt, 1 cup cubed cheese in a saucpan on LOW heat.
3. Scoop pulp back into potato skins and serve immediately.

IRISH FARLS

Farls, the Irish knish
1. Knead together:
   • 1 cup mashed potato
   • 1/3 c white flour
   • 1 T melted butter
   • Salt and pepper to taste.
2. Roll into 9" circle (or press into shape on floured dinner dish).
3. Cut into quarters.
4. Fry in butter over medium heat, about 3 minutes each side.
5. Eat while hot.