I just finished digging 30 or more pounds of potatoes out of our small garden. Idaho Russets to be exact. And they’re beautiful. HUGE bakers, as well as smaller ones for mashing.

I don’t have words to describe the satisfaction and contentment I feel each time I put food on the table that I’ve grown myself. You Cook’n gardeners know what I mean, though. So ‘nuff said.

Anyway, with potatoes on my mind (and breakfast, lunch, and dinner plate), I thought I’d share some ideas on what to do with ‘em.

First though, there’s the health factor. Potatoes are one of Mother Nature’s best-kept secrets. This delicious vegetable is SO good for you. With just 110 calories, one medium, skin-on potato provides 45% of your daily value of vitamin C and more potassium than a banana. The high fiber content also helps with regularity and helps build a strong immune system. Suffice it to say, this is another powerhouse food.

From health, let’s talk about creating the perfect mashed potato. We’ve all had them watery, not fluffy enough, too dry, not seasoned properly, or just plain blah. How to avoid all this? By following the 10 Commandments of Mashed Potato-Making from www.epicurious.com:

1. DO USE THE RIGHT POTATOES. Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. Yukon Golds for their buttery texture (and golden color), and Idaho Russets are the best choices.

2. DO CUT POTATOES THE SAME SIZE and COOK THEM PROPERLY. Different-sized chunks cook at different rates, so some of your potatoes will be undercooked while others are overcooked (not good). Keep chunks the same size, then start them in cold water, and bring to a simmer until they are cooked through.

3. DO NOT ADD YOUR FLAVORINGS AT THE END. There's nothing worse than biting into a hunk of raw garlic because it was stirred in right before serving. Add in garlic and herbs with dairy, so the milk/cream gets infused with the flavor before being added to the potatoes.

4. DO EMBRACE THE TANG FACTOR. Add some sour cream, buttermilk, crème fraîche; these will do wonders by adding richness as well as a pleasant tang.

5. DO NOT LOSE THE FLUFF. To ensure perfect fluffy every time, drain the potatoes and put them back in the pot without a lid after they have boiled. Cook them a couple minutes more on medium-low, shaking the pot, until all excess moisture still clinging to the potatoes has evaporated. That's liquid you DON'T want (it'll make your mash watery).

6. DO NOT ADD COLD LIQUID. Make sure the milk or cream you add to your potatoes is HOT. This helps it absorb better so you don't feel the need to over-mix. Over-mixing is bad.

7. DO NOT SKIMP ON THE SEASONINGS. Generously salt the water you are cooking your potatoes in, just like you would pasta. Once mashed, season and taste until they are to your liking. All the butter in the universe can't make up for the taste of bland potato. And don't skimp on the butter either. Nobody likes a butter miser.

8. DO NOT USE A FOOD PROCESSOR OR MIXER TO MASH. This causes over-mashing. That’s a serious problem because potatoes are starch and starch doesn’t like too much handling (think gluey mashed potatoes). Instead, DO use a potato masher or ricer.

9. DO NOT SERVE A NAKED MASH. Yes, they’re perfect on their own, but they’re even more perfect when topped. A pat of butter, a handful of crispy fried shallots, a sprinkling of chives, or a generous shaving of your favorite cheese. Gravy on the side, always.

10. DO WAIT UNTIL THE LAST MINUTE. Mashed potatoes are time sensitive—they always taste best when freshly made, and they never taste as good when reheated. You can peel and cut your spuds and store (covered in water, in the refrigerator) up to a day ahead, though. You can also assemble your milk/cream/butter mixture in a small saucepan and refrigerate that, too. Then at meal prepping time, all you need to do is boil, drain, and mash.

Lastly, ideas on what to do with potatoes. A terrific site, www.potatogoodness.com, has recipes for grilled potato kabobs, all sorts of potato salads, samosas, a potato-stuffed sandwich, potato casseroles, roasted potato stacks, layered potato and chicken salad (known as the Peruvian Causa Morada), potato tarts, potato gnocchi, potato wraps, potato crostini, potato curry, various hashes, assorted scalloped potatoes, mashed potato waffles, just to name a few. And of course, there are all sorts of mashed potato recipes as well.

I’ll close with a recipe that knocked our socks off. It’s easy to fix and so good you better make lots:

THREE-CHEESE POTATO ROSTI

3 pounds red potatoes

2 tablespoons butter

6 tablespoons extra virgin olive oil

1 tablespoon fresh thyme

1 cup cream cheese

1 cup shredded mozzarella cheese

1/2 cup shredded provolone cheese

Salt to taste

Pepper to taste

1. The day before, cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart).

2. Let the potatoes cool and chill them overnight.

3. The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme.

4. In a different bowl, combine the cheese and stir well. Reserve.

5. Heat 1 Tablespoon of butter and 2 Tablespoons of olive oil in a medium sized sauté pan, over medium heat.

6. Add half of the grated potato, spreading it out evenly to cover the bottom of the pan.

7. Allow to cook for about 4 minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly.

8. Pour all the cheese filling into the potato pancake, leaving a small edge all around.

9. Then, spread out the remaining potato on top of the cheese, pressing it down and around as you go, covering all the cheese.

10. Continue to cook for 5 more minutes. When the edges of the bottom potato cake are golden, gently shake the pan to loosen the Rösti. Then, flip it with the aid of a plate that is larger than the sauté pan.

11. Add 1 tablespoon of butter and some olive oil and, when hot, slide the Rösti back into the pan, uncooked side down.

12. Let it cook for 5 to 7 more minutes or until the bottom is golden brown, adding more olive oil if necessary.

13. Remove to a plate covered with paper towel to soak the excess grease.

14. Let it stand for 5 minutes before serving!

NOTE: Make sure you use a good nonstick pan and enough olive oil so your rosti potatoes don’t stick to the bottom.

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