Or baked or roasted ones because they make some delicious leftovers!
I usually make mashed and baked potatoes in large batches - about a 5 lb. bag at a time.
For Mashed Potatoes:
My recipe is very inexact, but I can tell you that I boil the diced potatoes, sometimes with skins, sometimes not. When they are soft, I strain out the water and mash them by hand with a stick of butter (per 5 lbs. of potatoes), a splash of milk (or rice milk), a palm full of salt and a good grinding of pepper. Taste for seasoning and enjoy!
For Baked Potatoes:
I fill a 13x9 pan with potatoes scrubbed clean with holes poked in them all over. Drizzle with olive oil, sprinkle with some salt, and bake at about 300* until they are done. It takes about an hour and a half.
Here's what I do with the leftovers:
For mashed potatoes:
Shepherd's Pie - a friend made this recipe for us and it was deeeee-licious! It froze beautifully too.
For baked potatoes:
Twice-baked potatoes are so yummy too. I don't have a recipe to share, but I'm sure you could find one online.
You can also cut them up and fry them for breakfast as hash browns/home fries. No specific recipe on this one either, but I have found that if you use plenty of butter, moderately high heat, and don't stir them around much at all, they'll cook up nicely.
This past week, I also found that using leftover roasted potatoes made for even easier hash browns! I just warmed them up on one side of the cast iron skillet while I fried some eggs. They were delicious that way.
Using It Up
The Precious Possession of Diligence
And be sure to visit The Four Moms today - they are having a link-up on leftovers. I've already gotten a few great ideas.