mashed potatoes by david spottiswood

These are special, and go well with the pan gravy recipe I am posting. Using Yukon Gold potatoes, you can either leave all the skins on, or, as I do, peel half the potatoes. This recipe is for four. I omit the salt if serving with the pan gravy (the bacon makes the gravy salty enough)

Herbed Garlic Potatoes by Robyn Savoie

The anise flavor from the tarragon gives these potatoes a interesting kick.

Potato and Carrot Salad by ireen