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)

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Creamy Mashed Potatoes by Beth Roan

Delicious, easy, creamy mashed potatoes.

Mashed Potatoes 400pp@1/2cup by william ruiz

Mashed Potatoes by Candice Goodyear

I don't like instant mashed potatoes at all. I make mine from scratch like many cooks out there. I like them either with butter and sour cream or butter and milk in them both are delicious. But, if you don't have milk or sour cream on hand you can substitute 1/4 cup real mayo, still taste great.