Creamy (s)mashed potatoes

- I use waxier potatoes than the traditional russets. I use baby gold potatoes or red potatoes, depending on the look I want. I also don't peel the potatoes.

Ingredients:

2 lbs. potatoes (unpeeled but washed)
2 to 3 Tblsp. butter
1/2 cup heavy cream (add more if they are too dry)
salt

Directions:

1. Cut the potatoes into quarters and put them in a large pot of cold water.

2. Salt the water and bring it to a boil.

3. Boil the potatoes for about 20 minutes until they are very tender.

4. While the potatoes are boiling, combine the butter and the cream in a microwave safe dish (or a pan on the stove) and warm it a little, just enough to start the butter melting in the warm cream.

4. Strain the potatoes and put them in a large serving bowl and add the cream/butter mixture.

5. With a potato masher or a sturdy large fork, smash the potatoes until they are a fairly creamy consistency. I like mine to have some potato lumps but that's up to you.

6. Add a little salt at the end if it's needed but since you already salted the water earlier, you probably won't need much additional salt.

Roasted Lemon Potatoes

Roasted Lemon Potatoes

Ingredients:
small baby potatoes (I typically estimate about 4 potatoes per person)
1/3 cup to 1/2 cup (or enough to coat) olive oil
lemon juice (about half the amount of oil you used)
a few teaspoons of sea salt
a little less fresh ground pepper
a few tablespoons of dried rosemary

Directions:

1. Cut the potatoes into quarters and put into a large bowl.

2. Add olive oil, lemon juice, sea salt, fresh ground pepper, and rosemary to the potatoes and mix until the potatoes are evenly coated (feel free to use your hands for this - after you wash them, of course).

3. Put the potatoes into a baking dish and bake at 425 for about 30 to 45 minutes. It's fine if there a little crispy, it's actually preferred.

If you're making these at the same time as you are using your broiler and if your oven is heated by the same source as the broiler, that's perfectly fine too. Just check the potatoes after about half an hour and keep an eye on them. When they're soft, they're done.