Another bread recipe that uses potatoes. Home Cookin Chapter: Recipes From Thibeault's Table Potato Rosemary Rolls ===================== http://www.thefreshloaf.com/recipes/potatorosemaryrolls?destination=node%2F423 Potato Rosemary Rolls Makes 18 small rolls or 12 hamburger sized buns 1 potato, cooked and mashed 1 lb (3 1/2 cups) bread or all-purpose unbleached flour 3/4 - 1 cup water 2 teaspoons instant yeast 2 teaspoons salt 1 tablespoon butter 1 tablespoon dried rosemary or 2 tablespoons fresh rosemary 1 teaspoon ground black pepper 1 teaspoon ground sage leaves Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf. Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls. Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though. (I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.) Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes. Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again. While the dough rose, I preheated the oven to 375 degrees. If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.

I have a similar recipe and it's called "Freezer Mashed Potatoes" ironically enough. I'd skip the onion salt if you are going to freeze them because the flavors of onion (and garlic) intensify when frozen. You can always add those flavors when you re-heat the potatoes. I freeze all my mashed potatoes. When potatoes are buy-one-bag-get-one-free, I stock-up and make freezer mashed potatoes. I like to prepare dollops using a large ice cream scoop - quick freeze them on a cookie sheet - load them into a FoodSaver bag and vacuum-seal shut. The dollops are a single serving size, or I can take out enough to cover a Shepherd's Pie. I also portion some in plastic containers. When the potatoes are completely frozen, pop them out of the containers, stack the potato "bricks and vacuum-seal them in a FoodSaver bag. -Grainlady

I haven't made mashed potatoes for a while since we tend to eat too much potato when they're mashed. But when I do/did make them I prefer them a little lumpy, as the too smooth texture reminds me of boxed potato puré or cafeteria food. We don't get Russet or Yukon Gold potatoes here, so we use King Edwards grown locally and steam them, add a little evaporated milk, butter, salt & pepper and hand mash until they are the texture we like, a little lumpy and fairly dry. Now for his health I use olive oil drizzled on Wolf's potatoes rather than butter. Slightly OT...Beanthere.....we also love the little local cooked whole and chopped up a little. These in my photos are an antique variety and the most expensive potatoes one can buy here. They have a short growing season and are grown only in the higher slopes of Tenerife and in the Andes mountains of South America. Not available in Europe or North America. The inside of the potato is a golden yellow and the flavour is incredibly good. I just bought a handful of them the other day. SharonCb

I have a similar recipe -- 5 pounds of potatoes, one stick of butter, 8 ounces of cream cheese, 8 ounce carton sour cream, salt and pepper to taste. If I use the little red potatoes, I don't even peel! Cook potatoes (peeled or not depending on the kind), until done, mash, add butter, cream cheese and sour cream and salt and pepper to taste. Mix all together and put into a buttered baking dish. Cover and Refrigerate (and can be made day ahead). Warm at least 45 minutes before serving at 350. They also are forgiving if someone is late they can be kept in the oven. With all the butter, cream cheese and sour cream, they don't seem to dry out. AND if you have any leftovers, they make great potato cakes OR potato soup! I figure the 5 pounds will feed 20 people. You can do whatever add ons you wish -- the garlic, rosemary, or make them "loaded" with cheese, bacon and green onions. I've made these for family dinners, weddings, elegant dinners. They're really good mashed potatoes.