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MASHED POTATO RECIPEThis mashed potato recipe produces perfect mashed potatoes. You may use red potatoes, Yukon golds, or Idaho; my favorite for mashed potatoes is russets. Whatever kind you use, it will be delicious.With easy instructions, you can have picture perfect whipped potatoes in no time. Let's get started. A wonderful comfort food and side dish any time of the year. 
2 lbs russet potatoes - washed, peeled and quartered 1/2 tsp salt 4 TBS cold butter, chopped 3/4 cup half-and-half, or heavy cream, warmed salt and pepper to taste Place potatoes in a large saucepan and cover with water. Add the salt and bring to a boil; reduce heat and simmer approximately 15 minutes. When you can easily poke through them - drain well and place back in the hot pan so the water on the potatoes can evaporate. After a couple minutes transfer to a bowl. In the bowl, place the chopped butter on the hot potatoes and mash using a potato masher until you have small chunks. Add the half-and-half and finish mashing until desired consistency is desired. You may also use a mixer for this step. NOTE:
Au Gratin Potato Recipe
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
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