Potatoes are one of the easiest vegetables to keep year round, best stored in a vegetable or root cellar which is cook and dry. Before using any potatoes, wash and inspect them for sprouts and irregularities, removing all. Children and invalids should never eat new potatoes, since they are akin to unripe fruit.
Potatoes are best used as the bulky part of a meal that also features meat, eggs or fish. They retain their flavor and excellent texture through almost any type of cooking process and can be successfully flavored in a huge variety of spices and condiments.
Potatoes are composed of 80% water and only 1% fat, and so are considered by some the perfect food. Far from naturally fattening, potatoes may be used to satisfy the appetite of those on a diet quite successfully.
BAKED POTATOES IN THE HALF SHELL
A simple and elegant recipe for baked potatoes.
Bake six cleaned and scored medium size potatoes until softened clear through (test with a fork). Remove from the oven and cut a wedge out of each potato, then put the inside meat of the potatoes into a bowl. Mash with a fork, adding two tablespoons butter, salt and pepper to taste, and three tablespoons milk (not cold). When this combination is well mixed, add the beaten whites of two eggs, and then refill the potato skins and sprinkle with grated cheese. Bake the filled shells 5 to 8 minutes more in a hot oven.
MASHED POTATOES FOR THE PEOPLE
The easiest recipe in the world.
Bake or boil your potatoes until soft, then mash or rice them in a bowl with butter, salt, pepper and hot milk or cream until creamy. Reheat and serve.
*Variations: Potato cakes and potato omelets are simply names for fried mashed potatoes, flavored as you see fit. For potato cakes, form into balls leftover mashed potatoes, then squash them flat in a pan with hot oil, browning on both sides. For potato omelets, spread mashed potatoes onto the bottom of an omelet pan in one tablespoon of hot butter, cook until browned, then fold or turn over and brown the other side.
The versatile potato receives almost any kind of spice or condiment gracefully. Chives, garlic, onions, peppers, chili and salt and pepper are the usual suspects, but one is limited only by one's imagination… not by the potatoes!
ARTICLE SOURCE: http://www.articlesbase.com/recipes-articles/interesting-potato-facts-and-a-few-potato-recipes-321521.html