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Potatoes

1. Steamed Yukon Gold
2. Baked Potato
3. Stuffed Baked Potato
4. Farls, the Irish Knish

STEAMED YUKON GOLD POTATOES

By far one of the best potato dishes, served any time, is a mountain of Yukon Gold potatoes mashed with sweet butter and roasted garlic.

BAKED POTATO

1. Idaho and russet are considered ideal baking potatoes.
2. Bake clean, lightly greased potates at 400 degress for 40 - 60 minutes. Puncture midway through cooking process to enhance mealiness.
3. Slice them longways and place cut-side down on greased baking sheet. This halves the cooking time and creates a tasty cooked side.

STUFFED POTATOES

To stuff 6 potatoes:

1. Cut baked potatoes in half OR cut small elipse off top of potato.
2. Scoop out pulp and mash with 3 T butter, 1 t salt, 1 cup cubed cheese in a saucpan on LOW heat.
3. Scoop pulp back into potato skins and serve immediately.

FARLS,the Irish Knish

1. Knead together:
   • 1 cup mashed potato
   • 1/3 c white flour
   • 1 T melted butter
   • Salt and pepper to taste.
2. Roll into 9" circle (or press into shape on floured dinner dish).
3. Cut into quarters.
4. Fry in butter over medium heat, about 3 minutes each side.
5. Eat while hot.

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