With a little prep work, you can make great potatoes that everyone will love:
For mashed potatoes:
Red potatoes or Yukon Gold potatoes cut up with skins on. Mash with a hand masher after adding one chopped sweet onion and a minced clove of garlic or two, with some milk and a tad of butter. My secret ingredient for mashed potatoes is a huge scoop of real Mayonnaise, not Miracle Whip. Everyone, even my son who hates Mayo loves these potatoes.
Rosemary Garlic Potatoes:
Quarter either Red Potatoes or Yukon Gold potatoes. Boil till tender. Remove from water. Add some butter and olive oil, plus 3 minced garlic cloves and a handful of chopped Rosemary to the potatoes, mix and serve. There are never any left overs!!
Twice Baked Potatoes:
Bake a baking potato. Once cooled, cut in half, the long way. Scoop out the potato, leaving the skins in tact. Make mashed potatoes as above (without the skins). Add a cup of frozen mixed veggies (I like Green Giant) to the mashed potatoes. Then, add one cup of cubed sharp white cheddar cheese to the potato mixture. Stuff the potato skins with the mashed potato mixture and either refrigerate for another day or put in the oven until fully heated. 300 degrees for 20 minutes or thereabouts.
Sausage Baked Potato:
Take your apple corer and remove, at an angle, enough of the raw potato to fit a breakfast sausage link into the hole you just carved out of the potato. Then bake as usual. The reason for cutting into the potato at an angle is when the sausage cooks, the juices go back into the potato instead of leaking out. No butter or seasoning needed.