SIMPLER MASHED POTATOES

8 cups peeled and diced russet potatoes or 8 cups diced red potatoes with skins on.

Cover potatoes with water and cook for about 30 minutes or until very soft. Remove from heat and drain off most of the water into a measuring cup.  Immediately mash with a potato masher, adding more of the cooking water as needed, until they are smooth and fluffy.

Mix in 1 teaspoon salt, or to taste.  Use onion or garlic powder, or fresh minced onion or garlic for added flavor.

TWO-TONED MASHED POTATOES

2 large yams

6-8 medium white potatoes (Yukon Gold is a good type)

1/2 t. salt

Dice potatoes and yams into 3/4-1 inch cubes and cook in 4-6 c. water and salt until tender. 

In the meantime make the sauce and prepare the garnish:

1 c. Almondaise (click here for this recipe)

1 c. water

1+1/2 t. salt

1 t. onion powder

Mix well and set aside

 Prepare the following to use as a garnish:

1 small leak, finely chop (white and light green parts only)

1 heaped T. dry chopped chives or 2 T. fresh chopped chives

When the potatoes are done, mix HALF of the Almondaise Sauce into them and mash the potatoes together.  Do not over mash or mix or you will lose the 2 tone effect. 

Place the mashed mixture in a baking dish and top with the other HALF of the Almondaise Sauce.  Sprinkle the leaks and chives over the dish and bake at 350 degrees for about 30 minutes or until the top begins to turn a golden brown.