Mashing - once the potatoes are cooked, drain the water from them, put them back into the pan and add a little milk, butter and a little salt and pepper for taste. Mash using a potato masher.
Chips - peel and cut your potatoes into long rectangle strips, not too thin and not too thick. Plunge the potato pieces into a pan of fat which has been heated. (Test the heat - a piece of bread should turn golden within a minute). I like to start my chips by using a gentle heat at first and finishing with a strong heat. Heat the chips until they are golden in colour. Don't leave a pan of fat unattended even for a moment.
Baking - cook the potato in the oven for about an hour to an hour and a half. If you prefer a quicker method pop it into the micro for about 7 minutes full blast then into the oven to finish them off for about 10 minutes.
Roasting - The best roast potatoes are made using Maris Piper or King Edwards which are floury textured potatoes. Peel them and cut them in half or quarters depending on how large the potatoes are. Place them into a pan of water and cook in salted water until they are tender. Drain the water from the potatoes and pat dry the potatoes with kitchen towel to take the excess moisture off them. Place the potatoes on a baking tray covered in hot fat (turn the potatoes over so they are covered in the fat) or round some roast meat or chicken which is cooking. Roast for about 50 minutes, turning the potatoes once or twice during cooking. Serve as soon as they are ready.
Pommes Anna - There are so many ways to cook potatoes and this is an especially nice one if you are entertaining. Peel about 675g of potatoes. Now slice them very thinly. Take a casserole dish and butter it well. Arrange the sliced potato into the dish in neat lines which overlap, buttering and seasoning each layer as you go. Cover with the casserole lid or with some foil. Cook for 35 minutes at 190c (gas 5).
I am sure you can think of your own ways to cook potatoes to eat and enjoy.
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