BECKY RILEY'S POTATO FRIED CAKES

(from the Fitzpatrick family)

1 cup mashed potatoes (use leftovers or make instant mashed potatoes)
2 tablespoons shortening
1 cup sugar
2 well-beaten eggs
¾ to 1 cup milk
3 to 4 cups flour
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 teaspoon vanilla (optional)

Cream together the mashed potatoes and shortening. Add the remaining ingredients. Mix together and roll out on floured board. Cut out with doughnut cutter. Fry in hot oil, turning once.

Option: While still hot, mix cinnamon and sugar in a paper bag and shake doughnuts in mixture.

LINDA LYNCH SHEETZ'S COLCANNON

(adapted from Bon Appetit)

1½ pounds russet potatoes, quartered (I do not peel, by personal preference.)
About 2 cups broth (I use vegetable broth, chicken broth is OK.)
3 large carrots, ¼-inch dice
1 rutabaga, ¼-inch dice
6 tablespoons butter
1 small head cabbage, sliced (Any type of cabbage works.) (Kale would also work well in this recipe.)

Boil potatoes until tender, about 20 minutes. Drain. Return to pot, mash.

Bring stock to boil in large, heavy saucepan. Add carrots, rutabaga. Cover, boil until tender, about 10 minutes. Using slotted spoon, transfer vegetables to bowl. Add butter to stock, bring to boil. Add cabbage, simmer uncovered until tender, stirring frequently, about 8 minutes. Add potatoes, carrots and rutabaga to cabbage-stock mixture. Season to taste with salt, pepper.

Makes 6 servings.

PATRICIA BRENNAN'S POTATO SOUP
5 large potatoes (serves four)
Ham cubes (1 cup) cooked and cut into very small pieces
Red onion
Carrot
Garlic (4 cloves)
Herbs, parsley, thyme, oregano (½ tablespoon each), use your own choice if you like.
Salt and pepper (just a dash of each)
Milk 1-percent as required (less if you like it thick and more if you like it thinner)

Peel potatoes and cut into small cubes.

Put into pot of boiling water with some chicken stock.

Boil until tender (not mushy) drain.

Cut onion into slices and then chop into small pieces.

Shred/grate carrot.

Shred/grate cloves of garlic (use more if you like)

Put all the ingredients in with the potatoes.

Mix well with wooden spoon

Add milk and return to low heat and simmer for approximately 30 minutes.

MARIAN JOYCE'S POTATO CAKES

(from her mother Irene)

Leftover mashed potatoes at room temperature,
Butter
Olive oil
Whole-wheat flour

Place a tablespoon or two of flour on a flat plate. Shape potatoes into round cakes about 2 inches in diameter. Roll lightly in the flour, flatten and set aside. Heat butter and olive oil in a non-stick frying pan and cook cakes until golden brown on both sides.

Tip: Mix chopped green onions into the potatoes for color.

MARIAN JOYCE'S NEW POTATOES

(from her father John)

New potatoes
Butter
Salt

Choose a box of fairly even-sized light-colored new potatoes at your local farmer's market. Scrape and wash off any loose or discolored skin. Boil for about 20 minutes or until desired doneness. Serve immediately with butter and salt.

Tip: Add sprig of mint to water while cooking.