Place potatoes in large pot covered with cold water. Add salt and bring to a boil, reduce heat to simmer and cook until fork tender, about 15–20 minutes. Drain well.

Add butter, milk, sour cream and 4 top 6 of the roasted garlic cloves to pot with hot potatoes. Cover and let sit until butter is melted. Mash with old fashioned potato masher or mixer. Stir in bacon and chives. Salt and pepper to taste.

Notes:
• Start with 1/3 cup of milk and add more if the consistency is too thick.
• The garlic will push right out of the clove if you gently squeeze on the bottom.
• You can reserve 1 slice of chopped bacon and 1 tablespoon chives for the top. The number of garlic cloves you add should coincide with how much you like garlic.

Prick each of the sweet potatoes with and fork and lay them onto 4 individual pieces of foil. Spray each piece of foil and the sweet potato generously with cooking spray. Wrap each sweet potato completely in the foil and put in the oven for 1 hour, or until the sweet potatoes are fork tender.

While the sweet potatoes are the oven, make the sauce. Use a whisk or a hand mixer to beat the butter until it is smooth. Add the tahini, mixing well to combine. Add the lemon zest and juice, garlic, honey, and cayenne. Mix well to combine. Season to taste with salt and pepper.

When the sweet potatoes have finished in the oven, remove them and let them rest in their foil for about 5 minutes. Use a pairing knife to cut away a segment of the top skin from each potato. Use a spoon to fluff the inside of the potato and to create a little well for the tahini butter.

Serve a generous dollop of tahini butter on each potato. Top with Everything Bagel Seasoning and serve immediately.

Melt 2 tablespoons of butter in large skillet over medium heat. Add cabbage and cook until tender, approximately 10 minutes. Add green onions and cook for additional 1 minute.

Mash potatoes and gently stir in cabbage mixture. Season with salt and pepper to taste. Make small well in top and add remaining tablespoon of butter.

Once all potatoes are cooked until tender (but still hold their shape), cut into desired sized pieces.

Heat oil in a non-stick or cast iron skillet over medium heat. Test a potato in the oil to see if it gives you a nice sizzle. If so, add potatoes to the pan, sprinkle with everyday seasoning. Cook on all sides until golden brown, about 10 minutes.

Season with salt once you remove them from the pan. Enjoy!

Combine potatoes, eggs, cheddar cheese, Parmesan, garlic powder, basil, oregano, sour cream and salt and pepper to taste.

Divide evenly in the cupcake pan. Bake for 25 minutes, turning oven to broil for the last 2 minutes to turn them golden brown.

Let cool for 10 minutes. Using knife carefully remove from pan. Garnish with sour cream and scallions.

In 1 to 2 tablespoons of bacon grease, cook onion until translucent. Add garlic and cook 1 more minute.

In a large bowl, combine mashed potatoes, cheese, flour, bacon, onion, garlic, salt, pepper and parsley.

In a large skillet, heat 1 to 2 tablespoons butter. Using an ice cream scoop, drop rounds of potato mixture into skillet. Lightly press down with a spatula and cook for about 3–5 minutes each side, or until golden brown.

Garnish with sour cream and green onions if desired.

Heat a splash of olive oil or cooking spray in a frying pan over a medium heat. Add leek and garlic and sweat for around 5 minutes. Be careful not to let them brown or stick to the pan.

Once potatoes are cooked, mash them with a potato masher or a potato ricer. Add a splash of milk and the sour cream and stir well to combine.

Add the leek and garlic and mix well. Serve immediately or cool and refrigerate for up to 3 days.

Peel and slice the potatoes into uniform sizes, around 1 1/2 inch. Put potatoes into cold water and bring to the boil. This will help them heat evenly. When boiling, cook for 10 minutes, until they can be easily pierced with a knife. They don’t need to be fully cooked.

Remove baking tray from oven and add a couple of tablespoons of fat (such as lard) to the tray. Return to the oven to heat.

Drain potatoes in a colander then let them steam for a couple of minutes. Add back to the pan, cover with a lid and shake vigorously in all directions for about 5–10 seconds. You want them to be soft and fluffed on the outsides but not broken up.

Remove heated baking tray from the oven; the fat should be smoking hot. Very carefully tip the potatoes onto the tray. Add garlic, lemon zest, lemon slices and thyme and shake so that the potatoes are covered in the fat and the toppings are distributed. Place in the oven.

Roast potatoes for around 30–40 minutes. Check on them periodically to make sure they brown but don’t burn. Every 15 minutes give the tray a shake to turn the potatoes, or use kitchen tongs to rotate them.

Serve and enjoy the best roast potatoes ever!

Using same cookie sheet with bacon grease on it, lay potatoes cut side down. Bake for 15 minutes. Flip and bake for another 15 minutes.

Combine vinegar, Dijon mustard, honey, garlic, salt and pepper. Whisk in olive oil slowly to combine. Coarsely chop bacon. Gently toss potatoes with bacon, dressing and parsley.