I’m of Irish descent, and I fit the stereotype perfectly…I love potatoes. They are the perfect food for versatility of taste and range of ability in preparing them. Think of a simple boiled potato or au gratin, or even French Fries and the array of flavors they come in these days. Now, living in Maine, potatoes reign supreme – especially if you get the real deal: huge potatoes with the dirt still on to keep them fresher. One such potato can be the side dish for two to three of us at dinner.

Mashed potatoes are not my favorite, however. As a kid we had them a lot, and I spent a lot of time peeling potatoes. I think we had them a lot because my mother didn’t have them often when she was a kid, so mashed became her favorite, and then her default. Also, you could have your children peel and prepare them! My kids rarely had them because I’d had enough of them before they were born. That changed though a decade or more ago when I discovered a new kind of mashed potato, a mixture of sweet and russet.

My husband and I were out to celebrate our anniversary at George’s Restaurant in Bar Harbor, a wonderful place tucked in a home behind the First National Bank, sadly long gone. Whatever main meat course I had ordered came with a side of orange-colored mashed potatoes, and they were great! In something of a joke, I told the waiter how wonderful they were, and asked if they would share the recipe? He made no comment and walked away. At first, I thought it was a little rude, but the next time he came by, he slipped a piece of paper on the table without comment and kept on going. There were the ingredients, written by hand, no measurements, just commentary – mostly (lots of). So, George’s Potatoes have become a staple for special occasions at our home. I hope you enjoy them as much as we do.