101.   Small new potatoes are quick to cook and require no peeling.

102.   So what kind of potatoes are best, what is the best way to cook the potatoes and when should you cut up the potatoes?

103.   Starchy potatoes are the best ones for mashed potatoes and for baked potatoes.

104.   Stir and cook until potatoes are soft and cooked through.

105.   Stir, cover and cook until leeks are translucent and potatoes are very tender.

106.   The best potatoes for hash are the floury kind suitable for mashing, like russets from Idaho and Maine.

107.   The Japanese eventually decided New Leaf potatoes were safe, but Monsanto shelved the technology anyway.

108.   The lobster mashed potatoes are delicious.

109.   The most flavorful potato salads are dressed, at least halfway, while the potatoes are still warm.

110.   The mixture cooks slowly in a sealed terrine until the potatoes are tender and the flavors meld.