51.   Cook the soup until the potatoes are tender, then add salt and pepper to taste, plus some Tabasco if it needs any.

52.   Cook until the potatoes are tender.

53.   Cover and simmer until potatoes are tender and broth has been absorbed.

54.   Continue mashing until the potatoes are fluffy.

55.   Cook over medium-high heat until the potatoes are just tender.

56.   Cover generously with water and boil rapidly until potatoes are very tender.

57.   Despite the proliferation of no-carb diets, the potato is still popular for its nutrition.

58.   First is the potato, followed by iceberg lettuce, tomato, onion, carrot, celery, corn, broccoli, green cabbage and cucumber.

59.   For potato salad, boiling potatoes are generally better.

60.   Garlic mashed potatoes are smooth and silky, seemingly butter and potato in equal measures, the garlic more a shout than a hint.