For many of us, the holidays are a time to reconnect with friends and family. Going for coffee, lunch or having a dinner party is a great way to connect and visit with those that mean the most to us, after all, a lot of folks associate good food with good friends which equal good times. The season for entertaining and connecting is upon us and what better way to prepare a lunch or meal, than to accompany it with a potato dish.

Here are three easy, great potato recipes that will complete any type meal:

Roast Potato Salad, Forrest’s Garlic Roasted Baby Potato’s and my personal favourite, Grandma’s Whipped Mashed Potato’s

Roast Potato Salad

This smoky chipotle dressing makes this dish along with the two-tone salad, complements many dishes. If you are taking this dish to a party, carry the salad and dressing separately, then all you need is a quick toss together for the table.

Ingredients:
• 4 Yukon Gold potatoes, (about 2 lb)
• 3 sweet potatoes, (about 2 lb)
• 3 tbsp. vegetable oil
• 1/2 tsp. salt
• 3/4 cup frozen corn kernels or canned corn kernels (drained)
• 1 sweet red pepper, diced
• 2 green onions, finely chopped
Dressing:
• 3/4 cup light mayonnaise
• 1/3 cup buttermilk
• 1/4 cup chopped fresh coriander or fresh parsley
• 2 tbsp. lime juice
• 2 tbsp. minced chipotle peppers in adobo sauce
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preparation
Peel and cut Yukon gold and sweet potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add oil and salt; toss to coat. Spread on large greased, rimmed baking sheet; roast in 425°F (220°C) oven, stirring once, until tender and golden, 60 to 65 minutes. Let cool on sheet.

Dressing:

Meanwhile, in bowl, whisk together mayonnaise, buttermilk, coriander, lime juice, chipotle peppers in adobo sauce, cumin, salt and pepper.
In large bowl, combine potatoes, corn, red pepper and green onions. (Make-ahead: Refrigerate potato mixture and dressing in separate airtight containers for up to 2 days.) Pour dressing over salad; toss to coat.

Forrest’s Garlic Roasted Baby Potato’s

This dish will taste great with any type dinner meal!
• 4 Yukon Gold potatoes, (about 2 lb)
• ¼ cup Olive oil
• 1 tsp. Basil
• 1 tsp. Oregano
• 2 tbsp. dried Parsley or ¼ cup fresh Parsley
• 1 whole fresh garlic bulb, chopped finely

Roll potatoes and garlic in olive oil. Place in a roasting pan and sprinkle with all the herbs. Roast in the open pan in the oven at 425°F (220°C) for 30 – 35 minutes. This will serve 3 -4 potato lovers.

Grandma’s Creamy Whipped Mashed Potato’s

This favourite recipe, passed down from my grandmother has always been enjoyed by every member of our family and is sure to please at your dinner table.
• 3 ½ cups of Chicken Broth
• 5 Large Yukon Gold potatoes
(use Yukon Gold as this variety is not as starchy, will whip smoother, and won’t become “sticky” as other varieties do)• ¾ cup of whipping cream
• 4 tbsp. of butter
• 1 tsp. of freshly ground pepper

Heat broth and potatoes in 3 quart pot over high heat to a boil, then reduce the heat to medium. Cover and continue to cook for another 10 minutes or until you can poke the potatoes with a fork and the potato becomes soft. Drain the potatoes from the broth, but keep the broth to use perhaps later for a soup or stew.

Mash potatoes with a hand potato masher then add the whipping cream, butter and pepper. Use a hand mixer to continue to mash and whip the potatoes to a smooth consistency.

If you want to add a little tasty twist, fry up some bacon till it is crispy, cool and then chop it into small chunks. Add this to a ½ cup of sour cream and ½ cup of freshly chopped chives and continue to mix a bit more. Serve hot out of the pot and enjoy.