Best Ever Mashed Potatoes

4 lbs golden creamer potatoes (peeled and cut into quarters)
1 large bay leaf
Kosher salt & freshly ground pepper
2 cups heavy cream
3 tbsp unsalted butter
2 tbsp chopped chives

Put potatoes into a lager pot Add bay leave, 2 tbsp salt & cold water to cover the potatoes
Bring to a boil over medium-high heat
Cook until potatoes are tender (about 20 minutes)
Drain them well and take out bay leaf
Meanwhile heat the cream & butter in a small saucepan
Put the potatoes back into the pot mash well
Add in cream and butter
Blend until texture desired
Add in salt, pepper to taste & chives

Easy Potato Soup

3 cups chicken broth
2 lb bag frozen hash brown potatoes
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups shredded Monterrey Jack or cheddar cheese

Place chicken broth, potatoes, salt & pepper in slow cooker
Cover & cook on HIGH 4 hours or until potatoes are soft
Leaving the broth & potatoes in the slow cooker mash the potatoes lightly, leaving some large chunks
Add milk & cheese Blend in thoroughly
Cover & cook on High until cheese melts & soup is hot

Variations:

4 to 5 pieces of bacon

Breakfast Burritos

Quick, simple, delicious breakfast burritos you can make in a big batch and keep for quick breakfasts on the go.

1 pkg Ore Ida Hashbrowns Southern Style

1/2 chopped onion (I like red onion the best)

Oil

10 lrg eggs, scrambled

12 Heat and Serve sausage links (I prefer original but you can use maple if preferred)

Shredded Cheese

Burrito Size Flour Tortillas

Place onion in skillet with a little bit of oil or butter. Let them cook for a few minutes so they start to soften. Add hasbrowns and cook according to package directions.

While the hasbrowns cook, cook the scrambled eggs, adding spices to taste.

Slice sausage links into "coins" and heat (you can brown them on the stove, but I will also heat them in the microwave if I'm in a hurry).

Once everything is cooked, assemble the burritos using 1-2 tablespoons each of the potatoes and eggs, 6-8 of the "coins" of sausage and cheese in the bottom part of the tortilla (make sure to leave some room at the bottom for folding). Once you have all your fillings in, fold the bottom (the "short" side) of the tortilla over the fillings. Fold over the long sides, then continue folding the short side over, folding snugly but not tearing the tortilla. Enjoy!

*This makes quite a few burritos, so I will wrap uneaten burritos in plastic wrap and keep in the fridge for quick on the go breakfasts. Just pop the wrapped burrito in the microwave for about a minute (depending on your microwave). They wrap very nicely if you use the same folding technique with the plastic wrap as you used for your burrito.