Colds, flu and the stresses of everyday life can be soothed with a generous helping of comfort foods. Like so many other comfort foods, mashed potatoes don't need an introduction. They are hands down the best comfort food this side of macaroni and cheese.

Do you like yours fluffly? Choose brown, rough-skinned russets, which can take a beating. The starch in potatoes is contained in tiny packets called potato buds. When the packets are broken, the starch oozes out and the potatoes become gluey. Russets have tough packets that resist breaking.

Use a potato masher or a ricer for the best results with any potato. An electric mixer also works well, but avoid overbeating thin-skinned varieties. And please don't use a food processor.

Skins on or off? There are lots of debates on this one but as you are most likely aware, there are many vitamins and minerals in the skin of the potato. Leaving the skin on adds nutrients to your mashed potatoes. Obviously, this is not an option if your goal is a creamy, smooth mashed potato dish.

If you want to add more than butter to your recipe, why don't you try Roasted garlic, Cream Cheese, Green Onion, Shredded Sharp Cheddar, Gorgonzola or Grated Parmesan. Give them a kick with some wasabi too.

Check out the interesting mashed potatoe recipes BELOW but first here's a video for making mashed potatoes with Sir Paul McCartney.

Please tell me your FAVORITE comfort food???

All the Way Mashed Potatoes

Take your mashed potatoes all the way by adding everything you love on baked potatoes, including butter, Cheddar cheese, sour cream, bacon, and chives. If you must, you can lower the fat by using lighter ingredients, but this recipe is worth the splurge. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.

INGREDIENTS:

5 pounds russet potatoes, peeled and cut into chunks

3/4 cup heavy cream (about)

1 stick (1/4 pound or 8 Tablespoons) butter

1 cup sour cream

Salt and freshly ground black pepper to taste

1 cup shredded Cheddar cheese

3 slices cooked bacon, crumbled

2 Tablespoons chopped chives

PREPARATION:

Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot. While potatoes are cooking, warm the cream and butter until hot but not boiling. Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes. Mash by hand until fairly smooth. Small lumps are fine.

Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.

Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved.

Yield: 12 servings

Tipsy Sweet Mashed Potatoes

INGREDIENTS

2-1/2 cups cooked, mashed sweet potatoes

4 tablespoons butter, softened

1/2 cup firmly packed light brown sugar

Pinch of salt

1/3 cup Jack Daniel's Whiskey (now you're talking)

Pecan halves or marshmallow for topping

Instructions

Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly.

Yield: 6 to 8 servings

Colcannon (Mashed Potatoes with Cabbage) Recipe

Potatoes and Cabbage have been sustenance foods in Ireland for ages. This classic Irish dish combines the mashed potatoes and cabbage. Add some chopped boiled beef and you have a dish known as Bubble & Squeak.

INGREDIENTS:

3 cups finely shredded green cabbage

1 onion, finely chopped

1/4 cup water

6 cooked potatoes, mashed or 4 cups prepared instant mashed potatoes (prepared according to directions on package)

1/4 cup milk

1/4 cup butter or margarine

Salt and freshly ground pepper to taste

PREPARATION:

Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.

Add mashed potatoes, milk, butter or margarine, salt, and pepper. Mix well, stirring often until heated through.

Colcannon is served warm as a side dish.

Yield: 4 to 6 servings

MASHED POTATO CANDY

One-half cup of leftover mashed potatoes (not instant)

1 teaspoon vanilla extract

28 ounces powdered sugar (1.75 sixteen-ounce boxes)

Smooth peanut butter

In a mixing bowl, combine the leftover mashed potatoes, the vanilla and one cup of powdered sugar. Set the remaining powdered sugar (about 20 ounces) aside.

Stir until the sugar is dissolved and the mixture becomes a thin syrup. Continue adding powdered sugar into the mix, while stirring thoroughly. As the remaining sugar is added, the mixture will become very stiff and difficult to stir.

Remove mixture from bowl and place on a sheet of waxed paper that is coated with powdered sugar. Dust a rolling pin with powdered sugar and roll out the mixture like a pizza crust (about 18 inches in diameter).

Using a spatula, spread a generous amount of peanut butter on the mashed potato candy and curl it up tightly, like a jellyroll. Wrap candy in waxed paper, and refrigerate for three or four hours. Cut into half-inch slices and serve