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[Free Mr. Tony]

I just re-read all of the replies.  Wow!  Such good ideas.

The boiling in chicken broth is interesting.  I may try to combine it with herbs de Provence.

This site continually contributes to my education.  Thank you all.  (You all. Not y'all.)

Along the same lines as the chicken broth tip, a vinegar/water combo works well for fried potatoes. If you like vinegar on your fries or love salt and vinegar potato chips, you would probably like this. Boil Yukon golds in vinegar and water, cool, then pan fry them. Add salt and a couple more splashes of vinegar when they are done.

As far as mash potatoes go, I think about everything has been covered for flavoring. A tip for the method would be to use a meat grinder if you have one. Run the hot boiled potatoes through the small plate, then add all your other ingredients, and gently stir. They are super smooth, and melt in your mouth this way.

[Kristin Meredith]

There are many calorie conscience recipes that also call for low fat, low sodium chicken broth to be used in the place of butter and cream to mash and flavor potatoes.

[riverrat49]

Only flavor them with a little "Real Butter (Tillamook)" 

[Mudflap]

Mashed potatoes are just something we have to have just in case so we cheat.

Idahoan Roasted Garlic Mashed Potatoes

[Craig in Indy]

Salt, a little pepper, butter, horseradish and buttermilk.

[smokin soon]

Evap milk, Butter,  Liptons Soup mix, some shredded Asagio Cheese, minced garlic, Rodele Cheese spread, [like cream cheese]. I like red potatoes for the creamy texture.