We want to hear from you! Using the entry form below, submit a great cooking tip, a family recipe, or a unique household use for Idaho Potatoes. Every month the Idaho Potato Commission will designate one as the "Tip of Month" and send the creator of that tip a cool Idaho Potato gift.

Tip of the Month: February When making mashed potatoes, I crush up 1 to 2 chicken bouillon cubes and blend into my mashed potatoes, then I add in the 1/2 & 1/2 and butter. When you add bouillon cubes to your mashed potatoes, you will need less salt, so go easy. The amount of chicken bouillon cubes depends on how much mashed potatoes I am making.    - Elizabeth P, Frankfort, KY

Tater Tips

To get my kids to eat other veges: brown 1-lb of ground beef, add 2 lb. of shredded hash browns, 1 T minced onions, garlic, salt & pepper to tast. Once well mixed and hash browns add frozen veges of choice, I use peas and carrots, and 1 jar of Ragu Cheddar Cheese sauce. Mix together until good and hot. I can't keep the pot from emptying. Kim M Romeoville, IL

For Idaho mashed potatoes, I like to add in addition to the milk, butter and salt, cream cheese and sour cream with some minced garlic. Kathy N Montvale, NJ

I wake up early every morning, and I like to maximize my free time before the rush of getting ready for school and work. I take a 5-pound bag of Idaho potatoes, puncture them to let out steam, and place the potatoes individually onto the oven rack; I bake them for 45 minutes to an hour, depending upon size, at 400F. I let them cool and refrigerate them, and then they're ready when I need them! Whether I slice and fry them up for a quick breakfast side dish, or chop them to make a speedy potato salad to go with dinner, having those pre-cooked potatoes ready makes any meal delicious and easy to prepare! Mary B Ann Arbor, MI

A creamier, softer potato gratin: Preheat the oven to 375. Peel and Slice 1 1/2 lbs potatoes about 1/3 inch thick. Bring 1 c milk and 1 c cream in a saucepan barely to a boil, add potatoes, 1 garlic clove, sliced, 1 thyme sprig, 1/4 t nutmeg and 1 bay leaf. Salt and pepper, and let simmer about 7 minutes, until potatoes are tender. (You should be able to put a fork into them, but they shouldn't crumble) Drain potatoes into a colander, using a bowl beneath to catch the milk. Have ready a cup of swiss or gruyere cheese, and a 1/4 c parmesan. Taste potato and add salt and pepper if necessary. Lay slices of potato in a single layer in a 13X9 baking dish, and sprinkle with cheeses. Add next layer, sprinkling with cheeses. Pour just enough milk into the baking dish to moisten your potatoes, you don't want them to dry, but you want them to be able to brown. Bake in oven about 15 minutes, or until cheese begins to brown and bubble. Serve. Makes 4 side dish portions. Alta M Wylie, TX

Make Your Own Oven Fries: My kids love french fries, however I don't love all of the calories from fat in frozen bags of fries. It is so easy to make your own with fresh potatoes and some cooking spray. Simple cut potatoes into strips, rinse and dry well. Sray with a good coating of light cooking spray and bake on a cookie sheet at 425 degress until golden brown, you may want to flip them once while cooking to get nice even color. Rebecca L Kalamazoo, MI

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