Par frying can save you time.  At 225 degrees, you can cook a product in a deep fryer without getting carmelization.

Carmelization is good on French Fries though!!!

Waxy potatoes are the best for roasting.

Roasted potatoes have great color and hold their shape very well.

You can start your Dauphinoise on the stove by cooking your potatoes in cream until the cream begins to thicken.

Dauphinoise should always have a nice amount of carmelization on the top!

Baked potatoes should be hot and alwyas light and fluffy on the inside.

Who needs a food processor or stand mixer? We have food mills.

Once you have potato puree there is lots to do with it.  We could add flavor and whip them.

Potato puree can be turned into crouquettes... pipe them into long lines on a papered sheet tray.

After they sit in the cooler to set up, cut them into finger lengths and use S.B.P.

Once breaded you can deep fry them!

You could also make duchesse potatoes by piping rosettes onto a paper-lined sheet tray.

Bake them untill they are firm and golden brown.