2-1/2 lbs potatoes
1 medium cabbage
3 leeks
1 C chicken broth
Cook and mash all together

1-1/2 C dried mushrooms
1/2 lb fresh mushrooms
3 lbs potatoes
Soak dried mushrooms in boiling water (2 C). Save the liquid. Saute the fresh mushrooms. Boil the potatoes. Mash with the liquid and the mushrooms.

Boil or bake 3 lbs sweet potatoes. Blend in food processor with 2 T balsamic vinegar and 1/2 t cinnamon. Transfer to a bowl and fold in 1/4 C sour cream.

Boil 3-1/2 lb potatoes. Near the end, add 1/2 C sun-dried tomatoes. Mash the taters, julienne the tomatoes. Grate 4 zucchini, saute them with some garlic and the tomatoes and some olives. Fold into the potatoes.

Slice a fennel bulb in 1/4 inch slices. Poach in 1 C milk for 1/2 hour. Puree and mash with some potatoes.