What is it about potatoes that makes me love them so much? Could it be my Irish heritage? Or the fact that there is so much variety both in colors and shapes as well as in preparation? Jay and I have recently been savoring garlicky olive-oil mashed Yukon Gold potatoes with chives from our garden almost every Saturday night. Or warm potato salads. Or roasted with garlic and rosemary. When I was with my father in Ireland, we were at dinner one night and as we ordered, the waitress asked me, “Boiled, mashed or french fries?” When I hesitated, she smiled and said, “I know. I’ll bring you all three.” I almost asked her to marry me.