We eat TONS of french fries in our home...but I thought fries were bad for you, you say?! Not these ones -- and they are delicious, too...they have to be or my kids would not eat them, especially Jess and Jules who don't eat any other form of potato than french fries -- so, for them, they have to taste like fries.
First, it is great to note that fries can come in many colors and we often serve three varieties at the Myers' table.
When I make them in the same meal, I use different cookie sheets to cook them on because they do have different flavors but mosly because they have differnt cooking times.

Classic Fries:
4-5 large potatoes, peeled (if you prefer -- if they are organic I like to leve some skin on because there are actually nutrients in the skins, moreso than the plain white potato)
2 T coconut oil, melted
sea salt and pepper to taste
Slice potatoes thin and toss on a sprayed, greased cookie sheet. Toss with coconut oil. Salt and pepper to taste. Bake at 350 degrees about 30 minutes, checking at ten minute intervals so you can turn them.

"Orange" French Fries
Same ingredients as above except use 2 large sweet potatoes, peeled for sure.

These are Jessie's favorite. As of now she has no idea they are sweet potato fries and she loves them and they are so much more nutritious than the regular fries. The recipe is exactly the same but they take a little longer to cook and burn more easily so keep an eye on then and flip occasionally.

"Yellow" Fries
These are my and Tony's personal favorite! They are so yummy!!!
Ingredients:
Butternut squash: peeled, halved, quartered, then sliced to french fry size, slice thin...
3-4 T coconut oil, melted
Sea salt and pepper to taste

Toss ingredients together on a non-stick or greased cookie sheet
Bake as above, flipping every so often. May take up to 40 minutes to cook depending upon the thickness.

Mashed Potatoes:
10 medium potatoes (I used redskin this time from the market they are he larger reds, not the tiny ones) -- peeled and quartered. If you want them to cook faster cut them smaller)
1 cup milk or cream (I use whole organic raw milk)
1/2 stick butter
1 teaspoon sea salt (optional -- I usually skip this)

An hour before I plan to take turkey out I begin to boil potatoes. For a family of 6 eating an normal amount of potatoes, i usually use about 10 medium size Yukon golds or reds.
Add to large pot of water, potaotes should be completely covered, bring to a slow boil. Cover and boil until very soft. Prior to removing potatoes from stovetop, I gently warm milk and butter, stirring constantly to a warm, not hot temperature (I like to keep the proteins as in tact as possible for added nutrition).
Dump potatoes into collander and then into mixing bowl. With beaters, mix potatoes on low until broken up. Add milk mixture and beat until your desired smoothness. I like them very smooth but the kids like them chunky -- your preference.

Enjoy!!!