Recipe courtesy of Joy Baker

Ingredients

• 3 lbs of small red or white potatoes
• ¼ cup quality olive oil
• ½ tsp salt
• 1 tsp black pepper
• 2 TBSP minced garlic (6 cloves)
• 2 TBSP minced fresh parsley (if desired)
   

Directions

1. Preheat oven to 400°
2. Cut the potatoes in half or quarters – making sure they are all roughly the same size – and place in a bowl with the olive oil, salt, pepper and garlic. T
3. Toss until the potatoes well coated – you might even want to let them sit for five minutes for better flavor. 
4. Transfer the potatoes to a sheet pan and spread out into an even layer. Roast in the oven for 45 minutes to one hour or until crisp and brown. 
5. Flip twice during cooking in order to ensure even browning. 
6. Remove the potatoes from the oven, toss with parsley if you like, season to taste and serve hot!

Recipe courtesy of Marilyn Moseley

Ingredients

• 2 cups cubed Idaho potatoes
• 2 cups cubed butternut squash
• 1 pound package smoked sausage
• ¼ cup maple syrup
• 2 TBSP olive oil
• 4 garlic cloves, minced
• Handful of basil leaves, torn in pieces
• Salt and pepper
   

Directions

1. Preheat oven to 425°
2. Line sheet pan with tinfoil and place potatoes, squash and sausage on pan. 
3. Mix maple syrup, oil and garlic in small bowl, drizzle over pan and mix gently. Salt and pepper to taste, sprinkle with basil. 
4. Bake for 20 minutes, stir gently and continue baking an additional 5 to 10 minutes or until veggies are tender. Serve immediately.
    

Recipe serves 4

Recipe courtesy of Barb Shelley

Ingredients

• 2 lbs Yukon Gold potatoes, skin on, cut into 1-inch chunks
• 2 cups diced tomatoes, skin on, including seeds and juice
• ¼ cup finely minced white onion
• 1 tsp finely minced fresh tarragon or substitute ¼ cup fresh parsley and ¼ cup fresh basil, chopped
• Shredded non-dairy cheddar cheese to melt on top if desired
• 1-3 TBSP Dijon mustard
• 2 TBSP red wine vinegar
• ½ tsp sea salt
• ¼ cup extra virgin olive oil
   

Directions

1. Cook the potatoes in microwave steamer bags, full power, 7 minutes or until tender. Place in a bowl to cool slightly. 
2. To make the vinaigrette, whisk together the mustard, vinegar and salt. Stir in the olive oil gradually. Season with fresh ground black pepper if desired. 
3. While the potatoes are still warm, add the vinaigrette followed by the other ingredients and toss. 
4. Serve immediately or cover and store in the refrigerator for a few hours or overnight. Sprinkle non dairy grated cheddar cheese on top, heat in microwave and serve. 
    

Recipe serves 8

Recipe courtesy of Edgar Jensen

Ingredients

• Russet potatoes
• Spanish onions
• Salt & pepper, to taste
• Butter

Directions

1. Slice up a bunch of Russet potatoes and place them in the middle of a large sheet of aluminum foil.
2. Next, slice up a bunch of Spanish onions and add them to the potatoes.
3. Add salt and pepper to taste.
4. Top with a bunch of butter slices and mix it all together.
5. Seal the aluminum foil around the potatoes and place them either in the oven at 350° or on your BBQ.
6. Cook until spuds are tender.

Recipe courtesy of Mary Jane Melink

Ingredients

• 6 potatoes, cooked and shredded
• 2 cups cheddar cheese
• ¼ cup melted butter
• ⅓ cup green onion, chopped
• 2 cups sour cream at room temperature
• 2 TBSP butter for top
• Salt & pepper
• Paprika 
   

Directions

1. Preheat oven to 350°
2. Lightly mix the potatoes, cheese and melted butter in a large bowl.
3. Stir in sour cream, green onions and salt & pepper to the potato mixture.
4. Pour mixture into 9x13 buttered dish.
5. Dot with 2 TBSP of butter and sprinkle lightly with paprika.
6. Bake for 30 minutes.

Recipe courtesy of Michelle Chadd

Ingredients

• 1 ½ cups peeled and diced potatoes
• 4 carrots, cut into 1 inch pieces
• 2 medium onions, cut into chunks
• 1 package - 10oz peas, thawed
• 2 cups cubed ham
• 1 can cream of celery soup, undiluted
• 1 - 8oz jar processed cheese spread (or 1 cup of homemade cheese sauce) (or 1 can cheese soup, undiluted)
   

Directions

1. Combine potatoes, carrots, onions and just enough water to cover.
2. Cook until veggies are tender (approx. 10 minutes).
3. Add peas and ham and cook an additional 5 minutes.
4. Drain water.
5. Stir in soup and cheese sauce. Heat through and serve.
    

Additional Notes

• This dish can be customized by adding 1-2 stalks of celery, sliced into ½ inch pieces.
   

Recipe serves 4-6

Recipe courtesy of Carmen Dickson

Ingredients

• 4 lbs. red potatoes
• 1 ½ cups fine sea salt
• 8 TBSP butter, melted
   

Directions

1. Scrub the potatoes with your hands, washing them with warm water. Pat them dry and set aside. 
2. Fill a large pot with water, so that when the potatoes are added they'll be covered but there's still room for the water to safely boil. 
3. Add the salt. Stir until the salt's completely dissolved and not settling on the bottom anymore. 
4. Add all of the potatoes to the pot. Bring the pot to a rolling boil. Reduce the heat to a simmer, and cook the potatoes for 15 minutes- until they're fork tender, but still firm. 
5. Strain the potatoes, then return them to the pot and cover to keep them hot until ready to serve. 
6. Serve them as quickly as possible, with the melted butter poured over top. You can serve them without the butter, but it's a delicious addition.
    

Additional Notes

• You can use other potatoes (and they'll still be good) but red potatoes do yield the best results. For the most authentic version, use baby red potatoes. 
• Regular table salt will work just as well as sea salt. 
   

Recipe serves 8

Recipe courtesy of Mary-Lou Whitaker

Ingredients

• Potatoes
• Tater tots
• Milk and/or cream of mushroom soup
• Ham or hamburger
• Green onions
• Cheese
   

Directions

1. Mix all ingredients into a large dish and bake!
    

Additional Notes

• This dish can be customized many different ways with whatever flavors you prefer.

Recipe courtesy of Sandy Haas

Ingredients

• 2 lbs Idaho potatoes (or 6 medium)
• 1 ½ cups dry white vermouth
• 2 ¼ cups heavy cream
• ¾ lbs sweet Gorgonzola cheese, crumbled
• 1 ½ TBSP Parmigiano cheese
• Pinch of nutmeg
• Freshly ground pepper to taste
   

Directions

1. Preheat oven to 350°
2. Peel and slice potatoes. (I use my food processor to make sure potatoes are uniform.) 
3. Rinse the potatoes in a colander. 
4. Bring the vermouth to a boil in a small heavy saucepan. Reduce by half. 
5. Add the heavy cream, bring to boil, lower temperature to a simmer. 
6. Add freshly ground black pepper and nutmeg and simmer uncovered until reduced by a third (about 15 minutes) 
7. Remove sauce from heat, slowly add Gorgonzola cheese and Parmigiano cheese. 
8. Return to low heat and stir until creamy. 
9. In a lightly greased baking pan layer potatoes with cream sauce and bake for 60 minutes or until potatoes are tender.

Recipe courtesy of Michelle Chadd

Ingredients

• 1 pound hamburger meat
• 4 medium potatoes, sliced
• 2 medium onions, sliced 
• 1 can cream of mushroom soup or cream of celery 
• ½ cup milk 
• Slices of Cheddar cheese
   

Directions

1. Form the hamburger into small meat balls and place on the bottoms of a 2 quart casserole dish. 
2. Put slices of potatoes and onions on top of meatballs. 
3. Mix soup and milk and pour on top of all. 
4. Top with cheese and bake at 350° for 2 hours.
    

Additional Notes

• I have also added a can of drained green beans and have sprinkled almonds in it also.
   

Recipe serves 8

Recipe courtesy of Deb Anderson

Ingredients

• 1.5 pounds of baby red potatoes 
• 1-2 TBSP of fresh chopped garlic 
• ⅔ cup fresh grated Romano cheese 
• ¼ pound butter 
• ½ tsp dried leaf oregano 
• ½ tsp salt/to taste 
• Half and half or milk can be added depending on the consistency of the potatoes and personal preference
   

Directions

1. Wash potatoes and remove any bad spots. (Potatoes should be fairly uniform in size to ensure cooking consistency.) 
2. Place potatoes in a 4.5 quart sauce pan; cover with cold water and bring to a low boil. 
3. Cook potatoes for approximately one hour (depending on the size of the potatoes) or until there is no resistance when pierce with a fork. 
4. Drain potatoes and place immediately in a 3-quart mixing bowl. 
5. Combine with all remaining ingredients, except the half and half, and mix well using a wire whip. 
6. Slowly add the half and half until desired consistency is reached. 
7. Adjust flavors and seasoning and place in a 250° oven until ready to serve.

Recipe courtesy of Cathy Campbell

Ingredients

• 4 to 6 russet potatoes peeled, washed and cubed to ½ inch chunks
• Green bell pepper - sliced then cubed (smaller than potato size) 
• Red onion (specifically red onion) cut into size small as pepper or smaller will make it more crispy
• 1 stick of REAL butter (no substitutes)
• A sprinkle of Lawry's Lemon pepper
   

Directions

1. Melt butter on medium heat.
2. Add onions and peppers and cook until soft.
3. Turn up the heat and add potatoes and a sprinkle with lemon pepper.
4. Fry to crispy brown edges, stirring the entire 5 minutes or so.  
5. Can store in refrigerator, heat and add to a breakfast.
    

Additional Notes

• If the butter doesn't give you enough salt then sprinkle to taste, but most wont need that.
• Don't substitute frozen potatoes until you taste the real thing.
• Great all by itself, but you could put ketchup on them. You could put them in lots of dishes.

Recipe courtesy of Shell Brashears 

Ingredients

• 1 ½ cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, minced
• ½ tsp nutmeg
• 2 lbs medium russet potatoes (about 4-5), peeled and sliced ⅛ to 1⁄16 inch thickness
• 1 tsp salt
• ½ tsp black pepper
• Freshly grated parmesan cheese
   

Special Tools

• 12 cup standard muffin pan
• Mandolin slicer
   

Directions

1. Preheat the oven to 375°F. 
2. Spray 12 cup standard muffin pan with nonstick cooking spray. 
3. In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. 
4. Discard the thyme. 
5. Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top. 
6. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. 
7. Sprinkle with parmesan cheese. 
8. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. 
9. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. 
10. Serve immediately.

Recipe courtesy of Cathy Friedman

Ingredients

• 5 lbs potatoes, boiled til soft then mashed
• 8 oz cream cheese (regular or low fat)
• 1 cup sour cream (regular or low fat)
• 2 tsp onion salt
• 2 tsp garlic salt
• 1 cup grated cheddar cheese
• ½ tsp pepper
• 2 TBSP butter
• Salt to taste
   

Directions

1. Preheat the oven to 350°F. 
2. Grease an oven-proof casserole dish. 
3. Mash potatoes while hot and add rest of ingredients except for the cheddar cheese. 
4. Put in casserole dish, sprinkle with cheddar cheese. 
5. Bake for 30-35 minutes. 
6. Enjoy! 

Recipe courtesy of Donna Hansen

Ingredients

• 6 medium potatoes, boiled and diced (2 quarts diced)
• 6 eggs - hard boiled and sliced (save one)
• ½ cup minced onion
• 1 TBSP chopped parsley
• 4 cups chopped dill or sweet pickle
• 1 TBSP salt
• ¼ tsp pepper
• 1 TBSP prepared mustard
• 1 TBSP mayonnaise
• 1 TBSP French dressing
• 1 TBSP dill pickle juice
• ¾ cup milk or light cream (about)
• Paprika
   

Directions

1. Toss together lightly: potatoes, eggs, onion, parsley, pickle, salt & pepper.
2. Combine mustard, mayonnaise, French dressing, pickle juice and enough milk or cream to make 1 cup dressing.
3. Toss dressing mixture with potato mixture and arrange in a bowl.
4. Arrange reserved egg slices around top and sprinkle with paprika.

Recipe courtesy of Terry Ross

Ingredients

• 6 medium potatoes
• 1 can cream of chicken soup
• 1 cube margarine
• Cornflake crumbs
• 1 pint sour cream
• 1 ½  cups grated cheddar cheese
• 1 TBSP chopped green onion
   

Directions

1. Boil potatoes with skins on until tender. When cold, peel and grate potatoes.
2. Heat margarine with undiluted soup.
3. Cool slightly then blend in onions, cheese and sour cream.
4. Layer potatoes and cream mixture in casserole.
5. Melt 1 TBSP margarine and add to corn flake crumbs (just enough for topping)
6. Bake, uncovered, at 350°F for about 30 minutes.
    

Additional Notes

• If refrigerated, allow to reach room temperature before reheating or baking. 
• Can use low-fat sour cream and low-salt soup in this recipe and it still tastes great.

Recipe courtesy of Connie Clark

Ingredients

• 2 cups cottage cheese
• 8 large potatoes, cooked and mashed
• Sliced almonds
• 1 cup sour cream
• 3 TBSP onion, grated
   

Directions

1. Mix all ingredient (except almonds) in blender or food processor until smooth.
2. Pour mixture in baking dish and top with almonds.
3. Back at 350°F for 40 minutes.

Recipe serves 8

Recipe courtesy of Anne Freund Ross

Ingredients

• 6 medium-sized sweet potatoes
• 1 ½ - 2 cups canned pie sliced apples or fresh apples, cooked
• ½ cup (or more) brown sugar
• Cinnamon
• 4 TBSP butter
• ½ cup water
   

Directions

1. Cook potatoes in boiling water and cover until nearly done. Then, peel and cut potatoes into ½ inch slices.
2. Grease baking dish and place alternating slices of potatoes and apples.
3. Sprinkle layers with brown sugar and cinnamon and dot with butter.
4. Pour water over layers and bake at 350°F for 1 hour.

Recipe courtesy of Ruth Stevens

Ingredients

• 1 pound frozen hash browns, thawed
• ½ can cream of chicken soup
• 1 cup grated cheese
• ¼ cup melted butter
• ½ tsp salt
• ½ tsp pepper
• ½ pint sour cream
• ¾ cup crushed cornflakes
• ¼ cup melted margarine
   

Directions

1. Preheat oven to 350°F.
2. Mix cream of chicken soup, grated cheese, melted butter, salt & pepper and sour cream together and pour over hash browns.
3. Mix crushed cornflakes with melted margarine and top over hash brown mixture.
4. Bake for 30 minutes.
    

Additional Information

• May prepare and refrigerate in one day

Recipe courtesy of Mrs. Farrell Hansen

Roll-up Ingredients

• ½ recipe for 9-inch pie dough
• ½ cup grated cheddar cheese
• Mashed potato filling

Mashed Potato Ingredients

• 1 cup mashed potatoes
• 1 tsp chopped parsley
• ½  tsp salt
• ⅛ tsp pepper
• 1 egg, beaten
• ½  teaspoon onion juice
   

Directions

1. Combine ingredients for mashed potato filling and mix thoroughly.
2. When making pie dough, add cheese with dry ingredients. 
3. Roll pastry to a 9-inch square and spread with potato filling. 
4. Roll as for jelly roll. 
5. Cut into 1 ½-inch slices (6 slices) and place cut side up on a greased baking pan. 
6. Bake at 450°F. for 25 minutes.
    

Additional Information

1. Serve with vegetables or leftover meat.
    

Recipe serves 6

Recipe courtesy of David De Jong

"Tired of that grocery store deli's sorry excuse for potato salad? This one will have your friends and family coming back for seconds and thirds. Bring this to your 4th of July gathering and kick things up a notch. I have made this recipe several times for gatherings and it's always a hit."

Ingredients

• 5 pounds potatoes, (Yukon Golds work well) peeled, boiled, cooled and diced 
• 1 bunch green onions 
• ½ large onion, sliced
• 1 jar mayonnaise (use the real thing, not that fake stuff, 30 oz. jar) 
• ⅓  cup mustard 
• 9 spears of Famous Dave’s Spicy Sweet Pickles 
• 12 - 16 oz. bacon, sliced into ¼ inch bits, browned and drained 
• 7 - 9 hard boiled eggs, cooled, peeled and ready to slice 
• Pickled jalapeno slices (approx. ½ jar) 
• 3 - 4 stalks, celery, diced 
• Paprika 
• 3 cubes chicken bouillon 
• ¼  - ½ cup whole milk 
   

Directions

1. Combine mayonnaise, mustard and spicy sweet pickles in a separate bowl until mixed well.
2. Combine potatoes, celery, bacon and onion. (Save some of the green onion tops for final garnish.) 
3. Once these are mixed well add the mayo/mustard/pickle mixture and mix well but carefully.
4. Spoon mixture into a deep 9 x 13 cake pan (glass or ceramic).
5. Dust the top with paprika. 
6. Arrange hard boiled egg slices across the top of the salad and add a sliced pickled jalapeno onto each egg slice. 
7. Garnish with green onion tops saved earlier. 
8. Refrigerate several hours – overnight is best.
    

Additional Information

• Old-Timer Potato Tip:  Boil peeled potatoes slowly. Start with cold water, just enough to cover them, with the chicken bouillon and milk added to the water. Fast and hard boiling breaks them up and you end up with a lot of mush. Once potatoes are done, drain and let them cool in the fridge for a minimum of 2 - 3 hours, or better still, overnight. I generally do not cut the potatoes before boiling, other than in half if there are large ones mixed in with smaller.

Recipe courtesy of Steve Hansen

Ingredients

• 1 cup milk 
• ½ stick butter 
• 1 cup warm mashed potatoes 
• ⅓ - ½ cup honey 
• ½ cup warm water (dregs from the potato water) 
• ½ tsp sugar 
• ¼  - 2 TBSP fresh grated ginger 
   

Directions

1. Bring the milk to a boil, shut off and add the butter, spuds and honey. Blend well and let cool to lukewarm. 
2. In a big bowl, dissolve the yeast in the potato water with the sugar. Let sit until frothing. 
3. Add the spud mixture, the ginger, eggs and salt. Beat well. 
4. Add 2-½ cups flour and beat at least 200 strokes (2 min. if you use a beater). 
5. Gradually add more flour until the dough leaves the side of the bowl. Make sure the music is on.
6. Adding flour as needed, knead the dough on a floured board until it's smooth and elastic. (This can take up to 10 or 20 minutes, depending on the tempo. It'll be a bit sticky because of the potatoes.)
7. Let rise in a buttered bowl until doubled. 
8. Punch down, knead a bit more, and (this is the real secret) let it double again in the bowl.
9. Punch down a second time, knead to get rid of the bubbles, and cut in two to make loaves.
10. Grease the pans, put in the loaves, and let double a third time. 
11. Bake for 35 minutes or so at 375 degrees. 
12. When a crust is first forming, butter it thoroughly to keep it from getting too hard.
13. When the bottoms sound hollow, they're done.

Recipe courtesy of Iain Stuart

Ingredients

• 18 oz potatoes
• 1 oz butter
• 5 oz all purpose flour

Directions

1. Peel and boil potatoes, or boil with skins on and remove after. Use similar sized potatoes or cut to the smallest size.
2. Drain potatoes and allow them to air dry for a few minutes.
3. Add in room temperature butter and mash into the potato. If you have a potato ricer you can use this instead and then mix the butter in.
4. Add the flour a few tablespoons at a time until it forms a stiff dough. You may not need to use all of it.
5. Turn the dough out onto a floured surface and separate into 3 balls. If the potatoes are still hot or very warm then allow to cool slightly before moving on to the next step.
6. Take each ball and pat it out into a flat circle, constantly turning and lightly flouring each side so that it doesn't stick. Once it's big enough you can use a small plate on top to cut the rough edges into a perfect circle. Remember to keep turning and flouring.
7. Prick all over with a fork and then either cut into four or score but don't cut right through. If your dough is holding together well you can fry it as one large round and then cut after, or if you find it easier fry the tattie scones separately.
8. Heat a large, flat-bottomed pan or griddle on the stove until hot, then turn down to a medium-low heat. Do not grease the pan as the butter will end up burning. If your scone is lightly dusted in flour it won't stick.
9. Use a turner to move the scone/s into the pan and fry on each side for 3-4 minutes. Keep an eye on the color and if it's browning too quickly then turn the heat down. You can flip more than once.
10. Remove and allow to cool before eating with butter and jam if you like, or return to the pan with some butter to fry. The scones can be kept in an airtight container and fried later or warmed in the toaster. They can also be frozen.

Recipe courtesy of Barbara Franklin

Ingredients

• 6-7 pounds of russet potatoes (about 16 medium potatoes)
• ½ cup warm milk
• 8 oz container of light sour cream
• Approximately 2 oz of whipped or regular butter
• Grated cheddar cheese

Directions

1. Prick the potatoes and bake in a 400° preheated oven for one hour.
2. Working with a few potatoes at a time, cut each in half lengthwise, scoop out the potatoes and place them in a large bowl. Set the skins aside. Keep the other potatoes warm until you cut them open.
3. Mash the potatoes with a potato masher or fork. Add a small amount of warm milk, sour cream and butter. Mash until combined.
4. Continue as above until all the potatoes have been scooped out and the insides mashed. Taste; add salt and pepper if needed.
5. Fill the potato halves with the mixture, mounding. You will have some extra potato skins.
6. Scatter the cheese on top of the mounded potatoes, pressing down slightly.
7. Heat in 350° oven until heated through, about 30 minutes. These can be made up to two days in advance and stored covered in the fridge.

Recipe courtesy of Keri Rasmussen

Ingredients

• 6 Large Idaho Russet Potatoes (Peeled & Cubed)
• 2 Medium Green Bell Peppers (Remove Seeds and Medium Dice)
• 1 Medium Yellow Onion (Peeled & Medium Dice)
• 3 TBSP "Oscar Mayer Real Bacon Bits" (or to taste)
• 7-8 Ounces "Mild" Cheddar Cheese (Freshly Grated)
• 1 Cup (divided) "I Can't Believe It's Not Butter"
• ½ Cup Whole Milk
• ½ teaspoon "Morton Iodized Salt"

Directions

1. Pre-heat oven to 350° F
2. Boil Idaho Russet potatoes in slightly salted water until soft.
3. Melt 1/2 Cup "I Can't Believe It's Not Butter" in  a Cast Iron skillet on Medium heat.
4. Add Bell Peppers and Onion to skillet and sauté' until "crisp-tender" (you don't want to overcook these as they will cook more when they are in the oven and become too soft).
5. Drain Potatoes in colander, when done, and put into a large bowl.
6. Add the rest of "I Can't Believe It's Not Butter," Salt & Milk to bowl. Use electric beater (or mash by hand) on high until desired consistency is achieved.
7. Add sautéed Bell Peppers & Onions, Bacon Bits and shredded Cheddar Cheese to bowl.
8. Stir all together with a wooden spoon.
9. Taste. If necessary, sparingly, add more Bacon Bits and/or salt. Taste again.
10. Put loaded Mashed Potato mixture into an "ungreased" casserole dish.
11. Bake in pre-heated over until potatoes are heated all the way through and cheese is melted.  Precise time is kind of a variable and depends on the size of your casserole dish. A good rule of thumb would be about 20 minutes. ENJOY!
     

Optional Garnishes

1. During that last 5 minutes of backing, sprinkle perimeter of casserole dish with additional cheddar cheese and bacon bits. Sprinkle top with thin-sliced green onions (tops only).
2. Top individual servings with a small scoop of Sour Cream, butter and sprinkle with a few green onions and bacon bits.
    

Additional Notes

1. You can always substitute fresh smoked bacon for the bacon bits. If you choose to do this, just make sure you use a thick-sliced, heavily-smoked, bacon and cook medium-crisp.
2. "Medium Dice" size is between 1/2" - 3/8" pieces.

Additional Images

1. Ready for the oven:

2. Out of the oven after garnishing:

3. Garnished serving:

Images courtesy of Keri Rasmussen