a different mashed potato:

6 white or red potatoes, pealed and cut in 1/4's
4 turnips, peeled and cut in 1/6's
1/4 tsp. salt
1 clove of garlic diced
1/8 ts. pepper
1/2 cup milk
1/4 cup butter milk
1 tbsp. sour cream
1 tbsp. parsley

Boil potatoes, and turnips, and garlic in large pan until soft, drain. Add salt, pepper, sour cream, parsley, butter and milk, with a mixer on medium, mash potatoes, when a little lumpy, add the butter milk and mix till potatoes are smooth.

another good tater recipe:

4 whole potatoes
1/2 cup butter
1 whole white onion grated
2 tablespoons fresh parsley minced
2 tablespoons green pepper finely chopped
1/2 teaspoon paprika

Peel potatoes and grate them into cold water then allow to stand 5 minutes and drain well.
Squeeze all liquid from potatoes then spread on clean toweling to dry.
Melt 1/4 cup butter in a large skillet then add onion and pepper and sauté two minutes.
Add potatoes then sprinkle with paprika.
Cover tightly and cook over very low heat for 15 minutes.
Check occasionally to be sure the potatoes are not sticking but do not stir.
Add extra butter if needed by lifting potatoes carefully and pour melted butter under them.
Carefully slide potatoes onto a warm plate.
Melt remaining butter in skillet and invert potatoes into skillet.
Continue to cook another 10 minutes then serve immediately.

Tater Casserole

3 1/2 oz. butter or margarine
2 lb. potatoes peeled and cooked whole until done then sliced
5 hard-boiled eggs
2 cups sour cream
1 cup soft white cheese (cottage or ricotta)
1 tsp. paprika
1 tsp salt
1 cup bread crumbs
1 3/4 oz. butter or margarine

Melt the butter in a casserole and fill one third of the boiled potato slices in the casserole. Add some slices of eggs on top of the potato slices. Mix the sour cream, cheese, paprika and salt and pour half over the potatoes and eggs. Cover with another layer of potatoes and egg slices and add the rest of the cream mixture and top with potato slices.

Mix the bread crumbs with the butter and salt and sprinkle over the top layer of potato slices. Bake the casserole for about 35 minutes at 350 degrees F.

Waldorf Astoria Olive And Lemon Potatoes


2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper

Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4?5 hours or until they dry and shrink to half of their original size.

Remove from oven, let cool and chop.

Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and mash with a fork. Add all the other ingredients including oven dried
tomatoes. Adjust seasoning and serve with chicken.

APPLE AND SWEET POTATO PUREE
Makes 6 servings

My favorite sweet potatoes have deep orange flesh. It's not only that I find them more intensely flavored than the pale golden sweet potatoes; I prefer their dense, smooth texture. While this puree is a delicious side dish for savory meals, it also makes a good base for a sweet or savory pie filling.

2 large sweet potatoes
2 large apples (Rome Beauty, Northern Spy, Winesap)
4 tablespoons butter
1/4 to 1/2 cup whipping cream or sour cream
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Preheat oven to 350 degrees.

Place the potatoes on a greased baking sheet and bake for 11/2 hours, or until very tender.

Peel, core and slice the apples.

Melt the butter in a skillet and cook the apples over low heat until tender, about 15 minutes. Transfer the apples to a large bowl.

Peel the potatoes while still hot. Add them to the apples. Add the cream, nutmeg and ginger. Mash together with a fork, then whip the mixture with an electric mixer until the texture is creamy. Serve at once.