Ingredients:

• 2 lb. red potatoes, scrubbed and cut into 1-1/2" chunks
• 4T olive oil
• 1 t crushed garlic
• 3 T butter or margarine
• 4 T assorted herbs, crushed (dried or fresh - usually use rosemary, fennel, thyme, and parsley, dill)
• 1 dash cayenne pepper
• More olive oil for drizzling

Bring potatoes to a boil and cook only 5 minutes. Drain and set aside.

In a large deep skillet or dutch oven over medium heat, melt butter or margarine and olive oil together. Add garlic, herbs, cayenne, and seasoning; stir until well blended. Add potatoes and turn carefully, coating them with the butter-herb mixture. Cook uncovered over medium heat, gently turning occasionally, for 1/2 hour. Turn up to medium-hi the last 10 minutes, turning more frequently and drizzling with more olive oil if the potatoes seem dry. The result will be potatoes with a crisp herb crust and a creamy interior. Serve immediately. Great with grilled steak, chicken, or chops

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Ingredients:

• 6 cloves garlic, unpeeled
• 1 tablespoon cooking oil
• 1 1/2 lb. potatoes
• 2 tablespoons chopped spring onion or fresh chives
• 2 oz margarine or butter
• 4 fl oz light (single) cream or milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Place unpeeled garlic in a baking dish or pie plate; pour oil over garlic and toss to coat evenly. Cover tightly with foil. Bake in a preheated 400°F/200°C oven for about 25 minutes, or till garlic is tender when pierced. Remove garlic from oven; cool slightly. Meanwhile, peel and quarter potatoes. Cook covered, in boiling salted water for 20-30 minutes, or till tender. Drain potatoes.

Squeeze garlic to extract the cloves. In a large mixing bowl combine the potatoes, garlic, spring onion or chives, margarine or butter, light cream or milk, salt, and pepper. Beat with an electric mixer on medium speed to mash lightly, or beat well with a fork. Serve warm.

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Ingredients:

• 4 baking potatoes
• 2-3 Tbs. olive oil*, melted butter or margarine
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Scrub and cut potatoes into thick (1/2 in, 1.25 cm) slices. Place on baking sheet and drizzle with olive oil, butter or margarine. Toss potato slices to cover entirely with the fat. Place in 350F (180C) oven for 15 minutes, or until golden brown on the bottom. Turn potato slices over, and sprinkle with Parmesan cheese. Bake for an additional 10 to 15 minutes, until golden brown on top. Season with salt and pepper. Serves 4.

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Ingredients:

• 1 1/2 lbs. unpeeled red potatoes
• 3 Tbs. melted butter
• salt and pepper to taste
• chopped parsley to garnish

Boil potatoes for 15 to 20 minutes until tender. Allow potatoes to cool enough to handle. Slice potatoes in half. Melt butter in a large pan. Add potatoes and season with salt and pepper. Sauté until potatoes begin to turn brown, stirring frequently. Garnish with fresh, chopped parsley.

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Ingredients:

• 6 medium yams or sweet potatoes (about 3 lbs.), peeled, quartered and cooked or 3 cans (17 oz each) yams, drained
• 1/2 cup light or dark corn syrup
• 1/2 cup firmly packed brown sugar
• 1/4 cup heavy or whipping cream
• 2 Tbsp. margarine or butter
• 1/2 tsp. cinnamon

Place yams in 13 x 9 x 2-inch baking dish. Bake in 325°F oven for 15 minutes.

In small saucepan combine corn syrup, brown sugar, cream, margarine and cinnamon. Stirring constantly, bring to a boil over medium-high heat and boil for 5 minutes. Pour over yams.

Bake yams an additional 15 minutes, basting frequently.

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Ingredients:

• 2 medium baking potatoes
  
• 2 Tablespoons butter or margarine
  
• 1 Tablespoon milk
  
• 1/4 Teaspoon salt
  
• 1 package (3 ounces ) cream cheese, cubed
  

Special thanks to Carolyn

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Ingredients: (all ingredients are per taste)

• potatos
  
• butter
  
• milk (I prefer non fat)
  
• salt
  
• sour cream (I prefer Land O Lakes Non Fat sour cream)
  
• cream cheese (I prefer low fat)
  

Prepare potatoes as making normal mashed potatoes. Boil potatoes and drain. Place potatoes in mixing bowl and begin to mash. Using a mixer allows you to whip the potatoes. I add a small amount of butter, milk and salt. Then I add sour cream and cream cheese to taste. It becomes a very smooth and yummy mashed potato. This recipe comes from Paula's (my best friend) family. It's now a tradition in both of our families.

Special thanks to Melanie

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This is my favorite holiday recipe. I never liked sweet potatoes until I made this. I often cut this recipe in 1/2 or 1/4 depending on the number of people. If pecans bother you, simply omit them. I've made it w/o the nuts (to lower fat) and it's still yummy! I also use eggbeaters to lower fat. Ingredients:

• 1 cup (packed) golden brown sugar
  
• 1/2 cup chopped pecans (about 2 ounces)
  
• 1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
  
• 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
  
• 4 large eggs
  
• 3 tablespoons pure maple syrup
  
• 2 tablespoons vanilla extract
  
• 1 tablespoon fresh lemon juice
  
• 2 teaspoons salt
  

Preheat oven to 350°F.

Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)

Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Serves 12 to 14.

Special thanks to Melanie