When making mashed potatoes, Helen B. of Northridge, California uses a bit of sour cream instead of butter, then mixes in chopped and sauteed mushrooms and onions. “They are scrumptious!” Helen declares.
Mayonnaise is the secret behind these comforting spuds from Waynesboro, Tennessee's Brenda Pulley. Not only are they special enough for company, but they're a cinch to whip up on weeknights. Try a batch tonight and use what's left in the next two recipes.
The first time I tasted this combination was 53 years ago at my mother-in-law's house. My husband assured me I'd love this side dish and he was right. I changed the recipe slightly and like to make it with the first crop of Vidalia onions.
-Stella Paukovich, Apollo, Pennsylvania
From Dansville, Illinois, Lori Piatt shares the secret behind her savory spuds. "I dress up instant potato flakes with cream cheese, French onion dip and garlic salt," she explains. "I'm always elected to bring these rich potatoes to family get-togethers."