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.
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland
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."
I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it's great with any meat. —Rebecca Page, Pensacola, Florida