“This is a good way to spice up plain instant potatoes. I prepare these when I'm running out of time to get dinner on the table but want something that still tastes homemade.” Carolyn Coop - Stuarts Draft, Virginia
Be sure to leave room on the plate for light and creamy casserole. It's dressed up with green onions and melted cheddar cheese and gets its rich texture from the addition of reduced-fat sour cream. Donna Noel - Gray, Maine
My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California
I LIKE this potato recipe because it’s a make-ahead dish and when the company rings the bell, it can be placed in the oven. Of Swedish origin, it was first served to my husband and me when we visited our daughter in Michigan and this was part of her Easter meal. She had received it from a friend.
"WE ALWAYS had mashed potatoes with our roast beef, only we called them 'creamed' potatoes, a cloud-like delight crowned with golden-brown gravy from the roast! Any kind of potato will do...the secret to making them light and fluffy is in the whipping!"
Potato lovers go crazy for this delicious bake from my mother-in-law. The creamy combination of Yukon Golds and sweet potatoes goes well with poultry or roasts. This recipe tastes great reheated, although leftovers are rare. —Mary Ann Dell, Phoenixville, Pennsylvania
My sister-in-law, who is a dietitian, shared this recipe with me. Buttermilk and garlic flavor these smooth mashed potatoes that are better for you than typical versions that include lots of butter.
—Stephanie Bremson of Kansas City, Missouri
Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon