Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. —Brittany Jackson, Seymour, Wisconsin
Dress up an all-time favorite comfort food with savory fixings. This is an easy recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, Indiana
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa
There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet.
-Margaret Twitched, Danbury, Iowa
Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later.
-Brad Moritz, Limerick, Pennsylvania
This potato casserole will please even the pickiest eaters. My grandpa, who gave the recipe to me, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble it the night before, then pop it in the oven the next day. —Mary Kay Elert, St. Paul Park, Minnesota