Lemony green potatoes (Deb)

 

Potatoes gratin (Deb)

 

Berit's Potato Salad

3 lbs baby potatoes

1/2 cup mayo

2 tbsp dijon

2 tbsp sliced green onions

2 tbsp red wine vinegar

1 tbsp dill

1 tbsp parsley

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

Mom's Recipe - Schwarties Potatoes (Hash Browns)

Mom's recipe - Swedish potatoes

4-5 large potatoes - cooked and mashed

1 pkg cream cheese

1 cup sour cream

1-2 tsp salt

1/2 tsp pepper

1/4 cup chopped green onions

1/4 cup bacon bits

Spoon into casserole dish after whipping. Put bread crumbs soaked in butter on top and bake at 400F for 20 mins. Before baking can be kept in the fridge for 2-3 days. 

Mom's Recipe - Schwarty's Potatoes

2 lbs Hashbrown Potatoes

500mg Sour Cream

2 cans mushroom soup

1 grated onion

salt and pepper to taste

2 cups of grated cheddar cheese

Mix and sprinkle with parmesan cheese. Bake at 350F for 1.5 hours (longer if cold).

Family favourite. Mom liked it because you could make it ahead and it was easy. 

Mom's Recipe - Potatoes Romanoff

6 large potatoes
2 containers sour cream
1 1/2 cups shredded old cheddar
1 bunch green onions, chopped
1 1/2 tsp salt
1/4 tsp pepper
paprika to taste

Bake potatoes, peel and shred into a large bowl. Stir in sour cream, 1 cup of grated cheese, onion, salt and pepper. Pour into a greased casserole dish. Top with remaining cheese. Sprinkle paprika on top. Cover and refrigerate for several hours or overnight. Bake uncovered in a 350 F oven for 30-40 minutes.

Cream of Potato & Cauliflower Soup

1 onion, diced
1 cup cauliflower, chopped
2  large potatoes, diced
2 cloves garlic, pressed
1/4 cup white dry white wine
1/4 cup milk or cream
1/4 cup parmesan cheese, shredded
4 cups vegetable stock
2 tbsp butter
2 tbsp fresh herbs such as sage, thyme, rosemary, oregano, parsley...

Melt butter in a large pot over medium heat.
Add onion, garlic, potatoes and cauliflower and sauté for about 5 minutes
Add stock, wine and herbs and bring to a boil. 
Reduce heat and simmer, covered, for 30 minutes or until the potatoes are very tender.
Purée the soup in a blender or food processor or directly in the pot if using a hand immersion blender.
Return the soup to the pot and stir in the milk or cream.
Salt and pepper to taste, top with parmesan cheese and serve immediately.


From Herbalicious website

Potato Leek Soup

2 Tbsp olive oil
4 large leeks, white parts only cut into slices
2 lbs baking potatoes, peeled and cubed
5 Cups water
1 tsp salt
1/2 tsp black pepper
1 tub cream cheese
1/2 cup milk
6 slices bacon, cooked and crumbled

heat oil in Dutch oven on med heat. Add leeks, cook 5 min or until tender, stirring occasionally. Add potatoes, water salt and pepper, cover. Bring to boil, simmer on med-low heat 15-20 minutes or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a tablespoon at a time, cook on med heat until completely melted and mixture is well blended, stirring constantly.
Add milk, cook 2-3 min or until heated through, stirring occasionally. Top with bacon.

- from Kraft Foods What's Cooking

I also added rosemary and shredded cheese on top. Very creamy and delicious!