These are good :-)

Becky

* Exported from MasterCook *

Suzy's Mashed Red Potatoes

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Amount Measure Ingredient -- Preparation Method
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2 pounds small red potatoes -- quartered
1/2 cup butter
1/2 cup milk
1/4 cup sour cream
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Source:
"www.allrecipes.com"

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I love creamed potatoes with dill..
cube and boil red potatoes until a fork pierces easily.
Then while theya re cooking amke a bechamel, with about 1T of chopped onion fora r eciepc alling for 2 cups of milk....and add dill seed to taste....and a small squeese of lemon juice.
Or Lyonnaise potatoes...they hold well.
Linda c

Here is a link that might be useful: Lyonnaise potatoes

Thanks becky and Linda,
Both those sound great. But I don't have red potatoes and won't be able to get to the store. Would russets work?
Linda, just wanted to make sure you did mean dill SEED. That sounds very good! I make a bread with cottage seed and dill seed and I love using the seed.

Wish this place had an edit! I meant "cottage cheese" above!

Russets will work.....you just have to be careful not to over cook or they will fall apart...
Yes....dill seed.
Linda C

I did mashed potatoes for Thanksgiving at son's house. After mashing I placed the hot potatoes in my 5 quart slow cooker. After transporting, I put on low for 1 hour and on warm until dinner five hours later. I did the dressing the same way. Just place in serving bowls when ready. Tomorrow I'm doing Easy Cheesy potatoes the same way.

Thanks Linda.
shirley........what's your recipe for the Easy Cheesy potatoes? The crockpot is a good idea. Did you ever take the lid off during that time, to develop a little crust, like if it had been in the oven? I don't know if it works that way in a crock pot.

It wouldn't be very traditional but you could do a dressed up pan friend potato. Something like below (I'd leave out the tomato)
You could even make a cream or cheesy cream sauce to drizzle over from a gravy boat - which would make them sort of like scalloped potatoes.

4 med. potatoes (about 2 lb.)
4 slices bacon
1/4 c. butter
1 med. onion, thinly sliced
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme leaves
2 med. size tomatoes, peeled and sliced
2 tbsp. chopped parsley
Peel potatoes and cut into slices about 1/4 inch thick; set aside. In a large heavy frying pan fry bacon slowly until browned and crisp; remove bacon from pan. Drain and crumble. Add butter to drippings in pan and saute onion and garlic over medium heat until golden, about 5 minutes.
Add potatoes, salt, pepper and thyme; continue cooking, turning with a wide spatula until potatoes are lightly browned, about 10 minutes. Sprinkle diced tomatoes over potatoes, reduce heat to low, cover and cook until potatoes are tender, about 20 minutes. Turn occasionally. Serve garnished with parsley and crumbled bacon.

Or an idea from another thread here - latke's, you could dress them up ingrediants wise with some dill or parsnip and then do some sort of covering, traditional being salmon or a strong cheese