I've always wanted to try potato latkes!
Thanks for posting, while you were up tending the dog.

Here's a real easy one that's nice for holiday meals.

RED COACH GRILLE DELMONICO POTATOES

6 medium potatoes boiled in skins
Salt and pepper to taste
1 cup real Parmesan cheese
2 cups light cream

In a buttered 2-1/2 qt. casserole, coarsely mash peeled potatoes. Sprinkle with salt, pepper and cheese. Cover with cream. Do not stir. Bake at 425 degrees for about 25 minutes.

Mine is pretty easy and nothing special:

Slice potatoes thin...using red, with the skin left on
Slice an onion thin...taking the skin off :)
Slice some mushrooms thin

Layer on one end of a large piece of foil. I usually use a fairly long piece. Sprinkle with salt and pepper along with any other seasonings you like (garlic is great). Drizzle lightly with olive oil. (Or butter, if you prefer) Fold foil over and crimp the edges. I cook this on the grill, over indirect medium heat for about 30 minutes, however you can do it in a 350 degree oven also for 30 minutes. If you like the potatoes browned, you can cook longer. I also throw in some green beans on occasion.

My oldest DS loves these, even though they are nothing special.

This is one we use often for Thanksgiving or Christmas dinner. You can make it ahead of time and freeze it. Just bring it back to room temp and while the turkey rests, throw it in the oven to reheat.

WHIPPED POTATO CASSEROLE
12 to 20 potatoes Salt and pepper
1/4 cup butter or chicken broth
1/2 pkg cream cheese
1 cup sour cream

Wash and peel potatoes and cook in water until tender. Mash with butter (or chicken broth) and add cream cheese, sour cream, salt and pepper. Mix until smooth and creamy. Spoon into greased 2 quart casserole dish. Cover with plastic wrap until needed. To reheat, remove from refrigerator, let sit 30 minutes. Preheat oven to 350 deg F. Bake 30 minutes.

Try this you will love it! My family sure does!

Baked Sweet Potatoes:
Rub with Olive oil and sprinkle with kosher salt:
4 sweet potatoes, scrubbed and dried (do not poke with fork)

For the Topping:
Combine:

½ cup sour cream or plain yogurt (I have also used crème fraiche)
1 T. pure maple syrup
2 tsp jalapeno, seeded and minced***I used canned drained minced green chiles that
1 tsp. fresh lime juice
salt and Tabasco to taste

Preheat oven to 450 with rack positioned in the center. Rub scrubbed, dried sweet potatoes with oil and salt. Bake directly on rack for 40-45 minutes, or until soft when squeezed.
Combine all topping ingredients; chill until ready to serve. Split potatoes like a baked potato and put on Maple-Jalapeno Sour Cream when potatoes are still hot so that it melts into the potato.

Top with bacon bits!

Yummy!

Garlic Sour cream whipped potatoes

Boil potatoes and two cloves of garlic until potatoes are tender
drain and shake over high heat to remove much of the water.
Put in mixing bowl of Kitchen Aid mixer and use the wire whip attachment.
add salt, pepper and sour cream, whip until soft and fluffy

BETTER THAN DESSERT!

Family favorite--in fact we have these for Thanksgiving instead of mashed, 'cause the kids love them so much. Sort of like twice-baked.

COMPANY POTATOES

6 medium potatoes
3-4 green onions w/tops, chopped
1 8 oz. carton sour cream
8 oz. shredded mild cheddar cheese
1/2 stick butter, melted
Salt and pepper to taste

Cook potaotes until just done. Cool and remove skin. Grate into a large bowl. Add onions, sour cream and cheese, salt and pepper. Toss gently to mix. Put in greased or sprayed 9 x 13 casserole and pour melted butter over top. Bake at 350 degrees for about 25-30 min. or until bubbly. NOTE: Depending on the size of potatoes, you may want to add more or less sour cream and cheese. Just keep adding until it looks right. (I always add a little more butter.) You can make this a day ahead and refrigerate covered.

Here's another I haven't tried but think I will tonight since I have the stuff.

RICH & CREAMY POTATO BAKE

3 c. half and half
1/2 c. butter
1-1/2 tsp. salt
1 32 oz. frozen has brown potatoes, thawed
1/2 c. Parmesan cheese, grated
Minced parsley, optional

In a large saucepan combine cream, butter and salt. Sir over medium heat until butter is melted. Place potatoes in a greased 13x9" dish. Pour cream mixture over potatoes, sprinkle with cheese and parsley. Bake uncovered at 350 degrees for 45 min.

I have some leftover corned beef so I think I'll add that. Also, I have potatoes O'Brian instead of the regular hash browns.

Here's a link to my Crescent Potato Puffs - they are yummy! I think the crescent roll dough comes in a single sheet now, which would make them even easier.

Here is a link that might be useful: crescent potato puffs

Pixi that sounds good!

I boil or pressure-cook potatoes for mashed potatoes, then add sour cream instead of butter, salt and pepper to taste. My family loves this,it's very creamy and rich.

I wish we could edit these posts because I made the Rich & Creamy Potato Bake tonight and it has waaaayyyy too much 1/2 & 1/2. It called for 3 cups but I only had a pint and it was still soupy. However, we did eat it just like soup and it tasted pretty darn good!

I copied a bunch of these, thanks ladies!

I got this in an email from Kraft Kitchens the other day and saved it hope to try someday. The pic with the recipe looked like deluxe Nachos!

Potachos
Makes:
8 servings
What You Need

4 cups kettle potato chips (4 oz.)
1 cup KRAFT Shredded Cheddar Cheese
1 small tomato, chopped
2 green onions, sliced
4 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Make It

SPREAD chips onto large microwaveable plate; top with cheese. Microwave on
HIGH 1 to 2 min. or until cheese is melted.

TOP with remaining ingredients.

SERVE immediately.

Kraft Kitchens Tips

Substitute
Substitute frozen cottage fries (1/2 of 22-oz. pkg.), baked as directed on
package, for the potato chips.

Potachos