Does anyone have a good potatoe recipe?

I am doing a special dinner on xmas eve as it is my daughter birthday and i'm doing beef wrapped in portini and proscuitto ham with spinach and baby carrots. I wondered if anyone has a special mashed potatoe recipe that would befit this mealDoes anyone have a good potatoe recipe?
to 12 medium baking potatoes, (about 3 to 4 lbs)


8 ounces cream cheese, softened


8 ounces sour cream


6 to 8 tablespoons butter


1/4 teaspoon garlic powder


1/4 teaspoon pepper


1/2 to 1 cup shredded Cheddar cheese


PREPARATION:


Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover for 20 to 25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper.











Beat the mixture with an electric mixer till fluffy. Turn mixture into a buttered 2-quart casserole or baking dish. Top with the shredded Cheddar cheese.Does anyone have a good potatoe recipe?
Hi Clare this site have nice mashed potato's recipe .


http://sratim.reluctantg.hop.clickbank.n鈥?/a>


Bon Apatite.
Garlic smashed potatoes


prepare potatoes,boil til fork tender


drain, mash, you could use electric hand mixer, I don't.


add half stick melted butter, half to 3/4 cup heavy cream


11/2 tsp. garlic powder, mix mash well


transfer into serving bowl, add some chopped chive or paprika for color. very tasty.
my lot enjoy this;make mash as usual then add garlic butter [to suit] gratted red leicster,or other well bodied cheese,and some finley chopped spring onions. i've also combined the above loose ingredients in breadcrumbs%26amp; lined an oven dish and covered the mash with it,then grill untill crispy!!hope it helps.merry xmas.
Yes I have a cracker, in fact I have been ordered to make it tonight, it is called Mediterranean or Greek potatoes, par cook you spuds place them in a roasting dish, cut one onion into wedges, add a tin of chopped tomatoes, add some crushed garlic, a tea spoon of oregano and a tea spoon of basil, drizzle olive oil over it, then place in the oven at 200 for 45 mins, I also add chili and red pepper to mine, oh don't forget to season with black pepper and a little salt.
boil 6 big potatos then squash them with a little garlic,milk,butter(if u want) , salt , pepper, parsly %26amp; dill, in a deep oven or microwave bowl put half the mixture then put a layer of mincemeat then the rest of the mixture, place in the oven for 15 minutes!! enjoy!!
Not for mashed potatoes I'm afraid, but I do have one for roast potatoes?...


Hasselbak potatoes.


Peel potatoes and leave them whole. Then from the end push a metal skewer right through the middle of the potatoe. Take a sharp knife and make a series of cuts across the top of the potatoes and down as far as the skewer on one side only. Remove skewer and onto the next potatoe.





Then crush or finely chop as much garlic as you like, sprinkle salt onto it and fold the salt into the garlic with the flat side of a knife for a minute. This will bring all the oils out of the garlic. Add the garlic to a small bowl with the best olive oil you can afford and stir in.





Place the potatoes cut side upwards in a roasting tin, brush on the garlic oil and roast in the normal way. These spuds are soooo crispy because of all the cuts and tooooo moreish!
Mash potato... Mmmm perfection...





I always think it one of those classics that shouldn't be messed with too much!





Boiled potatoes, drained and crushed with a fork to get them going then return to the pan.





Add a good few turns of cruched salt, a generous nob of butter, and a good plash of cream.





mash it all up until all the lumps have gone and... jobs a goodun!





For something a bit different... when cooking the spuds add a few cloves of garlic then repeat the above.





hope this helps!
Not a mashed potato, but might go well with your dish...





Lemon Roast Potatoes


Serving Size : 4





4 large potatoes


录 cup grated parmesan cheese


3 tblspn parsley, chopped


陆 tspn paprika


2 tblspn olive oil


1 tblspn lemon juice


2 tspn lemon rind





Scrub potatoes and pat dry. Cut each potato crosswise into slices, not quite through to the base.





Combine lemon juice, rind and olive oil. Arrange potatoes in a baking dish. Brush with lemon oil. Microwave on high for 8-10 minutes or bake at 180掳C for 1 hour until cooked. Brush with more lemon juice half way through cooking





Combine cheese, parsley and paprika in a small bowl. Remove potatoes from oven, sprinkle with cheese mixture. Serve hot.


------------





Hasselback Potatoes


Serving Size : 4





4 medium all-purpose potatoes (6 ounces each), peeled


1/3 cup butter, melted and divided


1/2 teaspoon salt


1 tablespoon unseasoned fine dry breadcrumbs


1 tablespoon freshly grated Parmesan cheese





Preheat oven to 425掳. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.





Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt. Bake potatoes at 425掳 on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.





Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.





For best results, choose oblong potatoes of uniform size and trim if needed so they'll lie flat without wobbling as you cut into them.





They are both sliced like this:


http://www.saunalahti.fi/~marian1/gourme鈥?/a>
not so sure this gonna please u. jus try it





Garlic Mashed Potatoes and Parsnips


Ingredients


9 medium baking potatoes (3 pounds), such as russet


1-1/2 pounds parsnips


1 bulb garlic, unpeeled


2 teaspoons olive oil


3/4 cup milk


1/2 cup butter (no substitutes)


3/4 teaspoon salt


1/8 teaspoon freshly ground pepper





Directions


1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain.





2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside.





3. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven.





4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings.





Artichoke-Stuffed New Potatoes





Ingredients


鈥?16 tiny new potatoes (1-1/2 to 2 inch diameter)


鈥?1 tablespoon olive oil


鈥?1 14-ounce can artichoke hearts, drained and chopped


鈥?1/2 cup light mayonnaise dressing or salad dressing


鈥?1/4 cup finely shredded Parmesan cheese


鈥?Dash ground red pepper


鈥?1/4 cup snipped fresh parsley


鈥?2 tablespoons finely shredded lemon peel


鈥?2 cloves garlic, minced





Directions


1. Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.


2. For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell.


3. Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Makes 16 appetizers.
Baked sweet potatoe topped with sour cream and chive mmmmm
I actually have one! I mash as usual, with butter ,milk, salt and pepper to taste, then i had either blue cheese%26lt;or gorgonzola%26gt; crumbles or you can even get away with using blue cheese dressing, mind you a good one and remember it will at a liquid to the potatoes so you may want to add the milk slowly. Its amazing. Also my mother does one with sour cream, fresh chives and garlic that she roasts in an oven slowly. Yum!
I have a ';secret'; recipe for potatoes. It's really simple and easy and I think it would complement your beef dish. But, it's not mashed potatoes. Sorry. I'll tell you what it is anyway and maybe you can use it some other time if you prefer.





Microwave whole potatoes to get them soft, not to cook them all the way.





Cut the potatoes in half and place in a large dish to marinate. I like to use Italian dressing or Caesar dressing to marinate the potatoes, but you can use your favorite marinade. You only need to marinate the potatoes for a few minutes, make sure that you coat all sides of the potatoes.





Grill the potatoes on the barbecue grill or an electric grill or broil them in the oven so that they get crispy and brown on the outside. It's so delicious!
You're not related to former vice president Dan Quayle, are you?
Very simple but try using soured cream instead of milk and butter to make the mashed potato --%26gt; it's how they do it in posh restaurants and makes for a really nice taste.
Yummy yummy and super easy!! Slice a buch of potatoes as thick as you like (enough to fill a casserole dish) layer in said casserole dish with one layer of potatoes then a layer of boursin cheese (available in the cheese department at any grocery store- very soft with a mild cheese flavor and yummy herbs mixed in) then just bake it till the potatoes are cooked through. The cheese will become super creeamy and just divine!
Garlic Mashed Potato....perfect:


http://www.gourmet-food-revolution.com/g鈥?/a>
Ultimate Twice Baked Potatoes


Prep Time: 15 Minutes


Cook Time: 1 Hour 15 Minutes


Ready In: 1 Hour 30 Minutes


Yields: 8 servings





';Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese, green onions and bacon.';


INGREDIENTS:


4 large baking potatoes


8 slices bacon


1 cup sour cream


1/2 cup milk


4 tablespoons butter 1/2 teaspoon salt


1/2 teaspoon pepper


1 cup shredded Cheddar cheese, divided


8 green onions, sliced, divided





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Bake potatoes in preheated oven for 1 hour.


3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.


5. Bake for another 15 minutes