Melissa's Crockpot Potato Soup

Yummy classic! I would add carrots as well.

6 potatoes, diced
2 leeks
1 onion, chopped
1 rib celery, sliced
4 chicken bullion cubes
1 T dried parsley
5 c water
1 T salt
pepper to taste
1/3 c butter
1-13oz can evaporated milk
chopped chives

Dump everything but the evaporated milk and chives in the crock pot. Set on low for 8 hours. Stir in milk 1 hour before cooking completion to warm through. Top with chives.

Potluck Potato Casserole (a.k.a. Funeral Potatoes)

This recipe from Cooking Light is not as goopy as some recipes and that's why I like it.

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Ranch Mashed Potatoes

• This Cooking Light recipe has the flavor of ranch dressing without the calories. You can use sour cream or low-fat cream cheese depending on what you have on hand. You can also omit the butter and not really miss it.
• 
  
• 13 cups cubed red potato (about 4 pounds)
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped green onions
• 1/4 cup low-fat buttermilk
• 3 tablespoons butter, softened
• 3/4 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried dill

Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Potato and Red-Pepper Frittata,

1 Tbsp olive oil

1/2 medium onion, thinly sliced

1 red bell pepper, ribbed, seeded and thinly sliced in strips

2 russet potatoes, peeled and cut into thin slices

salt and pepper

8 large eggs

2 tsp chopped fresh rosemary (dried works too)

Preheat oven to 400 degrees. In an 8" ovenproof skillet, heat 1 tsp oil over med heat. Add onion and bell pepper and cook stirring occasionally until onion is lightly browned, about 5 mins. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons of oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 mins. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a spatula.

In large bowl, beat eggs with rosemary, 1/2 tsp salt and 1/8 tsp pepper. Pour over potatoe mixture; tilt pan to distribute evenly. Bake until set, 15-20 mins. Cut into wedges and serve.

Classic Mashed Potatoes

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
Salt and pepper
1 cup heavy cream
1 cup whole milk
4 oz (1 stick) unsalted butter

Place potatoes and 2 tbsp salt in a large sauce pan. Cover with cold water by 2 inches and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8-10 mins.

Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.

Drain potatoes and mash until smooth. Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately or keep in a covered bowl over simmering water for up to 2 hours.