Garlic Mashed Potatoes
This is a tasty alternative to regular mashed potatoes - garlic lovers will pleased!

4 lbs. of freshly boiled potatoes
1 Garlic Bulb
1 Tbsp. Sea Salt
1/4 Cup Olive Oil
Lemon Juice
Fresh Ground Black Pepper

Grind the garlic and slat into a paste. Slowly mix in the oil to make a sauce.
Add a little lemon juice for taste.
Mash the potatoes well, then slowly beat in garlic oil.
Season with the black pepper, and serve. Serves 5-8 people.

Green Potatoes
This recipe by Marie Newberry is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival.  Read more.

6 large potatoes, peeled and cooked
¾ cup cream, heated
1 tsp. sugar
¼ lb. butter
2 tsp. salt
1 pkg. frozen spinach, chopped and cooked
¼ tsp. pepper
2 Tbsp. chopped chives
1 ½ tsp dill weed

Whip potatoes with next 5 ingredients. Beat in chives and dill weed, and spinach.
Bake at 375 degrees for 30 minutes.

Make Ahead Mashed Potatoes
This make-ahead dish by Charlene Gordon and is from ‘Farmhouse Favorites’, a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

8 -10 small to medium potatoes, peeled (about 3 lbs.)
1 cup sour cream
4 Tbsp. butter or margarine
1 (8 oz) cream cheese
½ cup chopped fresh chives, or green onions
Salt to taste
Pepper to taste
Paprika to taste
White pepper to taste

Boil the potatoes in salted water until done.
Drain them thoroughly, and return to pan to ‘silver’ (make sure all moisture is removed).
Remove from heat. Add sour cream, butter and cream cheese to the potatoes, and mix well.
Add chives, salt, pepper, and white pepper to taste. Mix well.
Place potatoes in a baking dish, sprinkle with paprika and place thin pats of butter on top.
Bake at 350 degrees for 30-40 minutes. This dish can be made ahead of time and re-heated.

Potato Parmesan
This is an easy and tasty side dish.

7 Potatoes
1½ cup Parmesan Cheese
1½ stick butter
Paprika to taste
Salt & Pepper to taste

Grease a 9 x 10 inch glass dish with margarine, then sprinkle the base with Parmesan cheese.
Peel, and thinly slice the potatoes. Melt the margarine and mix in the rest of the Parmesan cheese.
Layer the potatoes in the glass dish, and season with paprika, salt and pepper. Cover with the cheese mixture.
Bake in a preheated oven, at 350 degrees, for an hour or until the bottom is browned.

Roasted Garlic-Rosemary Potatoes
A great time-saver that can be prepared the night before, this tasty potato recipe can include other vegetables. By Judi B. Moyza, this recipe is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

5 pounds new red potatoes
Extra virgin cold pressed olive oil
20 cloves garlic
Fresh Rosemary
Paprika

Wash and cut potatoes into half or quarters depending on size.
Place in a glass bowl or directly into a long, glass cooking dish.
This is to be a single layer dish and you may need to use two glass dishes.
Cut up at least 20 cloves of garlic. Add to potatoes.
Slice off fresh rosemary from stems of at least 3-4 rosemary stems and place in with garlic and potatoes.
Cover with olive oil and sprinkle with paprika. Stir and cover with plastic wrap. Refrigerate for at least 4 hours.
Stir whenever you think of it or open the refrigerator. Preheat oven to 400 degrees.
Roast in glass dish for 45-60 minutes. The potatoes will be a little crusty on the outside.
Take a brown paper bag, smooth and cover with a paper towel. Drain potatoes and vegetables.
Serve with a sprinkle of fresh parsley or fresh cilantro. If using vegetables, try fresh basil.
Hint: You can add vegetables to this recipe including carrots, butternut squash, zucchini, eggplant and more. During the last 20 minutes of cooking, you can add fresh tomatoes with fresh basil.

Scalloped Potatoes
This recipe from Teresa Johnson is quick and delicious. It takes about fifteen minutes total and the rest is cooking time. This recipe is a welcome break in the starch department and reheats very well.  Enjoy!

 6 cups 1/4 inch sliced potatoes
1 cup whole or low fat milk
1 can cream of mushroom soup
1 can cheese soup
Onion and pepper to taste

Combine the milk and soup and heat slightly to loosen it up. 
Using a 9 x 13 inch baking dish, spray with Pam, and layer the potatoes and cream mixture adding a layer of onion and pepper each time to taste.
I did not add any salt since the soups have a lot of salt in them already. 
You could sprinkle grated cheddar cheese on top or put slices of American cheese during the last fifteen minutes of baking.
I haven't tried it yet but Pepperidge Farms bread crumbs would give the dish a little crispy topping. 
Bake at 350 degrees covered for one hour and uncovered for about an hour or until tender.