Cook potatoes until tender.
Cream potatoes and add all ingredients.
Place in baking dish and bake for 30 minutes in 350\u00b0 oven.
Chop and boil potatoes until done.
Cream potatoes.
Mix sour cream, cheese and bacon bits.
Stir.
Top with cheese.
Bake in oven at 350\u00b0 until cheese melts.
Cream potatoes as usual with milk, butter, salt and pepper. Add rest of ingredients.
Put in a large casserole and bake at 350\u00b0 for 20 to 25 minutes.
or 1 hour. Mix the potatoes with 3 tbsp of the
Make topping & set aside. Cream potatoes in mixer. Add remaining ingredients. Spread in buttered 9x13 dish. Sprinkle with topping mix. Bakle at 350 for 30 minutes.
Wash and peel potatoes.
Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned.
Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking).
Add potatoes and water to grease in the pot and bring to a boil.
Cook 20 minutes or until tender.
Drain potatoes.
Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).
Boil potatoes until tender but still firm. Drain and let cool. Peel and shred potatoes. In a buttered 2-quart casserole, place a layer of potatoes. Sprinkle with Lawry's salt and dot with butter. Repeat until all of potatoes have been used. Pour whipping cream on top. Bake at 375\u00b0 for 45 minutes or until top is golden brown. Serves 8 to 10.
Make instant potatoes according to package directions. Mix sour cream and cream cheese together, then add to potatoes. Mix all other ingredients and pour into casserole dish. Bake at 350\u00b0 for 25 minutes.
Peel potatoes and slice thin.
Cook until tender in boiling water.
Combine all remaining ingredients.
Place potatoes in a greased 13 x 9 x 2-inch baking dish and pour sour cream mixture over them, spreading evenly.
Bake at 375\u00b0 for 40 minutes.
Spread potatoes in a 9 x 11-inch pan.
Mix together the sour cream, soup and margarine.
Spread over top of potatoes and add the cheese on top.
Bake in a 350\u00b0 oven for 35 minutes.
Chop warm potatoes into bowl.
Add eggs and onion.
Fry bacon crisp and crumble over potatoes.
Retain grease and add salt, pepper, vinegar, sugar and sour cream.
Bring to a boil, stirring to combine ingredients.
Pour over potatoes.
Serve warm or cold. Yields 8 servings.
Peel potatoes; cut into cubes. Cover with water and season with salt and pepper to taste; boil with chopped onion until tender, but firm (do not overboil).
Drain all water off with a strainer.
Stir gently the margarine and sour cream into the potatoes until margarine is melted and sour cream is well blended. Place in baking dish.
Top with grated cheese and bacon bits. Bake at 350\u00b0 for 20 minutes or until cheese melts.
Cook potatoes with jackets on.
Skin and coarsely grate potatoes into large bowl.
Heat margarine with soup; add onion and blend in sour cream.
Lightly stir in cheese.
Add this mixture to the potatoes.
Pour into greased 9 x 13 baking dish.
Refrigerate overnight.
Sprinkle buttered corn flakes over casserole.
Bake at 350\u00b0 for 45 minutes.
Peel and slice potatoes 1/4 inch thick.
Combine remaining ingredients.
Place layer of potatoes in 3 layers in pan and spread each layer with 1/3 sauce.
Bake until potatoes are done (30 minutes to check).
Bake at 250\u00b0.
Cream potatoes as usual according to amount of servings needed.
In a large bowl, cream potatoes.
Add cream cheese (8 ounces) and either fresh chopped onion (5) or dried onion flakes to suit taste.
Add parsley and French onion dip.
(For a large bowl of potatoes, use the large size of onion dip.)
Potatoes may be
cooked
in
skins
until done.
Peel and grate. Melt 1/2 cup butter with cheese together.
Remove from heat and stir in potatoes, sour cream,
salt,
pepper and onions.
Pour into 8 x 12-inch casserole and dot
with 2 tablespoons butter and sprinkle with paprika. Bake uncovered at 350\u00b0 for 30 minutes.
Preheat oven to 375 degrees.
Boil potatoes whole.
Cut into slices 1/4 inch thick.
Set aside.
Melt cheese and butter in sauce pan on top of stove.
Add onion, sour cream, salt, and pepper to cheese mixture.
Mix in Potatoes.
Place in a large baking dish and cook for 45 minutes.
Cream potatoes, cream cheese, sour cream and butter.
Add onions, salt and pepper.
Put in baking dish; top with butter and Parmesan cheese.
Bake at 350\u00b0 for about 30 minutes.
Boil the potatoes and let cool, then grate.
Grate the cheese into the potatoes.
Add margarine, sour cream, onion, salt and pepper.
Combine these ingredients and bake at 425\u00b0
for about 20 minutes.
Cook potatoes in a saucepan of boiling