Hot Crash Potatoes

12 whole small potatoes (like new potatoes or klondike)

3 tbs olive oil

Black pepper

Salt

Rosemary (or I used an Italian Seasoning blend)

Preheat oven to 450. 

First boil potatoes in salted water until tender. Place on baking sheet and gently smash twice with potato masher. Drizzle with oil and sprinkle spices. Bake for 20-25 minutes or until crisp and roasted.

Recipe from here.

Sweet Potato Casserole

I can't find the exact recipe that I used, but this looks close. I always use real sweet potatoes, instead of canned.

Ingredients:

1 (16 oz.) can sweet potatoes
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows

Directions:

Butter baking dish. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 degrees for 30 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.

Oven Roasted New Potatoes with Rosemary and Garlic

Ingredients:

• 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
• 1/4 cup extra-virgin olive oil
• 4 to 6 cloves garlic, crushed
• 1 tablespoon fresh or 1 teaspoon dried rosemary

Directions:

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.

Yukon Gold Mashed Potatoes

Ingredients:

12 ounces smoked bacon
2-1/2 pounds Yukon Gold potatoes
3/4 cup sour cream
1/2 cup butter, softened
2 teaspoons salt
1 teaspoon pepper
2 cups sharp cheddar cheese, finely grated
fresh Rosemary for garnish

Directions:

In a skillet over medium high heat cook bacon until crispy; drain on paper towels. Crumble into small pieces; set aside.

Cut Yukon Gold potatoes into 1-inch cubes; put in saucepan with cold water, bring to a boil. Turn the heat down to a simmer, cover and continue to cook until fork tender. Drain and mash until there are no lumps. Add sour cream, butter, salt and pepper, continue mashing until smooth and creamy.

Fold cheese, then bacon (reserve 1 tablespoon for garnish) into the mashed mixture. Serve in a large bowl, top with rosemary, reserved bacon and serve.