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I have two favorites, roast garlic mashed potatoes and mashed sweet potatoes. They are both so good! I use the roast garlic (or any flavor) to thicken a creamy soup that needs a little more substance. I also like to make a chicken bowl similar to the one at KFC.

This sounds great!!!

Hello Patty!  I like to make the mashed potatoes.  I make them nice and creamy by using a hand held mixer.  Then I chop chives very, very small and add to mixture. Add shredded, mild cheddar cheese.  Add a generous amount, this will hold the mixture together for baking.  With a large cooking spoon or soup laddle,  spoon onto lightly greased baking pan with sides.  Make a dent in the middle of each potato serving and place a large pat of cold butter, sprinkle cheese over to cover butter.  Bake in oven at 375 degrees for 10-25 minutes or until cheese is melted and potato is a lightly colored browned color.  Do not overcook as you only want the outside to be a little hard and the cheese melted.  Inside should be remain creamy.  Its almost like a twice baked potato but with mashed potatoes.  Also, you need to check on potatoes often to prevent over cooking.  Sorry, I can't give measurements but I make this on instinct.  I know how I want it to turn out.  *Hint:  These potatoes taste great with any red meat.

I am soooo making this recipe! I'm thinking I will add some  chopped bacon to it too...oh, yum! Thanks for the tip.

thanks, sounds great...

http://www.bettycrocker.com/recipes.aspx/cheesy-au-gratin-potatoes

I absolutely looooveeee these cheesy au gratin ones!! Definitely should try them :)

my favorites are the scalloped potatos with ham and the augraton because they can be used as a substiute for the scalloped potatos and ham. I also like them with porkchops.

stargaizer

I love the Augraton potatoes too!!

Well I am disappointed to say that I haven't tried them yet.  I bought a box of the au gratin potatoes for dinner tonight.  I was going to try the Sausage and Potatoes Italiano recipe which I found on this website.

While I was just putting it together and read the ingredients on the back.  I was SHOCKED to read that Betty Crocker puts MSG (monosodium glutamate) in their food.  I am highly allergic to MSG and therefore will not be making this box of potatoes.  I will use my own scalloped potato recipe and add the sausages to it.

I like the garlic potatoes. I add a little bit of cream in mine to make them extra thick and yummy!

I like them all for taste and convenience.  What I would really like is the recipe for pizza potatoes. I think it was on boxes in the 60's or 70's  If anyone has it please share.    Thank You

laumin:

I like them all for taste and convenience.  What I would really like is the recipe for pizza potatoes. I think it was on boxes in the 60's or 70's  If anyone has it please share.    Thank You

Is it this one? Sincerely, Cate

Pizza Potatoes
Betty Crocker® Scalloped Potatoes

1 package Betty Crocker® Scalloped Potatoes
1 can (1 pound) tomatoes
1 1/2 cups water
1/4 teaspoon crushed oregano leaves
1 package (4 ounces) sliced pepperoni
1 package (4 ounces) shredded Mozzarella cheese
 
Heat oven to 400°.  Empty potato slices and packet of Seasoned Sauce Mix into
2-quart casserole.  Heat tomatoes, water and oregano to boiling; stir into potatoes.  Arrange pepperoni on top and sprinkle with cheese.  Bake 30 to 35 minutes.  4 servings.

Hamburger Pizza Potatoes:  Follow recipe for Pizza Potatoes (above) except--substitute 1/2 pound browned ground beef for pepperoni; mix into potato mixture.

Sausage Pizza Potatoes:  Follow recipe for Pizza Potatoes (above) except--substitute 1/2 pound browned bulk pork sausage for pepperoni; mix into potato mixture.

Spicy Pizza Potatoes:  Substitute 1 can (8 ounces) tomato sauce for the tomatoes and increase water to 2 cups.  (Not consumer tested.)

High Altitude (5000 feet):  Prepare as directed except--bake 35 to 40 minutes.

Yes Yes Yes Thank You,and thanks for the tip on sausage. I was thinking about trying that. My grandson perffers sauage.  Thank you again