Vickys Potatoes Recipes

Steps:

• Cook potatoes in salted water until tender.
• (About 10 minutes from time water gently boils) Drain.
• Combine potatoes with salts, onion, butter, cream cheese, and sour cream.
• Whip until mixture is smooth and fluffy.
• Place in buttered 2-qt.
• casserole.
• Top with grated cheese if desired.
• (May be covered and refrigerated overnight or frozen at this point, if desired) Bake at 350 for 30 minutes or until golden brown.

Steps:

• Vicky's Potatoes three different ways: All will be cooked in a preheated oven at 450F for 35 minutes; Also, use a 9x13" sized casserole dish.
• Rosemary Version: Cut up potatoes into bite sized pieces and coat well with olive oil, season with salt & pepper, and sprinkle with rosemary. Bake at a high temp until tender.
• Cheese Version: Use frozen hash browns, lots of cheese, butter, and just a little sour cream, garlic, salt & pepper, parsley and bake until tender & creamy.
• Seasoning Packet version: Sometimes Vicky also made a version, using the same cooking temp/time, but just tossed the diced plain potatoes with about 1/2 cup of herb potato seasoning, which comes in a packet.

Steps:

• In a covered saucepan cook potatoes in boiling, salted water for 25-30 minutes or until tender. Drain well.
• Peel and cube potatoes and transfer to a large bowl.
• Add onion and egg.
• Combine mayo, sugar, celery seed, vinegar, mustard, salt, and relish.
• Pour over potato mixture and toss to coat. Cover and chill.
• Better the second day.