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 This combination of three different potatoes, drizzled with olive oil and fresh herbs, is oven roasted for a crispy outside and a smooth inside……delicious!
2 sweet potatoes
4 Yukon gold potatoes
8 new potatoes
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 425 degrees F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
2. Place the cubed potatoes in a large saucepan; add enough water to cover. Bring to a boil and cook 3 minutes; drain.
3. Spread drained potatoes in a single layer on a large nonstick baking sheet; drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast until browned and crisp, about 25 minutes; serve immediately. Makes 6 servings.
Emily
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 Treat your family to “rich creamy comfort in every bite” with this delightful fix-it-and-forget-it soup from Taste of Home. Perfect for those chilly fall or cold winter evenings.
2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced
1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.
2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.
Emily
Emily's Favorite Recipes:
 Your family and guests alike will enjoy this hearty and delicious casserole. And you will love how little time it takes to prepare!
1 (30 ounce) package frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked crisp and crumbled
1/2 cup chopped red bell pepper
1 cup chopped green onions
1 (15 ounce) jar cheese dip
1/2 cup sour cream
1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Arrange the potato wedges in the baking dish; bake for 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top; sprinkle with the remaining ham, bacon and bell pepper.
3. Bake for 20 to 30 minutes or until the cheese dip is melted and the potatoes are tender. Top with dollops of sour cream and the remaining green onions. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 This thick, rich and creamy soup is pure comfort food!
5-1/2 cups peeled potatoes, cubed, divided
2-3/4 cups water
2/3 cup butter or margarine, cubed
1-1/3 cups fully cooked ham, cubed
2 celery ribs, chopped
2/3 cup chopped onion
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese, (Velveeta), cubed
1/2 cup heavy whipping cream
1. Place 4-1/2 cups of the potatoes in a large saucepan; add water and bring to a boil over high heat. Reduce heat to medium and cook, covered, 15 to 20 minutes or until potatoes are tender. Remove from heat but do not drain. Mash the potatoes; stir in butter or margarine.
2. In a 3 quart slow cooker, combine the ham, celery, onion, garlic powder, paprika, salt, pepper and remaining 1 cup cubed potatoes. Stir in the mashed potatoes; top with cheese.
3. Cover and cook on Low for 5 to 6 hours or until the potatoes are tender. Stir in the heavy whipping cream. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 This rich, cheesy, simple-to-make potato dish will quickly become a family favorite at your house!
8 medium potatoes, peeled and cut into cubes
1 cup mayonnaise
2 cups processed cheese (Velveeta), cut into cubes
1/2 cup sour cream
1 small onion, chopped
3 strips bacon, cooked crisp and crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a large saucepan, cook potatoes in boiling water for 10 minutes; drain. In an 11×7-inch baking dish, combine potatoes, cheese, mayonnaise, sour cream, onion, salt and pepper; Stir together until well blended.
2. Sprinkle crumpled bacon over potato mixture. Bake at 350 degrees F for 1 hour. Makes 6 servings.
Emily
 Delicious,tender bites of potato in a rich and creamy Parmesan and cheddar cheese sauce is the perfect side for steak, chicken or pork.
1/2 cup butter or margarine
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
10 cups thinly sliced potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Cheddar cheese
In a 2-quart saucepan over medium heat, melt butter; stir in flour, using wire whisk, until smooth. Gradually add milk; heat to boiling. Reduce heat to Low and cook, stirring frequently, about 5 minutes or until sauce is slightly thickened. Stir in the mustard, salt and pepper.
Place half the potatoes in bottom of a greased 13×9-inch baking dish; top with half the sauce mixture and half the cheeses. Repeat layers.
Bake at 350 degrees F for 50 to 55 minutes or until potatoes are tender and the top is golden brown. Let stand 10 minutes before serving. Yields 12 servings.*
*Recipe may be reduced by half; bake in a 1-1/2 quart baking dish.
Emily
 If you like mashed potatoes, you are in for a real treat with this creamy baked mashed potato recipe. You may have to do as I do and make a double batch. It’s so good!!
3 cups prepared mashed potatoes (do not use instant)
1 cup sour cream
1/4 cup milk
1/4 teaspoon garlic powder
1-1/2 cups shredded cheddar cheese
1-1/3 cups French fried onions
1. In a large bowl, combine prepared mashed potatoes, sour cream, milk and garlic powder; spoon 1/2 the potato mixture evenly in bottom of 2 quart casserole dish.
2. Sprinkle 3/4 cup cheddar cheese on top of potato mixture and 2/3 cup French fried onions on top of cheddar cheese; top with the remaining potato mixture.
3. Bake at 350 degrees F for 30 minutes or until hot. Remove from oven; top with remaining cheddar cheese and French fried onions. Bake 5 minutes more or until onions are golden brown. Serves 6.
Emily
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