Potatoes and Sweet PotatoesCrockpot Scalloped PotatoesIngredients: Add salt and pepper to taste. Layer remaining ingredients in same order. Cook on high about 6 hours. Check several times as you may need to add more milk. You can pre-boil the potatoes for quicker cooking. Roasted Garlic Mashed PotatoesIngredients:6 large russet potatoes, peeled 8 to 10 cloves garlic, peeled 1 cup olive oil 2 tbsp. butter 1/3 to 1/2 cup heavy cream 1/4 cup Asiago cheese, grated Salt and pepper, to taste Directions: Boil peeled potatoes until tender. Drain. While still hot, mash, or put through a potato ricer. While potatoes are cooking put the garlic and olive oil in a heavy saucepan over very low heat and simmer until garlic is soft: 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling. Mashed Sweet PotatoesIngredients:4 medium sweet potatoes, peeled 1 tbsp. butter 1/4 cup milk 3/8 cup brown sugar 1 tsp. cinnamon Directions: Start water boiling in medium - large kettle. Peel potatoes and cut into small cubes. Put in boiling water. Let cook until potatoes are soft. Drain water, then mash potatoes with potato masher or mixer. Add butter and milk; stir. Add brown sugar and cinnamon, stir. Remove to serving bowl or plate. Sprinkle cinnamon lightly over top Sweet Potato CasseroleIngredients:2 lbs. sweet potatoes, boiled, peeled and mashed 2 eggs, beaten 2 oz. margarine, melted 1/2 cup brown sugar 1 cup buttermilk 1/4 tsp. baking soda 1/2 tsp. each nutmeg and cinnamon Directions: Preheat oven to 350°F Combine all ingredients and mix well. Mixture will be very "soupy".
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