Cream Cheese Potatoes

9 large potatoes, cooked and mashed
8 oz cream cheese, softened
1 cup plain yogurt or sour cream
2 tbsp butter
2 tsp onion salt
1 tsp salt
pepper to taste

Mash all together well. Turn into a greased casserole dish and dot with butter. Bake uncovered at 350 degrees F for 1/2 hour.

Campfire Potatoes

5 medium potatoes, peeled and thinly sliced
1 onion, sliced
1/2 cup butter or margarine
1/2 cup shredded cheddar cheese
1 tbsp dried parsley
1 tbsp Worcestershire sauce
1/8 tsp pepper
1/3 cup chicken or beef broth

Place the potatoes and onions on a large piece of heavy duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce and pepper; stir well; sprinkle over potatoes. Fold foil up around potatoes and add the broth. Seal the edges of the foil well; wrap foil packet in a second sheet of foil; wrapping edges well. Grill over medium coals for 35-45 minutes, or until potatoes are tender. Serves 4 to 6.

Potato Kugel

3 eggs
1/4 cup flour
2 tbsp vegetable oil
1 tsp salt
1 large onion, grated
3 large potatoes, about 1 1/2 lbs, peeled and grated

Preheat oven to 350 degrees F. Grease an 8 inch square baking dish. Whisk together the eggs, flour, oil and salt (a few lumps are OK). Stir in the onion and potato. Turn into baking dish. Press down into pan, smoothing the surface. Bake for approx. 1 hour until golden. Let stand 10 minutes before slicing into wedges. Serves 6

Lemon Potatoes

4 or 5 medium potatoes
3 garlic cloves, minced
2 tbsp butter or margarine, melted
2 tbsp lemon juice
1 tbsp chicken stock powder
1/4 cup water
1/2 tsp oregano
1/4 to 1/2 tsp salt
1/4 tsp pepper

Peel and cut up potatoes. Put them in a small roaster or casserole dish. Mix the rest of the ingredients together; pour over potatoes. Cover and bake at 350 degrees F for 1 to 1 1/2 hours. Stir halfway through cooking time.