Preparation:

1. Press through a ricer sufficient hot baked sweet potatoes to measure one pint.
2. Place over the fire. Add one teaspoon of butter or drippings, the beaten yolks of two eggs, pepper and salt to taste, and beat well with a fork until the mixture leaves the sides of the pan.
3. Cool slightly, form into cones, roll in fine bread crumbs; dip in beaten eggs, roll again in crumbs and fry in hot oil or fat.

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Ingredients:
2 cups mashed potato, cold and free from lumps
2 eggs beaten to a froth
1 table-spoonful melted butter
Salt and pepper to taste
1 egg beaten in a separate vessel
1 teacupful cracker-crumbs

Preparation:

1. Work the butter well into mashed potato until the latter is smooth, then the eggs and butter, beating hard for two or three minutes with a wooden spoon, season, and make into balls or rolls with floured hands.
2. Roll in egg and cracker, and fry in boiling lard. Take up as soon as they are done, and drain perfectly dry.
3. This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon.

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Ingredients:
6 slices bacon, pancetta or other pork
3 lbs. (1,5 kg) potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)

Preparation:

1. Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
2. Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
3. When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.

source: cooks.com

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Ingredients:
4 cups italian béchamel sauce (white sauce)
3 cups cooked ham, cubed
1 cup cup onions, chopped
1 cup green peppers, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, peeled, sliced 1/8-inch thick

Preparation:

1. Preheat oven to 175 C (350 F).
2. Combine italian béchamel sauce (white sauce) with ham, onion, green pepper, cheese and potatoes. Stir gently.
3. Pour into a buttered 13 x 9 x 2 inch casserole dish. Cover the casserole with aluminum foil.
4. Bake for 30 minutes.
5. Uncover and continue baking for 1 hour.

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Ingredients:
4 potatoes
1 pint cream sauce
4 tablespoonfuls grated cheese

Preparation:

1. To each four good-sized cold potatoes chopped fine allow a pint of cream sauce, to which you have added four tablespoonfuls of grated cheese.
2. Mix the potatoes with the sauce, turn them into a baking dish, dust with cheese, and brown in a quick oven.

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Ingredients:
6 red potatoes, peeled and quartered
vegetable oil
salt, pepper

Preparation:

1. Preheat in oven 375 – 400 degrees F.
2. Boil potatoes in lightly salted water for 10 minutes.
3. Place oil in roasting pan to cover bottom of pan.
4. Drain potatoes thoroughly in a colander shaking to roughen edges. Season with salt and pepper.
5. Put into hot oil and baste. Bake in oven 1 – 1 1/2 hours, until gold and crispy, basting and turning potatoes over.

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Ingredients:
5 potatoes
1/4 cup mayonnaise
1 tablespoon mustard
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
ground black pepper to taste
salt to taste

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.
2. Meanwhile, in a medium bowl, combine the mustard and mayonnaise along with a pinch of salt and pepper.
3. As soon as the potatoes are cool enough to handle, cut them into 1/2-inch cubes and toss them with the mustard mixture. Refrigerate.
4. Boil eggs. Remove them from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
5. When ready to serve, stir the celery, red onion, and relish into the potato mixture. Adjust the salt and pepper to suit your taste.

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Ingredients:
6 large potatoes
eggs
1/2 teaspoon salt
black pepper
a little onion juice, optional

Preparation:

1. Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired.
2. Beat eggs well and mix with the rest of the ingredients.
3. Drop by spoonfuls on a hot greased spider in small cakes. Turn and brown on both sides.
4. Serve with apple sauce.
5. When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

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Ingredients:
6 medium potatoes, peeled and cubed
1/4 cup butter
1 cup warm milk
3 tablespoons horseradish
2 teaspoons minced parsley
salt, pepper

Preparation:

1. Cook the potatoes in boiling salted water until tender.
2. Add milk, butter and horseradish and whip with an electric mixer.
3. Add parsley, salt and pepper. Mix well.

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Ingredients:
2 lb (1kg) of red skin potatoes
1/2 head garlic cloves, peeled and mashed
1 Tbs of salt
1 cup of milk or cream
4 Tbs of unsalted butter
1/4 tsp of ground pepper
1/4 tsp of nutmeg

Preparation:

1. Peel, slice and cook potatoes together with garlic cloves. Drain and return potatoes to the pot.
2. Add the butter, stir and mash until it melts completely. Add the warmed milk slowly and stir to mix. Season with salt, pepper and nutmeg to taste.

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