2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.

1 dozen new potatoes, scrubbed
2 large eggs
2 tablespoons homemade or prepared mayonnaise
1/2 teaspoon minced garlic
1 teaspoon finely chopped parsley
2 tablespoons minced red onions
1-ounce caviar
Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley.
Yield: 12 stuffed potatoes

You can find more delicious tapas recipes here.

4 potatoes
1 extra potato for the pot
1 5 oz. can evaporated milk 1 tsp. Sea Salt
1/4 tsp. onion powder
Butter or Margarine
Salt & Pepper

Peel potatoes, dice into small chunks. Bring to boil in saucepan, with enough water to just cover the potatoes. Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in bottom of pan. Put potatoes back on burner. Add butter or margarine and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Stir in onion powder. Remove from stove. With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk until the proper consistency is reached. If using an old-fashioned masher, be sure that all chunks are broken up, and then finish with a whisk. Add additional butter or margarine if desired and salt & pepper to taste.

The onion powder is purely optional. Garlic powder may also be used. If evaporated milk is too sweet for your taste, regular milk may be substituted. The number of potatoes and size of can of evaporated milk used will vary according to the number of diners.

Thanks to hyjinx for sharing this mashed potato recipe.

1 Large Package of Or-Ida Country Style Hash Brown Potatoes
1 Large Can of Chicken Broth
2 16 oz. Packages of Shredded Sharp Cheddar Cheese
1 Large Sweet Onion (Chopped)
1 16 oz. Container of Sour Cream
1 Stick of Butter
2 Cups of Crushed Corn Flakes

In a large bowl mix the hash brown potatoes, shredded cheddar cheese, chopped onion, sour cream and chicken broth.  In a small sauce pan melt a stick of butter.  When the butter is melted add crushed corn flakes.  Fill a large glass baking dish with the potato and cheese mixture.  Spread the melted butter and corn flake crust on top of the potato and cheese mixture.  Cover glass dish with aluminum foil.  Preheat oven to 350 degrees F.  Bake for 60 minutes or until the topping in golden brown.  Remove from oven and let stand for 15 minutes to allow the cheese to congeal before serving.

Thanks to Gregory Braun for sharing this recipe.

new potatoes
good quality olive oil
kosher salt

You can use as many potatoes as desired, if they are small I generally have at least 3 per person. Preheat your oven to 450 degrees. Wash potatoes, pierce and place in long oblong dish (I like glass the best but you can use aluminum). Coat potatoes with a good quality olive oil and turn potatoes to distribute, make sure there is some excess in the bottom of the pan also. Spread kosher salt over all and roast potatoes, turning occasionally for 1 – 1 1/2 hours.

Special thanks to Shelley Menninger for this recipe.

3 c. hot mashed potatoes
1 C. sour cream
1/4 C. milk
1/4 tsp. garlic powder
1 1/3 C. French fried onions
1 C. shredded Cheddar cheese

Preheat oven to 350. Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well. Spoon half the mixture into 2 qt. baking dish. Sprinkle with 2/3 c. French fried onions and 1/2 c. cheese. Top with remaining potato mixture. Bake 30 min. until hot. Top with remaining onions and cheese. Bake 5 min. until onion are golden.

When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.
If potatoes seem to be to dry add little more milk.

These potatoes will be a hit. They really are a great change from those same old French Fries with that favorite cut of steak.

2 C. coarsely grated potatoes, peeled
1 egg, beaten
1 tsp. salt
1/2 medium onion, peeled chopped fine
1/2 pint sour cream
1 C. applesauce
Peanut oil for frying

Squeeze as much of water out of potatoes as possible. In a bowl, mix with the remaining ingredients. Place a bit of the mixture spread out to 4 inches in a frying pan containing a little peanut oil. Fry until golden brown on both sides. Serve the pancakes with a bit of sour cream and applesauce on top of each.

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

1 1/2 C. spicy sausage links — 12
2 medium potatoes, cut in half lengthwise, and then cut into 1/4″ slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, but in half, then sliced
2 T. chicken base
1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.