For mild palates, consider Every Day with Rachael Ray's manchego smashed potatoes, a basic mashed potato recipe that adds shredded Manchego cheese, a mild Spanish cheese that melts well.

For something completely different, try the hearty chowder-like baked potato soup from CookingLight.com.With bacon as garnish, who needs gravy?

To straddle the middle, try Cooking Light magazine's two-potato mash, which swirls traditional potatoes with sweet potatoes spiked with brown sugar and cinnamon.

Manchego Smashed Potatoes

(Start to finish 20 minutes)

4 pounds baby red or baby Yukon Gold potatoes, large ones halved (peeled or not, to taste)

Salt

4 tablespoon butter, cut into small pieces

1/2 cup milk or cream

12 ounces manchego cheese, shredded

Freshly ground black pepper

Bring potatoes covered in water to a boil in a deep covered pot. Uncover, salt and cook till tender when pierced, about 12 to 15 minutes.

Drain and return to pot., adding butter , milk and cheese. Mash and season with salt and pepper.

Makes 8 servings. -- Every Day with Rachel Ray magazine, November 2006

Baked Potato Soup

(Start to finish 1 1/2 hours, 30 minutes active)

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour

6 cups 2 percent reduced-fat milk

1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Preheat oven to 400 F.

Pierce potatoes with a fork, then bake for 1 hour, or until tender. Cool, peel, put in a medium bowl, coarsely mash and set aside.

Put flour in a large, heavy pot, add milk gradually, whisking till flour is blended. Heat on medium till thick and bubbly, about 8 minutes. Add potatoes, 3/4 cup cheese, salt and pepper. Heat, stirring constantly, till cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook on low 10 minutes, or until thoroughly heated. Do not boil.

To serve, ladle into bowls and sprinkle with remaining cheese, green onions and bacon.

Makes 8 servings. -- CookingLight.com

Two-Potato Mash

(Start to finish 25 minutes)

2 pounds sweet potatoes (about 2 large)

1 cup fat-free sour cream, divided

1/4 cup packed brown sugar

1/4 cup butter, divided

1 teaspoon kosher salt, divided

1/4 teaspoon cinnamon

22-ounce bag frozen mashed potatoes

2-1/4 cups fat-free milk

1/2 teaspoon black pepper

Pierce sweet potatoes with a fork and arrange on paper towels in a microwave. Microwave on high for 12 minutes, or until tender, rearranging the potatoes after 6 minutes. Let the potatoes stand for 6 minutes.

Peel the potatoes and mash them in a large bowl. Add 1/2 cup sour cream, sugar, 2 tablespoons butter, 1/2 teaspoon salt and cinnamon. Stir until blended. Cover with foil to keep warm.

Heat the frozen mashed potatoes in a large microwave-safe bowl according to package directions, omitting any added salt or fat. Add the milk, remaining sour cream, butter, salt and pepper. Stir to combine.

Spoon the sweet potato mixture over the mashed potatoes, swirling with a spoon. To get a marbling effect, don't blend completely.

Makes 12 servings. -- Cooking Light magazine, January/February 2006

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