Gourmet Potatoes-Mashed and otherwise

Gourmet Mashed Potatoes-From "Simply Wonderful"-submitted by Charlene Fisher

9 large potatoes
1/2 cup milk
6 oz. cream cheese
1 cup sour cream
1 tsp. finely chopped onion
1/4 tsp pepper
1 tsp. salt
2 T. butter

Peel potatoes and cook in water until soft.
Mash, adding milk, and then add remaining ingredients.
Pour into a greased casserole and bake covered at 350 for 45 min,
or put in Crock-Pot for several hours.
This can be made a few days ahead of time and kept in refrigerator until ready to bake.
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Make-Ahead Potatoes-From "Simply Wonderful"-submitted by Marilyn Stoltzfus

10 large potatoes, peeled and quartered
1 cup sour cream
8 oz. cream cheese
6 T. butter, divided
2 T. dried minced onion
1/2-1 tsp. salt
paprika

Place potatoes in large kettle, cover with water and bring to a boil.
Reduce heat, cover and cook for 25 min. or until potatoes are tender.
Drain and place in a bowl.
Mash with some kind of masher, not a mixer.
Add sour cream, cream cheese, 4 T. butter, onion and salt.
Stir until smooth and the cream cheese and butter are melted.
Spread in a greased 9x13 baking dish. Melt remaining butter and drizzle over potatoes.
Sprinkle with paprika.
Refrigerate or bake immediately, covered, at 350 for 1 hour.
If you refrigerate, allow to sit out at room temp. for half an hour before baking.

I think you could also dice the potatoes and cook them and leave them diced.

To both recipes above, you could make them even creamier by adding a handful
or two of shredded cheese.

Also, whenever I make potatoes, I usually add garlic in some form or another.
I also like to add a pinch of dill weed.