Ground Turkey Shepherd's Pie- Rachael Ray

4 large Idaho or russet potatoes (2 1/2 to 3 pounds), peeled and cut into chunks Salt 2 tablespoons extra-virgin olive oil (EVOO) 2 slices bacon, chopped or snipped with kitchen scissors 2 pounds ground turkey or ground turkey breast Freshly ground pepper 2 onions, chopped 2 carrots, peeled and chopped 2 tablespoons Worcestershire sauce (eyeball it) 2 teaspoons poultry seasoning, such as Bell's 2/3 cup heavy cream or half-and-half 1 large egg, beaten 2 tablespoons butter 2 tablespoons snipped or chopped chives 1 cup frozen peas, thawed 1 teaspoon paprika

1. Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.
2. Meanwhile, heat the EVOO, 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together. Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
3. Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.
4. Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.

Cheesy Potatoes

1 stick butter
1 bag Ore Ida hash browns
1 can cream of chicken soup
4 cups shredded cheddar cheese
1 pint sour cream
1 large onion chopped
salt and pepper

Preheat oven to 350 degrees. Combine all ingredients except hash browns in pot, reserving 2 cups of the cheese. When all is combined and melted together, mix with hashbrowns in pan. Sprinkle with remaining cheese. Bake 45 minutes or until browned on top and heated through.

Killer Garlic Mashed Potatoes

2 lbs potatoes cubed and cooked till fork tender
1/2 stick butter
1/4 cup Romano cheese
1 tsp salt
1 tsp oregano
8 cloves roasted garlic (full bulb drizzled with olive oil wrapped in foil @ 400 degrees for 30-35 minutes)

Combine all in pot and mash. Add a shot or two of milk if you like your potatoes more wet.