9 russet potatoes
1 cup zucchini, cut into julienne
1 cup yellow squash, cut into julienne
1 cup carrot, cut into julienne
1/2 cup red onion, cut into julienne
1/4 cup parsley, chopped
2 cloves of garlic, minced
8 TB unsalted butter
1 cup sour cream
1/2 cup parmesan cheese
2 tsp kosher salt (you can use regular salt if you don't have kosher)
1 tsp pepper

Peel and boil potatoes until tender and flaking. In a saute pan, combine the squashes, carrot, and onion, and saute with just a bit of olive oil, until al dente - adding garlic at the end. (Sarah's note, use a mandolin for the veggies, if you have one)

Drain the potatoes and beat in the butter, sour cream, parmesan, parsley, salt and pepper. Beat until light and fluffy. Gently fold in the sauteed vegetables.

Cover and keep warm until service.

This is as standard "Mormon food" as it gets, but I love them!

1 bag (24 ox) frozen shredded hash browns (or the little cubed size)
2 cans cream of chicken soup (generic brand is usually fine)
2 cups sour cream (low fat is okay, fat free is not)
1 to 1.5 cups grated cheese
Few shakes of minced onions
2 cups corn flakes (or Corn Chex)
2 TB butter, melted

Defrost potatoes and put in big bowl with soup, sour cream, cheese, and minced onion. Gently blend and put in 9x13 pan (preferably glass since it makes the sides crispy - yummy). Combine corn flakes and butter; sprinkle on top.

Bake at 350 degrees for 30 minutes.