Scalloped Potato

4kg washed potato, sliced in 5mm slices, with the skins on
8 onions, sliced
3 vegetable stock cubes, in 1 cup of hot water
3 pre-prepared sauce sachets, creamy style
2 cups milk
250g cheese
In a large bain marie dish, place the sliced potatoes in 2 layers then cover with half the onions. Pour over the vegetable stock and the milk. Evenly drizzle half of the pre-prepared sauce over the onions. Layer the remaining potatoes over the onions, there should be about another 2 layers. Drizzle the remaining sauce over the top of the potatoes. Spread the other half of the onions on top and cover with the cheese. Cover the top with baking paper and then seal the dish with foil.
Bake in a moderately hot oven for 1 hour then uncover and bake for a further 30mins.

Mashed Potato

Firstly remove any shoots from the potatoes.
Wash potatoes and peel them
Cut the potatoes into pieces and put them into a pot of boiling water
Bring the pot to the boil and simmer for 10 minutes.
Using a colander, drain off and discard the water and return the potatoes to the pot.
Add milk to the pot and put back onto the heat until it boils.
Add butter to the potato and mash well. (Remove the pot from the heat to mash)

Mashed potato can be seasoned with many things for a flavour change, try....
Fresh herbs like Parsley or Basil; they give a wonderful aroma and they taste great.
Finely chopped Onion or Spring Onion, or Ham/Bacon, or Garlic and Olive Oil.
Or combinations of the above.