Who doesn’t love potatoes? We eat them mashed, hashed and smashed; baked once, twice and stuffed; scalloped, grated and fried. And that’s just the beginning! Did you know that long ago potatoes were considered unfit for human consumption — to be used only as animal fodder or for starving people? We’ve come a long way!
Here are some of our favorite ways to serve up spectacular spuds:
Thicken soups with peeled white or gold potatoes in place of cornstarch or flour.
Make potato salad with lots of veggies, boiled eggs if you like, and a favorite mayonnaise or salad dressing. For recipes and ideas, look no further than our Plentiful Potato Salad Recipes opens in a new tab guide.
Here are some Baked Potato Fries opens in a new tab that even the kids will love.
Make Scalloped Potatoes opens in a new tab and everyone will love you!
Use baked potatoes or potato skins as a “boat” for beans, chili, chunky soups, cheese or non-dairy alternative and veggies, nitrate-free bacon or tempeh “bacon” strips mixed with sautéed onions, spinach and mushrooms, or any favorite vegetable, thick soup, tomato/pasta sauce, meat or bean dish. Try these Stuffed Potato Skins with Roasted Chicken, Onions, and Sour Cream opens in a new tab.
If you’re a mashed potato aficionado, check out these hit recipes:
Add to soups, stews and chowders. This list will get you started:
- Quick Chicken and Potato Soup
- Peruvian Beef and Potato Soup
- Split Pea and Sweet Potato Soup
- Potato Soup with Sausage and Green Beans
- Rustic Potato Leek Soup
- Potato and Cheddar Soup
- Potato and Leek Soup with Brie Croutons
- Roasted Garlic Potato and Mushroom Soup
- Cheddar, Corn and Potato Chowder
- Simple Potato Chowder
- Italian Chowder with Cod and Kale
- Summer Corn Chowder
Roast potatoes Greek-style with lemon and olive oil.
Cook extra potatoes at dinner. For breakfast, grate or chop and make hash browns.
Make potato pancakes. Here’s a good sampling:
Not sure which variety of potato to choose? Remember, the starchier the potato, the fuller and fluffier the texture. Less starchy potatoes will hold their shape better, making them perfect for stews, soups and salads. Here’s a quick guide:
For baking or frying
- Russets
- Yukon Gold
For roasting
- Heirlooms
- Red potatoes
- Yukon Gold
For salads
- Red, purple and white varieties
- Waxy varieties
- Fingerlings (gold and red)
For mashing and smashing
- Russets
- Yukon Gold
- Red potatoes
For steaming
- Red and white varieties
- Yukon Gold
Do potatoes have a purpose in your kitchen? Got a recipe? Let me know.
