Oh, potatoes! Where do we even begin with our hands-down favorite, most versatile, and oh-so-beloved side dish? It’s no surprise that these humble spuds hold a special place in the hearts and cookbooks of kitchens everywhere. They’re laughably inexpensive, elegantly easy to obtain, and possess such a bland flavor profile that they pair well with just about any food or spice imaginable.
But here’s the real magic: potatoes have this incredible starchy, chameleon texture that makes them whatever you desire. Imagine them as irresistibly crispy and crunchy French fries, creamy and smooth potato casseroles, or chewy to your own specifications, depending on your chosen recipe and potato variety. The possibilities are truly limitless, and the experience is always wonderful.
This fantastic collection of our finest potato recipes is here to prove that these spuds are more than just good old meat and potato comfort food. We’ve gathered a fascinating mix that includes plenty of the old favorites like robust potato soup and refreshing potato salad, along with creative mashed potato dishes and sweet potatoes. And, hold on for some out-of-the-box flavours buffalo chicken, anyone? and surprising cooking methods, like baked potatoes made right in a slow cooker. Whether you’re a seasoned cook searching for fresh inspiration or a novice eager to try some easy recipes, scroll on and discover your next family favourite.
1. Loaded Mashed Potatoes
This genius casserole marries all the top flavors of a loaded baked potato with the rich creaminess of mashed potatoes. It’s the ultimate comfort food, elevated to a whole new level of meaty bliss. Perfect for preparing ahead, you can chill it until baking time ideal for weeknights or entertaining.
Dawn Reuter of Oxford, Wisconsin, writes: “Wanted something different from the usual mashed potatoes, so I made up this new family favorite. We can’t get enough of them in our household.” With potatoes, sour cream, cheddar, and bacon, every spoonful is creamy cheesy goodness.
Creamy Loaded Mashed Potatoes
This recipe creates a rich and indulgent side dish of mashed potatoes loaded with cheddar cheese, creamy mayonnaise, sour cream, crisp bacon, and fresh green onions. Potatoes are boiled, mashed, combined with most ingredients, baked until bubbling, then topped with more cheese and bacon for a final melt. It's a comforting, savory dish perfect for gatherings or a hearty meal.
Equipment
- 1 4-quart Saucepot
- 1 Potato Masher
- 1 2-quart Shallow Baking Dish
- 1 Large Mixing Bowl (optional, can use saucepot)
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 3 lbs. all-purpose potatoes peeled and cubed
- 1-1/2 cups shredded cheddar cheese about 6 oz., divided
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 cup sour cream
- 3 green onions finely chopped (optional)
- 6 slices bacon crisp-cooked and crumbled
Instructions
- Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
- Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
- Stir in 1 cup cheese, Hellmann's® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
- Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
Notes
For optimal mashed potato texture, choose starchy potatoes like Russets; they break down beautifully and absorb the rich dairy. Avoid over-mashing, which can activate starches and lead to a gummy consistency – a simple hand masher is usually best. Ensure potatoes are thoroughly drained after boiling to prevent a watery final product. For a richer flavor profile, consider using room-temperature mayonnaise and sour cream as they incorporate more smoothly. Enhance the dish by adding roasted garlic to the mash or a pinch of smoked paprika. A brief broil at the very end can create a beautifully browned, crispy cheese crust, adding another layer of texture to this indulgent side. Always taste and adjust seasoning before baking.
2. Sweet Potatoes with Marshmallows
This bright side dish has a secret ingredient: oranges. The sweet-tart citrus pairs beautifully with the creamy sweet potatoes. Marshmallows caramelize to a golden, sticky topping that is a pleasant texture contrast to the bottom.
Norma Poole of Auburndale, Florida, says: “I added a twist to my mother’s sweet potato casserole by adding the irresistible taste of orange.” Prepared from simple ingredients like eggs, orange juice, and butter, it’s an Easy-level crowd-pleaser.
Hasselback Sweet Potatoes with Roasted Marshmallows
This recipe transforms sweet potatoes into an elegant side dish. Sweet potatoes are thinly sliced hasselback-style, generously coated in a spiced butter mixture, baked until tender, and then topped with freshly roasted, golden-brown marshmallows for a delightful blend of savory and sweet.
Equipment
- 1 Baking Sheet
- 1 Sharp Chef's Knife
- 1 Mixing Bowl
- 1 Whisk
- 4 Metal Skewers or Wooden Sticks
Ingredients
Main
- 4 medium sweet potatoes
- 6 tablespoons unsalted butter melted
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch kosher salt plus more for sprinkling
- 8 large marshmallows
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Scrub the sweet potatoes. Slice each one thinly, stopping about three-quarters of the way through. Place on the lined baking sheet.
- Whisk together the melted butter, brown sugar, cinnamon, ginger, nutmeg and salt in a bowl. Pour the mixture over the sweet potatoes very thoroughly. Sprinkle with kosher salt. Cover with foil and bake for 40 minutes.
- When ready to serve, put 2 marshmallows on a stick or metal skewer and hold it over an open flame until roasted, slightly charred and golden brown (see Cook's Note). Top a sweet potato with the roasted marshmallows. Repeat with the remaining marshmallows and sweet potatoes.
Notes
For perfectly fanned hasselback slices, place chopsticks or the handles of two wooden spoons parallel on either side of the sweet potato while slicing. This acts as a stopper, preventing your knife from cutting all the way through. Ensure your sweet potatoes are roughly the same size for even cooking. When coating with the butter mixture, take your time to ensure it seeps into every crevice, maximizing flavor and helping the potato cook through. For marshmallow roasting, a kitchen torch offers more control than an open flame for achieving that ideal golden-brown char without excessive burning. If serving for a crowd, roast the marshmallows in batches under a broiler for a minute or two, watching carefully.
3. Glazed Sweet Potatoes
This recipe unapologetically employs two varieties of sugar maple syrup and brown sugar to crown already-sweet potatoes. The payoff is an indulgent caramelized glaze over soft sweet potato chunks. Replace with non-dairy butter if necessary; the richness is preserved.
Pasadena, Maryland’s Rosemary Pryor remembers, “Fresh sweet potatoes Mom grew vanished quickly when she put this glaze on them.” This old-fashioned, comforting side dish is comfort on a plate.
Glazed Sweet Potatoes
This easy recipe creates tender glazed sweet potatoes, perfect as a comforting side dish. Sweet potato wedges are baked until tender in a rich, buttery glaze made with brown sugar and maple syrup, then finished with a touch of nutmeg. It's a simple yet delicious addition to any meal, particularly fitting for holiday gatherings.
Equipment
- 1 9x13 inch Baking Dish
- 1 Small Saucepan
- 1 Chef's knife
- 1 Cutting Board
- 1 Whisk or Spoon for making the glaze
Ingredients
Main
- 4 tablespoons butter plus 1 tablespoon for greasing
- 4 medium yams or sweet potatoes peeled
- 1/2 cup brown sugar
- 3 tablespoons maple syrup
- Freshly grated nutmeg to taste
Instructions
- Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
- Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
- Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Notes
For best results, ensure all sweet potato wedges are cut to a uniform size to promote even cooking; this prevents some pieces from becoming mushy while others remain undercooked. While the recipe calls for covering with foil, briefly removing the foil for the last 5-10 minutes of baking can allow the glaze to slightly reduce and caramelize, intensifying its flavor and creating a beautiful sticky finish. A small pinch of ground cinnamon or a hint of orange zest added to the glaze can further elevate the aromatic profile of this classic side dish. Avoid over-baking, as the sweet potatoes should be tender yet still hold their shape, maintaining a pleasing texture.
4. Horseradish Mashed Potatoes
Fresh horseradish reinvigorates classic mashed potatoes with a zesty zing. Sour cream enhances the richness and balances the heat. It’s a simple trick to infuse personality into your side dish.
Recipe contributor Cynthia Gobeli of Norton, Ohio, says: “Unlike regular garlic mashed potatoes, this one with horseradish is our Thanksgiving staple.” Ideal served with roast beef or any assertive main.
Horseradish Mashed Potatoes
This recipe offers a remarkably quick and flavorful twist on classic mashed potatoes, infusing them with the zesty kick of horseradish. Utilizing convenient pre-made mashed potatoes, it's an ideal side dish ready in minutes, perfect for complementing hearty meals.
Equipment
- 1 Large Mixing Bowl Must be microwave-safe
- 1 Whisk or Spatula For thorough mixing
- 1 Microwave Oven For heating the potatoes
- 1 Set of Measuring Spoons
Ingredients
Main
- 1 24-ounce container homestyle mashed potatoes (recommended: Country Crock)
- 2 tablespoons sour cream
- 1 tablespoon prepared horseradish
- Freshly ground black pepper
- 1 teaspoon Worcestershire sauce
Instructions
- In a large bowl stir together the mashed potatoes, sour cream, horseradish, pepper and Worcestershire sauce. Cover with a damp paper towel and microwave on HIGH for 3 minutes.
Notes
While this recipe utilizes pre-made mashed potatoes for convenience, consider using freshly prepared, well-seasoned mashed potatoes for superior flavor and texture. Adjust the amount of horseradish to your personal preference; start with the recommended amount and add more for a stronger kick. For an extra layer of flavor, a pinch of finely chopped fresh chives or a roasted garlic clove can be incorporated. Ensure potatoes are heated through but not overcooked, as this can dry them out. Taste and adjust seasoning with additional salt and pepper before serving. This dish pairs excellently with roasted meats, especially beef.
5. Easy Potato Rolls
Turn old leftover mashed potatoes into light, airy dinner rolls with a hint of sweetness. Great for any meal and can be frozen. Dough can be made ahead and refrigerated.
Jeanette McKinney of Belleview, Missouri, adds: “Ever since I learned this recipe, it has been a favorite with me. Mashed potato leftovers are almost sure to be these rolls.” Good-tasting, easy solution for leftovers.
Chunky Cheese Potato Soup and Wilted Spinach Salad
This recipe creates a hearty and comforting Chunky Cheese Potato Soup, made rich with bacon, potatoes, and a generous amount of cheddar cheese. Served often in a hollowed-out bread roll, it's a satisfying meal perfect for a cozy lunch or dinner, complemented by a simple wilted spinach salad.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Slotted Spoon or Tongs
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 1/2 pound bacon
- 1/2 white onion diced
- 4 russet potatoes chopped
- 4 cups heavy cream
- Salt and pepper
- 2 cups grated cheddar cheese
- 1 teaspoon all-purpose flour
- 3 large rolls split
- Wilted Spinach Salad recipe follows
- 5 slices bacon
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 bunch fresh spinach washed, stems removed
- 1 tomato chopped
Instructions
- In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
- Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
- Serve in a hollowed out bread roll.
Notes
Ensure bacon is rendered crispy but not burnt; this provides a flavorful base for the soup. When adding cheese, incorporating flour first (a technique similar to a roux) is crucial to prevent clumping and ensure a smooth, creamy texture. Add the cheese gradually over low heat, stirring constantly. For a richer flavor, consider adding a bay leaf during the potato simmering stage and a pinch of freshly grated nutmeg when the cheese is added. The potatoes should be tender, but not overly mushy to maintain some bite. Adjust consistency with a little extra stock or cream if desired.
6. Deluxe Mashed Potatoes
A dollop of sour cream and cream cheese makes these mashed potatoes gourmet. The tartness and creaminess take each bite to the next level. A plus: this can be prepared ahead and warmed up.
“I double this recipe when my grandchildren come over,” says Vivian Bailey of Cedar Falls, Iowa. “They adore it!” A trusty option for holidays or comfort dinner.
Camembert Mashed Potatoes
This easy recipe transforms simple boiled potatoes into a luxurious side dish with the rich, creamy addition of Camembert cheese. Potatoes are cooked until tender, then gently tossed with diced Camembert and a touch of milk, creating a 'slightly mashed' texture. Fresh lemon zest provides a bright counterpoint to the cheese's richness, while chives add a fresh, herbaceous finish. Perfect as an elevated accompaniment to any meal.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining potatoes
- 1 Potato Masher or Sturdy Spoon For gently tossing and mashing
- 1 Chef's knife For preparing potatoes and cheese
- 1 Cutting Board For safe preparation
Ingredients
Main
- 2 1/2 pounds small potatoes halved or quartered, such as Yukon gold
- Salt
- 1/3 pound wedge ripe Camembert cheese diced
- 1/4 to 1/3 cup milk or half-and-half
- 1 lemon zested
- Salt and freshly ground black pepper
- 1/4 cup chives
Instructions
- Put the potatoes into a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook the potatoes until tender. Drain and return the potatoes to the hot pot. Add the Camembert and milk and toss to coat the potatoes in the cheese (the mixture will look slightly mashed). Stir in the lemon zest and season with salt and pepper, to taste. Transfer to a serving bowl, garnish with lots of chives and serve.
Notes
For superior mashed potatoes, always start by placing your potatoes in cold water and bringing them to a boil; this ensures even cooking. Generously salting the cooking water seasons the potatoes from within. Ensure your Camembert is at room temperature before adding it to the hot potatoes; this promotes smoother melting and incorporation. The recipe specifies 'slightly mashed' – embrace this rustic texture by tossing rather than vigorously mashing, leaving some potato chunks. The lemon zest is critical; it cuts through the richness of the cheese, adding a bright, essential lift. Taste and adjust seasoning diligently before serving. For an extra layer of decadence, a touch of unsalted butter or a pinch of white pepper or freshly grated nutmeg can elevate the flavor profile further.
7. Homemade Potato Salad
Evaporated milk is the hidden ingredient that gives this salad its creamy texture. It blends with mayonnaise and vinegar for a retro, silky touch. An easy recipe with old-fashioned charm.
Sandra Anderson of New York adds: “Mama made it the way her mother did, and that’s the way I still make it today.” Proof that the oldies but goodies never perish.
Julia's American-Style Potato Salad
Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.
Equipment
- 1 Large Saucepan
- 1 Colander
- 1 Large Mixing Bowl
- 1 Knife
- 1 Cutting Board
Ingredients
Main
- 2 pounds large Yukon Gold potatoes or other waxy, boiling potatoes
- 2 tablespoons cider vinegar
- 1/3 cup chicken stock or potato-cooking water
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped celery
- 3 or 4 slices crisply cooked bacon chopped or crumbled
- 2 to 3 Tbs finely chopped pickle sweet or dill
- 2 hard-boiled eggs peeled and sliced thin
- 3 Tbs or so finely chopped fresh chives or scallions including a bit of their tender green
- Salt and freshly ground white pepper
- 1 cup or so mayonnaise homemade if possible
- Sour cream optional
- Crisp whole red-leaf or other lettuce leaves
- Canned red pimiento diced
- Sliced hard-boiled eggs
- Tomato quarters
- Parsley sprigs
Instructions
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
Notes
The most critical step is cooking the potatoes until *just* cooked through; overcooked potatoes will turn mushy. Waxy varieties like Yukon Gold are ideal as they hold their shape better. Saving and using some potato cooking water adds starch and helps the dressing cling. Gentle folding is key to prevent breaking up the potato slices and hard-boiled eggs. Adequate chilling allows the flavors to meld beautifully, and serving at room temperature often enhances the taste profile.
8. Southern Potato Salad
Distinctive features of this variant include mustard and sweet pickles. This salad sports crisp, tangy elements that bring pungent flavor and pleasant texture. Prep time 30 minutes perfect for potlucks or casual gatherings.
Gene Pitts of Wilsonville, Alabama, claims: “This southern-spiced potato salad is great for a church supper.” A unique side dish with great regional flavor.
Southern Potato Salad
This Southern Potato Salad recipe features tender boiled potatoes and eggs, mixed with a creamy dressing of mayonnaise, mustard, sweet relish, and fresh garlic. Seasoned to perfection, it's a classic side dish, ideal for picnics, BBQs, or a comforting family meal. Simple to prepare, it promises a rich, flavorful, and satisfying experience.
Equipment
- 1 Large Pot For boiling potatoes and eggs
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 Potato Masher or Large Fork (optional, for desired potato consistency)
Ingredients
Main
- 4 potatoes
- 4 large eggs
- 0.5 cup mayonnaise
- 0.5 stalk celery chopped
- 0.25 cup sweet relish
- 1 clove garlic minced
- 2 tablespoons prepared mustard
- salt and pepper to taste
Instructions
- Wash and peel potatoes. Cut them into 1-inch cubes for even cooking. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the pot to a boil, then reduce heat and simmer until the potatoes are tender but not mushy, about 15-20 minutes. Drain well and let them cool completely.
- While potatoes cook, place eggs in a separate saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Drain, transfer to an ice bath, then peel once cool.
- Finely chop the cooled hard-boiled eggs, celery stalk, and mince the garlic clove.
- In a large mixing bowl, combine mayonnaise, sweet relish, prepared mustard, and minced garlic. Stir until well combined and smooth.
- Add the cooled, diced potatoes and chopped hard-boiled eggs to the mayonnaise mixture. Add chopped celery.
- Gently fold all ingredients together until the potatoes and eggs are evenly coated with the dressing. Be careful not to over-mix, which can make the salad gummy.
- Season generously with salt and black pepper to taste. Mix again lightly.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld and develop.
- Before serving, give the potato salad a final gentle stir and taste, adjusting seasoning if necessary. Serve chilled.
Notes
For optimal texture, use starchy potatoes like Russets or Yukon Golds; boil until tender but not overcooked to prevent a gummy salad. Ensure all cooked ingredients, especially potatoes, are completely cooled before mixing with mayonnaise-based dressing to prevent an oily, separated emulsion. Chilling the potato salad for at least 2 hours, or ideally overnight, allows the flavors to meld and deepen. Taste and adjust seasoning diligently before serving, as the cold dulls flavors. For an extra pop, a touch of finely chopped red onion or fresh dill can be added.
9. Copycat Cracker Barrel Hash Brown Casserole
Frozen shredded potatoes keep this casserole extremely easy to prepare. Cream of chicken soup and sour cream add deep flavor and richness. Bake in advance for stress-free entertaining.
Lauren Habermehl of Pewaukee, Wisconsin, has this to say: “This cheesy breakfast casserole is easy to prepare thanks to frozen hash browns.” A classic comfort food that’s easily feeds a crowd.
Copycat Hash Brown Casserole
This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Saucepan
- 1 Whisk
- 1 Heat-proof Spatula
- 1 Chef's Knife and Cutting Board (for dicing onion)
Ingredients
Main
- 5 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- 1 small onion finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mild Cheddar
- One 30-ounce bag frozen shredded hash browns thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
Notes
For an elevated flavor profile, consider using sharp Cheddar instead of mild, or a blend with Gruyere for nuttier notes. Ensure your hash browns are fully thawed and patted dry to prevent a watery casserole; excess moisture can hinder crispness. When making the roux, cook the flour until it's a light golden color and smells nutty, but be careful not to burn it, as this will impart a bitter taste. The final high-temperature bake is crucial for achieving that signature crispy, browned top, so don't rush this step. For an extra layer of flavor, a pinch of smoked paprika can be added to the cheese sauce. Season generously with salt and pepper at each stage to build flavor.
10. Favorite Baked Potato Soup
Starchy potatoes like russets naturally thicken the soup and create a creamy base. Milk, sour cream, and cheddar additions transform it into a bowl of warm goodness. Great for cold weather.
Joann Goetz of Genoa, Ohio, reports: “It took me five years to get the taste right.” Her determination resulted in an actually great soup that brings restaurant quality to the home.
Fully Loaded Baked Potato Soup
This recipe delivers a hearty and comforting fully loaded baked potato soup. It begins by roasting potatoes and crisping bacon, then builds a rich, creamy base with a roux and milk. The roasted potato pulp, bacon, and sharp Cheddar are incorporated, creating a satisfyingly chunky texture. Finished with fresh chives, sour cream, and extra cheese, it's a perfect meal.
Equipment
- 1 Roasting Tray
- 1 Large heavy-bottomed pot
- 1 Slotted Spoon
- 1 Whisk
- 1 Potato Masher
Ingredients
Main
- 4 large baking potatoes Idaho or russet
- 12 slices thick-cut applewood smoked bacon
- 1/2 cup all-purpose flour
- 6 cups 2 percent low-fat milk heated
- 5 ounces sharp Cheddar grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives
Instructions
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
Notes
1. For the best texture, ensure potatoes are cooked until very tender; starchy varieties like Russet or Idaho are ideal for breaking down into a creamy soup base. 2. Do not discard the bacon drippings; they are essential for building a flavorful roux that forms the foundation of the soup. If more fat is needed, a touch of butter can be added. 3. When making the roux, cook the flour just enough to eliminate the raw taste, but avoid browning it to maintain the soup's light color and allow the potato and cheese flavors to shine. Whisk vigorously when adding milk to prevent lumps. 4. Taste and adjust seasoning generously throughout, especially after adding the potatoes and cheese, as potatoes can absorb a lot of salt. 5. The garnishes are not just for show; they provide crucial textural contrast and bursts of flavor that complete the "fully loaded" experience.
11. Sweet Potatoes au Gratin
This handsome casserole substitutes sweet potatoes for white ones. Egg, cream, and Parmesan create a rich, golden crust. Dearthly to prepare, ridiculously gourmet.
“This creamy sweet potato casserole couldn’t be easier to fix or delicious to serve!” says Lake Geneva, Wisconsin, resident Patti Kirchhoff. A gourmet twist on a classic dish.
Fall Pear and Potato Gratin
This comforting gratin marries the savory notes of thinly sliced potatoes and caramelized onions with the subtle sweetness of pears, all bound in a rich, creamy sauce and topped with melted Gruyere cheese. It's a harmonious blend of fall flavors, perfect as a substantial side or a light main course.
Equipment
- 1 Gratin Dish or 9x13 Baking Dish
- 1 Large Skillet For sautéing onions
- 1 Mandoline Slicer or Very Sharp Knife For uniform thin slicing of potatoes and pears
- 1 Saucepan For simmering potatoes
- 1 Box Grater For grating cheese
Ingredients
Main
- 1 large onion very thinly sliced
- 2 tablespoons butter
- 4 medium Yukon Gold potatoes very thinly sliced and simmered in water for 5 minutes, drained and patted dry
- 2 Bartlett pears peeled, cored and thinly sliced
- 1 cup half and half or light cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 5 or 6 gratings nutmeg
- 1 1/2 cups finely grated Swiss cheese I used Gruyere divided
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a 9x13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the thinly sliced onion and cook slowly until deeply caramelized and tender, about 15-20 minutes, stirring occasionally.
- While onions cook, simmer the very thinly sliced potatoes in boiling water for 5 minutes. Drain thoroughly and pat completely dry with paper towels.
- Peel, core, and thinly slice the Bartlett pears.
- In a bowl, whisk together the half and half or light cream with salt, white pepper, and freshly grated nutmeg.
- Arrange a layer of the dry potato slices in the prepared gratin dish, overlapping slightly. Top with half of the caramelized onions.
- Distribute half of the pear slices over the onions, then sprinkle with one-third of the grated Swiss cheese.
- Repeat the layering process: remaining potato slices, remaining caramelized onions, remaining pear slices, and another third of the Swiss cheese.
- Carefully pour the cream mixture evenly over the layers. Finish by sprinkling the remaining Swiss cheese over the top.
- Bake for 35-45 minutes, or until the gratin is golden brown, bubbling, and the potatoes are tender when pierced. Let it rest for 5-10 minutes before serving.
Notes
1. Uniform slicing is paramount for even cooking and a beautiful presentation. A mandoline ensures consistency, especially for the potatoes and pears. If using a knife, aim for paper-thin slices.2. The pre-simmering of potatoes is crucial; it ensures they are tender but not mushy before baking. They should be just pliable enough to bend without breaking. Pat them thoroughly dry to avoid a watery gratin.3. For enhanced flavor, consider caramelizing the onions until deeply golden, which adds significant sweetness and depth.4. A final sprinkle of fresh thyme or a touch of finely grated Parmesan with the Gruyere can elevate the aromatic profile and add a salty crust.
12. Best Ever Potato Soup
Velveeta mixes this soup to an irresistibly cheesy and smooth texture. Chicken broth, flour, and milk fill out the full, filling flavor. A great recipe with room to customize your choice of cheese.
Coleen Morrissey of Sweet Valley, Pennsylvania, reports: “It’s not a regular potato soup. I add bacon to it, and I think that gives it an edge.” Warm and richly indulgent.
Best Tomato Soup Ever
This simple yet robust tomato soup combines sautéed onions with diced tomatoes and tomato juice, expertly balanced with sugar and chicken base. Finished with a touch of cream, sherry, and fresh herbs, it yields a comforting and flavorful dish that's perfect as a main course or side.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Spoons and Cups
- 1 Ladle or Stirring Spoon
Ingredients
Main
- 1 medium white or yellow onion
- 6 tablespoons 3/4 stick butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Instructions
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
Notes
Balancing the acidity of tomatoes is paramount; always start with the lower end of sugar and taste, adjusting incrementally until the desired balance is achieved. The type and ripeness of tomatoes can significantly affect this. For the chicken base, err on the side of caution and add less initially, as it can be quite potent – you can always add more but can't remove it. To enhance richness, consider deglazing the pot with a splash of white wine after sautéing onions, before adding tomatoes. For a silkier texture, you can briefly blend a portion or all of the soup with an immersion blender before adding cream and herbs. Fresh basil and parsley are non-negotiable for the bright, aromatic finish.
13. Mashed Potatoes
Only three ingredients: russet potatoes, butter, and cream. Simple recipe but one that allows the own natural flavour of the potato to shine. Use milk for a low-fat version.
The Taste of Home Test Kitchen says: “Mashed potatoes make a wonderful accompaniment to most any meal.” A tried-and-true favourite of all cooks.
14. Fried Red Potatoes
Quick and versatile, pan-fried potatoes pair with breakfast, lunch, or dinner. Canola oil’s superior smoke point ensures photo-worthy crispiness. Seasonings add flavour and colour.
Lois Collier of Vineland, New Jersey, says: “The mix of seasonings is perfect and leads to a scrumptious, appealing side dish.” A favourite on busy days and healthy meals.
Oven-Fried Potatoes
This simple recipe transforms russet potatoes into delicious oven-fried wedges. With minimal prep and just a few ingredients, you'll achieve perfectly golden, crispy-on-the-outside, tender-on-the-inside potatoes, ideal as an easy side dish.
Equipment
- 1 Baking Sheet
- 1 Chef's knife
- 1 Cutting Board
- 1 Spatula
- 1 Serving dish
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
- Transfer potatoes to a serving dish and serve immediately.
Notes
Ensure potatoes are thoroughly scrubbed and dried before cutting; residual moisture can hinder crisping. Cut wedges consistently in size for even cooking. Do not overcrowd the baking sheet; leave ample space between potatoes to allow for proper air circulation, which is crucial for achieving that desirable crispy exterior. Flip them gently to maintain their shape. Seasoning is key: consider adding garlic powder, smoked paprika, or a pinch of dried rosemary for enhanced flavor. Serve immediately for best texture.
15. Creamy Sour Cream Mashed Potatoes
Sour cream and cream cheese brighten up the texture and add tangy richness. They freeze well and are ideal for everything from everyday dinners to special holiday dinners. A slightly refreshing twist on a classic.
Natalie Warf of Spring Lake, North Carolina, adds: “I freeze them in individual and family servings for extra convenience.” A smart, delicious recipe to have handy.
