Best Potato Recipes
Potatoes feed more people worldwide than any vegetable except corn. That makes sense when you cook through these recipes.
A 5-pound bag of russets costs $3 and can become mashed potatoes for 8, a batch of breakfast hash, or the base for shepherd's pie. Sweet potatoes pack even more nutrition at about the same price. Both types store for weeks in a cool, dark pantry.
The recipes here cover every meal. Breakfast gets hash browns and loaded bakes. Lunch brings potato salads and chowders. Dinner showcases gratins, roasts, and casseroles. Even dessert makes an appearance with sweet potato cakes that beat carrot cake any day.
Cooking times range from 30 minutes for a basic potato salad to 4.5 hours for slow-cooker mashes. Most fall in the 45-75 minute range, perfect for weeknight dinners.
The Recipes
Candied Pecan Sweet Potato Muffins with Orange Ginger
These muffins pack 2 cups of sweet potato into 12 servings. Orange zest brightens the batter. Candied pecans on top add crunch. Make a double batch and freeze half.
Garlic Chive Mashed Potato Knot Rolls
Leftover mashed potatoes become tender dinner rolls in 2.5 hours. The potato adds moisture that keeps them soft for 3 days. Shape them into knots or regular rolls.
Scalloped Potatoes with Roasted Cherry Tomatoes
Thin-sliced potatoes layer with cream and cheese, then roasted tomatoes go on top for the last 20 minutes. Use a mandoline for even 1/8-inch slices.
Seasoned Grilled New Potatoes with Garlic Butter
Small potatoes cook through on the grill in 40 minutes. Parboil them first for 10 minutes to speed things up. The garlic butter soaks into every crevice.
Slow-Cooker Spicy Chicken Stew with Corn and Potatoes
Dump chicken thighs, cubed potatoes, corn, and southwestern spices into the slow cooker. Walk away for 4 hours. Shred the chicken and dinner is ready.
Slow Cooker Vegan Mashed Potatoes with Garlic and Onion
No dairy needed. Olive oil and roasted garlic make these as rich as butter versions. Cook on low for 4 hours, then mash right in the crock.
Sneaky Pizza Baked Potatoes with Hidden Cauliflower
Kids eat vegetables when you hide them in pizza flavors. Cauliflower mixes into the potato filling. Top with mozzarella and pepperoni for full pizza effect.
Sweet Potato Cake with Cinnamon Frosting and Pecans
A 9x13 sheet cake that beats pumpkin pie for holiday desserts. The sweet potato keeps it moist for 5 days. Toasted pecans in the frosting add texture.
Sweet Potato Cake with Maple Frosting - Spiced Sheet Cake
Similar to the cinnamon version but maple syrup replaces some sugar in the frosting. Bakes in 35 minutes. Serves 24 from one pan.
Rosemary-Parmesan Yukon Gold Mashed Potatoes
Fresh rosemary and real Parmesan transform basic mashed potatoes. Use 3 pounds of Yukons for 6-8 servings. The cheese adds enough salt, so taste before adding more.
Cranberry Sweet Potato Bread with Cinnamon and Pecans
Part bread, part cake, completely addictive. Dried cranberries dot each slice. Makes 2 loaves in 2 hours. Freeze the second loaf for later.
Chicken Dijon Shepherd's Pie with Instant Mashed Potatoes
Cheesy Potato Bacon Breakfast Bake with Heart Smart Mix
Frozen hash browns form the base. Eggs, cheese, and bacon go on top. The Heart Smart mix adds vegetables without anyone noticing. Feeds 8 hungry people.
Creamy Baked Pork Chops with Potatoes and Peas
One pan, one hour. Pork chops bake on top of sliced potatoes in cream sauce. Add frozen peas the last 15 minutes. No sides needed.
Buffalo Chicken Potato Casserole with Crispy Panko Topping
Buffalo sauce meets comfort food. Shredded chicken, cubed potatoes, and ranch dressing bake under panko crumbs. Blue cheese crumbles on top seal the deal.
Bacon-Cheeseburger Potato Pie with Ground Beef and Cheddar
All the burger joint flavors in casserole form. Ground beef browns with onions, then layers with sliced potatoes and cheese. Kids request this weekly.
Pioneer Woman Loaded Smashed Potatoes with Bacon and Cheese
Small potatoes boil whole, get smashed flat, then roast at 450F until crispy. Load with bacon, cheese, and chives. Better than any potato skin.
Classic Creamy Potato Salad with Hard-Boiled Eggs
The classic version with mayo, mustard, eggs, and celery. Boil potatoes until just tender (15-18 minutes for 2-inch chunks). Chill 2 hours before serving.
Southwestern Beef Breakfast Nachos with Crispy Potato Base
Thin potato rounds replace tortilla chips. They crisp up at 425F in 25 minutes. Top with seasoned beef, eggs, and cheese for breakfast nachos.
Smoked Beef Brisket and Corn Chowder with Yukon Gold Potatoes
Leftover brisket gets new life in this hearty soup. Yukon Golds hold their shape in the broth. Ready in 45 minutes from leftover meat.
Rustic Corned Beef and Potato Bake with Swiss and Horseradish
St. Patrick's Day leftovers become next day's dinner. Layer sliced corned beef with potatoes and Swiss. Horseradish cream ties it together.
Ancho Chili-Rubbed Beef Sirloin Tip Roast with Sweet Potatoes
The roast and sweet potatoes cook together for 2.5 hours at 325F. Ancho chili rub forms a crust. Sweet potatoes caramelize in the drippings.
Sweet Potato Hash with Eggs - Hearty Breakfast Skillet
Dice sweet potatoes into 1/2-inch cubes for even cooking. They need 25 minutes to get crispy edges. Make wells for eggs the last 10 minutes.
Grilled Pork and Sweet Potato Kabobs with Herb Marinade
Marinate pork 4 hours or overnight. Sweet potatoes need parboiling (8 minutes) before threading onto skewers. Grill 12-15 minutes, turning every 4.
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Planning Tips
- 1
Buy potatoes by type, not just 'potatoes.' Russets for baking and frying (high starch). Yukon Golds for mashing and roasting (medium starch). Red or fingerlings for salads and soups (low starch, hold their shape).
- 2
Store potatoes in a cool (45-50F), dark place with airflow. Never in plastic bags. Never near onions (they spoil each other faster). A basket in the pantry beats the fridge.
- 3
Peel or not? Keep skins on red potatoes and Yukon Golds after scrubbing. Always peel russets for mashing (the skins stay tough). Sweet potato skins are edible but get stringy when mashed.
- 4
Cut potatoes oxidize (turn brown) in minutes. Keep cut potatoes in cold water up to 24 hours. For crispy roasted potatoes, pat them completely dry before oiling.
- 5
One pound of potatoes equals about 2 medium or 3 cups chopped. Most recipes figure 1/2 pound per person for sides, 3/4 pound for potato-centered mains.
- 6
Leftover mashed potatoes make incredible additions to bread dough, pancake batter, or soup thickener. They last 5 days refrigerated or 2 months frozen in portions.
Complete Menu Ideas
Weeknight comfort dinner: Buffalo Chicken Potato Casserole takes 40 minutes start to finish. Add a bagged salad and you're done. Leftovers reheat perfectly for tomorrow's lunch.
Holiday spread: Scalloped Potatoes with Roasted Cherry Tomatoes as the starch, Rosemary-Parmesan Mashed Potatoes for tradition, and Roasted Sweet Potatoes with Cinnamon Pecan Crunch for something different. All three can share oven space at 375F.
Breakfast meal prep: Make Cheesy Potato Bacon Breakfast Bake on Sunday. Cut into 8 portions. Reheat one each morning at 350F for 15 minutes. Beats drive-through prices and sodium.
Summer grilling: Seasoned Grilled New Potatoes cook alongside whatever meat you're grilling. Start them first (they need 40 minutes). The Grilled Pork and Sweet Potato Kabobs give you protein and starch on one stick.
Soup and sandwich night: Smoked Beef Brisket and Corn Chowder uses up leftover barbecue. Serve with grilled cheese for dipping. The whole meal takes 45 minutes if you have leftover meat ready.
Frequently Asked Questions
What's the difference between sweet potatoes and yams?
True yams rarely appear in U.S. stores. What we call yams are actually sweet potatoes with orange flesh. Sweet potatoes come in white, yellow, and orange varieties. Orange ones (often mislabeled as yams) contain more beta-carotene and taste sweeter. For these recipes, any orange-fleshed sweet potato works. They average $1.29 per pound versus $0.79 for regular potatoes but pack 4 times the vitamin A.
Can I make mashed potatoes ahead?
Yes, up to 2 days ahead. Make them slightly thicker than normal (use 3/4 the usual liquid). Store covered in the fridge. Reheat in a pot with 1/4 cup cream per 4 cups of potatoes, stirring every few minutes. Or microwave in 1-minute bursts, stirring between. They'll loosen up to normal consistency as they warm. Add fresh herbs or butter right before serving to brighten the flavor.
Why do my roasted potatoes come out soggy?
Three fixes: First, use the right potato (russets or Yukon Golds, not red). Second, dry them completely after cutting. Third, don't crowd the pan. Each piece needs 1/2 inch of space around it. Roast at 425F minimum, preferably 450F. The high heat creates steam that escapes, leaving crispy edges. Flip once halfway through the 40-45 minute cooking time.
How do I keep peeled potatoes from turning brown?
Submerge peeled potatoes in cold water immediately. They'll stay white for 24 hours in the fridge. For longer storage (up to 48 hours), add 1 tablespoon lemon juice or white vinegar per quart of water. The acid prevents oxidation. Drain and pat dry before cooking. This works for sweet potatoes too, though they brown slower than regular potatoes.