Potato Recipes

Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

Soft potato bread made with instant potato flakes and a bread machine for mixing. The starch keeps this loaf tender and moist days longer than standard white bread.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Seared beef tenderloin steaks over Champ with broiled spring vegetables and a glossy red wine butter sauce. A restaurant-worthy plated dinner you can prep ahead.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

Noodles and cabbage: a rustic Italian Alpine-style baked casserole layering fettuccine with savoy cabbage, potatoes, melted soft cheese, and brown butter perfumed with sage. Vegetarian comfort food from the mountains.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.