998 potato water recipes

Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.

Red garlic mashed potatoes keep the skins on for rustic texture and layer in garlic three ways, boiled in the water, crushed, and as powder. A creamy, savory side with a hit of steak seasoning.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Rehydrated Porcini mushrooms and parmesan cheese make these gnocchi taste cheesy, earthy and flavorful. Roast the gnocchi in the oven gives the nice flavor and texture. Serving them with the sauteed mushrooms and thymes.

I had this yummy and warm hot-pot with some homemade kimchee and a Korean style spinach salad. Real comfort food! Highly recommend this dish to everyone who likes Korean food.

Traditional Jewish challah bread with sesame seed topping and beautiful braided loaves that rise to golden perfection for Shabbat or holidays

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

Ground turkey stroganoff made in the slow cooker with turkey bacon, cream of mushroom soup, red wine, paprika, and non-fat sour cream. A lighter take on classic stroganoff that cooks while you work.

Irish potato stew with coarsely chopped potatoes, onion, and bacon smothered in a roux and simmered in boiling water. A simple, three-ingredient comfort stew that's ready in 25 minutes.

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.