317 potato filling recipes

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Stuffed potatoes filled with sauteed mushrooms, bacon, spinach, and carrots in white wine, topped with melted Swiss cheese and broiled until bubbly.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Potato cream filling whips mashed potato with butter, cream cheese, sour cream, sugar, and citrus zests for an unexpectedly silky pastry filling. The Polish-style heritage use for leftover spuds.

Ukrainian potato-cheese filling for varenyky made with mashed potatoes, cheddar, bryndzia, and butter-fried onions. A traditional pierogi filling with real depth.

Pizza with pizzaz, surprise your family with this unique version of a pizza. Carmelized onions as a base instead of the traditional sauce topped with potato slices, cheddar and dill.

Quick and easy way to dress up the baby new potatoes.

Quick, easy and delicious. The creamy potato salad was a great side dish to serve with dilly salmon, and we had all the goodness our bodies needed as well. A perfect dinner on a busy weekday.

A no-mayo potato salad tossed with smoky grilled corn, fresh dill, and a grainy mustard vinegar dressing. Light, tangy, and vegan, the perfect cookout side that won't wilt in the summer heat.

Dill potatoes toss tender warm russets with sour cream, mayo, fresh dill, and onion for a bright, herb-forward side. A creamy take on potato salad that works hot, warm, or chilled.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

I make this soup every Halloween and is the "signal" to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.