This recipe loads up garden potatoes with crisp sage leaves—but feel free to use less if you prefer a milder flavor. Either way, don’t pass up chicken pan juices poured on top.
Recipe: Potatoes with Sage Brown Butter
Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish. You’ll need 6 flat metal skewers, each 14 in., or a dozen 7-in. skewers.
The tricks to achieving very creamy mashed potatoes are to not overcook them and to whip them just until smooth (if you overwhip, they’ll get gluey). Serve some of the butter on the side, so guests can determine their level of richness.
These spiced potato and cauliflower samosas with two chutneys appetizer is baked instead of fried, and made with purchased dough instead of homemade to save time.
This Spanish classic is typically a thin omelet filled with fried potatoes and onions. The recipe is easy to assemble, can be made ahead, warmed when ready, and is great for serving to guests as an appetizer or as part of a meal. It's great on its own, but a little garlicky aïoli is good, too.
Recipe: Tortilla Española
The clean, bracing flavor comes from celery root―the weird, hairy vegetable that baffles many a cook. Here, we just slice off the hairier end, peel and chop the rest of the root, and boil it with the potatoes.
Recipe: Mashed Celery-root Potatoes
We love tzatiki so much that it inspired us to create this fresh version of potato salad with lots of dill, red onion, and cucumber. This would be especially great served with grilled lamb.
Recipe: Cucumber Potato Salad
Using a skillet on the grill browns potatoes on the bottom, while the hot air inside the covered grill cooks the top. You wind up with a lightly crisped, delicious side dish.
Recipe: Grilled Potato Rosemary Cake
Spooned around the pie, mashed potatoes offer casual comfort, but they can be piped for a more formal effect. To lighten up the dish, you can substitute ground turkey for the beef.
Recipe: Meatball Shepherd's Pie
Enjoy the Hanukkah favorite any time of year. Flavored with chives, parsley, rosemary, and thyme, these elegant latkes make a great starter course or brunch entrée.
Recipe: Herbed Yukon Gold Potato Latkes
Right before serving, grind fresh pepper straight into the serving bowl—you want that spicy burst mingling with the sweet smell of melting butter.
These little nuggets from The Garage restaurant, in Salt Lake City, are based on Mormon funeral potatoes, a crunchy, cheesy, creamy casserole dish that is served at just about any big function in that town. Rolled into balls and deep-fried, they are totally over the top.
Recipe: Fried Mormon Funeral Potatoes
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by the root’s hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
Recipe: Celery Root and Potato Mash
The secret to perfect mashed potatoes? Knowing when to stop. Mash potatoes with softened butter and warm milk until they’re creamy but still have some chunks remaining. Thin-skinned potatoes, cut into pieces, cook quickly and are easiest to mash.
Recipe: Creamy Chunky Mashed Potatoes
Leeks can be hard to clean, but they’re worth the effort for their sweet, subtle yet unmistakable flavor. Cooked until very tender, they blend beautifully with mashed potatoes.