Potatoes are an American staple, served as sides and main dishes and as soups and appetizers. From au gratin potatoes to tater tots, you'll find potato recipes that you'll enjoy time and time again.See Popular Potatoes Recipes
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Sometimes you need a great potato recipe. And you need it for a crowd of 20-odd. And it needs to be not just great but killer--a real scene-stealer.
These mashed potatoes have a smoky flavor thanks to the chile peppers. Serve them at a holiday meal or whenever you want to heat up the menu with a spicy side dish.
These Greek-style mashed potatoes are spiked with kalamata olives. Heart-healthy olive oil is used in place of butter.
Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient - chicken broth.
The potatoes and carrots are layered and then topped with a cream sauce to make this rich side-dish casserole.
Party time? Jazz up Betty Crocker® potatoes with sour cream and cream cheese, then cook and serve these yummy potatoes from a slow cooker.
Pairing scrambled egg whites with Hashbrains is a smart way to start the day! Use Country Crock® Spread for extra fluffy eggs!
Love cheesy potatoes? Then you'll really love this side dish made with smoky Gouda cheese. On its own, it's delicious, but try it with beef, turkey, or ham.
Potatoes to serve 12? Here's a quick casserole that you can have in the oven in just 10 minutes.
Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
These quick and tender potatoes are infused with a delectable garlic flavor - and you won't believe just how easy they are to make!
American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato Gnocchi and Rye-Potato Gnocchi.
Gail Simmons's mother, Renee Simmons, uses a food processor's shredding disk to get long potato strands that fry up extra-crispy.
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. An utterly addictive snack, they're great with cocktails, beer, or wine.
This cheese-topped potato side dish will rapidly become one often requested.