Type what you have

Ingredients

• ✓ russet potato
• garlic
• red onion
• turkey sausage
• seasoning salt
• black pepper
• cayenne pepper
• evaporated milk
• butter
• parsley

Instructions

1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Ingredients

• ✓ russet potato
• butter
• onion
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese
• chive

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• ✓ russet potato
• kabocha squash
• canola oil
• sweet onion
• leek
• water
• carrot
• vegetable stock
• garlic salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
2. 2 Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
3. 3 Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
4. 4 Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
5. 5 Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

By KN Granger

Ingredients

• ✓ russet potato
• olive oil
• onion
• carrot
• celery
• garlic
• water
• salt
• almond milk
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
2. 2 Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
3. 3 Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

By Autumn Pumpkin

Ingredients

• ✓ russet potato
• chicken stock
• onion
• salt
• black pepper
• bacon
• cheddar cheese
• butter
• all-purpose flour
• heavy cream
• sour cream
• garlic powder
• scallion

Instructions

1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ingredients

• ✓ russet potato
• olive oil
• onion
• butter
• sugar
• garlic
• cayenne pepper
• chicken broth
• rosemary
• half-and-half
• milk
• salt
• pepper
• bacon

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ russet potato
• olive oil
• turkey bacon
• onion
• celery
• garlic
• chicken broth
• cauliflower
• salt
• milk
• baby clam
• lemon zest
• black pepper
• celery leaf

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
2. 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
3. 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
4. 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
5. 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
6. 6 Sprinkle servings with pepper, bacon, and celery leaves.

By lkb

Ingredients

• ✓ russet potato
• butter
• onion
• carrot
• celery
• garlic
• all-purpose flour
• rotisserie chicken breast
• corn kernel
• yellow corn kernel
• chicken stock
• half and half
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
2. 2 Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 4 Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
5. 5 Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

By Athyna

Ingredients

• ✓ russet potato
• olive oil
• onion
• celery
• garlic
• salt
• cauliflower
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• breadcrumb
• parmesan cheese
• flat-leaf parsley
• lemon zest

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich

Ingredients

• ✓ russet potato
• ground beef
• bacon
• carrot
• celery
• onion
• chicken broth
• butter
• all-purpose flour
• milk
• cheddar cheese
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
3. 3 Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
4. 4 Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
5. 5 Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
6. 6 Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
7. 7 Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

By Rebekah Rose Hills

Ingredients

• ✓ russet potato
• water
• salt
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop out as many potato balls as you can per potato using the smaller end of a Parisian scooper, 8 or 9 balls per large potato. You can't get too many out of each potato. If you want perfectly shaped balls, don't scoop too close together.
3. 3 Drop potato balls into a large bowl of cold fresh water so they don't discolor. Use potato carcasses for another use, e.g. potato pancakes.
4. 4 Add potato balls, water, and kosher salt to a large pot. Stir and bring to a boil over medium-high heat. Once water is boiling, boil for just 2 minutes. Potatoes should still be firm, but not raw.
5. 5 Turn off heat and remove potato balls with a strainer. Allow to drain in one layer on a plate lined with paper towels. Cool until they are room temperature.
6. 6 Heat clarified butter in a skillet over medium heat for 2 minutes. Carefully add completely dry and cooled potatoes to butter. Brown potatoes until outsides are golden and crispy, and the insides are tender and fluffy, 7 to 10 minutes. Move and stir potatoes often so they brown evenly .
7. 7 Remove from heat and serve immediately.

By John Mitzewich

Ingredients

• ✓ russet potato
• vegetable oil
• salt
• black pepper
• butter
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut off potato ends; stand potatoes on end and peel from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders, each about 2 inches long.
3. 3 Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
4. 4 Heat vegetable oil in a heavy oven-proof skillet over high heat until slightly shimmers.
5. 5 Pat potato cylinders dry with paper towels; place cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high; fry until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6. 6 Flip potatoes; repeat on other ends. Blot out oil from the skillet carefully using a paper towel held with tongs as they cook. Add butter and thyme sprigs to the skillet.
7. 7 Paint butter over tops of potatoes with a thyme sprig using tongs. Cook until butter foams and foam turns from white to a pale tan color. Season with salt and black pepper. Pour chicken stock into the skillet.
8. 8 Transfer the skillet to the preheated oven; cook until potatoes are tender and creamy inside, about 30 minutes. Add ¼ cup more stock if potatoes aren't tender and cook 10 minutes more.
9. 9 Place potatoes on a serving platter. Spoon thyme-infused butter remaining in skillet over potatoes. Garnish with thyme sprigs. Cool before serving, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ russet potato
• butter
• kosher salt
• black pepper
• cayenne pepper
• cheddar cheese
• whole milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ russet potato
• olive oil
• onion
• garlic
• butter
• salt
• white pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
3. 3 Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
4. 4 Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
5. 5 Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
6. 6 Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

By Michele O'Sullivan

Ingredients

• ✓ russet potato
• onion
• salt
• black pepper
• butter
• all-purpose flour
• salt
• milk
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
2. 2 Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
3. 3 Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
4. 4 Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.
5. 5 Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
6. 6 Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
7. 7 Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.
8. 8 Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

By Cathy Martin

Ingredients

• ✓ russet potato
• chicken broth
• onion
• parsley
• garlic powder
• paprika
• salt
• pepper
• evaporated milk
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ russet potato
• butter
• bacon
• onion
• salt
• black pepper
• cayenne pepper
• white wine
• creme fraiche
• reblochon cheese
• ripe washed rind cheese

Instructions

1. 1 Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
4. 4 Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
5. 5 When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
6. 6 Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

By John Mitzewich

Ingredients

• ✓ russet potato
• salt
• black pepper
• butter
• all-purpose flour
• milk
• heavy cream
• cheddar cheese
• asiago cheese
• onion
• green onion
• parmesan cheese
• cracker
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
2. 2 Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
4. 4 Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
5. 5 Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

By Tom Paull

Ingredients

• ✓ russet potato
• butter
• olive oil
• mushroom
• butter
• garlic
• thyme
• salt
• black pepper
• sottocenere cheese
• heavy cream
• chicken stock

Instructions

1. 1 Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.
4. 4 Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.
5. 5 Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ russet potato
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub potato and dry well; prick all over with a fork. Season skin with salt.
3. 3 Bake directly on the center rack of the preheated oven until easily pierced with a fork, about 1 1/2 hours.

By Faye

Ingredients

• ✓ russet potato
• water

Instructions

1. 1 Pour water into the bottom of a pressure cooker (such as Presto). Place a trivet into the pressure cooker and turn the heat on high.
2. 2 Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.

By GhstPepper

Ingredients

• ✓ russet potato
• butter
• salt
• black pepper

Instructions

1. 1 In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
2. 2 The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

By Denyse

Ingredients

• ✓ russet potato
• peanut oil
• sea salt

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ russet potato
• cooking spray
• cheddar salt

Instructions

1. 1 Set a mandoline on the thinnest level and carefully cut potato into thin slices.
2. 2 Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
3. 3 Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
4. 4 Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
5. 5 Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

By thedailygourmet

Ingredients

• ✓ russet potato
• vegetable oil
• salt

Instructions

1. 1 Soak potato strips in a large bowl of water for about 30 minutes.
2. 2 Pat with paper towels until thoroughly dry.
3. 3 Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally.
4. 4 Use a slotted spoon to transfer potatoes to a paper towel-lined plate. Let cool completely.
5. 5 Heat oil again, but this time to 350 degrees F (175 degrees C). Add potatoes and fry a second time until golden brown, 5 to 6 minutes.
6. 6 Remove from the deep-fryer and blot with a paper towel. Sprinkle with salt to serve.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ russet potato
• water
• all-purpose flour
• white sugar
• salt

Instructions

1. 1 Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.
2. 2 Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.
3. 3 Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

By Paula

Ingredients

• ✓ russet potato
• all-purpose flour
• egg
• olive oil
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
2. 2 On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

By PASTAWITHGARLIC

Ingredients

• ✓ russet potato
• olive oil
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut potatoes in half lengthwise. Continue cutting slices in half until only thin wedges remain.
3. 3 Combine wedges, oil, cayenne, salt, and pepper in a large bowl. Transfer to a large baking dish, making sure no fries overlap.
4. 4 Bake in the preheated oven, flipping once, until golden brown, 30 to 45 minutes.

By haug0382

Ingredients

• ✓ russet potato
• cream cheese
• butter
• garlic
• salt

Instructions

1. 1 Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.
2. 2 Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.
3. 3 Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.

By HnyBear

Ingredients

• ✓ russet potato
• garlic
• salt
• lemon juice
• canola oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
2. 2 Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

By Jewels