The Potato Lover’s Guide: Mashed, Baked, and Beyond
Is there anything a potato can’t do? Whether mashed, baked, or blended into a soul-soothing soup, this humble tuber knows how to deliver comfort on a dime. In honor of National Potato Day (August 19), I’ve put together a potato recipes roundup that’s easy on your budget and big on flavor. These aren’t just side dishes—they’re spud-tacular showstoppers.
Long before potatoes became a dinner plate staple around the world, they were quietly thriving in the Andes Mountains of South America. We’re talking 7,000–10,000 years ago! Can you imagine? Indigenous farmers near Lake Titicaca were the original potato whisperers, cultivating this hardy tuber in rocky soil and unpredictable weather. From there, the potato hitched a ride with Spanish explorers in the 1500s and eventually found its way into kitchens across Europe, Asia, and beyond. That humble spud? It changed the world, feeding empires, comforting families, and even fueling population booms.
And yet, for all that history, the potato still manages to be wonderfully unpretentious. It’s one of those ingredients that shows up however you need it, dressed up for the holidays, or keeping it casual on a weeknight. It’s budget-friendly, long-lasting in your pantry, and endlessly adaptable. I think that’s why we keep coming back to it.
Whether you’re feeding a crowd or just trying to make something hearty without a fuss, the potato always delivers. On National Potato Day (August 19), let’s give this kitchen MVP the spotlight it deserves.
Make-Ahead Mashed Potatoes and Gravy
Busy week? Holiday madness? Or maybe you just want to avoid last-minute stovetop stress? These make-ahead mashed potatoes are your secret weapon. Creamy, fluffy, and perfectly seasoned, they hold up beautifully in the fridge (or freezer!), and reheat like a dream. I’ve even got a foolproof gravy recipe to go with it—no lumps, no panic, just comfort in a bowl.
Get the recipe →
4 Foolproof Ways to Bake a Potato
Crispy skin. Fluffy inside. The kind of baked potato that just begs for a pat of butter and a sprinkle of salt (or, let’s be honest, sour cream, cheese, and bacon bits). Whether you like them oven-baked, slow-cooked, air-fried, or microwaved in a pinch, I’ll walk you through exactly how to get it right every time. Because life’s too short for sad potatoes.
Get the how-to →
Cozy Up with Creamy Baked Potato Soup
This one’s a hug in a bowl. Rich, creamy, and loaded with all your baked potato favorites. Think melty cheese, green onions, crispy bacon—this soup is pure comfort on a chilly day (or anytime you’re craving something hearty and satisfying). It also reheats beautifully, so go ahead and make a big batch. Your future self will thank you.
Get the recipe →
What to Do With Leftover Mashed Potatoes
Leftover mashed potatoes might be the unsung hero of the fridge. Sure, you could just warm them up, toss on some gravy, and call it a day, but why stop there? Here are a few smart, surprisingly delicious ways to give those spuds a second act:
1. Potato Cakes
Think crispy, golden, and packed with flavor. Mix cold mashed potatoes with an egg or two, a handful of chopped onion, maybe some leftover ham, corned beef, or flaked fish. Add a bit of flour to help everything stick together, shape into patties, and fry them up in a skillet. Serve with a dollop of sour cream and prepare to wow yourself.
2. Pie Topping
Have a bit of shepherd’s pie spirit in you? Use leftover mashed as the topping for a mini savory pie, perfect over a ramekin of beef stew, leftover pot roast, or even chicken and veggies. Pop it in the oven until bubbly and golden. Instant comfort.
3. Gluten-Free Desserts
Stay with me here. Mashed potatoes (yes, mashed!) are a classic ingredient in gluten-free baking. Think moist Lemon Drizzle Cake or a bright Orange Loaf. You’d never guess, but they lend an amazing texture, and no one will know your dessert started with dinner.
4. Potato Doughnuts
These are the real deal. Mix your mashed potatoes (milk and butter included) with buttermilk, eggs, a little sugar, and flour—no yeast needed. Fry or bake until golden. Add a dusting of powdered sugar, and boom: you’ve got a sweet treat that’s way more exciting than day-old mashed.
Potato-Perfect Tools and Pantry Essentials
You don’t need fancy gadgets to make great potatoes, but a few well-chosen helpers can make the job easier (and the results even better). These are some of my tried-and-true kitchen sidekicks that earn their keep:
Question: When it comes to baked potatoes, do you keep it classic with butter and salt or go all out with the toppings? Let’s hear your spud style in the comments below.
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baked potatoes are also an excellent source of potassium,
Yes, they are! Yum …
I always make extra mashed potatoes to use for potato cakes at another meal. It is so quick and we love the crisp!
I make my mother’s potato soup which is so simple. I dice my potatoes into half inch cubes, one whole diced onion, a good chunk of butter and some salt. I cook them with just a little water (watch carefully) till done. Add milk and serve. I lose no food value by draining off the water because I have not used very much at all. I like to mash them just a little bit in order to make the broth a little bit thicker.
Butter, salt, pepper and milk. We have local Amish-grown Yukon Gold potatoes around here. Boy, are they good.
As I am commenting here, hubs and I are traveling thru Lancaster County, PA … home of an amazing Amish community. Loving it here and yes to those home-grown potatoes. And corn. And well … not so much the tobacco, but the fields are gorgeous!!