Potato Paradise

Take your potatoes from plain to flavorful with these comforting crowd-pleasing recipes.

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Potatoes are one of the most popular crops globally. Americans eat an average of 110 pounds of potatoes per person per year…–…almost one potato per day. Potatoes are packed full of nutrition, including fiber, antioxidants, and vitamins. Plus, they’re a versatile vegetable, able to complement a variety of meals. Here are some delicious recipes for enjoying this beloved food.

Buttermilk Mashed Potatoes

Everyone loves mashed potatoes, and these will be no exception. This creamy blend of buttery mashed potatoes whipped up with Monterey Jack cheese and sour cream makes a perfect side dish for any meal. Yield: 6 servings.


  • About 2 pounds (or 6 medium-sized) potatoes, peeled or unpeeled
  • 1⁄3 cup buttermilk
  • 1 cup grated Monterey Jack cheese
  • 1⁄3 cup sour cream
  • 1 tablespoon butter
  • 1⁄2 teaspoon salt
  • Pepper, to taste
  • Fresh chopped parsley, optional


  1. In a large saucepan with a lid, pour 3 cups water over whole potatoes and cook over medium heat until fork-tender, about 15 to 20 minutes.
  2. Drain water off potatoes. To drained potatoes, add buttermilk, cheese, sour cream, butter, salt, and pepper. With hand masher or mixer, mash potatoes to a thick, creamy consistency. Work out all clumps, but don’t over-mash.

Simple Cheesy Potatoes

This perfect comfort food recipe will delight everyone, with a beautiful melody of potatoes, cheese, butter, and sour cream. It’s so simple to make, yet so scrumptious. Line your baking dish with parchment paper or spray it with cooking oil for easy cleanup. Yield: 6 servings.


  • 6 cups peeled, cubed potatoes
  • Salt and pepper, to taste
  • 1/2 cup sour cream
  • 1-1/2 cups sharp cheddar cheese
  • 2 tablespoons butter


  1. Add potatoes to baking dish, and season with salt and pepper.
  2. Mix in sour cream, 1 cup cheese, and butter.
  3. Sprinkle remainder of cheese over potato mixture.
  4. Cover and place dish in oven at 375 F, and bake 1 hour.

Cilantro Potato Salad

Perk up your potato salad recipe with the savory flavor of cilantro. This eye-opening addition will soon make this salad your family’s summertime favorite. It’s also an ideal side dish for barbecues. Yield: 6 servings.


  • 6 cups diced, unpeeled red potatoes, cooked (new potatoes are best)
  • 3/4 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons diced red onion
  • 2 tablespoons sugar
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 2 tablespoons chopped cilantro, plus more for garnish
  • Paprika, for garnish


  1. Cook potatoes, add to large bowl, and refrigerate to cool.
  2. In separate bowl, combine mayonnaise, mustard, apple cider vinegar, onion, sugar, celery salt, salt, pepper, and cilantro.
  3. Pour mixture over cooled potatoes, and mix well. Garnish with paprika and additional cilantro.

French Onion Soup with Potatoes and Chicken

This scrumptious soup is ideal when you don’t have a lot of time to cook. It’s a wholesome combination of chicken, potatoes, and onions simmered in a flavorful broth topped with delicious Swiss cheese and crunchy croutons. Every spoonful tastes as good as the first. Yield: 5 servings in 10-ounce bowls.


  • 2 tablespoons olive oil, or other cooking oil
  • 2 medium onions, sliced thin
  • Salt and pepper, to taste
  • 4 cups chicken broth
  • Pinch of thyme
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
  • 1 cup shredded baked chicken or canned chicken breast, cooked
  • 2 cups peeled and diced new potatoes, or any other potato
  • 1 tablespoon butter
  • 5 ounces large croutons
  • Swiss cheese
  • Parsley, for garnish


  1. Add oil to 4-quart saucepan, and over medium-low heat, add onions, and season with salt and pepper. Cover and cook 5 minutes, stirring occasionally.
  2. Add chicken broth, thyme, and parsley, and cook over medium heat until onions are tender, about 15 minutes.
  3. Turn heat down to simmer, and add chicken, potatoes, and butter. Continue cooking about 30 minutes on medium-low heat until potatoes are tender.
  4. Remove soup from stove and pour into oven-safe baking bowls. Then, top with croutons and Swiss cheese. Place under preheated broiler in oven using middle rack, and broil for about 1 to 2 minutes, until cheese is melted and bubbly. Watch carefully, as a broiler can quickly burn croutons and cheese.
  5. Remove from oven, garnish with fresh parsley, and serve.

Loaded Twice-Baked Potatoes

This is one of my go-to summer meals. These potatoes are quick and easy to make; I can throw them in the oven, do a few chores, and then return to pull them out and stuff them with yummy toppings, including veggies, meats, and cheeses. Make your own savory creation with taco meat, grilled veggies, or leftover meatloaf…–…the combinations are endless. Enjoy as a meal, or add a garden salad. Yield: 8 servings.


  • 8 medium to large potatoes
  • 4 tablespoons butter
  • 1⁄2 cup buttermilk
  • 1⁄2 cup sour cream
  • 1 cup mozzarella cheese
  • 1/2 teaspoon salt
  • Pepper, to taste


  1. Wash potatoes, and pierce each one a couple of times with a sharp knife to prevent them from exploding while baking. Place in the oven at 375 F, and bake for 1 hour, or until done.
  2. Remove from oven and let cool a few minutes. Then, halve each potato and let cool for a few more minutes. Scoop out each half-potato from its skin, being careful to keep the skin intact. Add scooped potatoes to large glass bowl.
  3. To the bowl, add butter, buttermilk, sour cream, mozzarella cheese, salt, and pepper. Using a hand-held masher or mixer, mash mixture to a uniform consistency with no lumps, but be careful not to over-mash.
  4. Fill skins with mashed potato mixture, dividing evenly between them. Then, top with your favorite toppings. I’ve listed four potential combinations with this recipe, but pretty much anything goes. It’s simple: Pick a meat or vegetable, and complement it with cheese. Place them back in the oven at 350 F, and heat for about 10 to 15 minutes, until cheese is melted.

Topping Combinations

  • Cooked, deveined shrimp topped with Monterey Jack cheese.
  • Portobello mushrooms sliced, seasoned, and sautéed in butter, and topped with colby jack cheese.
  • Steamed broccoli cut into bite-sized pieces and topped with cheddar cheese.
  • Grilled beefsteak sliced thin and topped with Swiss cheese

Audio Article

Southwest Potato Pancakes

These potato pancakes are a unique combination of mashed potatoes, chilies, and cheddar cheese, shaped into patties and fried up in a pan. These scrumptious bites of joy add life to leftover mashed potatoes, creating a super-appetizing side dish. Yield: 12 patties.


  • 3 -1/2 cups mashed potatoes
  • 2 roasted Anaheim chilies, peeled, seeds removed, and diced, or 1 small can green chilies, drained
  • 1 egg
  • 3/4 cup flour
  • 3/4 cup cracker crumbs or panko
  • 1/2 cup grated sharp cheddar cheese, plus more for garnish
  • Salt and pepper, to taste
  • 2 to 4 tablespoons olive oil, plus more if needed
  • 1 tablespoon chopped cilantro, for garnish


  1. In a large bowl, add mashed potatoes, chilies, egg, flour, cracker crumbs, cheese, salt, and pepper. Mix thoroughly with large spoon.
  2. Add olive oil to large frying pan over medium heat. Fill a 1⁄3-cup measuring cup (to keep patties uniform) with mashed potato mixture, form a patty, and lay in hot skillet. Cook about 6 to 8 minutes on each side, or until lightly browned.
  3. Remove from frying pan, garnish with grated cheese and cilantro, and serve.

Summer Potato and Corn Chowder

Don’t let rainy days get you down this summer; instead, warm up with this tasty soup, which is thick, creamy, and chock-full of garden-fresh vegetables. It’s easy to prepare in a single pot, for a no-fuss cleanup. Yield: 6 servings.


  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and minced
  • 1/3 cup finely chopped onion
  • 3/4 cup carrot, diced into ½-inch cubes
  • 2 cups chicken broth
  • 2-1/2 cups frozen sweet corn
  • 5 cups peeled potatoes, cut into 1/2-inch cubes
  • 2 tablespoons finely chopped sweet red pepper
  • 2 tablespoons chopped fresh cilantro, plus additional for garnish
  • 2 tablespoons fresh lime juice
  • 3 cups cold 2 percent or whole milk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 4 ounces Swiss cheese
  • 1/2 teaspoon salt
  • Pepper, to taste
  • Bacon, for optional garnish


  1. In a large saucepan, heat olive oil over medium-low heat. Add garlic and onion, and cook 3 to 4 minutes on medium-low heat, stirring occasionally. Don’t let garlic burn.
  2. Next, add carrot, and cook for 4 more minutes. Then, add chicken broth, corn, and potatoes, and cook about 15 to 20 minutes, until potatoes are fork-tender.
  3. Add red pepper, cilantro, and lime juice, and continue to cook for 2 to 3 minutes.
  4. In a separate bowl, mix cold milk and flour with a wire whisk until all flour is smoothly blended, and pour into saucepan with cooked vegetables. Cook on a low simmer until soup thickens, about 10 to 12 minutes; don’t boil.
  5. Stir in butter and Swiss cheese until fully melted, season with salt and pepper, garnish with bacon, and serve.

Valerie Boese is the owner of TarBox Hollow Poultry in Dixon, Nebraska. Find more easy recipes on her blog, Slice Of Taste.

Apple & Potato Peeler
Take the work out of preparing apples and potatoes for your favorite recipes. With this Apple & Potato Peeler, you can quickly peel, slice, and core an apple in one easy motion. Made with cast aluminum and a stainless steel blade, you can put this tool in the dishwasher after every use for easy cleanup.

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  • Published on Apr 23, 2021
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