White Potato Recipes

Potatoes are a staple food in North America-inexpensive, easy to store, prepare and cook. Learn tips and tricks to handling potatoes and new recipes.


The potato is a tuber belonging to the "Nightshade" family. Thought to be from the Andes area, potatoes were introduced into the United States in the 1600s and today, are one of the main food groups in North America. Potatoes are naturally high in carbohydrates and hold an abundant source of starch.


Potatoes are best stored in cool, dry areas. Cellars, barrels or bin piled collections keep potatoes freshest.

To prevent potatoes from freezing in cellar or cold storage area, place a pan of cold water near them.

Sprouts that begin to grow on stored potatoes should be removed before cooking.

You can prevent discoloration of potatoes while preparing or cutting by dropping them into a bowl of cold water after they have been washed and pared.

Try replacing eggs with potatoes to make a low fat/low cholesterol alternative to the classic omelet. Prepare mashed potatoes ahead of time. Add to hot omelet pan or skittle, greased with butter. Spread out evenly and cook until well browned. Add cheese and desired fillings, then fold as an omelet.

Leftover mashed potatoes make for an easy meal! Store leftover mashed potatoes in refrigerator. When ready to use, shape cold mashed potato into small cakes. Roll mixture in flour. Butter pan and add cakes, cooking until both sides are browned.



Wash potato with vegetable brush. Poke holes into potato with knife or fork and place directly on oven rack in preheated 375-degree oven. Bake 40 minutes. Remove from oven, slice open and serve with butter, sour cream, chives or favorite toppings.


(Serves 6)

4-6 White potatoes

1/4c Vegetable or Olive Oil

1/4 Stick butter or margarine, melted

2T Flour

2c Milk

Boil water. Cube or dice potatoes. Add oil to water and boil potatoes until soft. When done, arrange potatoes in baking dish. Mix melted butter and flour together in a small bowl. Slowly add milk, until mixture is creamy. Pour mixture over potatoes. If desired, top with shredded cheese and sprinkle with salt, pepper and paprika. Let stand 1 hour. Bake in 250-degree preheated oven for 40 minutes.


(Serves 6)

5 Potatoes

3T Butter or margarine

1t Salt

1/3c Hot milk

Pepper to taste

Boil potatoes until soft and then "rice" potatoes by pushing them through a coarse strainer. Pour riced mixture into large bowl and add butter, salt, pepper, and hot milk. Beat with fork until creamy. Reheat, if necessary.


(Serves 6)

6-7 Medium size potatoes

2T Butter or margarine


Salt and pepper to taste

Wash and cut potatoes into 1/4-inch slices. Butter a large baking dish. Place one layer of potatoes into dish. Sprinkle with salt and pepper and add a sprinkling of flour. Dot 1/2 tablespoon of butter on top of layer. Repeat layering process until potatoes are gone. Add hot milk. Bake 1-hour and 15-minutes or until potatoes are soft.


(Serves 6)

6 Medium sized potatoes

2T Butter

Salt and pepper

3T Milk

2 Egg whites, beaten

1c Cheddar cheese, grated

Pre-bake 6 potatoes. Remove from oven, and cut potatoes in half, lengthwise. Scoop out insides of potatoes and place into small bowl. Mash insides of potatoes. Add butter, salt and pepper (to taste) and milk. Blend. Add egg whites. Refill potato skins and sprinkle with cheese. Bake 5-8 minutes in 475-degree oven.


(Serves 6)

5 Medium sized potatoes

1 Small onion, diced

2T Horseradish

Boil potatoes (with skins on) and onion. Cook until potatoes are tender and soft. Mash with skins on and add horseradish. Reheat, if necessary. Serve with horseradish sauce and melted butter.


(Serves 2)

1-3/4c Potatoes, cooked and chopped

3T Celery, chopped

1T Onion, chopped

2T Salad dressing

1/2t Prepared mustard

1/8t Salt

Pepper to taste

Precook potatoes. Remove skins and dice. Refrigerate until potatoes are firm. Mix potatoes, celery and onion together in small bowl. Mix salad dressing, salt and pepper and mustard, adding to potato mixture. Chill 2 hours before serving.


(Serves 4)

4 Potatoes

2t Olive oil

1/2t Salt

1/4t Paprika

Pepper to taste

Peel and scrub potatoes. Set oven rack to highest level and preheat oven to 450-degrees. Coat baking sheet with non-stick cooking spray. Cut potatoes lengthwise into wedges. In large bowl, combine oil, salt, paprika and pepper. Mix with cut potatoes to coat. Spread potatoes on baking sheet and cook 20 minutes on top rack. Turn potatoes. Cook an additional 10-15 minutes, or until golden brown.

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