Potato recipe collection

Naturally sweetened mashed sweet potatoes with diced apples, cloves, and apple juice concentrate for a healthier holiday side dish without marshmallows or brown sugar.

Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that's perfect over rice or baked potatoes.

Refreshing potato salad with crisp Delicious apples, crunchy celery, and fat-free dressing. The apples add unexpected sweetness and crunch. Chill several hours before serving.

Chicken pieces simmered in apricot nectar with canned apricots and onion soup mix for a sweet-savory dinner that's retro and comforting.

Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.

This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Asparagus and mushrooms stir-fried with garlic and fermented black beans get tossed in a savory sauce made with rice vinegar, tamari, and sake for a quick Asian-inspired vegetable dish.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

This Austrian homestyle vegetable soup starts with a butter-flour roux for body, then simmers potatoes, carrots, and broccoli in a savory broth. Thick, warming, and endlessly adaptable to whatever's in your fridge.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.