{"id":1789242,"date":"2022-07-25T15:30:17","date_gmt":"2022-07-25T19:30:17","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1789242"},"modified":"2024-09-26T03:43:25","modified_gmt":"2024-09-26T08:43:25","slug":"can-you-eat-raw-potatoes","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/","title":{"rendered":"Can You Eat Raw Potatoes?"},"content":{"rendered":"

It doesn't get much healthier than a plate of raw fruits and vegetables. But does that hold true for every piece of produce? Some raw foods aren't safe<\/a> (or appetizing) to eat. While most of us can't get enough of starchy potato recipes<\/a>, is it OK to chop up some raw potatoes for a salad or snack? Let's peel back the answer to this one.<\/p>\r\n\r\n

Can You Eat Raw Potatoes Without Getting Sick?<\/h2>\r\n

Yes, but not a ton. And you probably wouldn't want to anyway. Raw potatoes are typically very starchy and bitter, so the taste is not ideal. That's why potatoes are usually eaten baked, fried, boiled or roasted.<\/p>\r\n

In addition to the unpleasant taste, raw potatoes comes with some unique health risks.<\/p>\r\n

Editor's Tip: You get ready to chop potatoes for dinner and notice some unwelcome \"eyes.\" Immediately, you wonder, Are sprouted potatoes safe to eat?<\/em> Check if can you eat a potato that is sprouting<\/a>.<\/p>\r\n\r\n

Risks of Eating Raw Potatoes<\/h2>\r\n

Raw potatoes contain certain compounds that could lead to health problems. It's important to note that you'd likely need to eat a large number of raw potatoes to notice any issues.<\/p>\r\n\r\n

Glycoalkaloids<\/h3>\r\n

Potatoes contain chemical compounds called glycoalkaloids, and these compounds are considered to be toxic in high doses. Green potatoes<\/a> are especially high in two types of glycoalkaloids: solanine and chaconine. These chemicals are much higher in raw potatoes than in cooked ones and are known to cause digestive issues like nausea and diarrhea. It's also a good idea to steer clear of sprouted potatoes<\/a> for the same reason.<\/p>\r\n

How you store potatoes<\/a> can affect this process. Keep them away from sunlight and don't store potatoes in the refrigerator<\/a>.<\/p>\r\n\r\n

Lectins<\/h3>\r\n

Raw potatoes also contain lectins, a type of protein that is known as an anti-nutrient. Antinutrients get their nickname because they reduce our body's ability to digest healthy nutrients. Cooking your potatoes can cut the lectin content by 50 to 60%<\/a>.<\/p>\r\n\r\n

Resistant Starch<\/h3>\r\n

Raw potatoes are rich in resistant starch, a type of starch that the body cannot digest or absorb. Resistant starch acts as a prebiotic in the gut and leads to increased gas in the colon<\/a>. You know what that means\u2014more gas, bloating and stomach upset.<\/p>\r\n\r\n

Contaminants<\/h3>\r\n

Finally, because raw potatoes have not been cooked, they may contain bacteria and other contaminants that could lead to foodborne illness and infection. Any time you're eating raw foods, it's important to wash them thoroughly to remove as many contaminants as possible.<\/p>\r\n\r\n

Potential Benefits of Eating Raw Potatoes<\/h2>\r\n

To be fair to raw potatoes, they do have a few health benefits to note. First, remember that resistant starch they contain? If you can get past the gas issue, resistant starch has some upsides. It is known to provide energy to the good bacteria in your gut<\/a>. Adding resistant starch to the diet can lower blood sugar levels<\/a>, improve insulin sensitivity<\/a> and even enhance weight loss<\/a>.<\/p>\r\n

Bottom line? The health risks likely outweigh any potential benefits of raw potatoes.<\/p>\r\n\t\t\t

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Our Most Spudtactular (Cooked) Potato Recipes<\/div>\t\t\t\t
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\"Cheeseburger<\/a><\/div>Cheeseburger Soup<\/a>Total Time: <\/strong>55 minutes\r\nMain Ingredients:<\/strong> Ground beef, potatoes, Velveeta\r\nLevel: <\/strong>Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis top-rated, hearty soup satisfies your next craving by combining everything you love about cheeseburger recipes<\/a> in a bowl instead of a bun. You can even take it one step further and serve this soup in a bread bowl<\/a>.\r\n\r\n\"A local restaurant serves a similar soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out.\" \u2014Recipe contributor Joanie Shawhan, Madison, Wisconsin<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Exps<\/a><\/div>Deluxe Mashed Potatoes<\/a>Total Time:<\/strong> 1 hour, 5 minutes\r\nMain Ingredients:<\/strong> Potatoes, cream cheese, sour cream, butter\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis mashed potato recipe takes a basic side dish and gives it an extra-creamy twist by using sour cream and cream cheese instead of milk. The potatoes are then transferred to a baking dish, dotted with butter and baked until hot and slightly crispy.\r\n\r\n\"When it comes to mashed potato recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it!\" \u2014Recipe contributor <\/em>Vivian Bailey, Cedar Falls, Iowa<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Potato<\/a><\/div>Potato Salad<\/a>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Potatoes, eggs, mayonnaise, evaporated milk\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nA thick, creamy dressing is what sets this potato salad apart from others. Mashed hard-boiled egg<\/a> yolks give the potato salad a lovely yellow color, while mayonnaise and evaporated milk give the dressing a sturdy texture. We love a dressing that blankets the fluffy potatoes instead of pooling in the bottom of the bowl!\r\n\r\n\"This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today.\" \u2014Recipe contributor Sandra Anderson, New York, New York<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Best<\/a><\/div>Traditional Shepherd\u2019s Pie<\/a>Total Time:<\/strong> 50 minutes\r\nMain Ingredients:<\/strong> Potatoes, ground beef, cream of mushroom soup, corn\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nA mashed potato and sour cream topping covers a savory ground beef filling studded with corn, red bell peppers and cream of mushroom soup<\/a>. My favorite part of shepherd's pie is always the crusty top of the baked mashed potatoes.\r\n\r\n\"I received the recipe for this economical dish from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.\" \u2014Recipe contributor Valerie Merrill, Topeka, Kansas<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Best<\/a><\/div>Potato Soup<\/a>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Potatoes, bacon, milk, Velveeta\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThe base of this creamy potato soup is a mixture of milk and flour, which gains a thick, creamy texture as the soup simmers. Adding Velveeta at the end gives the soup a cheesy twist, and topping it with crisp bacon and green onions makes it taste like a loaded baked potato.\r\n\"You'll be surprised at the taste of this rich, cheesy concoction\u2014it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and I think that makes it even better.\" \u2014Recipe contributor Coleen Morrissey, Sweet Valley, Pennsylvania<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Breakfast<\/a><\/div>Breakfast Scramble<\/a>Total Time:<\/strong> 55 minutes\r\nMain Ingredients:<\/strong> Potatoes, ground beef, eggs, tomato\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis hearty one-skillet breakfast is packed with scrambled eggs, diced russet potatoes, ground beef and melty cheese. Serve the scramble with a few hot sauces<\/a> so your family can amp up the heat according to their tastes.\r\n\r\n\"One weekend morning, my husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This was the mouthwatering result.\" \u2014Recipe contributor Mary Lill, Rock Cave, West Virginia<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Cheesy<\/a><\/div>Cheesy Mashed Potatoes<\/a>Total Time: <\/strong>1 hour, 20 minutes\r\nMain Ingredients:<\/strong> Potatoes, cream cheese, sour cream, cheddar cheese\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThese baked mashed potatoes are rich with cheddar cheese, cream cheese and a little sour cream for added tang. Mixing the potatoes with an egg before baking helps them puff in the oven so they stay light and fluffy.\r\n\r\n\"Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later.\" \u2014Recipe contributor Brad Moritz, Limerick, Pennsylvania<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Simple<\/a><\/div>Au Gratin Potatoes<\/a>Total Time:<\/strong> 1 hour, 50 minutes\r\nMain Ingredients:<\/strong> Potatoes, butter, milk, cheddar cheese\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nAu gratin potatoes were one of my least favorite potato dishes because they always tasted gummy. Then, I tried making a homemade version and realized that fresh cheese and a from-scratch sauce (thickened with a roux<\/a>) make all the difference. This recipe creates a creamy, cheesy, homey side dish that's elegant enough for holiday meals yet simple enough for weeknight dinners.\r\n\r\n\"These cheesy potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, the versatile, homey side dish also goes well with pork, chicken and other entrees.\" \u2014Recipe contributor Cris O'Brien, Virginia Beach, Virginia<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Springtime<\/a><\/div>Deviled Egg Potato Salad<\/a>Total Time:<\/strong> 20 minutes + chilling\r\nMain Ingredients:<\/strong> Potatoes, eggs, mayonnaise, sweet pickles\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis potato salad recipe<\/a> features tender cubes of potatoes, chopped hard-boiled eggs, celery, radishes, pickles and onion. The loaded potato salad is then dressed with a creamy, lightly sweetened mayonnaise-based dressing to bring everything together.\r\n\r\n\"Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing.\" \u2014Recipe contributor Ellen Benninger, Stoneboro, Pennsylvania<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Favorite<\/a><\/div>Chicken Potpie<\/a>Total Time:<\/strong> 1 hour, 15 minutes + standing\r\nMain Ingredients:<\/strong> Potatoes, chicken, milk, peas\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nMy favorite part of chicken potpie is the flavorful cubes of potatoes that soak in the flavors of the saucy filling. This classic recipe uses prepared pie dough as a smart shortcut, but you can make a homemade double pie crust<\/a>\u00a0instead.\r\n\r\n\"Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck.\" \u2014Recipe contributor Karen Johnson, Bakersfield, California<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Colcannon<\/a><\/div>Colcannon<\/a>Total Time:<\/strong> 1 hour\r\nMain Ingredients:<\/strong> Potatoes, cabbage, green onions, butter\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhen I lived in Ireland, the corporate cafeteria offered at least four different potato preparations every day. Most people opted for at least two, and colcannon was on regular rotation. With its buttery blend of potatoes, wilted cabbage and a sharp hit of green onions, it's easy to see why this classic Irish recipe<\/a> is so beloved.\r\n\r\n\"Every Irish family has its own version of this classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread.\" \u2014Recipe contributor Marilou Robinson, Portland, Oregon<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Crispy<\/a><\/div>Potato Pancakes<\/a>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Potatoes, egg, onion\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nPotato pancakes are not hash browns, but the shredded potato base is very similar. After grating the potatoes, drain off as much liquid as possible, but don't rinse the potatoes. Their natural starches will help the shreds hold together and crisp up as the pancakes cook.\r\n\"Here's a potato pancake that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and this is one of our favorite treats.\" \u2014Recipe contributor Nancy Salinas, Grand Rapids, Minnesota<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Homemade<\/a><\/div>Potato Gnocchi<\/a>Total Time:<\/strong> 40 minutes\r\nMain Ingredients:<\/strong> Potatoes, egg, flour\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThe first time I made homemade potato gnocchi, I was shocked at how easy it was\u2014and how much better it tasted than packaged gnocchi! To keep these little dumplings light, gradually add the flour until a dough forms. Since no two potatoes are the same, the amount of flour needed can vary on any given day. Then, knead the dough well so it holds together when boiled.\r\n\r\n\"My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day.\" \u2014Recipe contributor Tina Mirilovich, Johnstown, Pennsylvania<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Exps<\/a><\/div>Loaded Mashed Potato Casserole<\/a>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Potatoes, cream cheese, sour cream, butter\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nInstead of mixing sour cream into a mashed potato base, this recipe calls for spreading it over the potatoes in a baking dish. Cheddar cheese, bacon and chives add the finishing touch for even more flavor and decadence.\r\n\r\n\"Here is a great dish for the holidays or to take to a covered dish event. If I need to keep it warm for a long time, I sometimes place the mixture into a slow cooker and then add the sour cream, bacon, cheese and chives.\" \u2014Recipe contributor Pamela Shank, Parkersburg, West Virginia<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Exps<\/a><\/div>Oven Fries<\/a>Total Time:<\/strong> 50 minutes\r\nMain Ingredients:<\/strong> Potatoes, olive oil, paprika, garlic powder\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nYou don't need a large pot of oil to make crispy, well-seasoned fries. These oven-baked fries are cut into wedges and roasted until tender on the inside. The high-temperature oven helps them crisp up and become browned on the outside.\r\n\r\n\"I jazz up my fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold!\" \u2014Recipe contributor Heather Byers, Pittsburgh, Pennsylvania<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Classic<\/a><\/div>Cottage Pie<\/a>Total Time:<\/strong> 1 hour, 5 minutes\r\nMain Ingredients:<\/strong> Potatoes, ground beef, cheddar cheese, peas\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nTechnically, cottage pie is made with beef and shepherd's pie is made with lamb, but you could easily make this recipe with ground lamb. If you don't have time to make fresh mashed potatoes like the recipe calls for, feel free to use leftover mashed potatoes<\/a>.\r\n\r\n\"A combination of ground lamb and mashed potatoes topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.\" \u2014Recipe contributor Shannon Copley, Upper Arlington, Ohio<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Potato<\/a><\/div>Beer Cheese Potato Soup<\/a>Total Time:<\/strong> 55 minutes\r\nMain Ingredients:<\/strong> Potatoes, onion, beer, cheddar cheese\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n\r\nBeer gives this creamy, cheesy potato soup its edge, along with savory additions like Worcestershire sauce, chicken bouillon and dry mustard. Don't let the soup boil after stirring in the cheddar cheese, or it can separate and look curdled.\r\n\r\n\"This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe.\" \u2014Recipe contributor Patti Lavell, Islamorada, Florida<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Chicken<\/a><\/div>Chicken Samosas<\/a>Total Time:<\/strong> 40 minutes + standing\r\nMain Ingredients:<\/strong> Potatoes, ground chicken, curry powder, flour\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThese crisp pastries are filled with a mixture of seasoned ground chicken, potatoes and peas. A hefty dose of aromatic spices like curry powder<\/a>, ginger, garlic and cumin create the samosa's signature taste, while deep-frying gives the pastry its delicate, light crunch. If you're new to frying, read up on how to deep-fry at home with confidence<\/a>.\r\n\"This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Air<\/a><\/div>Air-Fryer Baked Potato<\/a>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Potatoes, butter, garlic\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nUsing an air fryer to make baked potatoes is a great time saver: You can make perfect, crisp-tender potatoes in about half the time. Butter adds a toasty flavor to the potato skins, but olive oil also works.\r\n\r\n\"By rubbing the potatoes with a butter-garlic mixture before cooking them, you end up with a very flavorful potato skin. It's just a little incentive to eat what I think is the best part of the potato.\" \u2014Recipe contributor Teresa Emrick, Tipp City, Ohio<\/em>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Steak<\/a><\/div>Steak Frites<\/a>Total Time:<\/strong> 35 minutes + standing\r\nMain Ingredients:<\/strong> Potatoes, steak, garlic, thyme\r\nLevel:<\/strong> Easy
Go to Recipe<\/a><\/div><\/div>\r\n\r\nSteak frites is a classic\u00a0steakhouse recipe<\/a>, and making it at home is very achievable! Frying the potatoes twice ensures they are fully cooked and fluffy on the inside while perfectly crisp and golden brown on the outside. I like to wait until the steak is resting before frying the potatoes for the second time so that everything is ready at the same time.\r\n\r\n\"Have a tasty and indulgent meal in just mere minutes with this steak frites recipe. Russet potatoes are thinly sliced for a crispy side dish. Then ribeye steak is lightly seasoned with butter, garlic and thyme and cooked on the stove until perfectly pink in the center, creating delicious, tender bites.\" \u2014Recipe contributor Julie Andrews, Rockford, Michigan<\/em>\r\nRusset Potato Recipes FAQ\r\nWhat are russet potatoes good for?\r\nRusset potatoes are versatile enough to work in most potato recipes<\/a>, but they excel as baked potatoes, mashed potatoes and french fries. When cooked, their water content, starch level and thick skin help them gain a fluffy yet crispy texture. For dishes calling for boiled cubed potatoes (like potato salad), I often cook russets whole and then peel and chop them once they're tender. That way, the potatoes won't become waterlogged or fall apart as they boil.\r\nWhat can I use instead of russet potatoes?\r\nYou can replace russet potatoes with another potato variety, but it often depends on the recipe. Russets are a top choice for mashing because their starch content keeps them fluffy, so opt for another starchy potato. For roasting or frying, choose a firm potato, like red potatoes. And if you're at the store and unsure what to get, choose Yukon Gold potatoes. These all-purpose potatoes do well in most recipes.\r\nDo I have to wash russet potatoes before peeling?\r\nWe recommend washing potatoes<\/a> well and cutting out any eyes before preparing russet potato recipes. Remember that potatoes come from the ground and are stored in large containers together, so the skin can be dirty or dusty, even if most of the dirt is rinsed off after harvesting. To avoid transferring dirt or bacteria from the potato skin to the inside of the potato, it's best to wash potatoes before peeling potatoes<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

Is it safe to eat raw potatoes? Yes, but eat a mouthful of raw spuds and you’re in for a root awakening.<\/p>\n","protected":false},"author":7801,"featured_media":1789766,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304988,306848,307739,307614],"categories-v2":[308935,309603,310706,310591],"coauthors":[98743],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false},"yoast_head":"\nCan You Eat Raw Potatoes, or Do Potatoes Need to Be Fully Cooked?<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Can You Eat Raw Potatoes, or Do Potatoes Need to Be Fully Cooked?","description":"Can you eat raw potatoes? Yes, but you probably don't want to. Raw potatoes are typically very starchy and bitter, so the taste isn't great.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/","og_locale":"en_US","og_type":"article","og_title":"Is It Safe to Eat Raw Potatoes?","og_description":"It doesn't get much healthier than a plate of raw fruits and vegetables. Right?","og_url":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2022-07-25T19:30:17+00:00","article_modified_time":"2024-09-26T08:43:25+00:00","og_image":[{"width":2036,"height":1357,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/GettyImages-1224918845-e1658929817975.jpg","type":"image\/jpeg"}],"author":"Carrie Madormo, RN","twitter_card":"summary_large_image","twitter_title":"Is It Safe to Eat Raw Potatoes?","twitter_description":"It doesn't get much healthier than a plate of raw fruits and vegetables. Right?","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/GettyImages-1224918845-e1658929817975.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Carrie Madormo, RN","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"Can You Eat Raw Potatoes?","datePublished":"2022-07-25T19:30:17+00:00","dateModified":"2024-09-26T08:43:25+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/"},"wordCount":519,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/GettyImages-1224918845-e1658929817975.jpg","keywords":["Health & Wellness","Ingredients","Potatoes","Vegetables"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/","url":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/","name":"Can You Eat Raw Potatoes, or Do Potatoes Need to Be Fully Cooked?","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/GettyImages-1224918845-e1658929817975.jpg","datePublished":"2022-07-25T19:30:17+00:00","dateModified":"2024-09-26T08:43:25+00:00","description":"Can you eat raw potatoes? Yes, but you probably don't want to. Raw potatoes are typically very starchy and bitter, so the taste isn't great.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/GettyImages-1224918845-e1658929817975.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/07\/GettyImages-1224918845-e1658929817975.jpg","width":2036,"height":1357,"caption":"raw potatoes"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":4,"name":"Vegetables","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/"},{"@type":"ListItem","position":5,"name":"Potatoes","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/potatoes\/"},{"@type":"ListItem","position":6,"name":"Can You Eat Raw Potatoes?"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]},{"@type":"Person","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222","name":"skyword system user","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/fd0b78c3595fb197a4a5ef147ef361c7","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/skyword-system-user-profile-photo.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/skyword-system-user-profile-photo.png","caption":"skyword system user"},"url":"https:\/\/www.tasteofhome.com\/author\/skyword\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-28 01:09:43","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/can-you-eat-raw-potatoes\/","author_details":{"413971":{"ID":"413971","display_name":"Carrie Madormo, RN","first_name":"Carrie","last_name":"Madormo, RN, MPH","user_login":"carrie-madormo","user_email":"carrie@carriemadormo.com","linked_account":"","website":"https:\/\/www.carriemadormo.com\/","description":"Carrie is a health writer and nurse who specializes in healthy eating and wellness through food. With a master\u2019s degree in public health from the Medical College of Wisconsin, she strives to translate the latest health and nutrition research into interesting, actionable articles. During her six years at <em>Taste Recipes<\/em>, Carrie has answered hundreds of reader questions about health and nutrition, such as if pomegranate seeds are safe to eat, why pregnant women crave pickles and how much caffeine is in a shot of espresso. Carrie is also a former health coach and food blogger.","twitter":"","instagram":"https:\/\/www.instagram.com\/carriemadormo","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/carrie-madormo\/","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Medical College of Wisconsin","education":"<ul>\r\n \t<li>Marquette University, bachelor's in nursing<\/li>\r\n \t<li>Medical College of Wisconsin, master's in public health<\/li>\r\n<\/ul>","highlights":"<ul>\r\n \t<li>10 years writing about health and nutrition, including 6 years writing for Taste Recipes<\/li>\r\n \t<li>9 years professional experience as a nurse<\/li>\r\n \t<li>3 years as a recipe developer for the Milwaukee Journal Sentinel's MetroParent magazine<\/li>\r\n \t<li>Writer for <em>Taste Recipes, The Healthy, Working Mother, Healthline, Yahoo News <\/em>and<em> Health.com<\/em><\/li>\r\n<\/ul>","expertise":"Health & wellness","short_bio":"Carrie is a nurse and health writer who has worked with <em>Taste Recipes<\/em> for six years. As a former health coach, she\u2019s written across a range of health publications and digital outlets and strives to translate the latest health and nutrition research into easy-to-understand information and actionable articles.","user_nicename":"carrie-madormo","type":"guest-author","nickname":""}},"extracted_shortcodes":{"[collection id=\"1329843\" title=\"Our Most Spudtactular (Cooked) Potato Recipes\"]":{"ID":1329843,"post_author":"7722","post_date":"2019-12-06 14:55:02","post_date_gmt":"2019-12-06 14:55:02","post_content":"<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cheeseburger-soup\/" data-name=\"Cheeseburger Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cheeseburger-Soup_EXPS_SBZ23_2832_DR_10_06_1b_v2.jpg?fit=700,700\" class=\"large alignleft wp-image-1817852\" alt=\"Cheeseburger Soup\" title=\"Cheeseburger Soup\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-2832-93\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cheeseburger-soup\/" data-name=\"Cheeseburger Soup\" data-module=\"content recirculation\" data-position=\"card title\">Cheeseburger Soup<\/a><\/h2><strong>Total Time: <\/strong>55 minutes\r\n<strong>Main Ingredients:<\/strong> Ground beef, potatoes, Velveeta\r\n<strong>Level: <\/strong>Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cheeseburger-soup\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/cheeseburger-soup\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis top-rated, hearty soup satisfies your next craving by combining everything you love about <a href=\"https:\/\/www.tasteofhome.com\/collection\/obessed-with-cheeseburgers\/\" rel=\"noopener noreferrer\">cheeseburger recipes<\/a> in a bowl instead of a bun. You can even take it one step further and serve this soup in a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-and-easy-bread-bowls\/\" rel=\"noopener noreferrer\">bread bowl<\/a>.\r\n\r\n<em>\"A local restaurant serves a similar soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out.\" \u2014Recipe contributor Joanie Shawhan, Madison, Wisconsin<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/deluxe-mashed-potatoes\/" data-name=\"Deluxe Mashed Potatoes\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_3757_NicolePerry_4.jpg?fit=700,1024\" class=\"large alignleft wp-image-2046502\" alt=\"Exps Tohd24 3757 Nicoleperry 4\" title=\"Exps Tohd24 3757 Nicoleperry 4\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-3757-47\"><a href="https:\/\/www.tasteofhome.com\/recipes\/deluxe-mashed-potatoes\/" data-name=\"Deluxe Mashed Potatoes\" data-module=\"content recirculation\" data-position=\"card title\">Deluxe Mashed Potatoes<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 5 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, cream cheese, sour cream, butter\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/deluxe-mashed-potatoes\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/deluxe-mashed-potatoes\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis mashed potato recipe takes a basic side dish and gives it an extra-creamy twist by using sour cream and cream cheese instead of milk. The potatoes are then transferred to a baking dish, dotted with butter and baked until hot and slightly crispy.\r\n\r\n<em>\"When it comes to mashed potato recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it!\" \u2014<em>Recipe contributor <\/em>Vivian Bailey, Cedar Falls, Iowa<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/mama-s-potato-salad\/" data-name=\"Potato Salad\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_4240_EricKleinberg_5.jpg?fit=700,1024\" class=\"large alignleft wp-image-2049493\" alt=\"Potato Salad\" title=\"Potato Salad\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-4240-59\"><a href="https:\/\/www.tasteofhome.com\/recipes\/mama-s-potato-salad\/" data-name=\"Potato Salad\" data-module=\"content recirculation\" data-position=\"card title\">Potato Salad<\/a><\/h2><strong>Total Time:<\/strong> 30 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, eggs, mayonnaise, evaporated milk\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/mama-s-potato-salad\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/mama-s-potato-salad\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nA thick, creamy dressing is what sets this potato salad apart from others. Mashed <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hard-boiled-eggs\/\" rel=\"noopener noreferrer\">hard-boiled egg<\/a> yolks give the potato salad a lovely yellow color, while mayonnaise and evaporated milk give the dressing a sturdy texture. We love a dressing that blankets the fluffy potatoes instead of pooling in the bottom of the bowl!\r\n\r\n<em>\"This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today.\" \u2014Recipe contributor Sandra Anderson, New York, New York<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/best-shepherd-s-pie\/" data-name=\"Traditional Shepherd\u2019s Pie\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Best-Shepherd-s-Pie_EXPS_TOHFM25_6016_DR_02_13_7b.jpg?fit=700,1024\" class=\"large alignleft wp-image-1966802\" alt=\"Best Shepherd's Pie\" title=\"Best Shepherd's Pie\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-6016-57\"><a href="https:\/\/www.tasteofhome.com\/recipes\/best-shepherd-s-pie\/" data-name=\"Traditional Shepherd\u2019s Pie\" data-module=\"content recirculation\" data-position=\"card title\">Traditional Shepherd\u2019s Pie<\/a><\/h2><strong>Total Time:<\/strong> 50 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, ground beef, cream of mushroom soup, corn\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/best-shepherd-s-pie\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/best-shepherd-s-pie\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nA mashed potato and sour cream topping covers a savory ground beef filling studded with corn, red bell peppers and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-cream-of-mushroom-soup\/\" rel=\"noopener noreferrer\">cream of mushroom soup<\/a>. My favorite part of shepherd's pie is always the crusty top of the baked mashed potatoes.\r\n\r\n<em>\"I received the recipe for this economical dish from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.\" \u2014Recipe contributor Valerie Merrill, Topeka, Kansas<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/best-ever-potato-soup\/" data-name=\"Potato Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Best-Ever-Potato-Soup_EXPS_FT24_9739_JR_0814_4.jpg?fit=700,1024\" class=\"large alignleft wp-image-2031439\" alt=\"Best Ever Potato Soup\" title=\"Best Ever Potato Soup\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-9739-66\"><a href="https:\/\/www.tasteofhome.com\/recipes\/best-ever-potato-soup\/" data-name=\"Potato Soup\" data-module=\"content recirculation\" data-position=\"card title\">Potato Soup<\/a><\/h2><strong>Total Time:<\/strong> 30 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, bacon, milk, Velveeta\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/best-ever-potato-soup\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-potato-soup\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThe base of this creamy potato soup is a mixture of milk and flour, which gains a thick, creamy texture as the soup simmers. Adding Velveeta at the end gives the soup a cheesy twist, and topping it with crisp bacon and green onions makes it taste like a loaded baked potato.\r\n<p class=\"\"><em>\"You'll be surprised at the taste of this rich, cheesy concoction\u2014it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and I think that makes it even better.\" \u2014Recipe contributor Coleen Morrissey, Sweet Valley, Pennsylvania<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/breakfast-scramble\/" data-name=\"Breakfast Scramble\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Breakfast-Scramble_EXPS_TOHD24_13534_MelissaPatterson_21.jpg?fit=700,1024\" class=\"large alignleft wp-image-2108006\" alt=\"Breakfast Scramble Exps Tohd24 13534 Melissapatterson 21\" title=\"Breakfast Scramble Exps Tohd24 13534 Melissapatterson 21\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-13534-57\"><a href="https:\/\/www.tasteofhome.com\/recipes\/breakfast-scramble\/" data-name=\"Breakfast Scramble\" data-module=\"content recirculation\" data-position=\"card title\">Breakfast Scramble<\/a><\/h2><strong>Total Time:<\/strong> 55 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, ground beef, eggs, tomato\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/breakfast-scramble\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/breakfast-scramble\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis hearty one-skillet breakfast is packed with scrambled eggs, diced russet potatoes, ground beef and melty cheese. Serve the scramble with a few <a href=\"https:\/\/www.tasteofhome.com\/article\/best-hot-sauce\/\" rel=\"noopener noreferrer\">hot sauces<\/a> so your family can amp up the heat according to their tastes.\r\n\r\n<em>\"One weekend morning, my husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This was the mouthwatering result.\" \u2014Recipe contributor Mary Lill, Rock Cave, West Virginia<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cheesy-mashed-potatoes\/" data-name=\"Cheesy Mashed Potatoes\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cheesy-Mashed-Potatoes_EXPS_FT24_17094_ST_0509_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-1994294\" alt=\"Cheesy Mashed Potatoes Exps Ft24 17094 St 0509 1\" title=\"Cheesy Mashed Potatoes Exps Ft24 17094 St 0509 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-17094-82\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cheesy-mashed-potatoes\/" data-name=\"Cheesy Mashed Potatoes\" data-module=\"content recirculation\" data-position=\"card title\">Cheesy Mashed Potatoes<\/a><\/h2><strong>Total Time: <\/strong>1 hour, 20 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, cream cheese, sour cream, cheddar cheese\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cheesy-mashed-potatoes\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/cheesy-mashed-potatoes\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThese baked mashed potatoes are rich with cheddar cheese, cream cheese and a little sour cream for added tang. Mixing the potatoes with an egg before baking helps them puff in the oven so they stay light and fluffy.\r\n\r\n<em>\"Everyone who has tasted these creamy, cheesy potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later.\" \u2014Recipe contributor Brad Moritz, Limerick, Pennsylvania<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/" data-name=\"Au Gratin Potatoes\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Simple-au-Gratin-Potatoes_EXPS_FT24_18345_JR_0215_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-1970770\" alt=\"Simple Au Gratin Potatoes\" title=\"Simple Au Gratin Potatoes\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-18345-65\"><a href="https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/" data-name=\"Au Gratin Potatoes\" data-module=\"content recirculation\" data-position=\"card title\">Au Gratin Potatoes<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 50 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, butter, milk, cheddar cheese\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/simple-au-gratin-potatoes\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nAu gratin potatoes were one of my least favorite potato dishes because they always tasted gummy. Then, I tried making a homemade version and realized that fresh cheese and a from-scratch sauce (thickened with a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" rel=\"noopener noreferrer\">roux<\/a>) make all the difference. This recipe creates a creamy, cheesy, homey side dish that's elegant enough for holiday meals yet simple enough for weeknight dinners.\r\n\r\n<em>\"These cheesy potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, the versatile, homey side dish also goes well with pork, chicken and other entrees.\" \u2014Recipe contributor Cris O'Brien, Virginia Beach, Virginia<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/deviled-egg-potato-salad-recipe\/" data-name=\"Deviled Egg Potato Salad\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Springtime-Potato-Salad_EXPS_FT22_4634_ST_06_08_1.jpg?fit=700,700\" class=\"large alignleft wp-image-1779638\" alt=\"Springtime Potato Salad\" title=\"Springtime Potato Salad\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-4634-19\"><a href="https:\/\/www.tasteofhome.com\/recipes\/deviled-egg-potato-salad-recipe\/" data-name=\"Deviled Egg Potato Salad\" data-module=\"content recirculation\" data-position=\"card title\">Deviled Egg Potato Salad<\/a><\/h2><strong>Total Time:<\/strong> 20 minutes + chilling\r\n<strong>Main Ingredients:<\/strong> Potatoes, eggs, mayonnaise, sweet pickles\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/deviled-egg-potato-salad-recipe\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/deviled-egg-potato-salad-recipe\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-potato-salad-recipes\/\">potato salad recipe<\/a> features tender cubes of potatoes, chopped hard-boiled eggs, celery, radishes, pickles and onion. The loaded potato salad is then dressed with a creamy, lightly sweetened mayonnaise-based dressing to bring everything together.\r\n\r\n<em>\"Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing.\" \u2014Recipe contributor Ellen Benninger, Stoneboro, Pennsylvania<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/" data-name=\"Chicken Potpie\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg?fit=700,1024\" class=\"large alignleft wp-image-1970768\" alt=\"Favorite Chicken Potpie\" title=\"Favorite Chicken Potpie\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-21444-10\"><a href="https:\/\/www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/" data-name=\"Chicken Potpie\" data-module=\"content recirculation\" data-position=\"card title\">Chicken Potpie<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 15 minutes + standing\r\n<strong>Main Ingredients:<\/strong> Potatoes, chicken, milk, peas\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nMy favorite part of chicken potpie is the flavorful cubes of potatoes that soak in the flavors of the saucy filling. This classic recipe uses prepared pie dough as a smart shortcut, but you can make a homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pastry-for-double-pie-crust\/\" rel=\"noopener noreferrer\">double pie crust<\/a>\u00a0instead.\r\n\r\n<em>\"Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck.\" \u2014Recipe contributor Karen Johnson, Bakersfield, California<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/colcannon-potatoes\/" data-name=\"Colcannon\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Colcannon-Potatoes_EXPS_TOHFM25_29291_P2_MD_02_08_2b.jpg?fit=700,1024\" class=\"large alignleft wp-image-1962214\" alt=\"Colcannon Potatoes Exps Tohfm25 29291 P2 Md 02 08 2b\" title=\"Colcannon Potatoes Exps Tohfm25 29291 P2 Md 02 08 2b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-29291-27\"><a href="https:\/\/www.tasteofhome.com\/recipes\/colcannon-potatoes\/" data-name=\"Colcannon\" data-module=\"content recirculation\" data-position=\"card title\">Colcannon<\/a><\/h2><strong>Total Time:<\/strong> 1 hour\r\n<strong>Main Ingredients:<\/strong> Potatoes, cabbage, green onions, butter\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/colcannon-potatoes\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/colcannon-potatoes\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nWhen I lived in Ireland, the corporate cafeteria offered at least four different potato preparations every day. Most people opted for at least two, and colcannon was on regular rotation. With its buttery blend of potatoes, wilted cabbage and a sharp hit of green onions, it's easy to see why this <a href=\"https:\/\/www.tasteofhome.com\/collection\/classic-irish-recipes\/\" rel=\"noopener noreferrer\">classic Irish recipe<\/a> is so beloved.\r\n\r\n<em>\"Every Irish family has its own version of this classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread.\" \u2014Recipe contributor Marilou Robinson, Portland, Oregon<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-potato-pancakes\/" data-name=\"Potato Pancakes\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Crispy-Potato-Pancakes_EXPS_TOHD24_31290_JonathanMelendez_6.jpg?fit=700,1024\" class=\"large alignleft wp-image-2084921\" alt=\"Crispy Potato Pancakes Exps Tohd24 31290 Jonathanmelendez 6\" title=\"Crispy Potato Pancakes Exps Tohd24 31290 Jonathanmelendez 6\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-31290-29\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-potato-pancakes\/" data-name=\"Potato Pancakes\" data-module=\"content recirculation\" data-position=\"card title\">Potato Pancakes<\/a><\/h2><strong>Total Time:<\/strong> 30 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, egg, onion\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-potato-pancakes\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-potato-pancakes\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nPotato pancakes are not hash browns, but the shredded potato base is very similar. After grating the potatoes, drain off as much liquid as possible, but don't rinse the potatoes. Their natural starches will help the shreds hold together and crisp up as the pancakes cook.\r\n<p class=\"\"><em>\"Here's a potato pancake that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and this is one of our favorite treats.\" \u2014Recipe contributor Nancy Salinas, Grand Rapids, Minnesota<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/" data-name=\"Potato Gnocchi\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Potato-Gnocchi_EXPS_DIYDAP21_33345_B05_13_1b.jpg?fit=700,700\" class=\"large alignleft wp-image-1651234\" alt=\"Homemade Potato Gnocchi\" title=\"Homemade Potato Gnocchi\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-33345-92\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/" data-name=\"Potato Gnocchi\" data-module=\"content recirculation\" data-position=\"card title\">Potato Gnocchi<\/a><\/h2><strong>Total Time:<\/strong> 40 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, egg, flour\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThe first time I made homemade potato gnocchi, I was shocked at how easy it was\u2014and how much better it tasted than packaged gnocchi! To keep these little dumplings light, gradually add the flour until a dough forms. Since no two potatoes are the same, the amount of flour needed can vary on any given day. Then, knead the dough well so it holds together when boiled.\r\n\r\n<em>\"My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day.\" \u2014Recipe contributor Tina Mirilovich, Johnstown, Pennsylvania<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/everything-mashed-potato-casserole\/" data-name=\"Loaded Mashed Potato Casserole\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_38914_AlejandroMonfort9.jpg?fit=700,1024\" class=\"large alignleft wp-image-2025537\" alt=\"Exps Tohd24 38914 Alejandromonfort9\" title=\"Exps Tohd24 38914 Alejandromonfort9\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-38914-57\"><a href="https:\/\/www.tasteofhome.com\/recipes\/everything-mashed-potato-casserole\/" data-name=\"Loaded Mashed Potato Casserole\" data-module=\"content recirculation\" data-position=\"card title\">Loaded Mashed Potato Casserole<\/a><\/h2><strong>Total Time:<\/strong> 45 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, cream cheese, sour cream, butter\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/everything-mashed-potato-casserole\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/everything-mashed-potato-casserole\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nInstead of mixing sour cream into a mashed potato base, this recipe calls for spreading it over the potatoes in a baking dish. Cheddar cheese, bacon and chives add the finishing touch for even more flavor and decadence.\r\n\r\n<em>\"Here is a great dish for the holidays or to take to a covered dish event. If I need to keep it warm for a long time, I sometimes place the mixture into a slow cooker and then add the sour cream, bacon, cheese and chives.\" \u2014Recipe contributor Pamela Shank, Parkersburg, West Virginia<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/oven-fries\/" data-name=\"Oven Fries\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_39966_JuliaHartbeck.jpg?fit=700,1024\" class=\"large alignleft wp-image-2091176\" alt=\"Exps Tohd24 39966 Juliahartbeck\" title=\"Exps Tohd24 39966 Juliahartbeck\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-39966-98\"><a href="https:\/\/www.tasteofhome.com\/recipes\/oven-fries\/" data-name=\"Oven Fries\" data-module=\"content recirculation\" data-position=\"card title\">Oven Fries<\/a><\/h2><strong>Total Time:<\/strong> 50 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, olive oil, paprika, garlic powder\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/oven-fries\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/oven-fries\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nYou don't need a large pot of oil to make crispy, well-seasoned fries. These oven-baked fries are cut into wedges and roasted until tender on the inside. The high-temperature oven helps them crisp up and become browned on the outside.\r\n\r\n<em>\"I jazz up my fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold!\" \u2014Recipe contributor Heather Byers, Pittsburgh, Pennsylvania<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/classic-cottage-pie\/" data-name=\"Cottage Pie\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Classic-Cottage-Pie_EXPS_FT24_47119_JR_0112_6.jpg?fit=700,1024\" class=\"large alignleft wp-image-1949340\" alt=\"Classic Cottage Pie\" title=\"Classic Cottage Pie\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-47119-75\"><a href="https:\/\/www.tasteofhome.com\/recipes\/classic-cottage-pie\/" data-name=\"Cottage Pie\" data-module=\"content recirculation\" data-position=\"card title\">Cottage Pie<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 5 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, ground beef, cheddar cheese, peas\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/classic-cottage-pie\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/classic-cottage-pie\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nTechnically, cottage pie is made with beef and shepherd's pie is made with lamb, but you could easily make this recipe with ground lamb. If you don't have time to make fresh mashed potatoes like the recipe calls for, feel free to use <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-up-leftover-mashed-potatoes\/\" rel=\"noopener noreferrer\">leftover mashed potatoes<\/a>.\r\n\r\n<em>\"A combination of ground lamb and mashed potatoes topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.\" \u2014Recipe contributor Shannon Copley, Upper Arlington, Ohio<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/potato-beer-cheese-soup\/" data-name=\"Beer Cheese Potato Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Potato-Beer-Cheese-Soup_EXPS_TOHFM25_71598_DR_02_06_2b.jpg?fit=700,1024\" class=\"large alignleft wp-image-1966487\" alt=\"Potato Beer Cheese Soup\" title=\"Potato Beer Cheese Soup\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-71598-44\"><a href="https:\/\/www.tasteofhome.com\/recipes\/potato-beer-cheese-soup\/" data-name=\"Beer Cheese Potato Soup\" data-module=\"content recirculation\" data-position=\"card title\">Beer Cheese Potato Soup<\/a><\/h2><strong>Total Time:<\/strong> 55 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, onion, beer, cheddar cheese\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/potato-beer-cheese-soup\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/potato-beer-cheese-soup\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nBeer gives this creamy, cheesy potato soup its edge, along with savory additions like Worcestershire sauce, chicken bouillon and dry mustard. Don't let the soup boil after stirring in the cheddar cheese, or it can separate and look curdled.\r\n\r\n<em>\"This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe.\" \u2014Recipe contributor Patti Lavell, Islamorada, Florida<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/chicken-samosas\/" data-name=\"Chicken Samosas\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chicken-Samosas_EXPS_TOHD24_245621_KristinaVanni_7.jpg?fit=700,1024\" class=\"large alignleft wp-image-2107618\" alt=\"Chicken Samosas Exps Tohd24 245621 Kristinavanni 7\" title=\"Chicken Samosas Exps Tohd24 245621 Kristinavanni 7\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-245621-25\"><a href="https:\/\/www.tasteofhome.com\/recipes\/chicken-samosas\/" data-name=\"Chicken Samosas\" data-module=\"content recirculation\" data-position=\"card title\">Chicken Samosas<\/a><\/h2><strong>Total Time:<\/strong> 40 minutes + standing\r\n<strong>Main Ingredients:<\/strong> Potatoes, ground chicken, curry powder, flour\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/chicken-samosas\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-samosas\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nThese crisp pastries are filled with a mixture of seasoned ground chicken, potatoes and peas. A hefty dose of aromatic spices like <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-curry-powder\/\" rel=\"noopener noreferrer\">curry powder<\/a>, ginger, garlic and cumin create the samosa's signature taste, while deep-frying gives the pastry its delicate, light crunch. If you're new to frying, read up on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" rel=\"noopener noreferrer\">how to deep-fry at home with confidence<\/a>.\r\n<p class=\"\"><em>\"This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive.\" \u2014<\/em>Taste Recipes<em> Test Kitchen<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/air-fryer-baked-potatoes\/" data-name=\"Air-Fryer Baked Potato\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Air-Fryer-Baked-Potatoes_EXPS_FT23_266988_ST_0816_5.jpg?fit=700,1024\" class=\"large alignleft wp-image-2039849\" alt=\"Air Fryer Baked Potatoes Exps Ft23 266988 St 0816 5\" title=\"Air Fryer Baked Potatoes Exps Ft23 266988 St 0816 5\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-266988-89\"><a href="https:\/\/www.tasteofhome.com\/recipes\/air-fryer-baked-potatoes\/" data-name=\"Air-Fryer Baked Potato\" data-module=\"content recirculation\" data-position=\"card title\">Air-Fryer Baked Potato<\/a><\/h2><strong>Total Time:<\/strong> 45 minutes\r\n<strong>Main Ingredients:<\/strong> Potatoes, butter, garlic\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/air-fryer-baked-potatoes\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-baked-potatoes\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nUsing an air fryer to make baked potatoes is a great time saver: You can make perfect, crisp-tender potatoes in about half the time. Butter adds a toasty flavor to the potato skins, but olive oil also works.\r\n\r\n<em>\"By rubbing the potatoes with a butter-garlic mixture before cooking them, you end up with a very flavorful potato skin. It's just a little incentive to eat what I think is the best part of the potato.\" \u2014Recipe contributor Teresa Emrick, Tipp City, Ohio<\/em>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/steak-frites\/" data-name=\"Steak Frites\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Steak-Frites_EXPS_TOHD24_277301_JonathanMelendez_10.jpg?fit=700,1024\" class=\"large alignleft wp-image-2030615\" alt=\"Steak Frites\" title=\"Steak Frites\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-277301-17\"><a href="https:\/\/www.tasteofhome.com\/recipes\/steak-frites\/" data-name=\"Steak Frites\" data-module=\"content recirculation\" data-position=\"card title\">Steak Frites<\/a><\/h2><strong>Total Time:<\/strong> 35 minutes + standing\r\n<strong>Main Ingredients:<\/strong> Potatoes, steak, garlic, thyme\r\n<strong>Level:<\/strong> Easy<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/steak-frites\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/steak-frites\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\nSteak frites is a classic\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/steakhouse-recipes\/\" rel=\"noopener noreferrer\">steakhouse recipe<\/a>, and making it at home is very achievable! Frying the potatoes twice ensures they are fully cooked and fluffy on the inside while perfectly crisp and golden brown on the outside. I like to wait until the steak is resting before frying the potatoes for the second time so that everything is ready at the same time.\r\n\r\n<em>\"Have a tasty and indulgent meal in just mere minutes with this steak frites recipe. Russet potatoes are thinly sliced for a crispy side dish. Then ribeye steak is lightly seasoned with butter, garlic and thyme and cooked on the stove until perfectly pink in the center, creating delicious, tender bites.\" \u2014Recipe contributor Julie Andrews, Rockford, Michigan<\/em>\r\n<h2>Russet Potato Recipes FAQ<\/h2>\r\n<h3>What are russet potatoes good for?<\/h3>\r\nRusset potatoes are versatile enough to work in most <a href=\"https:\/\/www.tasteofhome.com\/collection\/potato-recipes-for-people-serious-about-their-spuds\/\">potato recipes<\/a>, but they excel as baked potatoes, mashed potatoes and french fries. When cooked, their water content, starch level and thick skin help them gain a fluffy yet crispy texture. For dishes calling for boiled cubed potatoes (like potato salad), I often cook russets whole and then peel and chop them once they're tender. That way, the potatoes won't become waterlogged or fall apart as they boil.\r\n<h3>What can I use instead of russet potatoes?<\/h3>\r\nYou can replace russet potatoes with another potato variety, but it often depends on the recipe. Russets are a top choice for mashing because their starch content keeps them fluffy, so opt for another starchy potato. For roasting or frying, choose a firm potato, like red potatoes. And if you're at the store and unsure what to get, choose Yukon Gold potatoes. These all-purpose potatoes do well in most recipes.\r\n<h3>Do I have to wash russet potatoes before peeling?<\/h3>\r\nWe recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-wash-potatoes\/\" rel=\"noopener noreferrer\">washing potatoes<\/a> well and cutting out any eyes before preparing russet potato recipes. Remember that potatoes come from the ground and are stored in large containers together, so the skin can be dirty or dusty, even if most of the dirt is rinsed off after harvesting. To avoid transferring dirt or bacteria from the potato skin to the inside of the potato, it's best to wash potatoes before <a href=\"https:\/\/www.tasteofhome.com\/article\/trick-for-peeling-potatoes\/\" rel=\"noopener noreferrer\">peeling potatoes<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","post_title":"20 Russet Potato Recipes to Use Your Spuds Before They Sprout","post_excerpt":"This collection of russet potato recipes turns an everyday vegetable into the star of the meal, from side dishes to hearty main courses.","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"russet-potato-recipes","to_ping":"","pinged":"","post_modified":"2025-03-15 20:22:05","post_modified_gmt":"2025-03-16 01:22:05","post_content_filtered":"","post_parent":0,"guid":"http:\/\/origin-www.tasteofhome.com\/?post_type=collection&p=1329843","menu_order":0,"post_type":"listicle","post_mime_type":"","comment_count":"0","filter":"raw","dek":"Whether you like 'em mashed, baked, fried\u2014or all of the above\u2014we've got russet potato recipes for serious spud lovers.","canonical_url":"https:\/\/www.tasteofhome.com\/collection\/russet-potato-recipes\/","author_details":{"2019797":{"ID":"2019797","display_name":"Melissa Gaman","first_name":"Melissa","last_name":"Gaman","user_login":"melissa-gaman","user_email":"sw-137845@skyword.com","linked_account":"","website":"","description":"I am an accomplished editor, recipe developer, and food writer with notable features in a variety of leading media outlets, including TastingTable.com, TheKitchn.com, Delish.com, Food Network Magazine, Pioneer Woman Magazine, Food Network.com, and Art Culinaire.","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"","school_and_year":"","education":"","highlights":"","expertise":"","short_bio":"","user_nicename":"melissa-gaman","type":"guest-author","nickname":""}},"yoast_wpseo_title":"20 Russet Potato 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