The Best Potato Recipe from Every State

This recipe has evolved over the past eight years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama. Here’s what potatoes wish you knew.

Ever since we met, my husband has made me hash browns with bacon, pepper jack, and sour cream. We share it when we have guests, too. —Annie Ciszak Pazar, Anchorage, Alaska

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It’s one of our family’s beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona. And, guess what? You’ve probably been peeling potatoes wrong your whole life.

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there’s never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

It’s downright fun to make and serve this potato recipe. The fresh herbs, butter, and cheeses are just what a good potato needs. —Susan Curry, West Hills, California. Yum! Also, don’t miss these recipes just like Grandma used to make.

You’ll be surprised at how quick and easy it is to put together this dressed-up potato casserole! When a friend made it for a church supper, I had to have the recipe. It’s great for parties, potlucks and family reunions. —Betty Sitzman, Wray, Colorado

For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut. Prefer your potatoes for breakfast? Know the trick to getting the crispiest breakfast potatoes ever.

Eggs, hash browns, cheese, spinach, pancetta, and fabulous flavor—this casserole has everything! You could also substitute provolone or Swiss cheese for the fontina. —Gilda Lester, Millsboro, Delaware

Every year my Mom made cream cheese mashed potatoes for Thanksgiving. I tailored the recipe to my family’s taste and carried on the tradition. I make them a day ahead and use my slow cooker to free up oven space for other dishes. —Ann Nolte, Tampa, Florida. Make sure you know how to keep potatoes from turning brown.

To avoid turning my oven on in the summer, I grill just about everything—including this creamy potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!”—and I love that!” —Gayle Robinson, Carrolton, Georgia

Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii. Know these timeless cooking tips we learned from Grandma.

I’d always loved my grandmother’s German potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super-rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois. Do you know how to fix these 17 common cooking disasters?

These special potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana

It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa. These are the cooking shortcuts you just can’t get away with.

These baked cheesy potatoes satisfy even hearty appetites. It’s easy to fix since there’s no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat—I especially like it with meatloaf. —Michelle Beran, Claflin, Kansas

This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It’s an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky

My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. —Rosemary Tatum, Sterlington, Louisiana. Just don’t make these common mashed potato mistakes.

Packed with potatoes, carrots, and corn, this soup is a great healthy dinner choice. It’s not too heavy, so it also makes a nice light partner for a sandwich. —Vicki Kerr, Portland, Maine

These well-seasoned baked potatoes are a fun alternative to plain baked potatoes. It’s easy to help yourself to just the amount you want, too, since the potato halves are scored into sections. — Barbara Wheeler, Sparks Glencoe, Maryland. Here are some other yummy superfoods you can turn into comfort foods.

I wouldn’t dream of making my favorite chicken recipe without making these potatoes, too. —Jennifer Shaw of Dorchester, Massachusetts.

I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they’re also great for parties as appetizers. —Phyllis Douglas, Fairview, Michigan. These are the cooking mistakes that are ruining your food.

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota

I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi. These cooking tricks are only taught in culinary schools.

Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there’s no last-minute mashing required. —Trudy Vincent, Valles Mines, Missouri

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese. —Mariela Petroski, Helena, Montana. These secret pantry ingredients will make your recipes so much better.

One potato…two potato…this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. —Sherree Stahn, Central City, Nebraska

The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada. Learn how to store potatoes the right way.

This recipe makes a tasty side dish that’s a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire

Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey. These are the 35 recipes everyone should know before 35.

My family loves this decadent homestyle recipe of buttermilk, potatoes, and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

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. Try it and see if it isn’t one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York. These are the 50 kitchen mistakes it’s time to stop making.

I came up with this recipe after my daughter had cheese fries at a restaurant and couldn’t stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina

I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, North Dakota. Here are some of the ways to cook everything faster.

My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions, and sour cream. —Betty Miars, Anna, Ohio

This versatile side dish was dairy-good with the steaks we grilled and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole ever-popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma. Find out what happened when one woman cooked like a 1950s TV mom for a week.

Every Irish family has its own colcannon recipe since it’s a classic dish. My recipe comes from my father’s family in Ireland. It’s part of my St. Pat’s menu, along with lamb chops, carrots, and soda bread. —Marilou Robinson, Portland, Oregon

I jazz up my fries with paprika and garlic powder. Something about the combination of spices packs a heck of a punch. We’ve discovered the leftovers are even good nibbled cold! —Heather Byers, Pittsburgh, Pennsylvania. These are the kitchen mistakes that are costing you money.

Leftover turkey, dressing, and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser. —Robin Haas, Cranston, Rhode Island

I love potatoes but can’t stand the work involved in making mashed potatoes from scratch. I came up with this simple side dish that was made even easier thanks to my slow cooker. The best part is I can use the leftover broth for soup the next day! —Katie Hagy, Blacksburg, South Carolina. Here’s how to get dinner on the table faster than delivery.

Playing with food is loads of fun when you have Tater Tots and taco toppings. Let kids build their own for smiles all around. —Eleanor Mielke, Mitchell, South Dakota

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they’re easy to make. They’ve been a hit at holiday brunches and other special occasions. —Kate Meyer, Brentwood, Tennessee. You’ll wish you’ll have known these brilliant kitchen shortcuts sooner.

These creamy potatoes get their flavor burst from garlic and caramelized onions. Their savory goodness makes any meal better. —Richard Markle, Midlothian, Texas

When my husband was in charge of our large pioneer celebration a few years ago, he decided to multiply our family’s favorite for a crowd. The dish is easy to fix and has become a standby for the event. Here is the original recipe, cheesy and comforting. —Lucile Proctor, Panguitch, Utah. Here’s the best American comfort food in all 50 states.

Hash is a classic diner dish. With potatoes and pastrami, this one’s easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont

These homemade au gratin potatoes are always welcome at our dinner table, and they’re so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O’Brien, Virginia Beach, Virginia. Here are some genius ways to use up leftovers.

Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It’s even great for camping! —Rae Truax, Mattawa, Washington

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia. Check out these healthy makeovers of your favorite family recipes.

Tired of the same old side dish, I whipped up this new family favorite. We can’t get enough of these loaded mashed potatoes at our house. Often, I’ll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. —Dawn Reuter, Oxford, Wisconsin

No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It’s so tangy and flavorful, you wouldn’t realize it calls for fat-free honey-Dijon salad dressing. It’s a favorite at picnics. —Kristie Kline Jones, Douglas, Wyoming. Now, learn the one food you have to try in every state.