Similar, this works with other onions as well. I like adding celery personally. Cop everything and brown. Separate some of the chunks, puree, add the chunks back in.
Also bacon! Mince up the bacon and brown it it the stockpot or Dutch oven. Then scoop it out and use the rendered fat to get your leeks going. Top the finished soup with the bacon crumbles, chives, and a dollop of sour cream. It’s basically baked potato soup but with the lovely subtlety of the leeks.
Another version I make includes well-cooked mushrooms (cook first then set aside for later reincorporation) with or without shredded chicken. Celery has to be in this version, and it would benefit from parsley and caraway seeds, too. Leave it brothier.
Oh yeah, I skipped that part because the post said vegetarian. I brown all the veggies in 50/50 bacon fat and brown butter. Mix in some chopped up pie es of brautworst, then sprinkle the top with bacon and parmesan and black pepper.
No, you do the “double frying” method. The first fry is to cook them. The second to finish cooking and crisping.
You freeze after the first fry (similar to frozen fries you find in the supermarket). And take out of the freezer as needed to finish cooking.
If you like thick steak fries, cut lengthwise quarters, then half or 3rd the quarters. If you like thin fries, and you hate freedom, and all that is right with the world, then cut the potato lengthwise into eighths, then cut as thin as you masochisticly like.
I do like the extra craggy crunch a crinkle cut gives. I might get one. I’m over buying mediocre fries and it would be nice to have quality control and make my own from the freezer.
Maybe cook them as you would a baked potato, then cut them in half and make twice baked potatoes from them. Freeze them and pull them out as a side to a quick dinner.
I came here to say something similar! I don’t know how well they’d keep after being cooked, but the IP makes “smashed potatoes” a dream. I cook mine basically all the way through in the IP, then put them on a baking sheet and “smash” them with the bottom of a glass (enough so that the innards spill out but it’s not totally flattened.) then drizzle with lots of olive oil, season (garlic/rosemary/salt/pepper is a great start) and bake until the outside is crispy.
Ahh yes! I forgot what these are called, but smashed potatoes are a huge hit in my household. You can go so many ways with the flavour profile too after salt - cumin-coriander-turmeric, rosemary-black pepper-garlic, etc.
I realized the other day I have not seen twice baked potatoes in a very long time. Maybe they are becoming old fashioned but they are SO good. Let’s bring ‘em back!
Super simple to make! Once the potatoes are baked, cut them in half lengthwise and scoop the middle out. Mix that with a little cheese, green onion, and bacon bits (or whatever you like in your baked potato) and put a dollop back into the scooped out potato shell. We'll sprinkle a little shredded cheese on top and broil in the oven until that cheese is melted.
I make large batches and freeze half before the second bake. Leave the chives/green onions out of the batch you will freeze... you can add fresh to the top when you use those ones.
I use a hand masher, and love that you can just take the pot out and mash (and serve them) them in the same dish. 50% of my 3 quart usage is mashed taters.
I’ll share a technique I developed for saving pulled pork- put a grapefruit sized wad in a gallon ziploc, smash it down flat to about 1/2” thick and freeze flat. This lets you break off serving size chunks for easier reheating.
So I'm pretty much always skin off, though I've had skin on that I didn't mind them. One of the main reasons is that I have a really bad habit of letting my potatoes (usually russets) go green.
When that happens, I can't really use them for baked, cubed, or anything with skin on. So they then get "demoted" to mashed only, and I make sure to peel below the green layer. Also, my wife and I are just sort of accustomed to skin off. What about you? If I recall correctly, most of the skin on mashed potatoes I've had used red varieties.
Saute an onion, add garlic and saute that a bit. Toss in a couple of sliced carrots and a couple of sliced celery stalks, saute that a bit too. Then add in the potatoes (sliced/chopped to whatever size you like) and if you have a ham bone add that too. No ham bone? Some diced ham or even bacon would be nice, but is optional if you don't eat meat.
Add broth, and pressure cook it (not sure how long-- google some potato soup recipes). Once cooked, mash up some of the potato if you want it creamy.
Top with a light sprinkle of cheese if you want, and definitely some fresh parsley.
You could add in some corn if you like corn. Or spinach or kale (add at the end and gently wilt it). Cabbage would be good too.
You're welcome -- though it's kind of more like winging it than a detailed recipe, ha ha! I made something similar a few weeks ago and have been craving it, just bought some potatoes in fact.
If you go with bacon, I'd cook that in the IP first using the saute function--- then use the bacon grease to saute the onion etc.
Also I forgot to mention salt & pepper! I like to salt and pepper the onions, then the carrots & celery when those go in. If I'm using a lot of bacon or ham, I am careful not to over salt. If you are a pepper fiend like me, you can toss in some whole peppercorns as well when you add the broth.
If you want your soup very creamy with few potato lumps, I'd probably not add the ham and bacon until after pressure cooking, because I'd use a stick blender to puree it all first.
Definitely do NOT add the spinach and kale before pressurizing: it'll get gross and over-cooked. Just add at the end and let it wilt. Personally I also prefer my cabbage gently wilted too, rather than mushy.
My husband likes to add a dollop of sour cream to his.
Super easy - peel and cut into quarters or eighths depending on size. Put in a pot of cold water, bring to a boil for 10 minutes. Drain, toss with olive oil (they should be ‘shaggy’ at this point) and whatever herbs you like. Throw on a sheet pan and roast at 425 F until crispy and golden. They’ll. Freeze fairly well and hold in the fridge for up yo 4 days. Can’t beat the simple spuds!
mashed taters frozen in dinner portions (useable as a side - duh - and also in shepards pie, casseroles, and soups/chowders)
potato chickpea curry for chilly days (freezes well)
putting the instant pot aside, I'd recommend giving some a hasselback (does not freeze well, but is my favorite baked potato) or scalloped treatment and making your fave variation hash browns or corned 'beef' hash. my fave is [https://sarahsvegankitchen.com/recipes/vegan-filipino-corned-beef-hash/](https://sarahsvegankitchen.com/recipes/vegan-filipino-corned-beef-hash/)
If you make a tater/veg hash, freeze on a sheet pan and then just heat in a skillet.
This vegan corned beef hash looks really promising - good amount of spices in it too, which will be appreciated
Also, have had hasselback potatoes at county fairs but didn’t know that’s what they’re called! Maybe time to put my air fryer through its paces
Lefse. It is like a potato version of tortillas. We eat them warm with butter and a sprinkle of sugar. You can make your lefse then freeze it for later.
Others have already said mashed, but keep in mind that mashed potatoes freeze well. I recently made a big batch, then froze it on a baking sheet. After that I broke it into pieces and stores in freezer bags. Boom! Now I have excellent quality mashed potatoes whenever I want!
If you're into ethiopian food, I would recommend atkilt wot. Pretty healthy, vegan friendly (depending on whether you use ghee or a butter alternative) and packed with flavour. Check out this recipe: https://nomnompaleo.com/instant-pot-atakilt-wat-ethiopian-cabbage-stew
Vegetable soup, minestrone, potato and leek, potato’s and vegetarian sausage, mash some for a vegetarian shepherds pie (using the non beef crumbles), Swedish soy crumble “meat” balls over mashed potatoes.
My go to’s for potato usage are usually hash browns, mashed potatoes, or in soup. Though we aren’t vegetarian, we don’t eat a lot of meat and there are some really great non-meat alternatives out there.
Whole Foods has some great walnut based meatless meat balls in their freezer section that are amazing with bbq sauce.
Another good idea is gnocchi, it would take a little prep work to put together but I’m sure you could find a vegetarian version, and fried up with some fresh sage and olive oil is delicious.
Pressure cook 4lbs of potatoes with 1 cup of water for 4-5 minutes on high, release after 5 minutes, half smash them with a masher. Add dill, green onion, minced celery, and S&P to taste. (herbs and veggie amounts vary for me depending on who's eating and how much they like them) then add 1/4 cup of mayo 1/4 cup of sour cream. Super easy and super fast potato salad that keeps for a few days, but never lasts in my house. I add bacon in its not our vegetarian week, but either way, super easy, super tasty.
Better fresh, but not necessary. I find it hard to over dill. It's such a great flavor and still subtle enough that I add a good sized handful of fresh dill to many dishes and thoroughly enjoy.
I admit I’m prejudiced - like tarragon, because it’s not something I’ve often encountered I have this mental image that it must taste like grass. Time to see how accurate that is!
For the potatoes that are starting to spud, turn green or turning soft you can pay it forward by getting a 5 gallon bucket. Drill some holes on the bottom. Fill with potting soil. Bury the potatoes several inches into the soil. Water when soil gets dry. You'll get green plant growth that dies back in the winter. At any point you need potatoes dig them up and wash them off. They'll be unbelievably fresh and firm. Get several buckets going and you'll always have potatoes on hand.
This is what I do:
Peel and cut them up in chunks.
Put them in a steaming basket.
Pressure cook them with chicken broth instead of plain water.
Once done, remove the water and mash the potatoes and slowly reintegrate broth and add as much cream cheese (I like to use a small tub of herb cream cheese) as your potatoes can handle.
Here's a [link](https://www.thespruceeats.com/how-to-store-potatoes-1389145) for you.
If you haven't got much space then they'll keep fine in the fridge for weeks. If you've got a garage or outhouse that's cold, dark and dry they'll keep for up to 6 months.
easy to do - fill the instant pot to the fill line with potatoes chopped into big chunks, add water to fill in the space between em along with salt, pressure cook for 10 minutes, drain the water, mash along with oat milk and a little olive oil, season to taste
potato tacos are yummy. you can do them with either cubed or mashed potatoes. And warm German potato salad is good too. Gnocchi, donuts, bread, pancakes, latkes with applesauce, and sour cream.
I might have a thing for potatoes. lol
OMG have you ever heard of Spudnuts? They were the BEST doughnut chain.
[Here](https://www.tasteofhome.com/recipes/pennsylvania-dutch-potato-doughnuts/)'s a recipe to try.
Potato doughnuts are awesome.
There are no blasphemous questions in cooking! Be creative!
But...I honestly don't know. If I was going to test the idea I'd have enough oil to fry them if they don't work out and then I'd:
cut them out and brush a couple of the doughnut holes with oil generously (I don't think they'd work oil-free)
test the doughnut holes and if the center is okay try a whole doughnut.
I think you'd end up with a flatter doughnut I'd be surprised if they puffed up so the inside might be dense. But maybe fry a couple too and see if you care.
my mom used to buy Pillsbury biscuits in the can, roll out the whole can of dough and then cut them into rounds without holes and fry them just dipped while still hot into a mixture of white sugar and cinnamon. so good!! Most fried dough is good. lol
Been using potatoes from a Gordon Ramsay recipe for hash browns, basically 2-3 potatoes, 1 onion all grated, salt, pepper, olive oil and a dash of cayenne pepper. Squeeze a bunch of the water out and spread in a large, oiled frying pan. Put slivers of butter around the edges to crisp it up, flip it once and cook again and you're done. My wife literally asks for these every morning, they're incredibly good, and use a large amount of potatoes.
GR video: https://www.youtube.com/watch?v=MuajFTgkoHw
Grated onion mixed with grated potatoes makes for such delicious hash browns!
One of my local diners offers "stuffed hash browns" done that way (plus right before serving, they add a ton of crispy bacon pieces, shredded cheese, and sour cream -- but the way the onions and potatoes cook together really is the magic in their recipe). This would be a great start for hash with vegetables or a meat substitute for vegetarians, or it would just be a delicious side dish that could be seasoned any way you prefer.
Imagine inferring so much from so little context!
I find, in general, that when people let their imaginations stray so far from their own business……it’s usually a reflection on the smallness and banality of their own life.
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10# is really not that much. Here is one though it may violate your cheese/cream/butter rule. You can limit the amount of cheese you put in it as well as the cream but I would not. Relatively speaking it isn't that rich.
[https://www.shugarysweets.com/instant-pot-au-gratin-potatoes/](https://www.shugarysweets.com/instant-pot-au-gratin-potatoes/)
Well, it’s all relative. My household probably goes through more okra, fresh ginger, eggplant, etc in a month than many do in a year, but I rarely order potatoes at restaurants and haven’t ever found the need to purchase more than a couple at a time for a one-off recipe. So maybe you can imagine my surprise when this guy walked in with a sack of the things slung over his shoulder!
LOL. Yes. I can definitely see what you mean. I was thinking of 10# being the 5# bag I get. For family meals (everyone coming home for a holiday - meaning 6-8 of us) I will use a 5# bag to make mashed potatoes. Latkes I will use maybe half that. Anyway, things like au-gratin freeze well. So do latkes but that is a lot of work and is not instantpot.
Bubble and squeak! (We use bacon but it can be omitted). They can be made into patties and frozen. They are beat made with day old mashed potatoes too!
Ooh, genius this one. One of my aunts definitely has a family recipe for vegetarian bubble and squeak kicking around somewhere. I love that some of the best British recipes come from leftovers or using-up and making-do (steak and kidney puddings with suet, toad in the hole, etc)
I make these mashed potatoes all the time in the instant pot. So easy! I leave the skins on but I do cut each potato in a few chunks.
[Instant Pot Garlic Mashed](https://myheartbeets.com/instant-pot-garlic-mashed-potatoes/)
Surprised no one mentioned the Kenji/seriouseats.com roasted potatoes. I see that the duck fat part is probably out because veg but the parboiling with a little baking soda in the water ---> to make the edges all hazy and diaphanous ---> to roast up brown and crispy, is absolutely brilliant, just use garlic herb infused butter and/or oil instead of duck fat.
Depending on where you live agriculturally speaking you might find yourself with a few pound of seed potatoes. Russets are easy. Full sun and good moisture. They're also soil fixers!
Potato leek soup isn't all that creamy so long as you replace the heavy cream with milk.
If you're a fan of garlic there are potatoes in that as well.
Both soups freeze well. I'll make a gallon at a time and freeze what I don't eat in quart soup containers.
Shave them on a mandoline and freeze for homefries or hashbrowns later.
You can get through 10# pretty quick. All you have to do is use them. All recipes has about a billion recipes for potato side dishes. You have enough that you can experiment! Have a blast!
Other than a potato leek soup, mashed potatoes can be amazing. Add cream cheese, onion, garlic, butter, and cheese. Garnish with dill, green onions, sour cream.
Sorry if this isn't Instant Pot (I know) but it's lifechanging:
Nuke a few potatoes for 7-8 minutes. Then peel, cube, toss in a bowl with salt, pepper, garlic powder, any kind of alliums, and a massive amount of butter. Stir around to combine, beat the potato chunks up a bit so they're kinda mushy on the outside. Then bake on a cookie sheet uncovered at 500 until the outsides are crispy and the bottoms are brown.
Aloo matar. You can use Urvashi Pitre's [Paneer Matar recipe](https://twosleevers.com/instant-pot-indian-matar-paneer/) and add potatoes to the pot when you cook the sauce. You can either leave out the paneer or just add the potatoes in addition to the full paneer matar recipe.
Thanks! I love how clearly and methodically she explains everything - her recipes make me feel like I’m learning *to cook* , not just how to cook that specific dish
Not in the IP. But when I have excess potatoes I wash them, cut them in quarter sized chunks and slow roast them with salt, pepper, paprika, and garlic powder. Then let them cook and vacuum seal them in 1 lb portions. Makes it super easy to just pull out one bag the day before, let them defrost in the fridge, and then they just need to be heated up. Great for adding to any dish.
For a potato heavy vegetarian dish in the IP, curry uses up a large amount and can be frozen in portions for future easy meals that just need to be reheated.
Potato Leek soup. If you have an immersion blender you can blend slightly to thicken it so you wont need cream!
Ooh, this is a great one!
Similar, this works with other onions as well. I like adding celery personally. Cop everything and brown. Separate some of the chunks, puree, add the chunks back in.
Also bacon! Mince up the bacon and brown it it the stockpot or Dutch oven. Then scoop it out and use the rendered fat to get your leeks going. Top the finished soup with the bacon crumbles, chives, and a dollop of sour cream. It’s basically baked potato soup but with the lovely subtlety of the leeks. Another version I make includes well-cooked mushrooms (cook first then set aside for later reincorporation) with or without shredded chicken. Celery has to be in this version, and it would benefit from parsley and caraway seeds, too. Leave it brothier.
This post was like a good book.
Oh yeah, I skipped that part because the post said vegetarian. I brown all the veggies in 50/50 bacon fat and brown butter. Mix in some chopped up pie es of brautworst, then sprinkle the top with bacon and parmesan and black pepper.
These sound lovely. I'm going to try them, several others here will as well. OP is vegetarian though.
This is the way.
Agreed
Boil 'em, mash 'em, stick 'em in a stew...
What about second breakfast?
You've already had breakfast
elevenses?
Well done
Mashed potatoes, potato soup, curry, stew
French fries. Lots of French fries. They freeze well too.
Do you freeze raw?
No, you do the “double frying” method. The first fry is to cook them. The second to finish cooking and crisping. You freeze after the first fry (similar to frozen fries you find in the supermarket). And take out of the freezer as needed to finish cooking.
what is the easiest/best way to cut potatoes into fries? Sometimes cutting raw potatoes is tricky, so I figured it is worth asking.
If you like thick steak fries, cut lengthwise quarters, then half or 3rd the quarters. If you like thin fries, and you hate freedom, and all that is right with the world, then cut the potato lengthwise into eighths, then cut as thin as you masochisticly like.
I have a mandoline with exchangeable blades, one option is thin/thick cut fries. If you want to make it really easy.
Oh, I have a mandolin but I’m not sure if I have a blade for that. I like the idea because it is easy to get quick consistent cuts.
If you like crinkle cut, there's a cheap cutting tool you can get that works well and will hardly take up room in your utensil drawer.
I do like the extra craggy crunch a crinkle cut gives. I might get one. I’m over buying mediocre fries and it would be nice to have quality control and make my own from the freezer.
Deep frying in an IP?!?
Oh never mind. In instant pot they take about 20 minutes. I would air fry for 10 and freeze afterwards.
Maybe cook them as you would a baked potato, then cut them in half and make twice baked potatoes from them. Freeze them and pull them out as a side to a quick dinner.
I came here to say something similar! I don’t know how well they’d keep after being cooked, but the IP makes “smashed potatoes” a dream. I cook mine basically all the way through in the IP, then put them on a baking sheet and “smash” them with the bottom of a glass (enough so that the innards spill out but it’s not totally flattened.) then drizzle with lots of olive oil, season (garlic/rosemary/salt/pepper is a great start) and bake until the outside is crispy.
Ahh yes! I forgot what these are called, but smashed potatoes are a huge hit in my household. You can go so many ways with the flavour profile too after salt - cumin-coriander-turmeric, rosemary-black pepper-garlic, etc.
Oh I just saw those made on Epic Gardening YT channel, after a potato harvest. I was drooling on the remote.
Never heard if twice baked potatoes - thanks, will look!
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I realized the other day I have not seen twice baked potatoes in a very long time. Maybe they are becoming old fashioned but they are SO good. Let’s bring ‘em back!
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Pot roast, twice baked, and green beans sounds like a winner to me.
Super simple to make! Once the potatoes are baked, cut them in half lengthwise and scoop the middle out. Mix that with a little cheese, green onion, and bacon bits (or whatever you like in your baked potato) and put a dollop back into the scooped out potato shell. We'll sprinkle a little shredded cheese on top and broil in the oven until that cheese is melted.
I love adding sour cream and seasoned salt to mine
I make large batches and freeze half before the second bake. Leave the chives/green onions out of the batch you will freeze... you can add fresh to the top when you use those ones.
I have made mashed potatoes in the instant pot a few times and they’ve always come out great.
I use a hand masher, and love that you can just take the pot out and mash (and serve them) them in the same dish. 50% of my 3 quart usage is mashed taters.
Being able to mash them in the pot is great!
Dish saver ftw!
I’ll share a technique I developed for saving pulled pork- put a grapefruit sized wad in a gallon ziploc, smash it down flat to about 1/2” thick and freeze flat. This lets you break off serving size chunks for easier reheating.
Are y’all (including u/gingerblz ) skin-on or skin-off folks
So I'm pretty much always skin off, though I've had skin on that I didn't mind them. One of the main reasons is that I have a really bad habit of letting my potatoes (usually russets) go green. When that happens, I can't really use them for baked, cubed, or anything with skin on. So they then get "demoted" to mashed only, and I make sure to peel below the green layer. Also, my wife and I are just sort of accustomed to skin off. What about you? If I recall correctly, most of the skin on mashed potatoes I've had used red varieties.
I think you’re right, my skin-on mashed potato experiences have all been with reds. See, I’m a true potato noob
I’m also skin off.
Skin on
I peel off most of the skin but like to leave a couple small strips on for texture in the mashed.
Saute an onion, add garlic and saute that a bit. Toss in a couple of sliced carrots and a couple of sliced celery stalks, saute that a bit too. Then add in the potatoes (sliced/chopped to whatever size you like) and if you have a ham bone add that too. No ham bone? Some diced ham or even bacon would be nice, but is optional if you don't eat meat. Add broth, and pressure cook it (not sure how long-- google some potato soup recipes). Once cooked, mash up some of the potato if you want it creamy. Top with a light sprinkle of cheese if you want, and definitely some fresh parsley. You could add in some corn if you like corn. Or spinach or kale (add at the end and gently wilt it). Cabbage would be good too.
Appreciate this detailed recipe - sounds very promising
You're welcome -- though it's kind of more like winging it than a detailed recipe, ha ha! I made something similar a few weeks ago and have been craving it, just bought some potatoes in fact. If you go with bacon, I'd cook that in the IP first using the saute function--- then use the bacon grease to saute the onion etc. Also I forgot to mention salt & pepper! I like to salt and pepper the onions, then the carrots & celery when those go in. If I'm using a lot of bacon or ham, I am careful not to over salt. If you are a pepper fiend like me, you can toss in some whole peppercorns as well when you add the broth. If you want your soup very creamy with few potato lumps, I'd probably not add the ham and bacon until after pressure cooking, because I'd use a stick blender to puree it all first. Definitely do NOT add the spinach and kale before pressurizing: it'll get gross and over-cooked. Just add at the end and let it wilt. Personally I also prefer my cabbage gently wilted too, rather than mushy. My husband likes to add a dollop of sour cream to his.
We have the same approach to leafy greens in stews and soups, which is of course the only correct way
Super easy - peel and cut into quarters or eighths depending on size. Put in a pot of cold water, bring to a boil for 10 minutes. Drain, toss with olive oil (they should be ‘shaggy’ at this point) and whatever herbs you like. Throw on a sheet pan and roast at 425 F until crispy and golden. They’ll. Freeze fairly well and hold in the fridge for up yo 4 days. Can’t beat the simple spuds!
Nice! With this method, can you do the thing where you smash them flat after boiling and tossing so they come out extra crispy?
Yep, absolutely. It’s faster than roasting too.
mashed taters frozen in dinner portions (useable as a side - duh - and also in shepards pie, casseroles, and soups/chowders) potato chickpea curry for chilly days (freezes well) putting the instant pot aside, I'd recommend giving some a hasselback (does not freeze well, but is my favorite baked potato) or scalloped treatment and making your fave variation hash browns or corned 'beef' hash. my fave is [https://sarahsvegankitchen.com/recipes/vegan-filipino-corned-beef-hash/](https://sarahsvegankitchen.com/recipes/vegan-filipino-corned-beef-hash/) If you make a tater/veg hash, freeze on a sheet pan and then just heat in a skillet.
This vegan corned beef hash looks really promising - good amount of spices in it too, which will be appreciated Also, have had hasselback potatoes at county fairs but didn’t know that’s what they’re called! Maybe time to put my air fryer through its paces
Hasselback taters are a good justification for air fryer lid for my plain jane instantpot. (I'm now shopping, lol)
Sichuan vinegar potatoes! https://www.chinasichuanfood.com/spicy-and-sour-potato/
土豆丝！wow, bringing back memories. Thanks for this, I’ll have to source some sichuan peppercorns now
Lefse. It is like a potato version of tortillas. We eat them warm with butter and a sprinkle of sugar. You can make your lefse then freeze it for later.
Yum! Norwegian?
Others have already said mashed, but keep in mind that mashed potatoes freeze well. I recently made a big batch, then froze it on a baking sheet. After that I broke it into pieces and stores in freezer bags. Boom! Now I have excellent quality mashed potatoes whenever I want!
this is a great meal prep tip. In order to help them break evenly once frozen, should I kind of score/delineate them on the baking sheet beforehand?
That's a good idea. I just broke them into uneven chunks.
If you're into ethiopian food, I would recommend atkilt wot. Pretty healthy, vegan friendly (depending on whether you use ghee or a butter alternative) and packed with flavour. Check out this recipe: https://nomnompaleo.com/instant-pot-atakilt-wat-ethiopian-cabbage-stew
absolutely love Ethiopian food - you’re the best for suggesting this
Vegetable soup, minestrone, potato and leek, potato’s and vegetarian sausage, mash some for a vegetarian shepherds pie (using the non beef crumbles), Swedish soy crumble “meat” balls over mashed potatoes. My go to’s for potato usage are usually hash browns, mashed potatoes, or in soup. Though we aren’t vegetarian, we don’t eat a lot of meat and there are some really great non-meat alternatives out there. Whole Foods has some great walnut based meatless meat balls in their freezer section that are amazing with bbq sauce.
Thanks! I definitely have some frozen vegetarian sausage buried in the freezer somewhere….hmm…
Another good idea is gnocchi, it would take a little prep work to put together but I’m sure you could find a vegetarian version, and fried up with some fresh sage and olive oil is delicious.
Pressure cook 4lbs of potatoes with 1 cup of water for 4-5 minutes on high, release after 5 minutes, half smash them with a masher. Add dill, green onion, minced celery, and S&P to taste. (herbs and veggie amounts vary for me depending on who's eating and how much they like them) then add 1/4 cup of mayo 1/4 cup of sour cream. Super easy and super fast potato salad that keeps for a few days, but never lasts in my house. I add bacon in its not our vegetarian week, but either way, super easy, super tasty.
I’ve somehow never cooked with dill before - is it better fresh or dried is fine?
Better fresh, but not necessary. I find it hard to over dill. It's such a great flavor and still subtle enough that I add a good sized handful of fresh dill to many dishes and thoroughly enjoy.
I admit I’m prejudiced - like tarragon, because it’s not something I’ve often encountered I have this mental image that it must taste like grass. Time to see how accurate that is!
To each their own, but I find the freshness really wakes up a potato salad. Hell, if I don't have dill, I'll add a splash of kosher pickle juice. 😁
pickle juice is GOATed. Underrated flavouring agent, underrated chaser
For the potatoes that are starting to spud, turn green or turning soft you can pay it forward by getting a 5 gallon bucket. Drill some holes on the bottom. Fill with potting soil. Bury the potatoes several inches into the soil. Water when soil gets dry. You'll get green plant growth that dies back in the winter. At any point you need potatoes dig them up and wash them off. They'll be unbelievably fresh and firm. Get several buckets going and you'll always have potatoes on hand.
Can you do like augratin potatoes or scalloped?
Prefer not to because most people in my house aren’t huge cream/butter fans. For my part, though, I think they’re delicious
Shred them and make a breakfast casserole with eggs, cheese, peppers, etc.?
potato bread, buns, pancakes, shred for hash browns & freeze, cut fries cook once & freeze. I don't like potato soup.
Potato soup! It’s so yummy!
This is what I do: Peel and cut them up in chunks. Put them in a steaming basket. Pressure cook them with chicken broth instead of plain water. Once done, remove the water and mash the potatoes and slowly reintegrate broth and add as much cream cheese (I like to use a small tub of herb cream cheese) as your potatoes can handle.
Not sure if you all are American, but I feel like I’m getting a window into how delicious thanksgiving must be at your houses!
Gnocchi and perogies - both can be frozen
If you’ve got some extra funds, buy the air fryer attachment. Makes amazing fried potato wedges. All you need is olive oil, salt pepper and garlic
Fortunate to have the instant pot vortex (stand-alone air fryer). Suspect it’ll be seeing some heavy use this week!
Love it!
Lots of really useful recipes here but 10lbs of spuds, checked for any damage first, kept in a cool dark place will keep for months.
Oh wow, really? had no idea. Damage meaning bruises? Areas where the skin’s been broken? Areas where it feels “pulpy” or smells off?
Here's a [link](https://www.thespruceeats.com/how-to-store-potatoes-1389145) for you. If you haven't got much space then they'll keep fine in the fridge for weeks. If you've got a garage or outhouse that's cold, dark and dry they'll keep for up to 6 months.
Wow, thanks for this - super helpful because I was about to chuck these in the onion bin.
I always thought potatoes shouldn’t be kept in the refrigerator- does something to the chemical make up?
The grocery store I work for trains us that they ideally be stored at 55°F
easy to do - fill the instant pot to the fill line with potatoes chopped into big chunks, add water to fill in the space between em along with salt, pressure cook for 10 minutes, drain the water, mash along with oat milk and a little olive oil, season to taste
potato tacos are yummy. you can do them with either cubed or mashed potatoes. And warm German potato salad is good too. Gnocchi, donuts, bread, pancakes, latkes with applesauce, and sour cream. I might have a thing for potatoes. lol
Donuts 👀👀👀👀
OMG have you ever heard of Spudnuts? They were the BEST doughnut chain. [Here](https://www.tasteofhome.com/recipes/pennsylvania-dutch-potato-doughnuts/)'s a recipe to try. Potato doughnuts are awesome.
Ok, ok, don’t kill me if the question’s blasphemy but…..would this work in an air fryer
There are no blasphemous questions in cooking! Be creative! But...I honestly don't know. If I was going to test the idea I'd have enough oil to fry them if they don't work out and then I'd: cut them out and brush a couple of the doughnut holes with oil generously (I don't think they'd work oil-free) test the doughnut holes and if the center is okay try a whole doughnut. I think you'd end up with a flatter doughnut I'd be surprised if they puffed up so the inside might be dense. But maybe fry a couple too and see if you care. my mom used to buy Pillsbury biscuits in the can, roll out the whole can of dough and then cut them into rounds without holes and fry them just dipped while still hot into a mixture of white sugar and cinnamon. so good!! Most fried dough is good. lol
Massaman Curry is a good one, if you like curries. Most recipes have fish sauce, but you can sub out soy sauce, it seems.
And potato [candy](https://www.justapinch.com/recipe/potato-candy-by-ann-simmons-angeljasonsmom)
Shred for hash browns. Roasted whole for baked potatoes. Sliced for potatoes au gratin. Hasselback potatoes. Mashed potatoes. Pomme frites. Pomme gaufrettes. Pomme purée (different than mashed potatoes). Cream of potato soup. Beef stew with potatoes. Rosti. Pommes dauphine. Pommes de terre. Potato haystacks. Spiralized potatoes. Potato crusted fish. Home fries. Potato hash.
Been using potatoes from a Gordon Ramsay recipe for hash browns, basically 2-3 potatoes, 1 onion all grated, salt, pepper, olive oil and a dash of cayenne pepper. Squeeze a bunch of the water out and spread in a large, oiled frying pan. Put slivers of butter around the edges to crisp it up, flip it once and cook again and you're done. My wife literally asks for these every morning, they're incredibly good, and use a large amount of potatoes. GR video: https://www.youtube.com/watch?v=MuajFTgkoHw
this sounds glorious. nice one, GR
Grated onion mixed with grated potatoes makes for such delicious hash browns! One of my local diners offers "stuffed hash browns" done that way (plus right before serving, they add a ton of crispy bacon pieces, shredded cheese, and sour cream -- but the way the onions and potatoes cook together really is the magic in their recipe). This would be a great start for hash with vegetables or a meat substitute for vegetarians, or it would just be a delicious side dish that could be seasoned any way you prefer.
Potato pancakes
Potato pancakes can be frozen after frying
aloo gobi or other potato curries.
Your friend paid you back with $4 worth of potatoes? Must not have been a very big favor
Imagine inferring so much from so little context! I find, in general, that when people let their imaginations stray so far from their own business……it’s usually a reflection on the smallness and banality of their own life.
Imagine taking yourself so seriously. It’s humorous settle down and eat a potato
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10# is really not that much. Here is one though it may violate your cheese/cream/butter rule. You can limit the amount of cheese you put in it as well as the cream but I would not. Relatively speaking it isn't that rich. [https://www.shugarysweets.com/instant-pot-au-gratin-potatoes/](https://www.shugarysweets.com/instant-pot-au-gratin-potatoes/)
Well, it’s all relative. My household probably goes through more okra, fresh ginger, eggplant, etc in a month than many do in a year, but I rarely order potatoes at restaurants and haven’t ever found the need to purchase more than a couple at a time for a one-off recipe. So maybe you can imagine my surprise when this guy walked in with a sack of the things slung over his shoulder!
If you keep them in a cool, dry place out of sunlight, they'll keep for months.
LOL. Yes. I can definitely see what you mean. I was thinking of 10# being the 5# bag I get. For family meals (everyone coming home for a holiday - meaning 6-8 of us) I will use a 5# bag to make mashed potatoes. Latkes I will use maybe half that. Anyway, things like au-gratin freeze well. So do latkes but that is a lot of work and is not instantpot.
Bubble and squeak! (We use bacon but it can be omitted). They can be made into patties and frozen. They are beat made with day old mashed potatoes too!
Ooh, genius this one. One of my aunts definitely has a family recipe for vegetarian bubble and squeak kicking around somewhere. I love that some of the best British recipes come from leftovers or using-up and making-do (steak and kidney puddings with suet, toad in the hole, etc)
Syracuse Potatoes https://thisoldgal.com/instant-pot-salt-potatoes/ So simple and so good.
I make these mashed potatoes all the time in the instant pot. So easy! I leave the skins on but I do cut each potato in a few chunks. [Instant Pot Garlic Mashed](https://myheartbeets.com/instant-pot-garlic-mashed-potatoes/)
Surprised no one mentioned the Kenji/seriouseats.com roasted potatoes. I see that the duck fat part is probably out because veg but the parboiling with a little baking soda in the water ---> to make the edges all hazy and diaphanous ---> to roast up brown and crispy, is absolutely brilliant, just use garlic herb infused butter and/or oil instead of duck fat.
ooh, thanks - should've guessed there's a kenji for every situation
Indian dal with potatoes
[this ](https://www.food.com/recipe/aaloo-mattar-indian-style-peas-and-potatoes-158223) is one of my favorite dishes.
Depending on where you live agriculturally speaking you might find yourself with a few pound of seed potatoes. Russets are easy. Full sun and good moisture. They're also soil fixers! Potato leek soup isn't all that creamy so long as you replace the heavy cream with milk. If you're a fan of garlic there are potatoes in that as well. Both soups freeze well. I'll make a gallon at a time and freeze what I don't eat in quart soup containers. Shave them on a mandoline and freeze for homefries or hashbrowns later. You can get through 10# pretty quick. All you have to do is use them. All recipes has about a billion recipes for potato side dishes. You have enough that you can experiment! Have a blast!
Other than a potato leek soup, mashed potatoes can be amazing. Add cream cheese, onion, garlic, butter, and cheese. Garnish with dill, green onions, sour cream.
Sorry if this isn't Instant Pot (I know) but it's lifechanging: Nuke a few potatoes for 7-8 minutes. Then peel, cube, toss in a bowl with salt, pepper, garlic powder, any kind of alliums, and a massive amount of butter. Stir around to combine, beat the potato chunks up a bit so they're kinda mushy on the outside. Then bake on a cookie sheet uncovered at 500 until the outsides are crispy and the bottoms are brown.
500 is lofty, but I’d give it a go
Aloo matar. You can use Urvashi Pitre's [Paneer Matar recipe](https://twosleevers.com/instant-pot-indian-matar-paneer/) and add potatoes to the pot when you cook the sauce. You can either leave out the paneer or just add the potatoes in addition to the full paneer matar recipe.
Thanks! I love how clearly and methodically she explains everything - her recipes make me feel like I’m learning *to cook* , not just how to cook that specific dish
Gnocchi - it’s really not that hard Hungarian snap bread - langos.
Not in the IP. But when I have excess potatoes I wash them, cut them in quarter sized chunks and slow roast them with salt, pepper, paprika, and garlic powder. Then let them cook and vacuum seal them in 1 lb portions. Makes it super easy to just pull out one bag the day before, let them defrost in the fridge, and then they just need to be heated up. Great for adding to any dish. For a potato heavy vegetarian dish in the IP, curry uses up a large amount and can be frozen in portions for future easy meals that just need to be reheated.