Potato recipe collection

Creamy corn chowder with potato, creamed corn, whole kernel corn, and an egg-thickened broth. A rich, old-fashioned soup that comes together in 35 minutes.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Corn chowder with bacon, potatoes, creamed corn, and milk simmered low and slow. A thick, pantry-friendly soup made with canned corn that tastes homemade.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Corned beef hash from scratch with hand-cut beef, diced potatoes, onion, and green pepper shaped into crispy patties. A Craig Claiborne-style hash made from home-simmered corned beef.

Cotton Cake: a vintage chocolate layer cake where mashed potato keeps the crumb cloud-tender, layered with marshmallow filling and a cloud of foaming icing on top.

Countdown casserole, a quick weeknight bake layering ground beef, vegetables, potatoes, and processed cheese spread, finished with crunchy French fried onions and melted cheddar. Retro family dinner from the freezer-aisle era.

One-pan breakfast hash with crispy potatoes, bell peppers, and onions topped with eggs and melted cheddar. Hearty skillet meal ready in 40 minutes.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Welsh prawn and cauliflower gratin with Caerphilly cheese bechamel sauce seasoned with turmeric, mustard, and ground bay leaf. A rich, golden-topped British seafood dish.

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Crawfish potato boats stuffed with whipped potato, sharp cheddar, butter, and a pound of crawfish tails. Twice-baked potatoes with a Cajun seafood twist that freeze beautifully.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.