Potato recipe collection

Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Rindfleisch-Eintopf, a German beef stew with rump roast braised low and slow in a tomato, onion, and mustard sauce seasoned with celery seeds. Serve with oven-browned potatoes.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Roast Chicken with Squash-Potato-Spinach Risotto recipe

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.