My Top Ten Favorite Potato Dishes!

We are crazy about potatoes in The Stirring The Pot kitchen. When I thought about which potato recipe I would make for this week's Hot Potato theme, I couldn't come up with anything I thought would be more delicious than the potato recipes I'd already made...which led me to think that I've never created a roundup of my potato favorites, but I totally should, and so...here it goes.

I looked through all my potato archives, and trust me, there were pages upon pages of potato recipes. I decided that I would only choose recipes where the potato played the starring role.

What follows below are my ALL-TIME FAVORITE POTATO DISHES. These are the ones that I've made over and over again. They are in no particular order. I love them all equally.

I truly feel that potatoes are one of the most comforting foods. During times such as these, we would all benefit from a few hot potato dishes. I'd also like to note that almost all of these dishes can be made with pantry ingredients and/or things you should have on hand (I'm talking bare bones ingredients here). Please take care of yourself!

If you click on the name of the dish, it will take you to the original post and recipe.

 Ina Garten's Crusty Baked Potatoes with Whipped Feta

 Oh my word...this potato is SO GOOD y'all. The salty herby coating on the potato skin and the fluffy lip smackin' whipped feta. If you're a fan of feta, or if you're looking to up your baked potato game, this is the recipe for you. Each and every bite is full of flavor and oh so delightful!

 Madhur Jaffrey's Potato Pancakes with Spicy Korean Dipping Sauce

Who doesn't love a crispy crunchy potato pancake dipped in a garlicky, spicy dipping sauce? These are so addictive, and you can make them with pantry ingredients! 

 Jacques & Julia Garlic Mashed Potatoes

Mashed potatoes are the bomb. A recipe that two legends wrote together? Even better! Add garlic, and well...you have a delicious comforting dish!

 Ruth Reichl's Shirred Eggs over Potato Puree

Now, I said that I didn't have a favorite in this roundup, but if I do, then it's this recipe. You see, potatoes and eggs are two of my favorite ingredients and this dish...is like a hug. Creamy mashed potatoes topped with an over-easy egg, all baked up in a cute little ramekin. This is serious breakfast food, for when you need a deep dose of comfort (like maybe right about now). Top it with chives, cheese, bacon, etc. Just try it! So so good!

 

 Donna Hay's Potato & Ham Fritters

This recipe is perfect for this time of year. Leftover ham and potatoes from Easter dinner? Please make this dish! These are like crispy golden mashed potato cakes with bits of ham and spinach. The crispy crunchy outside and the creamy savory interior are a perfect texture match. These would make a perfect after-Easter brunch!

Jacques Pepin's Potatoes Fondantes

Creamy, buttery, crispy, flavorful Yukon baby potatoes. A five-ingredient side dish that will blow a basket of french fries right out of the water. Jacques Pepin is like a potato genius!

 Ruth Reichl's Cheddar & Garlic Twice-Baked Potatoes

 I've tried my hand at a lot of twice-baked potatoes over the years and Ruth's recipe is my favorite! These are the perfect side for a special dinner. They're also great for entertaining! Look at all that cheese!

Ina Garten Basil Potato Puree

 Ina Garten's Basil Potato Puree is what happens when you crave mashed potatoes in the summertime. I can remember making these years ago with the basil my mom grew in her garden. Mom could not stop talking about how special these were. She just loved them so much. Do yourself a favor and make these mashed potatoes this summer when you have more basil than you know what to do with!

 Giada's Mini Twice-Baked Potatoes

 I love Ruth Reichl's twice-baked potato recipe the most, but I have to give props to Giada's twice-baked potatoes because everyone loves mini food. These twice-baked potatoes are so much fun. Irresistible little bits of goodness that are perfect for almost any type of event. Once you pop, you can't stop!

Ina Garten's Buttermilk Mashed Potatoes 

Last, but not least, Ina Garten's Buttermilk Mashed Potatoes.Thank you, Ina, for introducing me to the potato ricer/food mill method of making mashed potatoes. It yields the most dramatically creamy and indulgent mashed potatoes one could possibly put in their mouth! My family goes crazy for these mashed potatoes and the secret really is using a potato ricer. Trust me, once you do it you will not make mashed potatoes any other way. These potatoes are heavenly! 

Biscoff Coffee Cake

It was Christmas of 1993 and I was a senior in high school.  I'm sure there were all kinds of crazy things I wanted for Christmas, but it turns out my favorite gift was the one I didn't even know I wanted.  I wouldn't have thought to ask for it, but my Mom bought me my very own red and white checked Better Homes and Gardens Cookbook.  All the women in our family had that red and white checkered cookbook and I guess she figured it was about time for me to receive my own. Mom knew that I would like the gift but even she was surprised by how much I liked it.  

I was so intrigued with the book that I immediately tore off the packaging, took out the dividers, and started putting it together.  I guess my parents figured that after I put the book together I would set it down and open the rest of my presents, but I didn't.  I asked to take a break from the presents and went into hiding with my cookbook.  I wasn't satisfied until I looked through each and every page, all the pictures, and all the recipes. It was the beginning of a lifelong love affair.  

The excitement of that day is one of the most vivid memories I have of my teenage years.  I feel the same excitement each time I hold a new cookbook in my hands.  I can feel my adrenaline start to race as I'm filled with a deep need to explore the pages of my new book.  Each book is like a brand new adventure.

Mom's Cookbook on the left; mine on the right.

Biscoff Coffee Cake

Adapted from Better Homes and Gardens New Home Cookbook

Serves 16

For the Topping:

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/4 cup Biscoff Spread

3 tablespoons butter, cold

For the Batter:

2 cups all-purpose flour

1 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk

1/2 cup Biscoff Spread

2 eggs, room temperature

1/4 cup (1/2 stick) butter, room temp

For the Topping:  In a bowl stir together 1/2 cup brown sugar and 1/2 cup all-purpose flour.  Cut in 1/4 cup Biscoff spread and 3 tablespoons cold butter.  Use a fork or a pastry blender.  Set aside.

For the Batter:  In a bowl stir together 2 cups flour, 1 cup brown sugar, the baking powder, baking soda, and salt.  Add milk, 1/2 cup Biscoff Spread, the eggs, and 1/4 cup butter.  Beat with an electric mixer on low speed until blended.  Beat at high speeds for 3 minutes, scraping the sides of the bowl frequently.

Pour batter into a greased 13x9x2-inch baking pan (I used a 12" round cake pan), spreading evenly.  Sprinkle with topping mixture.  Bake in a 375F oven for about 30 minutes or till a toothpick inserted near the center comes out clean.  Serve warm or cool.

Variation:  Prepare as above, except add 1/4 cup chocolate chips to topping and stir 1/2 cup chocolate chips into batter after beating.

Notes/Results:  The inspiration for this recipe came from the Better Homes and Gardens peanut butter coffee cake recipe.  You could certainly use the peanut butter in place of the Biscoff spread and I'm sure it would be equally delicious.  Alternatively, any other nut butter would work equally well and provide a unique twist from the standard peanut butter version.  There are two things I love about this recipe.  First, the Biscoff spread is in both the batter and the topping, so the flavor really comes through.  Second, there is a great amount of crumb topping and let's face it...the crumb topping is always everyone's favorite part.  I think this coffee cake is terrific served alongside sliced apples and/or coffee, tea, or hot/cold apple cider. 

Biscoff Spread is a relatively new product made with Biscoff cookies.  It can be used in place of peanut butter with terrific results and for this reason it is especially nice to have on hand for those who are allergic to nuts.  It is a product of Belgium, but I found a jar in my local grocery store for ($4.99/14 ozs).  I have a feeling that if it is available here in rural Kentucky it should be fairly easy to find.  If not, it is available on Amazon.