Ok, not the healthiest recipe to start, but certainly one of the yummiest.

These little pop-in-your-mouth potato bites can be made with leftover mashed potatoes if you want. Just mix them with some cheese and chives (or whatever else you like), roll them into balls, and pop them into a deep fryer, dutch oven, or high-edged pan full of oil.

Heres’s a recipe from Damn Delicious for more details.

We promise these aren’t all mashed potato recipes.

But especially after the holidays, you might find yourself with leftovers and mashed potatoes can be surprisingly versatile.

In this case, you can put together a family-pleasing casserole for the perfect side dish or main dish of comfort food on a cold night – it just depends what you add.

We like this recipe from Natasha’s Kitchen.

Crispy potato pancakes with a dollop of fresh sour cream? Yes please!

If you can’t find the time to grate potatoes yourself, head to the store and buy a bag of hashbrowns. Super simple and delicious.

Here are some pointers from Damn Delicious.

With some fresh herbs on top you can have a wonderful smelling kitchen and a meal packed with fiber and vitamins in just 30 minutes.

Wrap your potatoes and veggies in foil, and bake it ’til you make it!

Heres’s a recipe from Creme de la Crumb.

One way to get a creamy baked potato with a crunchy skin is to salt bake it.

All you need to do is poke a few holes, submerge your potato entirely in table salt and bake it at 400 degrees for about 40 minutes.

The salt will help conduct the heat while crisping up the skin.

You can also cover your potato in egg whites or oil and crust it with salt if you don’t want to waste all your precious flavoring. Heres’s a recipe that shows you how.

Store-bought potato chips have all sorts of preservatives, so why not make your own if you want a fun weekend project?

The Suburban Soapbox will show you how to fry some delicious 3-ingredient salt and vinegar chips on your oven top, but there are recipes that let you bake them for fewer calories.

Recipe Tin Eats has the perfect 85 calorie snack stack in these pretty little sliced treats.

Wouldn’t they make a great side dish for steak night or a holiday dinner party?

What can we say, mashed potatoes are heaven and you can find dozens of ways to make them.

Try these Italian-seasoned potatoes from The Food Charlatan for your next family get-together.

You can even make them the day before so you don’t have to manage too many dishes at the same time when you have guests.

No hot skillets here, just savor your spare time as you stick them in your slow cooker and enjoy your delicious morning potassium kick.

Try the recipe at Well Plated by Erin for the delicious details.

One of our favorites because they let all the flavors slide down into every bite AND they’re easier to make than they look.

To make a Hasselback baked potato, you just need to slice your spud thinly multiple times, leaving an inch at the bottom. They’ll spread out a bit as they cook.

We like this recipe that calls for roasting them on a baking sheet with olive oil, fresh rosemary sprigs, and smashed garlic.

The temperature and time will depend on the size of your potato.

Here’s another one for the slow cooker.

Doesn’t this creamy potato soup look like the perfect fall treat?

The recipe at Dear Crissy is a decadent cheese-based soup with cut up potatoes.

If you’re looking for a soup made of pureed potatoes, try #43 on our list!

Just like there are many ways to spruce up mashed potatoes, potato salad has many delicious recipes as well.

We like this recipe because while it satisfies our love of bacon it also cuts back a bit on the mayo and uses yogurt for a tangy kick.

Who needs what the Americans call chips when you can use what the British call chips for your nachos?

Make your nachos a meal but using french fries instead.

Get the recipe here.

Like your veggies on the sweet side? Brown sugar glaze makes everything better.

Lil’ Luna‘s got you covered with the perfect recipe for a great pork side dish.

You need a pastry bag and tip for duchess potatoes, but aren’t these little beauties worth it?

Go retro at your next dinner party by using them as an hors d’oeuvre or let your little ones snatch up their veggies like cookies.

Simply add some egg yolks while mashing your potato to get this nice creamy texture. You’ll bake at about 425 for about 15 minutes and end up with the perfect puffs. Here’s a recipe for all the details.

We love the one-then-the-other texture of this zucchini potato bake. Just slice, add one, then the other, repeat, and load it up with a delicious parmesan cream sauce to make a casserole both delicious and nutritious!

Get the recipe at Natasha’s Kitchen.

You don’t even need a recipe for our of our favorite dishes.

These tiny spuds just need some olive oil, salt, and pepper. Throw them in a bowl to toss (cutting them up if you must – sometimes the store only has larger ones), lay them on a baking sheet, and bake at 450F for 40 minutes or until they’re fork-ready.

Toss in some herbs during cooking to let the aromatics take over, or toss some dill and sour cream on later for the perfect topping.

Swap out heavy mayo for red wine vinegar and Dijon mustard in this lighter potato salad.

The classic stuff is great, but sometimes you need to keep the calories down, in which case this is the perfect recipe.

You gotta ricotta!

Transform mashed potatoes into an elegant side by adding some tangy ricotta cheese.

It’s super easy to just add cheese, but if you need a helping hand, click here for a recipe.

You can pickle just about anything if you love that briny taste and potatoes stand out among the best veggies for the task.

You can make the brine with apple cider vinegar, salt, and peppercorns, then boil and let it cool before pouring it over your potatoes. Or use this recipe if you like a less puckery, more herby version.

These are overnight pickles, so you just need to let them sit for about 24 hours before you’re ready to enjoy.

This recipe does take some time since you’ll be oven poaching your potatoes after you boil them, but the result is crispy potatoes with a creamy, soufflé-like center.

Did someone say “bath of olive oil and herbed butter”? We’re in.

Here’s the recipe.

Why is everything better as a muffin? All the baked edges perhaps?

While we think about the answer, you get to work on making these cheddar cheese puffs (puffins?) from The Cooking Jar.

With added eggs to keep it all together, they make the perfect breakfast!

Baked potatoes are easy, but did you know they were wrap-and-leave easy?

Come home to a crockpot full of baked potatoes by spending just 10 minutes in the morning. Julia’s Eats and Treats has a super-simple set of guidelines if you want to double-check your method.

Can you tell we’re into potatoes that are crispy on the outside and creamy on the inside? They’re almost guaranteed to make your life better.

Whether you make them patty style like Little Sunny Kitchen or roll them up like Jo Cooks, we promise that your view on potatoes will never be the same after trying this style.

Don’t confuse smashing and mashing – one is a lot easier.

Smashed potatoes are in as the new side dish extraordinaire – and frankly, they tend to be healthier since you aren’t mixing in all that dairy.

All you need to do is boil a potato and then smash it gently (or execute a stress-relieving but not potato-splattering smash), and then fry them up or bake them. It just depends on how much oil you want to use and how crispy you want to get them.

Our favorite recipe involves tossing them in garlic, butter, and thyme before sticking them in the oven for maximum crisp and aroma.

There’s more than one way to salad a potato – and we’re all for this grilled version!

The two-step process does require boiling first, but it’s totally worth the end result.

Try this recipe for a delicious mix of summery char marks plus a bacon vinaigrette that’s to die for.

There are also a lot of ways to gratin a potato, but the addition of ham makes it into its own centerpiece for a meal.

Try this one out with kids who love ham and cheese and basically nothing else and you’re sure to broaden their horizons just a bit.

Get the recipe here.

Deviled eggs and potato salad – together at last! These two summer staples are as delicious combined as they are on separate plates.

Our mouths are watering over this recipe from Six Sister Stuff which keeps it pretty traditional.

You don’t have to wait for St. Patrick’s Day to make this Irish treat, but that’s the best time to find corned beef.

Next time you have leftovers, change up the scene a bit to incorporate these into your next-day repertoire. (They also make great hangover food.)

You can find the recipe at Home Made Interest.

This is such a classic way to cook a potato, but we had to include it on the list!

Simply cut the potato in thin slices using a mandoline, arrange in the bottom of a baking dish, then add some salt, pepper, cream, and butter until moist enough to mix.

Bake at 400 for about 60 minutes. Delicious!

You don’t even need a recipe unless you want to add something fancier.

Eggs yolks are whipped into these mashed potatoes and baked again in this creamy casserole.

Sure, it’s a two-step process, but look what you get in return!

Try the delicious recipe here.

The cheesy and peppery combination is an Italian favorite, so why not switch out your pasta for potatoes one of these days?

If you’re in the mood for one of Rome’s most famous dishes with a starchy twist, check out this recipe from the blog “bourbon & brown sugar.”

In the mood for a savory cake or potatoes with a unique presentation? We give you the potato upside-down cake!

Layers of thinly sliced potatoes just need a few extra ingredients before being cooked and flipped out to become the perfect dinner or side dish.

Here’s a good recipe for this unique treat.

We just can’t get enough of potatoes masquerading as dessert.

This potato galette is made up of buttered, sliced potatoes, a bit of roasted garlic, rosemary, and shredded asiago cheese.

Here’s a great version of the recipe with no crust.

The slow cooker is your friend when it comes to making mashed potatoes because you can just cook and cover and leave them alone for hours, not having to worry that they’ll be too hard to mash when you’re ready.

Start by adding some oil or cooking spray to your pot. Then, just add garlic to taste along with your peeled (if you wish) potatoes. Cut them up only if they’re very large and throw in a splash of milk to keep things moist. Grind some salt and pepper and go on with your day for at least 4 hours.

By the time you return, you can mash your creamy potatoes right in the cooker, folding in any extra milk and butter you need to get your desired taste and texture.

It’s always surprising to find out how many people don’t know that gnocchi is made of both flour and potato. But alas, that’s what makes them starchy little dinner superstars! And the little potato pasta pillows are an Italian favorite and go with any kind of sauce.

Here’s a traditional recipe that will guarantee your best texture.

But do some research and you can find simpler recipes if you’re short on time.

We love that smoky flavor but never thought to add it to potatoes.

These smoked spuds are cooked in a smoker in bacon fat, but you can use oil for a lighter touch.

Click here for the specifics of this recipe, which requires a smoking time of roughly 1.5 hours.

The Polish treat is a carb-fest for the ages, and a hard one to resist. You can boil or fry them depending on your texture preferences, making them a versatile treat.

And you can add whatever you like as filling – cheese, onions or whatever! Here’s a basic recipe for a simple start.

Latkes are a traditional Jewish dish served on Hanukkah.

They’re pretty easy and very tasty, with base ingredients of shredded potatoes, eggs, onions, and salt.

The New York Times has a great basic recipe that you can dress up any way you like.

Ranch lovers, rejoice!

Ranch seasoning is the key to this cheesy, bacony, creamy potato dish that’s sure to make you popular with everyone that’s not on a diet.

Get the recipe at Jo Cooks.

Rösti is a Swiss breakfast dish but you can eat it any time of day.

The fritter is made mostly of potatoes and is kind of a cross between hashbrowns and a potato pancake.

It has very few ingredients, so it’s really all about the way you cook and serve it, for which you can get instructions here.

And of course, you can dress it any way you want!

Creamy, crispy, and cheesy twice-baked potatoes take a little extra time but the payoff is worth it.

We like ours overflowing with cheese, bacon, and sour cream as the ultimate winter comfort food.

If you do too, you’ll want to give this recipe a try.

Potato soup is all the best parts of a potato in the form of a first course.

You’ll need a blender to get your potatoes extra creamy for this version, so prep ahead for the perfect outcome.

You can add all sorts of things, incorporating anything from leeks to balsamic vinegar, but here’s a classic recipe that will please nearly everyone.

If you don’t like your potato salad creamy, you’re not alone.

But there’s a vinaigrette solution to your problem!

Here’s a base recipe with lemon juice and vinegar, to which you can always add your own favorites such as dijon mustard, onions, or other vegetables.

Ok, they’re basically steak fries, but more roasted.

Cookie and Kate provide the ultimate recipe for extra crispy wedges that don’t involve all the trouble of a deep fryer.

Pommes Anna is a classic French dish consisting of sliced, layered potatoes cooked in melted butter. The potatoes are peeled, sliced super thin, and stacked.

Here’s a recipe to show you how it’s done.

Potato bread is made with potato flour replacing a portion of wheat flour. It can be cooked in a few ways, including baking it in your oven or in a hot griddle right on your stovetop.

We particularly like this rosemary and garlic version.

The perfect use for leftover potatoes also makes a super simple breakfast dish.

Whether you add onions and peppers (and a little salsa) or corned beef, you really can’t go wrong. It can be vegetarian or vegan, covered in ketchup or bacon – it’s all up to you!

And it can even be baked in the oven or fried on the stove.

For some extra nutriets, you can throw an egg on top using this recipe.

Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage mixed in.

It allows you to pump up the fiber while still enjoying your creamy carbs.

Here’s a fairly traditional recipe, albeit a bit heavy on the cream.

Russett potatoes, chicken broth, and thyme are the main ingredients in this old-school method of cooking that leaves you with a dense, moist dish with crunchy edges and creamy insides.

Cutting the potatoes into cylinders is the key to this unique and attractive dish that almost makes potatoes look like scallops (but not scalloped potatoes!).

This garlic thyme version looks really yummy.