Ways to eat potatoes

• 8 large russet potatoes

• 1 tablespoon butter

• ½ small onion, minced

• salt and ground black pepper to taste

• ½ cup butter, melted

• ½ cup heavy whipping cream

• ½ cup half-and-half

• ¼ teaspoon paprika (Optional)

• 2 tablespoons chopped fresh parsley (Optional)

Making the food:

• Step 1
  Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.

• Step 2
  Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.

• Step 3
  Preheat an oven to 350 degrees F (175 degrees C).

• Step 4
  Grease a 9x13-inch baking dish with 1 tablespoon butter.

• Step 5
  Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.

• Step 6
  Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.

• Step 7
  Bake in the preheated oven until the top is bubbling, about 30 minutes.

• Step 8
  Garnish with chopped fresh parsley to serve.

https://www.allrecipes.com/recipe/220533/the-irish-potatoes/

• 2 pounds baking potatoes, peeled and quartered

• 3 cloves garlic, peeled, or to taste (Optional)

• 1 cup milk

• 2 tablespoons butter

• salt and ground black pepper to taste

Making the food:

• Step 1
  Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.

• Step 2
  When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.

• Step 3
  Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy. Season with salt and pepper.

https://www.allrecipes.com/recipe/24771/basic-mashed-potatoes/

• 4 medium russet potatoes, thinly sliced

• 1 medium onion, sliced into rings

• salt and ground black pepper to taste

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• 2 cups milk

• 1 ½ cups shredded Cheddar cheese

Making the food:

• Step 1
  Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.

• Step 2
  Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.

• Step 3
  Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.

• Step 4
  Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.

• Step 5
  Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 1/2 hours.

https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

• 1 Tb olive oil

• 1 Tb butter

• 4 medium sized russet potatoes

• 1 Tsp of salt

Toppings:

• dill or other greens

• sour cream

Makeing the food:

• Peel the potatoes and wipe with a wet paper towel.

• Grate the potatoes using small or medium size blade. You have to do it quickly (but carefully, watch out for your fingers) to avoid darkening of the potatoes. It will still discolor some, but that’s unavoidable.

• Squeeze as much liquid out of potatoes as you can. Don’t worry about making it too dry – egg will bind it all together.

• Add salt and egg. Mix well with a spatula.

• Pre-heat the butter and olive oil over medium-medium high heat (I use 6 on my 2-10 knob marks) in a pan big enough to fit all the pancakes arranged somewhat loosely.

• Next, portion them out onto the pan, using a spoon or cookie scoop (once it feels hot enough) and push the edges in to round it out. Flatten the top with the spatula as well. They should be about 1/4-1/3 inch thick.

• Let cook about 6 minutes per side. Depending on your stove and the pan you use , cooking time may vary. Gently lift one on the side to check. It should look crisped, golden brown.

• When done, carefully transfer them onto the plate and serve immediately, topped with sour cream and greens. Enjoy!

https://www.babushkacooking.com/draniki-potato-pancakes/