Whether mashed, baked, roasted, or in soups and casseroles, everyone loves potatoes. They are the number one vegetable crop in the world and are available year round. So enjoy these nutritious and delicious ways to prepare potatoes!



6 to 8 large red potatoes
2 tablespoons margarine
4 tablespoons dill pickle cubes
1 tablespoon celery seeds
Salt, black pepper, and white pepper to taste
¾ to 1 cup mayonnaise
5 hard-boiled eggs, peeled and chopped
For garnish: Parsley and Tony Chachere’s Creole Seasoning

Peel and cube potatoes. Boil in salted water to cover until just tender. Do not overcook. Drain in a colander, then place in a large mixing bowl and add margarine. Cool; stir in pickles, celery seed, and peppers. Gently fold in mayonnaise. Stir in chopped eggs, and garnish with parsley and Tony Chachere’s Creole Seasoning.

Yield: 10-12 servings
Evelyn Slay, Brandon



½ small onion, grated
1 stick plus 2 tablespoons butter, divided
5 pounds white potatoes, peeled and boiled
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
¼ cup chopped chives
Salt and ground black pepper to taste
½ pint heavy cream, whipped
1 cup shredded mild Cheddar cheese
½ cup real bacon bits

Preheat oven to 350 degrees. Sauté onion in 2 tablespoons butter; set aside. Drain potatoes, and mash until creamy. Add sautéed onions, remaining 1 stick of melted butter, cream cheese, sour cream, chives, salt, and pepper. Spread mixture into a greased 9×13-inch baking dish. Spread with whipped cream, and sprinkle with cheese and bacon bits. Bake 20 minutes.

Yield: 10-12 servings
Candy Blue, McComb



Hasselback Potatoes are the Swedish version of our baked potatoes, popularized at the Hasselbacken Hotel restaurant in Stockholm, Sweden.

8 baking potatoes
6 tablespoons butter, melted and divided
¼ cup grated Parmesan cheese
½ cup fine breadcrumbs
1 teaspoon paprika
Salt and black pepper to taste
For garnish: Fresh parsley

Preheat oven to 450 degrees. With a sharp knife, slice each potato crosswise, making slices ¼ inch apart and stopping ¼ inch from bottom, (leaving potato intact). Place in a greased 9×13-inch baking dish. Brush potatoes with 2 tablespoons melted butter between slices. In food processor, process Parmesan cheese, breadcrumbs, 1 tablespoon melted butter, paprika, salt, and pepper until blended. Pat breadcrumb mixture on top of each potato. Cover with foil, and bake for 30 minutes. Remove foil, and bake for an additional 15 minutes until they become crispy. Drizzle with remaining 3 tablespoons melted butter, and garnish with parsley.

Yield: 8 servings



4 baking potatoes
2 to 4 tablespoons butter
Salt and black pepper to taste
8 rosemary sprigs

Slice potatoes into ¼-inch slices. In a saucepan over medium heat, melt butter. Sauté potatoes on both sides. Remove from skillet and drain on paper towels. Season with salt and pepper. Stack 4 slices and hold in place with rosemary.

Yield: 8 servings



2 to 2½ pounds russet potatoes
Salt and black pepper to taste
1 cup finely shredded Gruyére cheese, divided
¼ cup all-purpose flour, divided
1¾ cups half-and-half

Preheat oven to 350 degrees. Thinly slice potatoes. In a greased 2-quart casserole or 8 to 10 greased ramekins, place a thin layer of sliced potatoes. Sprinkle potatoes with salt, pepper, 1/3 of cheese and half of flour. Repeat with another layer of potatoes, salt, pepper, 1/3 of cheese and remainder of flour. Add final layer of potatoes, salt, pepper, and remainder of cheese. Pour half-and-half into casserole or ramekins. Bake for 30–45 minutes or until potatoes are tender.

Yield: 8-10 servings



1 (24-ounce) container mashed potatoes
3 egg yolks, beaten
Salt and black pepper to taste
3 tablespoons butter, melted

Preheat oven to 400 degrees. Spoon mashed potatoes into a large bowl. Stir in yolks, salt, and pepper. Transfer mixture to pastry bag with a large star tip. Pipe into large mounds onto a parchment-lined baking sheet. Drizzle each mound with melted butter. Bake for 20-25 minutes.

Yield: 8 servings