Potato Pancakes 

• 1 medium scallion
• 1 medium yellow onion
• 2 pounds medium russet potatoes (3 to 4)
• 2 teaspoons kosher salt
• 1 large egg
• ⅓ cup neutral oil, such as vegetable or canola, plus more as needed

• Instructions

Scalloped Potatoes 

• 4 tablespoons butter
• 1 small onion, finely chopped (1/3 cup)
• 3 tablespoons all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 ½ cups milk
• 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

• Instructions

Mashed Potatoes

• 4 lbs (12 medium) russet potatoes, peeled
• 1 ¼ cups hot milk, (use 1 to 1/4 cups) we used whole milk
• 16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
• 1 ½ tsp salt, or to taste (we used sea salt)
• 1 tbsp fresh parsley or chives, finely chopped for garnish (optional)

• Instructions

Twice baked potato

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• ½ cup milk
• 4 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded cheddar cheese, divided
• 8 green onions, sliced, divided

• Instructions

Baked potatoes

• 4 large russet potatoes, scrubbed clean of dirt, rinsed and dried
• 2 teaspoons vegetable or olive oil
• ½ teaspoon salt

• Instructions

Fried potatoes 

• 1 lb. baby potatoes, scrubbed clean
• 1 tbsp. vegetable oil
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. freshly chopped rosemary
• 1 tsp. garlic powder (optional)
• 1/2 tsp. chili powder (optional)
• Kosher salt
• Freshly ground black pepper

• Instructions

Potato skins

• 6 small to medium Russet Potatoes
• 1 ½ tablespoons canola oil or olive oil
• Sea salt 
• 3 tablespoons butter
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ cup finely shredded cheddar
• ½ cup finely shredded Monterey Jack
• 4 slices bacon crispy cooked and chopped
• 1 green onion finely sliced
• Sour cream (optional)

• Instructions