Nicole from Allrecipes has some really good tips/recipes! And potatoes are my favorite food.
Timestamps:
0:00 – All About Potatoes
0:11 – Cooling Rack Dicing Hack
1:10 – Box Grater Spiralized Potatoes
2:24 – Easy Peel Boiled Potato Hack
4:33 – Air Fryer Baked Potato
6:23 – Half-Baked Potato Trick
8:04 – Martha Stewart ‘Smash’ Hack
9:22 – Air Fryer Potato Peels
11:30 – Roast Potatoes with Mayonnaise
13:16 – Salty Soup Fix
13:56 – Thicker Soup with Mashed Potatoes
15:23 – Hash Brown Breakfast Pizza
17:31 – Jalapeño Popper Hash Brown Cups
19:25 – Shepherd’s Pie with Hash Browns
22:13 – Potato Stain Remover Hack
Get the recipes here:
Roast Potatoes with Mayonnaise: https://www.allrecipes.com/how-to-use-mayonnaise-on-potatoes-11746989
Hash Brown Breakfast Pizza: https://www.allrecipes.com/recipe/8318624/easy-hash-brown-breakfast-pizza/
Jalapeño Popper Hash Brown Cups: https://www.allrecipes.com/jalapeno-popper-hash-brown-cups-recipe-8650391
Shepherd’s Pie with Hash Browns: https://www.allrecipes.com/copycat-cracker-barrel-hash-brown-casserole-shepherds-pie-recipe-8706205
Stella's Place 
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Ooooooh! I can so get behind this! 😉
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Me too!
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Me, too.
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That settles it. Potatoes on the menu. Baked perhaps.
I have tried the mayonnaise-coated potatoes with limited success. Perhaps I used too much mayonnaise, but they were oily.
In that vein, has anyone else experienced a bitter taste in prepared mayonnaise? I’ve tried Hellman’s and Dukes made with soybean oil and they are both bitter, even when newly purchased, well before expiration dates. I’m wondering if soybean oil has changed.
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I made the mayo potatoes last night, and had the leftovers with eggs for brunch today. I liked them!
I haven’t noticed the bitter taste in mayo, but soybean oil isn’t really that great for us, is it? I may start making my own mayo. I also saw a recipe for mayo made without eggs, although I can’t imagine what that would be like. It’s made with milk.
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https://www.egglesscooking.com/eggless-mayonnaise-recipe/
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I understand the science (mustard is an emulsifier), but I don’t think it would be the same without egg.
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I’m going to try those mayo potatoes.
I’ve mentioned this several times here. I keep going back to Scottish tattie scones. Not really a scone at all. Boil and mash potatoes and add about half the amount of self rising flour, softened butter and salt. Roll about about 3/8 thick. I then take a saucer and cut them into rounds and fry in a non stick pan. Serve with butter and sea salt for a heavenly treat. Use a floury potato, not a waxy one. Russets are great for this.
I love trying new recipes, and we enjoy them, but very few make a return trip to my table. This is one of the best I’ve had in years.
One of the teachers at the homeschool co-op last year had the kids make these when they studied Scotland. The parents and other adults who had cause to be in the building were lining up for the leftovers. My family pretty much stood in the kitchen waiting for them to come out of the pan when I served them up while waiting on a brunch to cook.
I’ve also cooked them for supper before. I’ve not done it yet, but I think they’d be awesome with a rich meat mixture topped on them. Maybe ground beef, mushrooms and a few veggies to your taste in a rich broth or gravy.
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