After peeling and getting any green layer off, I make buttermilk and chive mashed potatoes.

Russets also make good fries, which you can oven bake.

Good for hash, too.

Russets aren't great for potato salad.

I like making scalloped potatoes when I have an abundance of potatoes.

Do you have a barbecue that you can use? Use an aluminum foil container and set it on indirect heat.

Grilling is a great idea. I like to chunk up potatoes and onions and throw them into foil with seasoning or Italian dressing or evoo with grainy mustard.

Seal and throw on the grill.

I love this Emeril Lagasse Potato & Leek soup. I don't puree it, though. :)

I cook them with beans (garbanzos or lentils) and a can of tomatoes plus herbs and chilies to make a stew. I did this on Sunday in my pressure cooker, which cooks quickly without heating up the kitchen. I used a random collection of herbs that are abundant in my yard right now: parsley, cilantro, basil, etc, but the top portions of the cilantro were a bit woody, although they did give a nice coriander flavor. I also add vegetable stock, and I put in a bit too much stock and had to add some Orzo at the end to soak up the excess moisture.

When the days are long, we cook outside a lot, although we have installed more lighting outside so that we can cook outside even when it is dark, but it just does not have the same feel. If it is hot and humid outside, you might not want to cook outside, however. Pressure cooker on an induction burner puts out the least amount of heat into the room.

They are all excellent suggestions. Many thanks. I knew I would find an answer here!

Thanks, I will try that.

I refrigerate potatoes to store them. I know it is not recommended because they, allegedly, become sweet. That's not a problem to me.

I put them in the refrigerator and one time was enough for me. The potatoes converted to so much sugar that it was like putting heavily sweetened mashed potatoes in our mouths. Had to throw them out. Determined that never again would potatoes be put in the refrigerator.

I plan to try the apple hint. Just bought a new bag of potatoes. Thanks, mustangs.

What happens to the apple? Doesn't it rot in 8 weeks?

mustangs81 -- I bought an apple yesterday to try this. I liked the perplexed look on my husband's face -- one apple? :)

Cathy in SWPA

I had a recent bummber bag. Sprouts from the get-go. Not a chance would i use my precious organic oregon apples i smuggled for a potato 'save'. (actually i think fruit is fine to cross the Canadian border)....but i did not tell.

The rules change every crossing. They even spray the bottom of your car. But that is more about soil and roots.

I just used that bag quickly and planted the sprouts near the compost pile. Told the neighbors to help themselves if they produce as we are no longer at that home.

I find old sprouters loose some of their creamy charm. I mostly grated them and made breakfast potato corn cakes. Some hash type things but not in CodCakes or anything for a major meal.

Roasting crispy, cubed, after a bath of herbs and good oil they were fine.

Back in NY i must be getting fresh new potatoes. They have been so fresh and creamy and dozens of varieties. If you are getting sprouts could they be from last season? I know mine seemed months old. Or its a flaw in storage by producers. I have carrots i grew harvested last october that are still great and celery and red peppers i bought three months ago that are fine....

Like westsider40, I store mine in the fridge & they never taste too sweet to me.

I know you said no oven, but this is sooo good & easy:

Chili Roasted Potatoes

approx. 2# potatoes, peeled and diced (about 6 medium)
1/4 - 1/3 cup of olive oil
2 teaspoons dried oregano
2 teaspoons chili powder (spice blend, not ground chiles)
1/2 teaspoon salt
freshly ground black pepper
1 lime

Preheat the oven to 400 degrees. Combine olive oil, oregano, chili, salt and pepper to taste , mix well. Spread out potatoes on a shallow rimmed baking pan and pour dressing over them. Make sure all potatoes are well coated. Roast for 40 minutes (or until potatoes are crisp on the outside and soft on the inside). Squeeze lime juice over potatoes while they are still warm. Toss and serve. Serves 4.

I like to add some sweet potatoes & I've also used different spice blends (Morroccan style is hubby's fave), but the lime is essential.

I ended up by roasting them similar to the recipe above. DH likes to reheat the leftovers with his eggs for breakfast.

I had a few one late spring that were soft and had long sprouts on them. Just for the heck of it, I held onto them and in early June planted each one (had about 3) in the garden, whole potato. I'd never grown potatoes, so I had no idea what I was doing or what cooties I would attract. I kept them covered with a bit of soil and weeded and they put forth white flowers. The plants never did die down, flop over or what I guess they are supposed to do at the end of the summer, early fall. I just dug them up and got about 20 potatoes of various sizes. Then I made delicious fries from a few, then the remainder went into a smoked ham and scalloped potato dish that was one of the best potato meals I've ever had. Apparently they were Kennebecs. I love potatoes.

LOL, I'm a gardener but never planted potatoes. I always wondered if the bought potatoes could be planted. Now I know...

"...

blueheron

last Friday at 1:22PM

I ended up by roasting them similar to the recipe above. DH likes to reheat the leftovers with his eggs for breakfast."

Oh yesiree. Leftover taters with eggs for breakfast is delicious and indicates a high IQ. Newton, Einstein, Azimov, ... They all ate leftover potatoes with eggs for breakfast.

Always make a few extra taters to have the next morning or for supper.

Hash with cooked spuds, onion, some critter (not tofu), ground/chopped and pan fried cake patty is yummy for any meal. Remember those cast grinders? Universal. My mom would grind leftover pot roast, raw yellow onion, cooled potatoes. Salt n pepper. Fry, brown in lightly oiled cast iron skillet. I can smell the aroma now. Yankee lunch. No pricy All-Cash or Le Chequebook cookware. Seasoned cast iron so smooth, nothing but a hungry mongrel would stick to it. I have two very old large seasoned cast iron skillets -- my best cookware.

I love fried potatoes and the leftovers with eggs for any time of day, but like ketchup with them too. By the way, my maiden name was "Newton".

Sue