I didn't grow up with any particular food staple starch. I use potatoes in various potato salads, ham & scalloped potatoes, and potato soups (e.g., potato & leek, or potato & sweet corn), baked, mashed, roasted, french fries, and home-fries. Also good in one-pan baking/roasting like Italian sausage, peppers, onions & potatoes, or Greek chicken & potatoes w/ lemon. Potatoes are very versatile!

eta: do try some of your fresh baby potatoes as "new potatoes w/ butter & parsley". :)

This recipe is a great way to use some of the smaller ones.

Crash Hot Potatoes

Do you have a dehydrator? I like to shred, dice, or slice thin and dehydrate them for using in hash browns and scalloped potatoes. Be sure to blanch the potatoes after shredding, etc or they will turn an ugly grey during drying. You can google instructions if needed but it is pretty easy.

ETA to answer your question. We eat about equal amounts of rice, potatoes, and pasta. My DW doesn't much care for winter squash so I stopped growing it. I'll buy some acorn or butternut squash a couple times each winter to get my fix.

eta2: I'll usually top the CHPs with shredded parmesan or cheddar for the last ~5 minutes of roasting. A little bit of crumbled bacon too if I think about it.

Better than potato skins IMO but similar and easier.

I’m not much of a potato fan, but along with Crash Hot Potatoes that Lone Jack linked, these Lemon Steamed Potatoes are some of favorites (see below for recipe).

I know we always had a starch at every meal, because that was Mother’s pattern: meat, 2 vegetables, a starch, and bread. I’m sure it wasn’t rice, because Mother didn’t know how to cook rice except rice pudding. IIRC it was most often mashed potatoes. Second most frequent starch would have been fried corn (a/k/a creamed corn but without the cream), and next would have been sweet potatoes. We grew lots of corn in our garden, but no potatoes or sweet potatoes.

Ooh ooh, I forgot about David Leite’s Ham, Potato, and Cheese Casserole. It is soooooo good. I treat myself to it only a couple of times a year. It isn’t exactly diet food!

Potatoes was the starch of choice always. Boiles ands erved buttered with some chopped parsley or "mixed herbs" from my mother's herb garden in season, or baked, or augratin, and riced.

Oh yes and potato salad!

Is that squash a marina del chioggia? They are wonderful! Just cut up peel and roast. I also make a "pumpkin soup" from yellow winter squash....yummy

!

One more....for soup weather and a favorite from the Silver Palate.

Potato Cheese Soup

4 T. butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock (I use more, at least 6 cups)
2 large potatoes, about 1 1/2 lbs., peeled and cubed (3-4 cups)
1 cup chopped fresh dill (I use less, about 1/2 cup...your preference)
Salt and pepper, to taste
2-3 cups grated sharp Cheddar cheese

Melt butter in soup pot. Add onions and carrots and cook over low heat, covered, until veggies are tender and lightly colored, about 25 minutes.

Add parsley, stock, and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.

Add dill, remove soup from heat, and let stand, covered, for 5 minutes.

Puree soup in pot with immersion blender, or pour soup through a strainer and transfer solids to food processor blender. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until soup reaches desired consistency.

Set over low heat, add salt and pepper to taste, and gradually stir in grated cheese. When all cheese is incorporated and soup is hot (not boiling), serve immediately.

I went to a friend's house for dinner recently and she made a grilled potato salad that was wonderful. Not a mayo dressing, eggy potato salad, but just grilled, sliced potatoes (she kind of stir fried them in a grill basket) with some olive oil and spices on them, grilled until tender. She added some chopped red onion about 1/2 way through. She said the recipe called for chopped green onions but she didn't have any. She also added grilled red pepper chopped up.
She said if you add the onions at the beginning they burn before the potatoes are cooked.
I didn't get the recipe, but it was very simple. I looked online and there are lots of grilled potato salad recipes that don't use a creamy dressing, maybe a lemon vinaigrette or similar. Really more of a grilled potato side dish, served warm or room temp. This one looks good: https://www.seriouseats.com/easy-grilled-potato-salad-recipe

There are only 2 of us, so we buy potatoes as needed. Never in quanitity since they tend to turn green or sprout before we can use them all. I love the teeny-tiniest ones steamed in their skins, served with pan roasted salmon and steamed romanesco all with a bernaise sauce.

Another way I cook small red skinned potatoes is in a non-stick pan on the stovetop, in olive oil with chopped fresh garlic and rosemary. Cooked with the cover on for awhile - shake occasionally and when just tender take cover off and let the steam evaporate and the potatoes brown just a bit. Salt/pepper to taste.

Add them cut into pieces with sheet pan bakes. Potato soup is really good. Cube and use in cream of broccoli soup to thicken instead of flour. And all of the usual mashed, crashed, scalloped, cooked in their jackets, potato salads, etc...

I learned about tians in this forum somewhere. They make a gorgeous presentation with slices of potatoes and summer squash (and whatever you want) standing on end. I haven't perfected it yet. When I follow a recipe, it tastes good, but just like all the components served together. I haven't gotten to trying it yet, but I've been thinking about marinating them, or dry seasoning, and letting the slices sit awhile together, to blend them more. I think some people prefer them to just taste like themselves individually, but that makes it all about the presentation. i like a cooked dish to have more integration. That's all about why I'm not giving you a particular recipe, however, not to dissuade you from trying it. If you're good at slicing or have a mandoline, a tian looks impressive and special, but isn't any harder to make than any other preparation.

I don't dislike potatoes, but rarely eat them. My favorites are the marble sized ones that come in assorted colors, rolled in oil, seasoning and herbs, then roasted until they're firm and crunchy on the outside and creamy on the inside. Some people do similar with cut potatoes, but it's not the same.

There are all kinds of fancy cheffy things you can do if you want a project. Fondant potatoes, Hasslebeck, smashed and fried, smashed and baked. I forget what it's called, but another kind is basically sliced and baked in a sparing amount of a very rich custard. You can spiral slice and roast in drippings or enriched broth.

Cut a plug out of an end and use a boning knife to pull out a lot of the inside, make a stuffing with aromatics, and meat or veg, plus some of the extracted potato as glue, and pipe the filling back in. Insert the plug, lightly oil the skin and roast.

Don't forget gnocchi! Let me know if you need a good recipe. Or any other kind of potato dumpling. But maybe not knishes. Those are big potato dumplings wrapped in dough, and if you aren't a young man going out to work the fields by hand in cold weather, I don't know why you'd eat them. But there are other kinds that people like to eat, such as pierogi, "potato spaetzle" (I think that's a made up American thing), Kartoffelkloesse, or Schupfnudeln. Or plain ol' chicken and potato dumplings.

You can make dumplings with winter squash too, if it's not too wet. It makes good quickbreads, too. Plus the ordinary, like sliced thin, floured and fried (so good!), and plain ol' roasted dry, wedged and rewarmed with butter and cinnamon. And of course all the pumpkiny things.

So, having said that about knishes, of course, a refutation comes along. Traditionally, they're heavy and dense with schmaltz ("fat" but in cooking it's chicken fat rendered with onions). This one is dairy and swimming in butter and cheese, and sounds pleasant. At least it sounds a lot better than the "Jewish neutron bomb" (I think that was Mel Brooks).

https://images.food52.com/18QDDFdo58L4UMbE3OpwPBi6y4w=/1320x880/filters:format(webp)/12d4a009-840d-4063-83ec-f08a4979ec27--2016-0503_savory-potato-and-onion-knishes_james-ransom-001.jpg

I've never met a potato I didn't like. Have a look here for inspiration.

https://www.deliciousmagazine.co.uk/collections/potato-recipes/

IC, that's funny! Really, the possibilities with potatoes are endless. Nobody mentioned potato pancakes or potato dumplings! It's been ages since I've made either. And twice-baked potatoes -- works nicely with the right dinner.

At the NYS Fair there has always been a "baked potato booth", where people stood in LONG lines to get a baked potato for $1. I never stood in line to get one until around 5 years ago, and I was stupid for not doing it sooner. lol! Choice of a perfectly baked white or sweet, and choice of toppings (butter, sour cream, cheese). A few years ago they updated it be a 'fast-food joint' kind of setting, so the long lines have disappeared. Which reminds me: many people like "loaded baked potatoes" as a meal... topping it with their choice of things like the usual butter, sour cream, cheese, ... but also things like chili, broccoli, or whatever you can think of that sounds good.

PM - I've never had anything called a potato dumpling. Is that the same thing as a pierogi?

@LoneJack Zn 6a, KC, I'm half Polish but didn't mention pierogies because they don't use enough potatoes. lol! No, I'm talking about a German potato dumpling (kartoffelkloesse). I don't have a T&T recipe, but I did a search... here's a link to the highest-rated recipe. The key is having the croutons in the center! German potato dumplings

PM - those look pretty good. I might have to give them a try sometime this winter. They look like a nice winter comfort food. Thanks for posting the recipe!

Thanks all! I will do some research on your suggestions after I finish digging my potatoes. I am looking forward to the purple or blue ones. I have two plants at the end of the row. I have promised some to neighbors.

@agmss15, let me know if you decide to give that perfect pumpkin away! ;-)

LOL! PM—I just mentioned too much at lenghth besides the potato dumplings. ;)

Re pancakes, this is the best ever latke recipe, but it combines two specific textures of potato, so may not be appropriate for the task at hand. Almost all other potato pancakes are good, however:) https://andrewzimmern.com/recipes/killer-potato-latkes/

Islay’s linked magazine has some old standards like Pommes Anna, along with a huge variety of combos I've never heard of (mostly British with some French, Spanish, Indian and more sorinkled in), The ones I read sound pretty easy to make, too. The one that caught my attention is just sliced and baked, really, but done in a beautiful manner (with bacon): Boulangère potatoes wrapped in streaky bacon There's also a beautiful potato pie wrapped in puff (might need skill to get it as beautiful) which looks like a giant French knish with attitude.

BUT there is a salad on there called ”Cesar”. It has potatoes and asparagus. That's like putting peas in ratatouille. :D

plllog, sorry, I missed that -- and it didn't find it when I searched the page.

Oh, no apologies! I was just laughing at myself for going on at length. The post follows Olychick and Seagrass and is just above mine about the dairy knishes recipe. The dumplings are in the fifth paragraph. I'm terrible at brevity, type too fast for anyone's good, and totally understand if people skip through them! But since I mentioned dumplings, gnocchi, pierogi, Kartoffelkloesse, (and Schupfnudeln), your post made me chuckle. I only have T&T for the gnocchi...

The potato dish I make most often is a potato fritatta. I make it with potatoes, onion, red bell pepper, chili, eggs, and cheese, usually a combination of Monterey Jack and cheddar, but only cheddar can be on the top layer - the Jack must go into the center, as it can burn if on top.

I make latkes frequently also, but not as frequently as fritatta.

When I make gnocchi, I only use russet potatoes, as other potatoes, such as Yukon Gold, retain too much moisture. You need a potato ricer to make gnocchi, but I would guess that you already have this, since you grow potatoes.

For me, rice has been the main starch, after bread, but not necessarily brown or white rice. We eat more bread than pasta.

Ok last night I took about 6 pounds of potatoes with blemishes - cracks or damage - I cut out the damage - sliced thinly, blanched them and they are in my dehydrator. I have never used dried potatoes before but at the least they will thicken soups. Ended up with 5.5 pounds before blanching.

I don't know about using home dried, but I use pure potato flakes as a carrier for fillings. I'd think dried potatoes would work as well, though perhaps need a little more whipping to be smooth.