There are countless variations on this classic Irish potato-and-cabbage combination. Ours is made with steamed red potatoes, sautéed cabbage, and just a touch of butter. Red Potato Colcannon Active Time: 30 minutes Total Time: 30 minutes Serves 4 1 pound small red potatoes, scrubbed and cut in half 1 tablespoon butter 1/2 cup onion, thinly…

WASHINGTON—The United States Department of Agriculture has agreed to allow the resumption of shipments of Prince Edward Island potatoes to Puerto Rico. Exports to Puerto Rico and the continental United States have been on hold since November following the discovery of potato wart in two P.E.I. fields. The fungal parasite spreads through the movement of…

In this recipe, salt does double duty: Not only does it give the potatoes their salty taste, but it also gives them their creamy texture. There’s a lot more salt dissolved in the super-salty boiling water than there is in the raw potatoes. So, as the spuds cook, some of that dissolved salt moves from…

Congee is a pan-Asian dish beloved wherever rice is grown. It goes by other names, and comes in many different flavors, but the core principle never changes. Cook the rice into a starchy cloud, flavored with the likes of ginger, chives, and hoisin sauce. Eat it when comfort food is called for. I live in…

In this recipe, Yukon Gold potatoes and sweet potatoes are roughly mashed together with leeks for a beautiful mottled white-and-orange take on mashed potatoes. The creme fraiche topping offers a tangy counterpoint. 2-Toned Mashed Potatoes Active Time: 20 minutes Total Time: 35 minutes Serves 12 1 tablespoon buttermilk plus 2/3 cup, divided 2 tablespoons creme…

Submitted by Sandra Banas, Brunswick, Maine My dad used to make these latkes every year at Hanukkah. He said he got the recipe from his momma, who made them in a coal-fired stove in her big kitchen in Burlington, Vermont. Dad was a wonderful cook who found joy and relaxation in the kitchen, and my…

Colcannon is hearty and richly satisfying, a homey blend of creamy potatoes and kale or cabbage. Some recipes omit the green onions, but I find they lend a little brightness to the dish. Use a medium-starch potato, such as Yukon Gold, if you can find them. Russets also work well. Serves 6 2 pounds medium-starch…

Potato roses are thinly sliced potatoes that are soaked, seasoned, and formed into roses in a muffin tin. They’re a sweet way to show someone (or yourself) that you care, to demonstrate your artistic prowess, or to just have a little fun with your food. Serve them with just about anything you’re cooking—I keep fantasizing…

Tortilla de patatas, a thick Spanish omelet of potatoes, eggs, and onions, is one of my most favorite dishes ever. Considered the ultimate comfort food, this dish is everywhere in Spain: Every restaurant, tapas bar, and roadside tavern serves it. It can be eaten for breakfast, lunch, or dinner, served with bread and tomato sauce,…

When the moon is big and bright and my dad goes out fishing for larger fish, he uses whole anchovies as bait. (The size of the moon determines which fish you go for and what time of night you set off.) He travels further to find the big fish in the deeper waters that are…