Idaho® Potato Sampler


  • Idaho® Mashed Potatoes
  • 20 cups Idaho® potatoes, peeled and quartered
  • 2 1/2 cups sour cream
  • 1 cup butter, melted
  • 1/2 cup half & half cream, warmed
  • Salt and pepper to taste
  • Idaho® Potato Leek Croquettes
  • 2 quarts cold mashed potatoes
  • 1 1/2 cups leeks, thinly sliced and sautéed, cooled
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3/4 cup roasted red peppers, diced
  • Flour, egg wash, bread crumbs, and Oil for frying
  • Whole Scalloped Idaho® Potatoes and Garlic
  • 1 gallon Idaho® potatoes, peeled and turned
  • 2 quarts Heavy cream
  • 2 cups peeled Garlic cloves
  • 4 teaspoons chopped Fresh Thyme
  • Salt and pepper to taste
  • Oven Roasted Idaho® Potatoes
  • Cut 6 lbs Idaho® potatoes
  • 4 oz of butter
  • 4 oz olive oil
  • 1/2 bunch thyme
  • salt and pepper to taste


Idaho® Mashed Potatoes
  1. Cook potatoes in boiling, salted water until soft. Drain.
  2. Mash potatoes, sour cream, butter, and half and half together. Season with salt and pepper to taste
  3. For Bacon, Parsley & Garlic Idaho® Mashed Potatoes, add 1 cup rendered, diced bacon, 3/4 cup minced parsley, and 1 cup pureed roasted garlic.
Idaho® Potato Leek Croquettes
  1. Mix together all ingredients. Form into 4 oz. pancakes (approximately 24 cakes).
  2. To cook, dust each cake with flour, dip in egg wash and roll in bread crumbs.
Whole Scalloped Idaho® Potatoes and Garlic
  1. Place potatoes in baking dish.
  2. Pour cream over potatoes. Toss with garlic, thyme, salt and pepper.
  3. Bake at 350° F for 45 minutes, uncovered, until tender.
Oven Roasted Idaho® Potatoes
  1. Cut 6 lbs of unpeeled, scrubbed Idaho® potatoes into chunks. Toss with 4 oz of butter, 4 oz olive oil, 1/2 bunch thyme, and salt and pepper to taste. Bake at 400° F for 20 minutes or until potatoes are tender and browned on the outside. Remove thyme sprigs before serving.
Fresh Idaho® Potato Chips
  1. Scrub potatoes and slice very thinly on a mandolin. Soak slices in cold water, changing water every 20 minutes, or set under cold running water until water runs clear. Dry potatoes and fry at 350° F in peanut oil until golden, about 2-3 minutes.
Print Recipe

Share this Recipe