Serves 6 to 8

Avoid extra-sharp cheddar, which becomes grainy during slow cooking. And don’t soak potatoes in water before using or the scalloped potatoes will be watery.

WHY THIS RECIPE WORKS:
Potatoes contain moisture that diluted the sauce after hours in the slow cooker. We thickened our Slow-Cooker Scalloped Potatoes with a generous amount of cornstarch to ensure that the sauce could handle the added moisture given off by the potatoes. The prolonged heat of the slow cooker overheated most cheeses, causing them to clump up and ooze grease. We found that Monterey Jack—which melted easily without separating—paired with sharp cheddar produced a flavorful, lump-free sauce. Russet potatoes proved to be the variety of choice due to their high starch content. The starch helped the cheese sauce adhere to the potatoes, and tasters liked the fluffy texture of the russets. The potatoes wouldn’t cook evenly in the slow cooker, so we started them in the microwave before transferring them to the slow cooker. When direct contact between the potatoes and the slow cooker caused them to burn, we created a barrier with parchment paper to protect them.

Serves 4

We prefer Hellmann’s low-fat mayonnaise. Use the flat edge of a chef’s knife to smash the peeled garlic cloves. A ricer or a food mill makes for an exceptionally creamy mash, but if you don’t own either one, use a potato masher.

WHY THIS RECIPE WORKS:
When developing our recipe for Reduced-Fat Mashed Potatoes, we discovered that potato types varied only slightly in nutritional value, but Yukon Golds outshone other potato varieties for their buttery flavor and silky, light texture. Replacing some of the dairy with reserved potato cooking water cut calories. Furthermore, the starch from the water contributed a smooth, supple consistency to the mashed potatoes. We were surprised to find that a single tablespoon of butter was all that was necessary to impart a noticeable buttery taste. A little low-fat mayonnaise compensated for the loss of creaminess.

Traditional recipes have 352 calories, 25 grams of fat, and 16 grams of saturated fat per 1-cup serving. Our changes brought the numbers down to 174 calories, 3 grams of fat, and 1 gram of saturated fat.

Serves 8

For the smoothest, most uniform texture, use a food mill or ricer to mash the potatoes.

WHY THIS RECIPE WORKS:
Boiling our Duchess Potatoes made them waterlogged. Next we tried baking them, but they quickly dried out. We solved this problem by parcooking the potatoes in the microwave and finishing them in the oven on high heat. Piling butter into the hot potato mixture made it too soft to pipe into delicate mounds. We added some while it was still hot, but waited to add the rest until the potatoes had cooled a bit. The result was rich, buttery flavor throughout with small butter pockets scattered in the mounds.

Serves 4

This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. A steamer basket will work, but you will have to transfer the hot potatoes out of the basket to rinse them off halfway through cooking. For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. Russets and white potatoes will work in this recipe, but avoid red-skinned potatoes.

MAKES APPROXIMATELY 14 3-INCH PANCAKES

Matzo meal is a traditional binder, though we found that the pancake’s texture does not suffer without it. Applesauce and sour cream are classic accompaniments for potato latkes.

Serves 8 to 10

If your steamer basket has short legs (under 1 3/4 inches), the potatoes will sit in water as they cook and get wet. To prevent this, use balls of aluminum foil as steamer basket stilts. A stand mixer fitted with a whisk attachment yields the smoothest potatoes, but a hand mixer may be used as well.

WHY THIS RECIPE WORKS:
High-starch russet potatoes made for superior Whipped Potatoes compared with Yukon Gold or red potatoes because their high starch content causes the cells to separate and puff when cooked. Boiling the potatoes added extra water, resulting in a flatter finished dish. We found that the best technique was to rinse excess starch from the raw potatoes, steam them, and finish the steamed potatoes on the stovetop. This process made them fluffier and better able to absorb butter and milk.

Serves 6 to 8

If you prefer to use kosher salt, you will need 1½ cups of Morton or 2½ cups of Diamond Crystal.

WHY THIS RECIPE WORKS:
Some Syracuse Salt Potatoes recipes call for three cups of salt, but we found that to be excessive. We reduced the salt content dramatically to create a potato recipe with a well-seasoned (not too salty) crust and ultra-creamy interior. Both kosher and non-iodized salt worked equally well. And small white or red potatoes, left whole and unpeeled, worked best in our Syracuse Salt Potatoes—if cut or peeled, the potatoes absorb too much salt. Adding chives and black pepper brought this dish to a new level.

Serves 6 to 8

We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.

WHY THIS RECIPE WORKS:
Bottled ranch dressing sounds like a quick way to dress up potato salad, but many ranch potato salad recipes are surprisingly dull and bland. We found that red-skinned potatoes were key to our Ranch Potato Salad recipe—they hold their shape better than other types. Peeling the potatoes allowed them to absorb more dressing. For a flavorful dressing, we doubled the amount of cilantro used in most ranch potato salad recipes and added fresh garlic and scallions for a welcome bite. Dijon mustard and vinegar provide acidity and bite, while chopped roasted red peppers are a sweet counterpoint. Just a dash of dried dill lends the perfect amount of dill flavor. To better season the potatoes, we tossed the hot spuds first with just the Dijon mustard and vinegar.

SERVES 4 TO 6 AS A SIDE DISH

We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk of a food processor; cut the potatoes into 2-inch lengths first so you are left with short shreds. Serve with applesauce and sour cream.

WHY THIS RECIPE WORKS:
We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing them out in a kitchen towel and to minimize the release of what remained by microwaving the shreds briefly to cause the starches in the potatoes to form a gel. With the water taken care of, the latkes crisped up quickly and absorbed minimal oil.

Makes 16 potato skins

The potatoes can be cooked, scooped, and refrigerated in an airtight container for 2 days before proceeding with the recipe. Serve with sour cream and sliced scallions, if you like.