These crockpot mashed potatoes are unbelievably creamy and buttery, made with Russet potatoes cooked right in the slow cooker with chicken broth, then mashed with warm cream, butter and cream cheese. They’re ready in about 5 hours and give you rich, fluffy mashed potatoes without taking up valuable stovetop space.

That alone makes them a lifesaver for Thanksgiving and Christmas! Get the potatoes going early, let the crockpot do its thing, then mash everything right in the slow cooker and keep them warm until dinner is ready.

Ingredients You’ll Need

• Russet Potatoes: Their high starch content makes wonderfully light, fluffy mashed potatoes.
• Kosher Salt: Seasons the potatoes from the beginning and brings out their flavor.
• Butter: Added while cooking and again while mashing for rich, buttery flavor.
• Chicken Broth: The potatoes cook right in the broth instead of water, adding savory flavor from the very beginning.
• Cream: Warm it before adding so the potatoes stay hot and absorb it easily. Half-and-half or milk also works.
• Cream Cheese: Our secret for extra-rich, creamy potatoes that hold their texture beautifully.
• Salt and Pepper: Add to taste at the end so you can get the seasoning just right.

Best Potatoes for Mashed Potatoes

Russet potatoes are our favorite for crockpot mashed potatoes. They’re high in starch and naturally fluffy, so they break down easily and absorb all that butter and cream beautifully.

Yukon Gold potatoes also work and will give you a slightly denser, naturally buttery and creamy mashed potato. You can even use a combination of Russets and Yukon Golds if you want the best of both worlds.

How to Make Crockpot Mashed Potatoes

The best part? There’s no big pot of water to boil or babysit on the stove. The potatoes cook right in

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

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• Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
• Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
• Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
• Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
• Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

• Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
• Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
• Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
• Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
• Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
  • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
• Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
• Eggs: Eggs add richness, flavor, and beautiful go

How to Make Air Fryer Baked Potatoes (with crispy skin!)

This is the ultimate air fry baked potatoes recipe that’s crispy on the outside and perfectly fluffy on the inside! All in under an hour! With minimal effort and just a few simple ingredients, you’ll get that classic baked potato taste without heating up the oven.

Whether you’re loading it up with butter, cheese, or your favorite toppings, this quick and easy method will become your go-to for weeknight dinners and weekend comfort food. Once you try it, you’ll wonder how you ever baked potatoes any other way!

It’s the texture for me. There’s just something so satisfying about a classic, old-fashioned baked potato! The crisp, crackly salted skin and that soft, fluffy center melting with butter. Truly, there’s nothing better than gathering around the table for a simple dinner at home with piping hot baked potatoes on the side.

I used to think you had to wrap them in foil to get them just right (didn’t we all?), but a few years living in Idaho taught me otherwise. I became a full-on baked potato expert, and now, the air fryer is my secret weapon.

Over the past year, our recipe for How to Make Baked Potatoes in the Oven with Crispy Skin has quickly climbed the charts as one of the most viewed recipes on our site. And I get it! That crispy skin is pure gold. But I’ll be honest: while I still love the oven method, the air fryer has officially won me over. It’s now my favorite way to cook baked potatoes.

What You’ll Need to Make Air Fry Baked Potatoes

You only need three simple ingredients to make perfect air fryer baked potatoes! Plus any toppings you love. This recipe is all about crisp skin, fluffy insides, and minimal effort.

• Russet Potatoes: Starchy with thick skin, ideal for baking.
• Oil (Olive Oil or Avocado Oil): Helps the skin get golden and crisp.
• Kosher Salt: A simple seasoning that boosts&n

Mom’s Cheesy Ham and Potato Broccoli Casserole [+Video]

Take your taste buds on a comforting journey with this delicious cheesy ham and potato broccoli casserole. It is creamy, cheesy, hearty and a totally comforting meal. Perfect for a family dinner or potluck!

My mom’s classic recipe that I hated for nearly my entire life, yes, even as an adult. I don’t know what has happened but in the last few years I’ve had such a craving for the classic recipes that I grew up on. Call it nostalgia, or maybe I’m just finally growing up and realizing what a gift it was that my mom made dinner literally every night and we always ate around a dinner table together.

This recipe is from her dear friend, Debbie, and I don’t remember a single year of my life that Mom didn’t make it, so it’s been around for a long time.

Ingredients for Ham Potato Broccoli Casserole

Grab your leftover ham and a few other ingredients, and let’s make this comforting casserole for dinner! Here is everything you’ll need:

• New Potatoes: a little sweeter and less starchy than regular russet or yukon gold potatoes, we love the flavor and texture!
• Broccoli: fresh or frozen broccoli florets work great
• Butter: used to salute and onions and mushrooms
• Onion: just a regular yellow onion
• Baby Bella Mushrooms: can be substituted with white button mushrooms or omitted if desired
• Salt and Pepper: adds flavor
• Ham: adds flavor and protein
• Cream Cheese: adds richness and creaminess
• Cheddar Cheese: adds flavor and gooiness

The measurements for each ingredient can be found in the recipe card down at the end of the post.

Substitutions and Variations

I love to use leftover ham in this recipe, but any protein tastes great in this casserole. You could use rotisserie chicken, ground beef, bacon, sausage, etc.

Growing up, Mom usually skipped the mushrooms or only put them on half of the casserole in order to please her picky kids, but they are in fact her favorite part. Sautéed with onions in gobs of delicious butter, I mean, what isn’t to love?

You can also change up the vegetables in this casserole. Peas or green beans would be super yummy!

How to Make Ham Potato and Broccoli Casserole

1. Prep: Butter or spray a 9×13 baking dish and preheat the oven to 350 degrees F.
2. Parboil: Partially boil the potatoes for 8-10 minutes then drain and set aside. See section below for skipping this step.
3. Steam: Place the broccoli in a saucepan and steam until bright green.

The Best Home Fries Recipe

Nothing beats a crispy, crunchy side dish of home fries! They are so comforting and relaxing and everyone loves them! Eat them for breakfast, lunch or dinner!

There’s something so homey about chunks of crispy on the outside and soft in the middle potatoes. I didn’t grow up going to diners, nor do I now, but potatoes were a staple in my home and they always bring feelings of safety and happiness for me. So naturally diner potatoes were something I needed to try!

Ingredients for Home Fries

All you need is 7 simple ingredients to make home fries, and I’m willing to bet you have most (if not all) of them at home already. Here is what you will need:

• Russet Potatoes
• Baking Soda
• Vegetable Oil
• White Onion
• Seasoned Salt
• Ground Black Pepper
• Unsalted Butter

The measurements needed of each ingredient can be found in the recipe card at the of the post.

How to Make Diner Style Home Fries

One of the keys to home fries is that as you cook them, if they start to look dry in the pan, you need to add a little bit more oil and stir coat them and let them keep cooking. Let me walk you through the whole recipe step by step:

• Prep: Start by washing the potatoes and you can peel them if you want. Cut the potatoes into half-inch cubes.
• Boil: This step is optional, but if you want extra crispy potatoes, start by boiling the potatoes. Place the potatoes in a large pot and add enough water to cover the potatoes.
• Cook: Add 1 teaspoon of baking soda. Put a lid on the pot and bring the water to a boil. Once it is boiling, remove the lid and let the potatoes cook until the cubes are easily pierced with a fork.
• Drain: Once the potatoes are fork tender, drain them well and then pat them dry.
• Sauté: While the potatoes are cooking, heat a tablespoon of oil in a large skillet (use a cast iron skillet if desired) and add the onions. Sauté the onions until they are soft and translucent. Remove the skillet to plate and set them aside.
• Cook: Add the rest of the oil to the same skillet over medium-high heat and add the potatoes in a single layer (you may need to do a few batches). Allow the potatoes to cook on each side until golden and crispy. Stir as needed and let the potatoes cook.
  • NOTE: This is where you may need to add more oil if the potatoes start to look dry as you work through the batches.
• Combine: Once all the potatoes are browned and crispy on all sides, add all the potatoes, onions and butter to the skillet and season with the salt and pepper and toss everything together to combine.
• Serve: Serve the potatoes hot and enjoy!

The complete instructions can be found in the recipe card down below where you can also save or print the recipe.

Tips for the Best Skillet Potatoes

Here are a few tips for making the best skillet potatoes…crispy on the outside and soft in