Baked Potatoes in Half the Time!

I know there are about a million of you guys who are in love with your air fryer and recently, I just became a fan, too. This Air Fryer Baked Potato Recipe miiiight have been the ticket to tip the scales. It’s literally olive oil, salt and russet potatoes baked in the air fryer for 30 minutes until the skin is crispy and the middle is soft, which is HALF THE TIME of a regular baked potato in the oven. If you’re a potato lover, read on.

Air Fryers: Are They All Considered Equal?

Here’s the scoop on everyone’s favorite appliance the air fryer. In my opinion, NO they are not all considered equal. I’ve tried three separate machines from the cheapest possible air fryer on Amazon to my favorite, pricier Cuisinart Air Fryer (which is basically a toaster oven with air frying capabilities.) I LOVE IT and think it is worth every penny. Here’s why: It works extremely well, it is really even in its air frying capabilities and it’s large enough to make enough food for my family of six. If you are on the fence, I would highly recommend this one.

Other Air Fryer Recipes You Will Love: Air Fryer Sweet Potato Fries, Air Fryer French Fries, Air Fryer Brussels Sprouts

How to Make Air Fryer Baked Potatoes

Friends, add this to your list of foods you must make in your air fryer! Mama mia, air fried baked potatoes get a crispy and salty crust with a soft interior in about half the time of the traditional oven. It’s a dream! Here’s how to make them:

Prep Potatoes

Scrub and rinse whole potatoes well with cold water. Dry with clean kitchen towel. Stab each potato 4-5 times with a fork and rub with olive oil. Sprinkle with salt and place into air fryer.

What Kind of Potatoes Should I Use?

I love using a good Idaho potato, mainly because I have lived in Idaho for a good chunk of my adult life and they are generally cheap and easy to find. If your bag of potatoes doesn’t say “grown in Idaho” then look for a starchy, Russet potato. 

Air Fry Potatoes

Cook potatoes in the air fryer at 375 degrees F for 30-45 minutes or until potatoes are completely soft.

Remove from air fryer and cool 5-10 minutes before serving. Enjoy with any desired toppings.

How Long to Cook Baked Potatoes in the Air Fryer

Cooking time is dependent on how large or small your potatoes are and how powerful/accurate your air fryer is. Helpful hint: make sure you are using potatoes that are all the same size so they will be done all at the same time.

Favorite Baked Potato Toppings

I am a bit of a purist and really just love salt and sour cream on my baked potatoes, but here are a few other tasty options to take your potatoes to the next level.

• salted butter
• sour cream
• grated cheddar cheese
• bacon
• chives/green onions
• Homemade Chili (this is my favorite recipe!)
• White Chicken Chili (for a creamy, spicy topping…yum!)
• BBQ Chicken

Making Ahead and Storage Options

Obviously, these baked potatoes are best right out of the air fryer, but if that is not an option for you, you can definitely make these ahead. After they have cooked, wrap them in foil or store in an airtight container in the fridge for up to five days. Then to reheat, you can do so back in the air fryer for 10-15 minutes at 400 degrees F. A microwave also works well too, if you don’t mind softer skin.

Can I Freeze Baked Potatoes?

Yes, you sure can! I like to wrap my cooled air fried potatoes in foil, then store in a large freezer bag. As long as the potatoes are wrapped well, you can keep them in the freezer for up to 3 months. To reheat, simply add them to the oven or back in the air fryer at 350 degrees F until warmed completely through.

Love Potatoes? Here Are Other Recipes to Try:

• Pan Fried Potatoes
• Garlic Mashed Potatoes
• Crockpot Mashed Potatoes
• Loaded Smashed Potatoes
• Twice Baked Potatoes
• Grandma’s Potato Salad

So there you have it! My new favorite side dish that (almost everyone) in my family will enjoy. Be sure to save/print/bookmark/pin/share this one because it’s a gem you won’t want to loose. Have a great day, friends!

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Air Fryer Baked Potatoes

A quicker and easier way to make baked potatoes…in the air fryer! Delicious crispy, salty skin with a soft interior. So delicious. The perfect side dish.

Course Side Dish

Cuisine American

Keyword air fryer recipe, baked potato

Prep Time 5 minutes

Cook Time 35 minutes

Servings 6 servings

Calories 42kcal

Equipment

• 1 air fryer

Ingredients

• 6 whole Idaho potatoes I like Russets best
• 2 tablespoons olive oil
• salt to taste
• baked potato toppings: sour cream, cheddar cheese, bacon, butter, chives, green onions, etc..

Instructions

• Scrub and rinse whole potatoes well with cold water. Dry with clean kitchen towel.
• Stab each potato 4-5 times with a fork and rub with olive oil. Sprinkle with salt and place into air fryer.
• Cook potatoes in the air fryer at 375 degrees F for 30-45 minutes or until potatoes are completely soft. **Cooking time is dependent on how large or small your potatoes are! Make sure you are using potatoes that are all the same size so they have the same cooking time.
• Remove from air fryer and cool 5-10 minutes before serving. Enjoy with any desired toppings.

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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My Grandma’s Potato Salad Recipe (No Eggs!)

This recipe is based on an old recipe card (with no measurements) from my Grandma and a traditional vinegar-based German potato salad recipe.

As I mentioned above, German potato salad is a vinegary, potato side dish served either warm or cold. In northern Germany, the addition of mayonnaise is added in, thus mirroring more of an American spin on this classically European dish.

There are a few things that make this recipe unique:

1. marinate the potatoes in a vinegar mixture for 12-24 hours
2. exclude hard-boiled eggs, mustard, and pickles
3. stir in the mayonnaise right before serving

Potato Options

I love using large Idaho potatoes for most recipes, including this potato salad recipe. Yukon golds, red potatoes, and even fingerlings are great options as well.

Idaho Potatoes? Won’t those fall apart?

I know what you’re thinking: Idaho potatoes for potato salad? Won’t those fall apart?

Well, typically a starchy potato is best for recipes meant for lots of cooking like mashed potatoes, scalloped potatoes, or baked potatoes. BUT, boiling the potatoes whole until fork tender and dicing up afterward is the trick in keeping the potatoes together in this potato salad recipe.

How to Make Eggless Potato Salad

These steps are very simple, but the trick is giving yourself enough marinating time. The longer this sits, the better it tastes! When in doubt, make this an extra day ahead.

Boil and Peel Potatoes

Boil the potatoes whole until fork tender. Drain and cool in a colander until they are warm enough to handle with bare hands.

Peel potatoes using a butter knife or spoon and dice them into large bite-size pieces.

Marinate

Make the marinating liquid: stir vinegar, water, salt, pepper, sugar, and onion together in the bottom of a bowl until most of the sugar is dissolved.

Add warm potatoes to marinating liquid and stir gently to coat well. Stir in celery and parsley flakes, cover, and refrigerate for 12-24 hours.

Add Mayonnaise and Optional Ingredients

Stir in mayonnaise and any extra add-ins before serving. Serve cold.

What can I add to this recipe?

A typical American potato salad features hard-boiled eggs with a dressing filled with relish, mayonnaise, dijon, or yellow mustard, and maybe even some sweet pickles. This recipe does not have a lot of those ingredients, however, because this is very much of a basic recipe, those ingredients can get added in seamlessly. Here are a few tasty add-ins:

• crumbled bacon
• hard-boiled eggs
• fresh dill
• blue cheese
• chopped dill pickles or relish
• roasted red peppers
• mustard
• diced ham

Make-Ahead Instructions

For the absolute best results with this eggless potato salad recipe, I’d recommend making it ahead of time! The longer this sits, the more delicious it becomes, so don’t be afraid to make this up to 4 days in advance.

What to Serve with Potato Salad

• Amazing Baked Ham
• Oven-Baked BBQ Chicken
• The Best Burger Recipe
• Garlic Steak
• Smothered Baked Pork Chops

Next time you have a get-together, give this a whirl and see how many compliments you get because there are bound to be a few!

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Creamy Potato Salad Recipe (No Eggs!)

Cooked potatoes, onions, and celery all tossed in a vinegary mayonnaise dressing. This is a creamy potato salad recipe minus the eggs!

Course Side Dish

Cuisine American

Keyword no eggs, potato salad recipe, potato salad recipe no eggs

Prep Time 25 minutes

Cook Time 20 minutes

Refrigerate 12 hours

Total Time 12 hours 45 minutes

Servings 12 servings

Calories 341kcal

Author Lauren’s Latest

Ingredients

• 3 lbs Idaho potatoes about 12 potatoes
• 1/3 cup cold water
• 1/3 cup white vinegar
• 1 1/2 tablespoons salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons granulated sugar
• 1 tablespoon dried parsley flakes if you use fresh, add it in right before serving
• 1/2 large onion diced finely
• 5 ribs celery washed and diced
• 1 1/4 cups real mayonnaise use a full fat good quality one
• any extras: hard boiled eggs, bacon, dill, blue cheese, roasted red peppers, etc..

US Customary – Metric

Instructions

• Boil (whole) potatoes until soft- a knife should be able to be inserted easily. Drain potatoes and let cool 20 minutes or so.
• In a large bowl, combine water, vinegar, salt, pepper, sugar, parsley, onion and celery together. Set aside.
• Peel warm potatoes (skin should come off really easily using a butter knife or spoon), cut into large cubes and place into vinegar mixture in bowl. Stir to coat warm potatoes in marinating liquid. Cover and refrigerate 12-24 hours.
• Before serving, stir in mayonnaise and any extra ingredients you'd like (crumbled bacon, dill, boiled eggs, dill pickles, etc.). Keep cool until ready to serve.

Nutrition

Calories: 341kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1046mg | Potassium: 947mg | Fiber: 3g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 13.2mg | Calcium: 39mg | Iron: 1.9mg

The post Creamy Potato Salad (no eggs!) appeared first on Lauren's Latest.

Best Potatoes to Use

One of the main ingredients in a potato salad is potatoes! The best and most reliable potatoes to use are Idaho or Russet Potatoes. They’re cheap and can be found across the country. However, that doesn’t mean you can’t use other varieties of potatoes. Yukon gold, fingerlings, and red potatoes would all work well.

Easy Way to Hard Boil Eggs

You’re also going to need hard-boiled eggs for this recipe. You can always boil them on the stovetop but I have a great and easy way to make perfect hard-boiled eggs every time. Enter Instant Pot Hard Boiled Eggs! If you don’t have a pressure cooker, I also have stovetop instructions in that post.

And because I know someone will ask, I use this egg slicer and it makes life so much easier.

Ingredient Substitutions

There are quite a bit of elements to a Deviled Egg Potato Salad, you have all the crunchy fillings, the dressing, the potatoes, the eggs and garnishes. You might not have all the ingredients on hand or you might not even like all of the ingredients I used. Which is totally fine, I love it when readers experiment and customize recipes to their liking. Here are some common substitutions:

• Mayo – sour cream or plain greek yogurt
• Pickles/Relish – capers, green olives, green bell peppers, or cucumber
• Pickle Juice – white vinegar or lemon juice
• Scallions – more yellow or white onion
• Celery – you can use any mild crunchy veggie here, consider carrots, fennel stalks or bulbs

How to Make Deviled Egg Potato Salad

For full details on how to make Deviled Egg Potato Salad, see the recipe card down below

Cook Potatoes

Place whole potatoes into a large pot and cover with cold water. Salt the water and bring to boil. Reduce to simmer and cook 20 minutes or until potatoes are fork-tender. Once potatoes are cooked through, remove them from hot water and onto a kitchen towel to drain. Cover with another dish towel and set aside to cool.

Prepare Ingredients

While potatoes are cooling, chop celery, scallions, dill pickles, yellow onion, and five of the six hard-boiled eggs. Add these ingredients to the bottom of a large bowl.

Make the Dressing

For the dressing, whisk the mayonnaise, pickle juice, relish, sugar, salt, and pepper together and set aside.

Peel Potatoes

Once potatoes are cool enough to handle, peel gently using a butter knife. Cut into large, bite-size pieces and add to the bowl with the other ingredients.

Toss Everything Together

After the potatoes have been added to the bowl, toss well with dressing. Cut the last remaining hard-boiled egg in half and place it on top as a garnish, then sprinkle with paprika. Cover and chill salad until completely cooled. The longer it is refrigerated, the more flavorful it becomes. Serve cold.

Storage Instructions

Store Deviled Egg Potato Salad in the fridge, covered for up to 4 days! Making this recipe a day ahead of time is actually a really good way for the flavors to meld together.

Can I freeze Deviled Egg Potato Salad?

No, potato salad is one of those recipes that does not freeze very well. When frozen then thawed the potatoes are mushy and the dressing is runny, gross!

Meaty Main Dishes!

Consider making these meaty main dishes to make Deviled Egg Potato Salad a meal:

• Crockpot Ham
• Best Stovetop Steak
• Easy Oven Baked Ribs
• Root Beer Pulled Pork

Similar Recipes to Try!

• Macaroni Salad
• Egg Salad Sandwich
• Tuna Pasta Salad
• Chicken Salad Recipe
• Pea Salad
• Ham Salad

This Deviled Egg Potato Salad recipe is perfect for spring or summertime as a side dish or lunch. The printable recipe card is down below, enjoy!

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Deviled Egg Potato Salad

Deviled Eggs and Potato Salad are combined into this ultimate Deviled Egg Potato Salad recipe! Perfect as a spring or summer side dish.

Course Salad, Side Dish

Cuisine American

Keyword deviled egg potato salad, potato salad, potato salad recipe

Prep Time 35 minutes

Cook Time 30 minutes

Total Time 1 hour 5 minutes

Servings 10 servings

Calories 308kcal

Equipment

• 1 large pot

Ingredients

• 2 1/2 pounds Idaho Potatoes
• 2 stalks celery
• 3 scallions white and light green parts
• 2/3 cup dill pickles diced
• 1/3 cup yellow onion diced
• 6 hard boiled eggs divided
• 1 cup real mayonnaise
• 1/4 cup dill pickle juice
• 1/4 cup sweet pickle relish
• 1 tablespoon granulated sugar
• salt & pepper to taste
• paprika for garnish, optional

US Customary – Metric

Instructions

• Place whole potatoes into a large pot and cover with cold water. Salt the water and bring to boil. Reduce to simmer and cook 20 minutes or until potatoes are fork-tender. Once potatoes are cooked through, remove them from hot water and onto a kitchen towel to drain. Cover with another dish towel and set aside to cool.
• While potatoes are cooling, chop celery, scallions, dill pickles, yellow onion, and five of the six hard-boiled eggs. Add these ingredients to the bottom of a large bowl.
• For the dressing, whisk the mayonnaise, pickle juice, relish, sugar, salt, and pepper together and set aside.
• Once potatoes are cool enough to handle, peel gently using a butter knife. Cut into large, bite-size pieces and add to the bowl with the other ingredients.
• After the potatoes have been added to the bowl, toss well with dressing. Cut the last remaining hard-boiled egg in half and place it on top as a garnish, then sprinkle with paprika. Cover and chill salad until completely cooled. The longer it is refrigerated, the more flavorful it becomes. Serve cold.

Nutrition

Calories: 308kcal | Carbohydrates: 26g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 408mg | Potassium: 566mg | Fiber: 2g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg

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Loaded Smashed Potatoes Basics

I found this Smashed Potatoes recipe in my friend, Shawn’s, new cookbook Express Lane Cooking. I’ve adapted this recipe slightly. Loaded Smashed Potatoes are like potato skins that aren’t hollowed out but still topped with all the yummy goodies you’d typically find within a potato skin. To start making these you’ll need to gather up these ingredients.

• Idaho Potatoes – for a traditional tasting loaded potato flavor, use Idaho potatoes.
• Cheese – you can either use shredded cheddar or marble cheese.
• Bacon – cooked and crumbled. You could even buy pre-cooked bacon bits and heat them up in a pan.
• Sour Cream – I love the creaminess and tangy flavor that sour cream brings to these smashed potatoes.
• Green Onions – optional, but totally necessary in my opinion!

How to Make Loaded Smashed Potatoes

Slightly adapted from Express Lane Cooking by Shawn Syphus. For full recipe details, see the printable recipe card below.

Prep Potatoes + Boil

Cut the potatoes in half and boil in a large pot of salted water until fork-tender, about 15 minutes.

Prep Baking Sheet + Bake Potatoes

Drizzle half of the olive oil onto a baking sheet. Drain potatoes and place them onto a baking sheet. Using a potato masher, flatten potatoes to about 1/2-3/4 inch thick. Brush tops with remaining olive oil and sprinkle with salt and pepper. Place in the oven to bake for 20 minutes.

Add Cheese and Bacon + Return to Oven

Remove from oven, sprinkle with cheese and bacon and return to oven for another 5 minutes to melt the cheese.

Add Toppings + Serve

Top with sour cream and green onions and serve.

Storing and Reheating

An important thing to remember is to only top the potatoes you plan on eating right away. Sour cream doesn’t reheat well in the oven.

Store. This Smashed Potatoes Recipe is best served fresh but can be stored in the refrigerator in an airtight container, for up to 5 days.

Reheat. Heat them in the oven at 425 until heated through.

More Potato Dishes to Try!

• Twice Baked Potatoes
• Crockpot Mashed Potatoes
• Perfect Scalloped Potatoes Recipe
• Delicious Potatoes Au Gratin
• Pan Fried Potatoes
• Funeral Potatoes
• Crispy Mashed Potato Rosettes
• Creamy Cheesy Bacon & Potato Casserole
• Buttery Mashed Potatoes

The recipe card is below, so make sure to save this Smashed Potatoes side dish. Pin it, print it, bookmark it. 🙂 Hope you all have a wonderful day!

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Loaded Smashed Potatoes

What's better than Smashed Potatoes? A Loaded Smashed Potatoes Recipe. It's such a simple upgrade that makes all the difference. Enjoy!

Course Side Dish

Cuisine American

Keyword how to make smashed potatoes, smashed potatoes, smashed potatoes recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Calories 389.53kcal

Author Shawn Syphus/ Express Lane Cooking

Ingredients

• 4 medium Idaho potatoes
• 3 tablespoons olive oil
• salt & pepper to taste
• 1 cup grated cheddar or marbled cheese
• 1/2 cup bacon cooked and crumbled
• optional: green onions & sour cream totally necessary in my opinion

US Customary – Metric

Instructions

• Half potatoes and boil in large pot of salted water until fork-tender, about 15 minutes.
• Drizzle half of the olive oil onto a baking sheet. Drain potatoes and place onto baking sheet. Using a potato masher, flatten potatoes to about 1/2-3/4 inch thick. Brush tops with remaining olive oil and sprinkle with salt and pepper.
• Bake at 400 degrees for 20 minutes.
• Remove from oven, sprinkle with cheese and bacon and return to oven for another 5 minutes to melt the cheese. Top with sour cream and green onions and serve.

Notes

Slightly adapted from Express Lane Cooking by Shawn Syphus.

Nutrition

Calories: 389.53kcal | Carbohydrates: 38.9g | Protein: 12.04g | Fat: 21.42g | Saturated Fat: 7.93g | Cholesterol: 31.97mg | Sodium: 209.46mg | Potassium: 915.89mg | Fiber: 2.77g | Sugar: 1.47g | Vitamin A: 283.06IU | Vitamin C: 12.14mg | Calcium: 231.37mg | Iron: 2.08mg

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Crockpot Mashed Potatoes | My Best Kept Secret During the Holidays

My original mashed potato recipe is made the old-fashioned way on the stove. But around the holidays when things are busy and you’re in the kitchen more than any other time of year, sometimes you need to catch a break. The crockpot is just the ticket for freeing up stove space and clearing out brainpower. Not only does the crockpot create equally delicious and comparable versions of mashed potatoes, but the crockpot works around your cooking schedule.

Set it, forget it and mash the potatoes when you’re ready. So let’s get this (potato) party started!

Crockpot Mashed Potatoes Basics

Nothing too crazy on this list! Made with super simple ingredients, here’s everything you’ll need to make perfect crockpot mashed potatoes!

Best Potatoes to Use

I am loyal to the Idaho Russet Potato. It’s cheap, easy to find, and nearly fool-proof. But you can definitely use other kinds of potatoes. Yukon Golds are the next best thing for a stellar mashed potato. You could also get away with red potatoes, just note that they are a bit more starchy so don’t overmix (this leads to gumminess).

Why These Are CREAMY Mashed Potatoes (plus Substitutions)

• Salted Butter – if you use unsalted butter make sure you taste and season accordingly. Unseasoned potatoes are not delicious.
• Cream Cheese – this is my secret ingredient while mashing because it’s thick, creamy and tangy without being obviously so. You can sub this out for sour cream or greek yogurt in a pinch. But just as a note, sour cream is too much tang and not enough cream for me, so I always opt for cream cheese.
• Whole Milk – If you’re feeling particularly naughty, half & half or heavy cream would work too, though I refuse to calculate the nutritional info on that.

Water vs Chicken Broth?

You will notice that I cook my potatoes in salted water and that’s it. Lots of other recipes online cook their slow cooker mashed potatoes in chicken broth or vegetable broth. This is a personal preference thing! I really like the purity of a plain mashed potato but feel free to replace the water with chicken broth!

Optional Seasonings

Besides plain ol’ salt and pepper, here are a couple of ideas to spice up your crockpot mashed potatoes:

• Cajun Seasoning. This one will literally spice up your potatoes, but not crazy hot. Cajun seasoning has a rustic taste that goes well with chicken or smoked sausage.
• Parmesan with Italian Seasoning. An Italian twist on mashed potatoes. My only word of wisdom here is to use the good kind of parmesan and to add small amounts at a time until the desired cheesy-ness is achieved.
• Everything Bagel Seasoning. This will always be a good idea. If you haven’t tried this seasoning before, try it!
• Roasted Garlic. Garlic goes with just about anything, including mashed potatoes (have you tried my Garlic Mashed Potatoes yet?). So if you love garlic, go ahead and roast some to mix into this recipe.

How to Make Mashed Potatoes in a Crockpot

If you are comfortable peeling potatoes, then you are going to fly through this recipe with no problems at all. Just be sure to not let them cook *too* much longer beyond them being tender. They will get waterlogged and there is no correcting waterlogged potatoes. Drain them once they’re tender, mash them, and then keep them warm in the crockpot until you’re ready to serve. For full details on how to make mashed potatoes in a crockpot, see the recipe card down below

Prep Potatoes

Peel and rinse potatoes. Cut into even-sized cubes (1-inch x 1-inch approximately) and place them into a cold crockpot.

My Potatoes Are Turning Brown! What Should I Do?

There is an enzyme in potatoes called polyphenol oxidase. When that enzyme interacts with the air, it turns any cut edge of the potatoes brown. There is nothing wrong with this happening per se, it is just an unappetizing reality. #science! So the question is how do we prevent this from happening? Two options:

1. Add Acid. After your potatoes are peeled and topped off with cold, salted water, add in a little lemon juice, lime juice or vinegar to deactivate this enzyme. Because you’re draining the potatoes, you won’t notice any difference in the taste of the finished mashed potatoes.
2. Add Hot Water. Very hot water deactivates this enzyme as well. Place your potatoes into the crockpot and top with boiling, salted water. Then cook on high until done.

Cook in Slow Cooker

Add cold water until potatoes are just covered and sprinkle with salt. Add lid and cook on high for 3 -4 hours.

How Do You Know The Potatoes Are Ready?

Potatoes will be fork tender. What this means is that it will be easy to stab or cut a potato chunk with a fork. Depending on how big or small you cut your potatoes determines cook time, so check early and often.

Mash + Season

Drain potatoes and return to warm crockpot. Mash together with butter, cream cheese, milk, and seasonings. Taste and adjust seasonings. Serve immediately.

Hand Masher vs Mixer

This is a personal preference thing. I like mashing my potatoes by hand (my favorite masher here), but some choose to use a hand mixer or even a stand mixer! My only caution is don’t overmix! You can go from fluffy delicious potatoes to a gloopy, starchy mess in a hurry, especially when using an electric mixer. You should be fine if mashing by hand and/or err on the side of chunky mashed potatoes.

Can I Keep My Mashed Potatoes Warm In The Crockpot?

Yes! If you’d like to keep these potatoes warm an hour or two before serving, switch to the “keep warm” function and add 1-2 tablespoons of butter to the top of the mashed potatoes to keep them moist.

If your crockpot runs a little hot, the bottoms of the mashed potatoes might scorch if left in too long, so just stir occasionally if you keep it warmer longer than two hours and keep an eye on them.

Storing + Reheating Instructions

Store any leftover Crockpot Mashed Potatoes in an airtight container in the fridge for up to 3 days!

To reheat, transfer the mashed potatoes into a large bowl and microwave until warm. Every 30 seconds to 1 minute, stir and add splashes of milk where necessary. Once they are hot and to your desired texture, transfer them to a serving bowl, top with a few pats of butter, and serve.

Freezing Mashed Potatoes

The trick to freezing mashed potatoes is to eliminate as much air as possible. Transfer completely cooled mashed potatoes into a freezer bag and seal, removing as much air as possible. Store in the freezer for up to three months. Reheat using the microwave method as outlined above.

What to Eat with Mashed Potatoes

• Homemade Turkey Gravy – an obvious and amazing pairing with any mashed potatoes is gravy. It’s a classic for a reason. And it’s because it is SO delicious.
• Perfect Roast Turkey or Dry Brine Turkey – okay, another obvious one for the holidays, but these comfort foods are perfect for those chilly evening dinners with the family.
• Simple Meatloaf Recipe – this is one of my recipes that is protein-heavy. Creamy, buttery carbs on the side, makes this meal whole.
• Amazing Baked Ham – if you’re not into turkey so much, this baked ham is for you! Or this Amazing Brown Sugar Ham Glaze Recipe… both are great options to go with Crockpot Mashed Potatoes.
• Prime Rib – this is a newer recipe on the blog and is absolutely perfect for the holidays!

More Potato Side Dishes to Try!

• Twice Baked Potatoes
• Roasted Potatoes
• Grandma’s Potato Salad
• Scalloped Potatoes
• Pan Fried Potatoes
• Funeral Potatoes

Below is the printable recipe card, as per usual. Feel free to save this recipe by pinning, printing or bookmarking. Trust me, you’re gonna want this recipe this holiday season.

Have a great day, friends!

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Crockpot Mashed Potatoes

Crockpot Mashed Potatoes are smooth, silky, and extra creamy. Perfect make-ahead mashed potatoes for Thanksgiving or Christmas!

Course Side Dish

Cuisine American, Thanksgiving

Keyword crockpot mashed potatoes, crockpot mashed potatoes recipe, mashed potatoes, slow cooker mashed potatoes

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 10 servings

Calories 310kcal

Author Lauren’s Latest

Ingredients

• 4 pounds Idaho potatoes
• 6 tablespoons salted butter
• 8 ounces cream cheese
• 2 cups whole milk
• salt & pepper to taste

US Customary – Metric

Instructions

• Peel and rinse potatoes. Cut into even-sized cubes (1-inch x 1-inch approximately) and place them into a cold crockpot. Add cold water until potatoes are just covered and sprinkle with salt. Add lid and cook on high for 3 -4 hours or until fork-tender.
• Drain potatoes and return to warm crockpot. Mash together with butter, cream cheese, milk and seasonings. Taste and adjust seasonings. Serve immediately.
• If you’d like to keep these potatoes warm an hour or two before serving, switch to “keep warm” function and add 1-2 tablespoons of butter to the top of the mashed potatoes to keep them moist. If your crockpot runs a little hot, the bottoms of the mashed potatoes might scorch if left in too long, so just stir occasionally if you keep it warmer longer than two hours and keep an eye on them.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 162mg | Potassium: 852mg | Fiber: 2g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 10.3mg | Calcium: 103mg | Iron: 1.6mg

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Why Pan Fried Potatoes Are SO Good

When I think of potatoes, I always think of roasted, mashed, or fried. Never pan-fried. But I’m here to share the good news. PAN FRY YOUR POTATOES. Is there anything better than a soft potato with a crispy exterior that has been fried? I submit that there is not. I tried these simple pan-fried potatoes to go with our dinner the other day and fell in love!

These Pan Fried Potatoes are oh so good for so many reasons. To name a few:

• They are fried in a pan!! Easy to make because we’re not having to deep fry anything.
• Frying potatoes in a pan means you can use butter AND oil. Sweet glorious butter.
• It’s a very low fuss meal with a handful of ingredients. Simplicity at its finest, folks.

LOVE Potatoes? Try these reader favorites: Funeral Potatoes, Scalloped Potatoes, Fail-Proof Baked Potatoes, Buttery Mashed Potatoes, Grandma’s Potato Salad, Twice Baked Potatoes.

Best Potatoes to Use

Back when I was first testing this pan fried potatoes recipe, I used tri-colored baby potatoes which worked really well. However, my tried and true go-to potato are the Idaho Russet Potatoes. While you can have success with almost any potato variety, Russets will give you the most consistent results (plus they’re cheap and easy to find).

This recipe also works great with golden potatoes or red potatoes. Just make sure you cut them all the same size for even cooking.

Olive Oil vs Butter

My friends, it’s not olive oil VERSUS butter, it’s olive oil AND butter. The combination of these two ensures crispy flavorful potatoes. The oil has a slightly higher smoke point than the butter, so that will help you keep your pan at a higher temperature. And, I know a lot of recipes call for unsalted butter (especially in baking) but I go completely against the grain and always use salted.

Flavoring Ingredients

Besides the butter for flavor I keep things simple and just use salt, pepper and onion powder for this recipe. However, that doesn’t mean you can’t use other ingredients to flavor these pan fried potatoes. Be sure to add spices near the end of cooking so they don’t burn. Or if you are using heartier herbs or spices, add them near the beginning. Here are a couple of ideas to get you started:

• scallions
• garlic powder
• cajun seasoning
• taco seasoning
• chili powder
• paprika
• rosemary
• thyme

How to Pan Fry Potatoes

For full details on how to pan fry potatoes, see the recipe card down below

1. Prep the Potatoes

Peel potatoes, then rinse and lightly dry in a clean kitchen towel. Slice each potato into small 1/2 inch cubes.

Do I Have To Peel The Potatoes?

This is definitely an optional step. For the prettiest looking pan fried potatoes, I’d take the extra time to peel them, however, if the skin doesn’t bother you, feel free to scrub the potatoes well, then using as is.

Do I Need To Boil Or Soak My Potatoes Before Frying?

Nope! These potatoes cook from start to finish in a pan so no need to boil or soak them before.

Can I Cut My Potatoes in Slices or Wedges?

I would stray away from wedges, however if you’re looking to cook bigger pieces of potatoes I’d recommend using my Roasted Potatoes recipe for more success.

As for slices, you can absolutely slice these into 1/3-inch rounds, but keep in mind they will take longer to cook through! I highly recommend cutting them into a 1/2 inch small dice because it means more surface area to get golden and crispy, plus a quicker overall cook time.

2. Cook Potatoes in Olive Oil and Butter

Heat a large nonstick skillet over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle. Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle with salt, pepper and onion powder over top and stir again.

What’s The Best Pan To Use?

It’s really really hard to burn things in a nonstick skillet, so be sure to either use a nonstick skillet OR watch your potatoes intensely! I love my Calphalon set of nonstick pans. They work phenomenally well. A cast-iron skillet would also work really well for getting those potatoes nice and brown, too. A Lodge cast iron skillet would be perfect.

3. Keep Cooking Until Golden and Crisp

Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again. If you’re NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.

Continue the cook-5-minutes-then-flip pattern for 30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.

Main Dishes to Serve with Pan Fried Potatoes

These could be a good hash brown hybrid breakfast potato, a good brunch item, or a lovely side dish to serve with dinner. I’d eat these for lunch too. I’m not picky. Here are some main dishes to try out with these fried potatoes:

• Biscuits and Gravy
• Breakfast Nachos
• Slow Cooker Pot Roast
• Prime Rib
• Garlic and Herb Baked Cod

So come join me on the pan-fried potato train and we can enjoy our buttery crispy carbs together. Life is so much better with carbs.

The printable recipe card is down below, have a great day, friends!!

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Pan Fried Potatoes

Pan Fried Potatoes are simple, easy, crispy, golden bites of heaven! Seared in buttery goodness it’s one of the best potato side dishes.

Course Side Dish

Cuisine American

Keyword fried potatoes, how to fry potatoes, how to make fried potatoes, pan fried potatoes

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 side servings

Calories 248kcal

Author Lauren Brennan

Ingredients

• 1.5 pounds Russet potatoes
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• salt & pepper to taste
• 1 teaspoon onion powder or garlic powder

US Customary – Metric

Instructions

• Peel and rinse potatoes and dry gently in a kitchen towel. Slice each potato into 1/2 inch cubes.
• Heat a large nonstick skillet* over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle. Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle with salt, pepper and onion powder over top and stir again. Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again.
• Continue the cook-5-minutes-then-flip pattern for 20-30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.
• Taste and adjust the salt as necessary. Serve hot.

Notes

*If you’re NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 716mg | Fiber: 2g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 2mg

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Potato Pancakes | What Are They?

Potato Pancakes go by many names (raggmunk, draniki, deruny, latkes, or boxties) but they all are basically the same concept. Grated potatoes, flavored, held together by a binder then fried in oil. These can be thin or thick but the outside is always crispy! The recipe I am sharing with you today is a spin-off of my grandma’s potato pancakes and I love the variations that can be created just by using different toppings. Plus they are super quick to whip up!

Main Ingredients Needed

I bet you have all those ingredients in your kitchen right now! Hot diggity dog. Now, I like mine plain and if I’m feeling fancy, I get a little ketchup. BUT, my grandma sometimes adds a little sour cream, green onion and BACON to the tops of hers and they are pretty incredible. You could also melt a little cheese and add some black beans and salsa and its a southwestern crispy crunchy potato cake! Think of the possibilities! I get excited over this kind of stuff. Anyways- here is what you’ll need to make these:

• Potatoes – grated. I like to use fresh Russet Potatoes, and usually have them on hand.
• Yellow Onion – grated, adds some good flavor!
• Flour + Baking Powder – binder ingredients that holds everything together.
• Onion Powder – seasoning used for flavor.
• Salt & Pepper – to taste.
• Oil – canola or vegetable oil or any light oil meant for frying, such as vegetable or peanut oil.

A Few Things About Potatoes

Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.

Keeping the potato cakes crispy can be a challenge, but generally, they’ll keep for up to an hour in a 250 degree oven on a cooling rack lined baking sheet.

The crispier the potato cakes become, the more they taste like potato chips. At least that’s what my husband said. They are that crispy. And crispy is good.

How To Make Potato Pancakes | Directions

These really are some of the simplest things to make probably EVER. Its not much of a recipe either, but I will gladly take the credit…..and maybe share a little with my grandma!

Step 1: Heat Skillet + Add Oil

Add 1/4-1/2 inch of canola oil to the bottom of a deep, nonstick skillet and preheat over medium heat.

Step 2: Combine Ingredients + Mix Together

While oil is heating, stir grated potato, onion, flour, baking powder, onion powder, salt and pepper together to create a thick batter. The liquid from the grated potato should get mostly absorbed by all the flour.

Step 3: Drop Into Hot Oil

Once oil is hot, drop by heaping tablespoons into the pan, spreading out into round, flat pancake shapes. Fry the potato cake until the edges become medium brown in color. Keep in mind the darker they become, the crispier they get.

Step 4: Flip Pancake + Cook

Carefully flip potato cake and cook other side. Remove from pan and place on paper towel lined cooling racks to drain. Sprinkle salt onto the hot potato pancakes and serve warm with desired toppings.

Leftovers

Store leftover Potato Pancakes in an airtight container in the fridge. They taste the best if used in the first couple of days. To reheat, warm in a skillet until heated through.

Love Potato Pancakes? Give These Recipes a Try…

• Buttery Mashed Potatoes
• Scalloped Potatoes
• Twice Baked Potatoes
• Pan Fried Potatoes

The printable recipe card is below. Have fun with these by adding your own toppings to these potato pancakes! Enjoy, friends!

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Potato Pancakes

This Potato Pancakes recipe is a super simple one that requires 5 ingredients plus some oil for frying. Customize with toppings or dips.

Course Lunch, Snack

Cuisine American

Keyword potato pancakes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 Potato Cakes

Calories 44kcal

Author Lauren

Ingredients

• 1 1/2 cups Russet Potato grated, approximately 1 large potato
• 1/4 cup yellow onion grated
• 3 tablespoons all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon onion powder
• salt & pepper to taste
• canola or vegetable oil or any light oil meant for frying, such as vegetable or peanut oil

Instructions

• Add 1/4-1/2 inch of canola oil to the bottom of a deep, nonstick skillet and preheat over medium heat.
• While oil is heating, stir grated potato, onion, flour, baking powder, onion powder, salt and pepper together to create a thick batter. The liquid from the grated potato should get mostly absorbed all the flour.
• Once oil is hot, drop by heaping tablespoons into the pan, spreading out into round, flat pancake shapes. Fry the potato cake until the edges become medium brown in color, about 2-3 minutes for me. Keep in mind the darker they become, the crispier they get.
• Carefully flip potato cake and cook 1-2 minutes more. Remove from pan and place on paper towel lined cooling racks to drain. Sprinkle salt onto the hot potato pancakes and serve warm with desired toppings.

Notes

• Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.
• Keeping the potato cakes crispy can be a challenge, but generally, they’ll keep for up to an hour in a 250 degree oven on a cooling rack lined baking sheet.
• The crispier the potato cakes become, the more they taste like potato chips. At least thats what my husband said. They are that crispy. And crispy is good.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg

The post Potato Pancakes appeared first on Lauren's Latest.

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Macro Friendly Roasted Pork Loin and Potatoes

This recipe is pretty darn flavorful considering there aren't many ingredients. If you can find the McCormick Italian Herb grinder, it is delicious!! I like it so much better than plain italian seasoning. But, if you can't find that herb blend grinder, use italian seasoning you like.

Course Dinner

Cuisine American

Keyword pork loin roast

Prep Time 10 minutes

Cook Time 45 minutes

Servings 6 servings

Calories 311kcal

Ingredients

• 2 pound Pork Tenderloin
• 1 tablespoon Italian Herb Seasoning Grinder by McCormick
• salt & pepper to taste
• 1.5 pounds Russet Potatoes about 6 small to medium potatoes
• 1 tablespoon olive oil
• 1 envelope Onion Soup Mix

Instructions

• Preheat oven to 375 degrees F. Place a large, nonstick skillet (oven safe) over medium high heat. Spray with nonstick cooking spray.
• Blot pork tenderloin with paper towels to remove moisture. Sprinkle liberally with italian herb seasonings and salt and pepper. Cook pork loin to brown on all sides, 2-3 minutes per side.
• While pork is browning, cube up potatoes into 3/4 inch dice. Toss with olive oil and onion soup mix. Pour onto a parchment paper lined baking sheet. Add to oven.
• After pork has browned, transfer to oven and bake 30 minutes or until internal temperature registers at 165 degrees F.
• Remove pork from oven and cover with foil to rest 10 minutes. Potatoes will likely have to stay in the oven another 10-15 minutes to finish cooking.
• Slice pork into pieces and drizzle with any remaining coking juices from the pan. Serve with roasted potatoes.

Notes

The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 305 calories, 5.6g F/30.6g C/34g P.

Nutrition

Calories: 311kcal | Carbohydrates: 25g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 620mg | Potassium: 1115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 3mg

The post Macro Friendly Roasted Pork Loin and Potatoes appeared first on Lauren's Latest.

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Macro Friendly BBQ Chicken Potato Skins

I love potato skins and these are no different! These are filled with bbq chicken, bacon, cheese and sour cream to make these a little more filling and a lot more delicious! YUM.

Course Dinner

Cuisine American

Keyword baked potato, baked potato recipe

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Servings 6 servings

Calories 383kcal

Equipment

• half sheet pan

Ingredients

• 6 medium Russet Potatoes scrubbed well
• 6.5 oz cooked boneless, skinless chicken cut into bite size pieces
• 3/4 cup Sugar Free BBQ Sauce I used Kroger 50% Less Sugar & Sodium
• 2 oz grated colby jack cheese
• 4 tablespoons Real Bacon Bits
• 12 tablespoons light sour cream

Instructions

• Heat oven to 375 degrees. Roll cleaned potatoes into foil and place into oven to bake for 1 hour or until soft. Remove from oven to cool.
• Once potatoes have cooled enough to handle, unwrap from foil and cut each in half lengthwise. Using a spoon, scoop out the centers of each potato.
• Place potato boats onto a baking sheet lined with foil. Lightly spray each potato with olive oil cooking spray and sprinkle with salt and pepper. Bake 5 minutes at 350 degrees. Remove from oven.
• Fill each potato with cubed chicken. Drizzle with 1 tablespoon BBQ sauce. Top with grated cheese and bacon bits. Bake another 10 minutes or until cheese has melted and chicken has warmed through.
• Remove from oven and top with 1 tablespoon light sour cream and chopped parsley. Enjoy hot.

Notes

The more accurate macros for 1 serving (1/6th of this recipe or 2 pieces) are as follows: 243 calories, 7.7g F/29g C/15.3g P. 

Nutrition

Calories: 383kcal | Carbohydrates: 55g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 613mg | Potassium: 1092mg | Fiber: 3g | Sugar: 13g | Vitamin A: 298IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 2mg

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Air Fryer Sweet Potato Fries |Yum Yum!

So, I love fries of all sorts. This is not new information. Last week, I posted an easy Air Fryer French Fries recipe and joining the air fryer recipe arsenal today are these sweet potato fries! No surprise there that I am making fries (and more fries!) with my air fryer. While I’m still on the fence about a lot of recipes made in the air fryer, fries are not one of them. They are fantastic and taste amazing.

Main Ingredients Needed

4 ingredients plus S+P create perfectly crispy tasty air fryer sweet potato fries! Here’s what you’ll need:

• Sweet Potatoes – These are sweet, starchy, and full of vitamins! I found purple sweet potatoes at Costco recently and think those would be super fun for kids.
• Cajun Seasoning – this brings a savory salty flavor to the fries with just a tad bit of heat.
• Onion Powder – this creates an even more savory flavor.
• Olive Oil + Cornstarch – these help crisp the fries up.
• Salt + Pepper – and don’t forget to season before you bake!

Variations

This is a basic recipe for sweet potato fries made in the air fryer that are sweet and savory. However, you can add a variety of seasonings to bring out either flavor profile, here are a couple of ideas:

• Brown Sugar + Cinnamon
• Garlic + Parmesan
• Everything Bagel Seasoning

A Note About Air Fryers

I’ve only used two air fryers and have gotten just about the same results with each one when it comes to this recipe. The air fryer pictured in my photos is this one (the cheapest one off Amazon). It’s great for a smaller family and if you’re wanting to dabble in the air fryer world, it’s pretty non-committal. I’ve also tried this Cuisinart larger air fryer and I think I prefer it better. It’s more of a convection oven feel since it uses a tray instead of a basket plus its basically a toaster oven with an air fryer option, but it still yields the same great results.

I will say that regardless of the air fryer you are using, the basket is a huge pain to clean. Some of them say their baskets are dishwasher safe, but honestly, you’ll get it a lot cleaner washing it by hand. I understand their appeal for sure, but just know that this part of air fryer ownership sucks.

How to Make Sweet Potato Fries in the Air Fryer

For full details on how to make Sweet Potato Fries in the Air Fryer, see the recipe card down below

Prep the Sweet Potatoes

Peel sweet potato and cut into 1/2 inch fries. Toss with olive oil, cornstarch, cajun seasoning, onion powder and salt and pepper.

Air Fry!

Cook in air fryer at 400 degrees for 12 minutes, tossing half way in between.

If they aren’t as crispy as you’d like, toss again and cook another 2-3 minutes. Serve hot with ketchup.

While the cornstarch will help make crispy fries, if the basket is overloaded with too many fries, they are more likely to steam versus roast or “fry”.

Dips

A simple dip like ketchup is perfect for these air fryer sweet potato fries, a little sweet and a little savory. But something like ranch, garlic aioli, hot sauce or even a good old fashion fry sauce would be good too.

What do you like to dip your sweet potato fries in?

More Sweet Potato Recipes to Try!

• Mashed Sweet Potatoes
• Sweet Potato Casserole
• Sweet Potato Rolls
• Twice Baked Sweet Potatoes

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Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries are a quick and easy way to get crispy fries! Cooked to perfection then dipped in your favorite sauce, yum!

Course Side Dish

Cuisine American

Keyword air fryer sweet potato fries

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 2 servings

Calories 179kcal

Ingredients

• 1 sweet potato
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon onion powder
• salt and pepper to taste

US Customary – Metric

Instructions

• Peel sweet potato and cut into 1/2 inch fries. Toss with olive oil, cornstarch, cajun seasoning, onion powder and salt and pepper.
• Cook in air fryer at 400 degrees for 12 minutes, tossing half way in between.
• If they aren't as crispy as you'd like, toss again and cook another 2-3 minutes. Serve hot with ketchup.

Nutrition

Calories: 179kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 409mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16524IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

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