Yes please.

Mashed with excellent gravy.

Baked with Mexican fixings over the top.

All of the above.

Mashed, fries, pan fried, potato salad, baked, Not soup.

And potato chips.

Baked - not in foil. Rub the skin with butter and flaky salt. The skin is the best part.

I do not care for french fries or mashed.

German potato salad, yes. with Yukon Gold,

Vichyssoise, yes.

And potato chips ... ridged, plain, Sigh

I have never met a potato I did not like. Also I like every way they are cooked, prefer not the same way twice.

Mashed with cream/butter!

Baked -NO foil! rubbed EVOO & Maldon sea salt flakes

FF (skin on )

Salt & vinegar chips

potato salad made w/baby reds

boiled w/corned beef & cabbage

(I’m Irish 🤷🏼‍♀️)

My go to starches are potatoes, corn, or rice. Add one or two other vegetables, bread, meat.

Love them just about anyway they're prepared - just hold the black pepper.

In the winter my family enjoys Potato Leek soup - none of us particularly care for Vichyssoise.

Every now and then I'll make Colannon with cabbage or leeks and kale.

Scalloped, au gratin, hasselback

Baby reds, with dill, and cream.

All of them!!!

prefer not the same way twice.

do you mean --- yummmmm - twice baked; almost forgot those

How did i forget scalloped, and new to me this year, Hasselback gratin!!!

Made these over the holiday

No, twice baked is not the same way twice, lol.

Baked white. Twice baked white. Mashed. Pan fried. Potato salad, Southern and German. Fried. Oven roasted. Hash. Chips.

This is just a few white or red. Does not go into sweet potato or yam.

We all like potatoes so much that at some point we are going to have an all-potato dinner.

Favorite is probably mashed, really.

Favorite high concept potato is Pave potato with creme fraiche and caviar.

These may look like cubes but they are extremely thin slices compressed, cut into squares and the refried (pain fried) and they basically slide apart into the slices when you eat them:

Made these earlier this year, they are a variation of Hasselback but cut all the way through. This was an hours-long process for me, and I lost part of a thumb in the process. They aren't tidy because this was the first time, but they were very good. But I could not eat these more than once or twice in a year.

Yukon gold. Olive oil, salt, roasted. Maybe thrown on a chop of fresh herbs.

I lost part of a thumb in the process

A beautiful casserole. I am so sorry about your misfortune with your thumb.

I have had those pave potatoes but never made them

Sorry about the thumb

Honestly loss of part of my thumb on the mandoline was pretty much a forgone conclusion.

We did a Secret Santa gift exchange and on my list were a hospitality style iron on a solid base with a retractable cord (yes I am that boring) and a mandoline.

I think by SO told people not to buy me the mandoline because I would lose the tip of a finger. My SO never used one in restaurants because of that possibility and can slice very thinly and very rapidly--I can not. I would have been slicing those potatoes for a day and a half.

Anyway an extremely kind patron anonymously sent me a very nice mandoline, and I am still quite excited to have one.

On the day of the potatoes, by SO made excuses and had an entire day planned outside the house, which turned out to be intentional because I was going to lose the tip of a finger at some point during the day. Which I did, and actually it was a pretty big piece and I had to intentionally cut the rest of the slice off myself.

And I finished the potatoes with my hand swaddled in paper towels and surgical gloves, and it took a lot longer to do essentially one handed, and my wrong hand at that. And I tried to hide it for a while. Most people would have probably gone to the ER, but I usually don't. It mostly filled in and there is a little numb spot but that's no big deal.

I need to make those pave potatoes but I really do not like to saute like that on top of the stove because it's messy. I also want to make a pave apple thing too.

And I am glad I cut myself at the beginning of the learning curve, really.

Potatoes? Those white things we used to eat a couple of times a week?

I remember those 😔

Got rid of the mandoline, even though it was a very safe one. MUCH rather use a knife.

ETA: A knife is thin enough for me and I do not need to measure.

My favorite is sweet potatoes mashed or roasted/grilled. Yum! I do love mashed potatoes, no gravy but yes to cream and butter. I’m really not big on chips or fries though. Tina Marie

I think there are finger protectors to use with a mandoline. Ive gotten my knuckles sliced on the potato grater so I would not trust myself with a mandoline.

My son cut a small piece off his thumb off with a table saw and my niece lost a bit of a finger trying to clear grass from a lawn mower.

But, back to potatoes! Omigod, so many ways to prepare potatoes! Love.

Sorry, I don't understand the concept of picking favorites. Do you have a favorite child? 🤣 We eat potatoes maybe a few times/month. There was a long time we considered them forbidden but I had a CTJ moment and realized that was cr@p!

Kennebecs, scrubbed and baked until there is a good 1/4" crunchy layer around the entire spud, works best in a toaster oven. Good fries, must be really crisp, just this side of burned. Smashed small red or white. Rarely have them but love au gratin. Potato salad but I'm really picky with it and there better not be anything sweet in it. Once in a blue moon mashed but that's probably the type I could live without.

Yes to all except sweet potatoes. Not a fan.

My 2nd favorite soup is potato leek. I haven't made it in forever. Definitely making it this fall.

Love mashed potatoes too. No gravy for me.

Potato latkes! Love them but hate making them. Used to make them every Chanukah when the kids were little. I just cannot stand the mess and don't make them anymore.

I have an unnatural love of french fries. I try to avoid as much as possible, but man they are so good. On our drive to Cape Cod, I was starving. Stopped at a rest stop for the bathroom and caved and bought a small order of McDonald's fries. I had not had McD's anything in probably 30 years. They were delicious. I was regretting the decision to get a small, but it was for the best.

ooh latkes!

but only homemade

All of them, except sweet. Those only as fries or hidden in something like curry.

Nobody mentioned tots? Sinful, and best at our favorite taproom, very hot out of the fryer.

Fingerlings tossed in EV olive oil, garlic, rosemary, and then roasted.

Same with sweet potatoes, except sliced.

Love Japanese sweet potatoes. When I first discovered them, I showed them to a friend — she knew them from growing up in Belize.

Can’t stand gravy — why ruin perfectly good potatoes?

My favorite is twice baked. Sliced and pan fried in an iron skillet with a little onion is second. And when I’m in the right mood for a good fried egg, hash browns. I’ve also made some delicious Potatoes Anna but it’s been a while. They are so simple but can be pretty to serve. Oddly I don’t care for french fries that much.

Sorry, I couldn't resists. I like potatoes in just about every form. Least favorite way is probably fries because there are so many awful fries out there, but I love really good fries. I prefer a firmer new potato variety, red or yellow, unpeeled, cut in chunks, roasted with olive or avocado oil, coarse salt and pepper and LOTS of garlic cloves. This is also the base for my favorite potato salad, add eggs, onions, mayo and spicy mustard, and LOTS of cilantro. Yum. Thanks Emeril.

But then I'll be served a baked russet potato with lots of butter and some sour cream, which was the popular way to eat them in restaurants in the 1960's and 70's, and I think THAT is my favorite...but then a bag of Tim's chips...yum...or it's Thanksgiving and mashed with gravy is my favorite, or out to breakfast and really good hash browns are hard to beat! I loved scalloped or au gratin potatoes growing up, but as a singleton I never make or eat them any more. Roasted ham and scalloped potatoes was a special dinner in our family.

I also like Russian banana fingerling potatoes and make a Russian potato salad with them that is very simple, but last night I heated some frozen tater tots along with some frozen fried fish for dinner. I think I have been watching too much Napoleon Dynamite, as it has been on a Samsung movie channel lately, and watching it makes me crave tater tots, even though I had never bought them before.

They heated up at 425° for 22 minutes, just like the fish, and I had made a fresh batch of tartar sauce using fresh dill that I bought when I bought the tater tots.

I don't think I will buy them again - either they or the fish, or the combination upset my stomach terribly, and I don't think it was the tartar sauce.

We do baked potatoes a lot, the real baked potatoes in the oven with olive oil, salt and pepper. They take 45 min to an hour at 400. DH and I will split one. I can eat them and they do not affect my blood glucose in a negative way. We have chives that grow wild in our yard so we use chives, light sour cream or Greek yogurt, and some light butter. Just had them this week with sirloin steaks and green beans. A perfect dinner IMO.

Otherwise, we eat roasted red potatoes, mashed red potatoes with skins and either goat cheese or jalapeno cheddar, Alexia sweet potato fries (me) and waffle fries (DH), Giada potato leek soup (haven't made that in awhile).

I married a man who I think could eat potatoes for every meal - he definitely likes them every which way, but unless he makes himself fried potatoes of some sort for breakfast or does fries with a meal out, we don't usually have them more than once in a week, and I wouldn't say there is a favorite, but rather what goes with what.

Most recent was stuffed potatoes last week -- baked and then filled with a mixture of onion, sweet peppers, artichoke hearts, Kalamata olives and feta, before that was mashed, but most often is probably roasted wedges that bake while everything else is being cooked. Variety depends on the purpose - russets for baking, red or gold new potatoes for salad, but russet, gold, red, fingerling, blue, or an assorted mix for roasting, sometimes with other root veggies, cauliflower, leeks, etc. And sometimes added to bread, especially dinner rolls.

Roasted sweet potatoes are on regular rotation here. I also like a simple, roasted baby potato. I'm not a fan of scalloped, au gratin or even mashed. I prefer the pure taste of a potato.

My grandmother used to fry potatoes and a bit of onion in bacon grease for breakfast. Those were delicious.

Oh my, I do love potatoes, but generally do not eat them often. I more often eat sweet potatoes, but even then I try moderation.

Back to the more important question, these are probably my absolutely favorites

• mashed potatoes
• scalloped potatoes
• roasted fingerlings
• french fries

All of the above.

One I haven’t seen mentioned yet — boiled little red poatoes with raclette cheese (melted, of course). Our swiss neighbor made these for a dinner at their house and I had to immediately buy myself a raclette grill. We have used it, oh, maybe once a year. It’s too dangerous(ly) yummy.

Raclette with the fingerling potatoes are so good. None of the other things served with raclette seem to be as nice. Then again, a fry, tot or fingerling dunked in fodue is good as well.

I've made pommes Anna (potatoes anna mentioned previously) before and they are a decadent delight (potatoes, butter, fresh thyme and more butter). A restaurant made a version similar to the cubes above, deep fried in clarified butter. I'm also a fan of a good dauphinoise. I also love roasted potatoes with garlic and rosemary (blue, red, yellow, sweet, in any fore), at any meal of the day. Also enjoy mashed with good gravy, like on Turkey Day (more so than the turkey itself). Gnocchi (does that count?) is also a favorite.

It is probably easier to describe my least favorite potato -- certain potato salads with a vinegar-dominant dressing and no bacon (or other things) to balance it out.

I'm currently traveling through the Baltic states and am having potatoes offered in every way imaginable. Some preparations are simple but perfectly executed, others more elaborate, like Lithuanian dumplings made of potato around a meat filling.

FWIW, a Cuisinart/food processor will slice veggies, etc. with no fingers anywhere near the blades. Grates things too - but I no longer have one, since mine was destroyed by a hurricane 😟

I've decided to buy some cut-proof gloves for myself, after severely grating the first knuckle of my right thumb Sunday, on a box grater. I am planning on replacing my Cuisinart one of these days.

That said, I like yellow potatoes best, and my fave way to prepare is oven roasted with various herbs/seasonings and olive oil. I love mashed potatoes (esp. with gravy), but they take too long to prepare, so I rarely make them. I like potato salad too - with cucumbers and herb vinaigrette.

Hasselbacks are yummy and kind of decadent, IMO, and scalloped/au gratin potatoes with cheese is another fave.