If you’re freestyling your potato recipes, knowing how many potatoes you need can be a little tricky. Here’s a handy guide that outlines the amount, size, and type of tater to make your favourite dishes stand out.

For a big spread with lots of side dishes, you’ll want to have about four ounces (125 grams) of potato (that’s precooked weight) per person. If you’re serving fewer sides, you can up it to about eight ounces (250 grams) per person. A potato-based dish made with lots of other ingredients—like scalloped potatoes with cheese, cream cheese, and so on—will probably require fewer potatoes than a straight-up choice, like baked or mashed potatoes. To make things a little easier for you, we have this handy guide with details on how many potatoes you need, and what type of potato you need for some of your go-to dishes.

Mashed potatoes: What you need to know

What’s the best potato to use?
Russet (a.k.a. baking potatoes), yellow-fleshed potatoes like Yukon Golds, or red-skinned potatoes are best for this dish. These are subtly creamy and rich to give you that tasty texture you’re after in a good mash.

How many?
You’ll need 454 grams (one pound), or roughly three medium potatoes, to yield four servings of mashed potatoes.

Tip:
Stir in a bit of cheese, such as shredded mozzarella, goat cheese, or herbed cream cheese, to boost the flavour of the mash.

Try:
Jalapeño & Shredded Cheese Smashed Potatoes
Creamy, ooey-gooey mozzarella cheese is accompanied with a little spice from the jalapeños in this crowd-pleasing mashed potato dish.

Cheddar & Garlic Mashed Potatoes
Another take on traditional mash features aged cheddar for some tang and the umami-forward garlic that’s boiled along with your potatoes for a delicious mash!

Roasted potatoes: What you need to know

What’s the best potato to use?
Yellow-fleshed potatoes, like Yukon Gold, are best suited for this dish because they have thin skins, cook fairly quickly, and are starchy enough to hold their shape.

How many?
You’ll need 454 grams (one pound), or roughly three medium potatoes, to yield four servings of roasted potatoes.

Tip:
For super-crispy results, soak cut potato pieces in water to remove excess starch, drain, dry, and season before roasting.

Try:
Roasted Mini Potatoes with Oregano Butter
Simple but oh-so satisfying, this roasted potato goes with your favourite protein and veg for a hearty warming meal.Baked potatoes: What you need to know

Baked potatoes: What you need to know

What’s the best potato to use?
Russet (a.k.a. baking) or yellow-fleshed (like Yukon Gold) potatoes bake up beautifully. Russets are the best choice for this cooking style because of their thicker skin, and once baked, they have a fluffy, starchy interior that soaks up any topping.

How many?
You’ll need 454 grams (one pound), or about three medium potatoes, to yield enough for 3 servings.

Tip:
To make hasselback potatoes, slice potatoes crosswise at five millimetre (quarter-inch) intervals, stopping about one centimetre (half an inch) from the bottom. The slices will hold together on the bottom like an accordion.

Try:
Pan-Fried Steak with Hasselback Potatoes and Kale
Upgrade your baked potatoes to these hasselbacks instead. They look impressive but they’re easy to make and taste delicious.

Scalloped potatoes: What you need to know

What’s the best potato to use?
Yellow-fleshed potatoes, like Yukon Gold, or white-fleshed potatoes are best for scalloped potatoes because they’re naturally starchy and will help thicken the sauce as they bake to tender perfection.

How many?
You’ll need 454 grams (one pound), or about three medium potatoes, to yield four servings of scalloped potatoes.

Tip:
Shake up your side and add a little colour. Sub in sweet potatoes for half of the regular ones in your scalloped or gratinéed spuds.

Try:
Scalloped Yukon Gold & Sweet Potatoes
A twist on your classic scalloped potato recipe, this one calls for sweet potatoes as well for a fun and festive dish any time.

Pan-fried potatoes: What you need to know

What’s the best potato to use?
Choose thin-skinned mini red-skinned, mini yellow-fleshed, or Compliments Medley Petites Potatoes to get crispy, golden results.

How many?
You’ll need 454 grams (one pound), or roughly 16 to 20 mini potatoes, to yield about 4 servings.

Tip:
Mini potatoes have tender skins, so there’s no need to peel them. They’ll pan-fry relatively quickly in an oiled skillet, or parboil to speed up the process if you’re short on time. Add a pop of fresh flavour with a sprinkle of chopped fresh rosemary, thyme, and garlic.

Try:
Mini Potatoes with Brown Butter & Herbs
Offer up these tender mini potatoes with the aroma of butter, thyme, and parsley—and the added crunch of almonds—to impress guests.