What are 5 unique recipes for any kind of potatoes?
Here is a list of 5 unique recipes with different kinds of potatoes:

Taro Boba Tea
 
Ingredients
150 g taro, peeled and cubed 
2 teaspoon sugar salt 
3 tablespoon boba
2 teaspoon sugar 
1/2 cup ceylon tea, strongly brewed (can use any other black tea)
200 ml milk (can use plant based milk)
1 teaspoon condensed milk

Instructions
Boil the cubed taro root for 20 minutes on medium heat. It should be soft enough to poke through with a fork. Discard the water. Smash the cooked ground root until an even paste is formed. For a smoother paste, use a food processor or blender. Incorporate the sugar while the paste is still hot. Set aside. Add your boba to a pot of boiling water. Add 2 teaspoon of sugar and allow this boil for 5-7 minutes. Once the boba begin to float these are done. Adjust the timing depending on how firm or soft you prefer them. Remove from hot water and set them aside. Brew the ceylon and let this mix well with fresh ground root paste and condensed milk. Finally, add the milk and tapioca pearls to the mixture. Serve the taro milk tea hot or cold.


Sweet Potato Pie

Ingredients
3 medium sweet potatoes, baked
1/2 cup butter
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs beaten
1/2 cup milk, whole or evaporated
1 (9-inch) unbaked pie crust
Optional Toppings
whipped cream
marshmallow fluff

Instructions

Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 - 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.
Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly.
Serve the pie warm or allow to cool before slicing. Top with whipped cream (or your favorite topping) and serve.


Gnocchi

Ingredients
2 potatoes, peeled
2 cups all-purpose flour
1 egg

Instructions
Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour, and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 1/2-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.


Potato Latkes

Ingredients
2 1/2 pounds baking potatoes, coarsely shredded 
1 medium onion, coarsely shredded 
2 large eggs, beaten
2 teaspoons kosher salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Applesauce, sour cream, smoked salmon and salmon roe, for serving

Instructions
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, salt, pepper and mix well.

In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. 
Serve with applesauce, sour cream, smoked salmon and salmon roe.


Poutine

Ingredients
3 or 4 large russet potatoes ( 3 to 4 pounds total), peeled and cut into 1/3-inch-wide sticks
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 1/2 teaspoons dried thyme
Freshly cracked black pepper
4 tablespoons (½ stick) unsalted butter
1/4 cup all-purpose flour
3/4 teaspoon garlic powder
½ teaspoon onion powder
1 cup chicken broth
1 cup beef broth
1 ½ teaspoons Worcestershire sauce
1 teaspoon Better Than Bouillon beef base or 1 beef bouillon cube
1 teaspoon unfiltered apple cider vinegar
10 ounces white cheddar cheese curds, at room temperature
Minced fresh parsley

Instructions
Make the fries. Place the batons in a large bowl and cover them with cold water. Let soak for at least 30 minutes up to 24 hours for crispier fries.
Preheat the oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.
Spread the potatoes out onto large, clean kitchen towels. Dry them off as best as possible. Place the potatoes on the prepared baking sheets, drizzle with the olive oil, sprinkle with the thyme and salt and add black pepper to taste. Toss to coat evenly, then spread out the potatoes into a single layer.
Bake for 10 minutes, then toss the fries and rotate the pans, swapping the one on the top for the one on the bottom. Increase the oven to 450°F and bake the fries for 10 minutes more.Toss the fries and swap the pans from top to bottom again. Turn on the broiler and cook the fries until they are beginning to brown and crisp, about 5 more minutes. Continue to toss and broil until the fries reach your desired doneness. Season with salt and pepper.
Meanwhile, make the gravy. In a large saucepan set over medium heat, melt the butter. Sprinkle the flour over the butter and cook, stirring constantly, until golden brown, about 2 minutes. Stir in the garlic powder and onion powder. Slowly add the chicken and beef broth. Increase the heat to medium high and bring to a boil, stirring often. Reduce the heat to low and simmer until thickened. Stir in the Worcestershire, beef bouillon, and vinegar. Season with salt and pepper.
To assemble the poutine, divide the fries among 4 plates. Sprinkle it with the cheese curds, drizzle on the gravy, and garnish with parsley. Serve immediately.