Thanksgiving Potato Recipes

I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.

With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.

Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!

These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning: they are addictive!

This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!

Crispy, golden and cheesy! Good use of leftover mashed potatoes. This recipe is very versatile: you can add minced garlic, chives, or 1/4 cup of any shredded raw vegetable, or substitute the cheese with a tablespoon of sugar and serve with maple syrup.

Potatoes Romanoff feature tender, cheesy potatoes fluffed up with sour cream.

An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.

The secret to making these potatoes extra-flavorful is cooking them in chicken broth. They're mashed until perfectly smooth and creamy, with just the right amount of butter and cream to make a savory side everyone will enjoy.

This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping.

A good side dish when your guests are vegetarians and meat lovers. (As in my house.)

These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.

After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.

Air-fried hasselback potatoes are so easy yet they make such a pretty presentation. I serve these with a simple garlic aioli, but feel free to add a dollop of sour cream or topping of your choice.

If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!

I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!

Whipped cream adds a light and luxurious texture to this Chantilly mashed potato casserole that's perfect for any holiday or special occasion.

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Yummy potato side dish. Goes well with chicken, beef, all the usual suspects. Perfect for Thanksgiving, too!

Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!

This traditional Swiss Gruyère potato gratin recipe is from my Grossmutter.

My mother gave me this recipe after looking online for something to suit her taste. This was what she came up with. I usually make this the night before Thanksgiving or Christmas and store it in the refrigerator in the insert of my slow cooker. It frees up my holiday to enjoy with family and is delicious!