Perfect Potato Side Dishes

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Get the recipe for Colcannon »

If Plato had imagined hash browns, they’d have been rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish’s native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

A high oven temperature results in potatoes that are crispy on the outside and creamy within. See the recipe for Roasted Potatoes »

Gruyere is the perfect compliment to earthy fall vegetables. See the recipe for Potato and Rutabaga Gratin »

Cooking potatoes in bacon fat adds salty, meaty depth of flavor. See the recipe for Fingerling Potatoes with Bacon »

Celery root (along with a bit of grated grana padano cheese) adds a deep, earthy backbone to this potato recipe. It’s a tweak even a diehard traditionalist can love. Get the recipe for Whipped Potatoes with Celery Root »

This dish, named after a now deceased member of the Sabbathday Lake community of Shakers in New Gloucester, Maine, may also be made with leftover boiled potatoes. See the recipe for Sister Mildred’s Creamed Potatoes »

Comte or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and creme fraiche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells’s cookbook Bistro Cooking (Ted Smart, 1999). See the recipe for Potato-Celeriac Gratin »

When preparing these potatoes, use a ricer to create a luxuriously smooth texture. See the recipe for Mashed Potatoes »

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »

The key to making Casa Montaña’s signature fried potatoes is to poach and then fry them in olive oil. See the recipe for Patatas Bravas »

Serve this mash with pork sausages, if you like. See the recipe for Turnip-Potato Puree »

Cantal cheese, a pungent, aged cows’ milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character. See the recipe for Whipped Potatoes with Garlic and Cheese »

You can smell the milk and cream turn from sweet to savory as this dish bakes. Get the recipe for Potatoes Baked in Milk and Cream »

This recipe is from a book called American Regional Cookery, authored in 1932 by Sheila Hibben, a food writer for The New Yorker. Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked. See the recipe for Stuffed Potatoes »

As the fennel in this soup cooks in the simmering liquid, it breaks down, thickening the broth. You can prepare this dish as a hot soup, but it is just as delicious served cold. See the recipe for Fennel and Potato Soup »

Vary the level of spice to taste. For extra smokiness, add finely chopped chipotle peppers in adobo sauce, to taste. See the recipe for Pimento Cheese Potato Gratin »

Almonds add a rich nuttiness to this garlicky potato pur¿e. See the recipe for Potato Skordalia »

This recipe works just as well with new potatoes. See the recipe for Smother-Fried Garlic Potatoes »

This is an easy and impressive potato side, delicious served with creme fraiche. See the recipe for Galette de Pomme de Terre »

The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. Get the recipe for Twice-Baked Potatoes »