We’ve collected our 20 favorite potato recipes for the holiday table, from classics like whipped potatoes with garlic, roasted red, and cheese and fingerlings sauteed with bacon, to new ideas like potato-rutabaga gratin.
Swiss Hash Browns (Rösti)
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) »
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 »
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 »
Fennel and Potato Soup
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 »