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.
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) »
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 »
Potato-Celeriac Gratin
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 »
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 »
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 »
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 »
