Sweet, mashed, roasted, or truffled: We've got just the potato dish your family is craving.
"It's not Thanksgiving without sweet potatoes."
If your gang feels that way, give them something snazzy, like twice-baked sweets with chipotle—or cheese-crusted wedges. If you serve a white-potato crowd, though, we offer a range, from homespun to downright dressy.
The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture.
We recommend using a food mill to ensure the potatoes are evenly mashed and, just as important, not overworked, so they won't
get gluey. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
View Recipe: Mashed Potato Casserole
When addressing the two sides of the potato debate (sweet potatoes, with their lovely autumnal color, versus good old-fashioned
white mashed), you could just double down on the love and please everyone by mixing both varieties in the same serving. Crunchy
on the outside and creamy within, these sweet and Idaho roasted potato wedges are like amped-up oven fries with the added
appeal of Parmesan cheese.
View Recipe: Parmesan-Coated Potato Wedges
Cooks doing something more elegant (say, with the turkey roulade) can put out white truffle-scented pommes Anna and sit back for the oohs and aahs. A small amount of truffle oil infuses
the whole dish with loads of earthy essence. If you don't have truffle oil, you can use olive oil for a more subtle flavor.
View Recipe: Truffled Pommes Anna
Twice-baked sweet potatoes get mixed with a spicy-smoky chipotle butter that balances the sugar. Look for similar-sized sweet
potatoes so they'll cook at an even rate. To make ahead, stuff the potato halves, cover, and refrigerate up to one day. Set
out at room temperature as the oven preheats to take the chill off.
View Recipe: Twice-Roasted Sweet Potatoes with Chipotle
These potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same
time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned
while the buttery interiors gently cook through.
View Recipe: Roasted Rosemary Fingerling Potatoes