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Thanksgiving Potatoes and Sweet Potatoes

  • Recipe

    Buttermilk Mashed Potatoes with Chives

  • Recipe

    Classic Potato Gratin

    A simple marriage of potatoes and cream, this side dish transforms in the oven into a nutty, rich, satin-textured casserole that's way more than the sum of its commonplace parts. It's the perfect complement to both fancy main dishes, like rack of lamb or beef tenderloin, and homey dishes, like roast chicken or meatloaf.

  • Recipe

    Whipped Yukon Gold Potatoes with Horseradish

    The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

  • Recipe

    Creamy Mashed Yukon Gold Potatoes

    Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to 1/2 cup each of chopped parsley and basil) and some toasted pine nuts, too. Browse dozens of recipes for potato and sweet potato side dishes on our Guide to Thanksgiving Dinner, where you'll find hundreds more recipes for turkey, sides, and pies.

  • Recipe

    Crispy Smashed Roasted Potato Recipe

    With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter. Subscribe to Fine Cooking magazine for more super-simple techniques like this one, as well as recipes and techniques for home cooks of every skill level.

  • Recipe

    Purée of Yukon Gold Potatoes with Parmesan

    I love the buttery texture and golden hue of Yukon Gold potatoes, and the Parmigiano here makes them special.

  • Recipe

    Mashed Potatoes with Caramelized Shallots

    Crème fraîche lends a tangy creaminess to this traditional holiday favorite, and the sweetness of the caramelized shallots adds additional depth.

  • Recipe

    Mashed Potatoes with Olive Oil & Parsley

    The parsley and olive oil make these mashed potatoes feel fresh, light, and lovely. When I'm serving more hearty fare, such as lamb, I'll add 1/3 cup chopped oil-cured olives, and a little fresh thyme and garlic heated in the olive oil to the mix. To keep the parsley fresh-tasting and green, add it just before serving. If adding olives, do the same or they'll color the potatoes.

  • Recipe

    Gratinéed Red Potatoes with Chives


  • Recipe

    Potato & Celery Root Purée

    There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.

  • Recipe

    Potato & Rutabaga Gratin with Blue Cheese

    While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.

  • Recipe

    Potato, Thyme & Olive Oil Gratin

    The recipe can be made completely up to 4 hours ahead; let the dish sit on the counter and, 20 minutes before serving time, reheat it in the oven until warmed through.

  • Recipe

    Ultimate Fluffy Mashed Potatoes

    For the fluffiest result, use a ricer, though these rich potatoes are still delicious made with a hand masher. The crème fraîche adds a nice tang, making a tasty side dish for something hearty and almost sweet–like pot roast. If you can’t find crème fraîche (many supermarkets carry it in the specialty cheese section), use a mix of heavy cream and sour cream.

  • Recipe

    Molasses Mashed Sweet Potatoes

    This mash is a great partner for pork, duck, and all kinds of game; the small amount of molasses really deepens the flavor but doesn’t become cloying. We love the way parsnips and carrots complement the sweet potatoes. You can make this up to a day ahead and then reheat it before serving.

  • Recipe

    Celeriac & Yukon Gold Purée

    The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with a sharp paring knife. For a smooth purée, use a ricer or food mill. You can make this with a hand-held potato masher, but it will be lumpy and decidedly rustic.

  • Recipe

    Sweet Potato & Grits Spoon Bread

    Technically, spoon bread is made with cornmeal, but I prefer the texture of this pudding-like dish when made with coarse, country-style grits. Instant grits and even polenta will also give the dish good corn flavor and a wonderful texture. If using one of these substitutions, follow the package directions for cooking times.

  • Recipe

    Sweet Potato-Russet Potato Gratin with Horseradish & a Dijon Crust


  • Recipe

    Twice-Baked Sweet Potatoes with Chipotle Chile

    Chipotle chiles are smoked jalapeños. For  this recipe, you’ll need them canned in adobo; you can usually find them with other canned chiles in the Mexican section of the supermarket. The stuffed potatoes can be  made a day ahead, covered, and refrigerated. Bring them back to room temperature before  baking.

  • Recipe

    Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

    A generous knob of this mildly sweet butter turns a simple baked potato into a special side.

  • Recipe

    Spicy Roasted Sweet Potatoes with Orange & Honey

    There's just a little bit of spice kick in these simple roasted sweet potatoes. Be sure to choose a baking dish large enough to roast the potatoes in a single layer.

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Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

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