Move Beyond Mashed: 10 Extra-Special Potato Sides
While I love a creamy-smooth purée of potatoes, it’s been five years since regular mashed potatoes were on my Thanksgiving table. Unlike the other components of the Thanksgiving meal—the stuffing, cranberry sauce, and turkey—mashed potatoes are a ubiquitous dish that can be found on all sorts of menus, from KFC to high-end restaurants, all year round. That’s why I like to serve a potato side dish that is more special than just plain old smashed taters. If you’re ready to move beyond mashed, you’re in luck: I’ve got some gorgeous inspiration to delight your senses. Here are 10 sensational potato sides that will be a welcome addition to your regularly scheduled Thanksgiving program.
Classic potato gnocchi are like pillows of mashed potatoes. This recipe douses them with a bath of creamy blue cheese sauce, but the gnocchi would be equally delicious with traditional homemade gravy.
You can’t go wrong with crispy-on-the-outside, soft-on the-inside garlic roasted potatoes. To prepare this side dish in advance, slice the potatoes and toss with the olive oil, salt, and pepper up to two days before Thanksgiving. Keep in the fridge in a large plastic ziplock bag.
I’ve made this recipe for roasted domino potatoes countless times. It’s like a healthier, cream-free potatoes gratin. Depending on the size of your Idaho potatoes, you might end up with a lot of waste to make the rectangular shape of the potatoes. If that bothers you, simply skip this step.
A rösti is like a giant potato pancake, and this crunchy, delectable variation is seasoned with lots of flaky sea salt and tangy white vinegar.
Give sweet potatoes a sophisticated makeover by turning them into fluffy gnocchi. Prepare the gnocchi on Monday and keep the dumplings in the fridge. Boil them and make the sauce just before serving on Thanksgiving.
If I had to eat only one type of potato for the rest of my life, I would choose twice-baked potatoes. The filling options are endless, but this classic version uses all the good stuff: milk, butter, sour cream, sharp cheddar cheese, bacon, and green onions.
A potato latke seems like the perfect base for a piece of turkey, a drizzle of gravy, and a dollop of cranberry sauce. They sounds so good that I want to serve them on Thanksgiving!
To turn fingerling potato rounds into a fanned accordion, place each potato in the middle of an old spoon. Slice them into thin sections with a knife. The natural curve of the spoon will ensure that you don’t cut the potato all the way through. These babies are like French fries—wildly addictive—so be sure to make extra.
Instead of serving the overly sweet combination of sweet potatoes and marshmallows, why not serve a hearty salad with roasted sweet potato wedges, fresh figs, and tangy goat cheese? It’s a more mindful side that’s naturally sweet from the figs.
When I saw this showstopping classic potatoes gratin in the current issue of Bon Appétit magazine, I knew I had to make it. It’s on the menu of the friendsgiving I’m hosting this weekend. It’s layers of potato, garlic, shallot, thyme, gruyère, and parmesan—I can’t wait to try it!
Shop servingware perfect for the potato dishes found in this story, below.
What potato dish are you serving on Thanksgiving?