25 Potato Side Dishes for your Thanksgiving Table

Turkey, Gravy, Stuffing...POTATOES! Potatoes are the next item that I feature on my Thanksgiving menu, and honestly, they may pose the most difficult choice in my house. I mean, everybody in the world loves mashed potatoes, right? Well, everybody minus one person—my youngest child. As far as he is concerned, the only good potato comes in the form of a french fry. It's a mystery to me.

But back on topic, the choice of which potato dish to to make is so hard because I love to mix things up and make au gratin potatoes, scalloped potatoes, or maybe even duchess potatoes, but my oldest child insists that it is not Thanksgiving dinner without mashed potatoes. So for me, it's either make two potato dishes—one mashed and one not, or just try a different mash variation.

In the end, I usually just choose a new spin on mash, because honestly I love me some mashed potatoes in any form. But then I make a different type of potato for Easter dinner. That's a compromise I can work with. How about you? Is there a must-have potato dish or style of potatoes that make your holiday meal what it is? Here are 25 potato side dish ideas to inspire you this year!

Garlic-Herb Smashed Potatoes by Cooking on the Weekends

Adobo Potatoes Gratin
Aunt Ruthie Mashed Potatoes from Melanie Makes (pictured)
Buttermilk Mashed Potatoes
Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
Buttery Fresh Herb Smashed Potatoes from Frugal Foodie Mama

Aunt Ruthie Mashed Potatoes by Melanie Makes

Canadian Bacon, Swiss Chard and Potato Gratin from Noshing With The Nolands
Cauliflower, Potato & Cheddar Bake from Rachel Cooks
Cheesy Potatoes from Nutmeg Nanny
Cheesy Scalloped Potatoes
Crock Pot Comforting Cheesy Potatoes from Julie's Eats & Treats

Crockpot Potatoes Au Gratin by Chelsea's Messy Apron

Crockpot Potatoes Au Gratin from Chelsea's Messy Apron (pictured)
Duchess Potatoes from Tea & Biscuits (pictured)
Garlic and Herb Potato Gratin from Shockingly Delicious
Garlic-Herb Smashed Potatoes from Cooking on the Weekends (pictured)
Hasselback Garlic and Herb Baby Potatoes from taste love and nourish (pictured)

Duchess Potatoes by Tea & Biscuits

Honey Mustard Roasted Potatoes from Busy in Brooklyn
Irish Champ (Mashed Potatoes with Leek, Watercress and Parsley)
Make Ahead Mashed Potatoes from Karen's Kitchen Stories
Oven Roasted Garlic Herb Parmesan Potatoes from Flavor Mosaic
Roasted Herb Potatoes with Garlic Cumin Aioli from With Salt & Wit

Hasselback Garlic and Herb Baby Potatoes by taste love and nourish

Roasted Red Pepper and Mascarpone Mashed Potatoes from Savory Experiments
Slow Cooker Loaded Mashed Potatoes from Kitchen Treaty
Smashed Roasted Cheesy Potatoes from 365 Days of Baking and More
Sour Cream and Onion Smashed Potato Casserole from Melissa's Southern Style Kitchen
Super Crispy Roasted Potatoes with Shallot-Rosemary Yogurt from Foxes Love Lemons

Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


Oven-Baked Potatoes with Pumpkin Seeds, Garlic and Herbs photo via Shutterstock

Cheesy Scalloped Potatoes + Ham with Apple Cherry Maple Glaze

Val told me that her "ideal Easter menu would be ham and scalloped potatoes."  (I'm going to have to agree with you, BBFF.)  Since we just stayed home and had a quiet Easter meal this year, I wound up simplifying the menu a bit more than I'd originally planned. What resulted was the perfect balance and a meal that made everybody happy and content.

Cheesy Scalloped Potatoes

makes ~6-8 svgs.

2 tablespoons unsalted butter, cut into small bits + more for pan

1/3 cup sharp Cheddar, shredded

1/3 cup Mozzarella cheese, shredded

1/3 cup garlic & fines herb Boursin, crumbled

2 pounds Idaho Russet Potatoes

1 1/2 teaspoons fine sea salt

1 teaspoons ground white pepper

2 cups heavy cream

 freshly grated nutmeg, to taste

4 fresh bay leaves

1/2 cup Parmesan cheese, grated

Preheat oven to 425° F.  Use a bit of softened butter to coat the inside of a 12" cast-iron (or other nonstick, oven-proof) skillet lightly.  Combine cheddar, mozzarella, and boursin in a bowl; toss and set aside.  

Set the prepared skillet over medium heat while you peel & thinly slice (~⅛"-¼" slices) the potatoes.  Do not rinse the potatoes once they have been sliced because you want to keep the natural starch on them.  Working quickly, layer half of the potatoes on the bottom of the skillet.

Sprinkle with half of the salt, half of the pepper, half of the butter, and half of the cheese mixture.  Layer the other half of the potatoes on top of that, then sprinkle with the remaining salt and pepper.  Pour the cream evenly over this layer.  Grate a bit of fresh nutmeg evenly over the top, dot with remaining butter and set the bay leaves in.  Bring to a simmer for ~3 minutes.

Once this has simmered for ~3 minutes, sprinkle with the remaining cheese blend and top with the parmesan. 

Slide into the oven and bake for ~25 minutes, until top is golden and a bit bubbly.  Let sit a bit before serving.  I think the bay leaves make for a gorgeous presentation, and you can serve them, but just be sure to tell everybody to pick them off before eating.  That's one favorite bonus of mine...grabbing the bay leaf and carefully peeling the melty, chewy, salty, thin layer of cheese from the top and popping that in my mouth.  I'm such a cheeseslut.

As far as I'm concerned, if this were the only thing on my plate at any given meal, I'd be happier than a pig in mud.  You may even hear the leftover calling your name from the fridge...so give in and try some cold.  I'm actually sitting here wishing that they were not long gone already.

And while I said that they were fantastic all alone, and I'd be satisfied with just a big plate full...you may want to serve them along side a gorgeous ham.  If you do, might I recommend using a fantastic Apple-Cherry-Maple Glaze?

Apple-Cherry-Maple Glazed Ham

makes one 8 lb. ham

8 lb. smoked (fully-cooked) Ham, shank end

whole cloves

1/2 cup apple cherry juice concentrate

1/2 cup maple syrup

1/4 cup chunky apple preserves

1/4 cup chunky cherry preserves

1/4 cup Belgian mustard

1/2 teaspoon ground allspice

freshly ground nutmeg, to taste

Preheat oven to 325° F.  Cut the skin off of the ham and score the fat in diamond shapes.  Stud the intersection of each cut with a clove.  Place ham on a rack inside of a roasting pan that has been lined with foil (or not...your choice...just makes for easier clean-up), cut side down.  Add a bit of water to the bottom of the pan (a few tablespoons).  Roast for ~2 hours (~15 minutes/lb.). 

While the ham is cooking, bring the juice concentrate, maple syrup and both preserves to a bowl, lower and simmer for about a minute or so.  Remove from heat and stir in remaining ingredients.  Set aside.

After 2 hours, crank the heat up to 425° F.  Brush about half of the glaze all over the ham and shut the oven door.  Cook for ~45 minutes more, brushing with the remaining glaze every fifteen minutes.  The skin should be shiny and browned when finished.

While these were our "perfect" meal this Easter, don't wait a whole 'nother year if you want to try them. These potatoes will make regular appearances at our table...and the flavors on the ham are brilliant.  Every once in a while, I'll make my own ham and slice it thin for sandwiches (or dice/shred it for salads or casseroles, etc.) throughout the next couple of weeks.  You can also use a butt end ham for this purpose to make for more useable meat (the shank is just slightly easier for presentation/slicing).