There are plenty of Thanksgiving sides people will happily negotiate over. Potatoes are usually not one of them.
Someone wants mashed potatoes.
Someone wants something cheesy.
Someone else is waiting for the crispy roasted ones.
And there is almost always one person who believes Thanksgiving requires enough potatoes to feed twice the number of guests actually coming.
I understand that person.
For these Thanksgiving potato recipes, we’re making five sides with completely different personalities: brown butter garlic mashed potatoes, crispy Parmesan roasted potatoes, creamy scalloped potatoes, loaded twice-baked potato casserole, and herb smashed potatoes.
You don’t need all five.
Pick one for a smaller dinner, two for a larger gathering, and save the rest for another holiday meal.
Because if there’s one ingredient Thanksgiving has no trouble making room for, it’s potatoes.
What You’ll Need
Brown Butter Garlic Mashed Potatoes
- 3 pounds Yukon Gold potatoes
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Crispy Parmesan Roasted Potatoes
- 2 1/2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup finely grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Creamy Scalloped Potatoes
- 3 pounds Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Loaded Twice-Baked Potato Casserole
- 3 pounds russet potatoes
- 6 slices bacon
- 6 tablespoons unsalted butter
- 3/4 cup sour cream
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 3 green onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh chives
Crispy Herb Smashed Potatoes
- 2 pounds baby Yukon Gold potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Tools You’ll Need
Nothing unusual is hiding in this list.
- Large stockpot
- Large saucepan
- Large baking sheets
- 9×13-inch baking dish
- 2-quart baking dish
- Colander
- Potato masher
- Large mixing bowls
- Medium mixing bowls
- Whisk
- Wooden spoon
- Rubber spatula
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring cups and spoons
- Cheese grater
- Pastry brush
- Potato ricer, optional
- Aluminum foil
- Serving bowls
- Serving spoons
Start With Mashed Potatoes, Because Someone Will Ask for Them
Brown Butter Garlic Mashed Potatoes
Thanksgiving without mashed potatoes would certainly make gravy’s job more difficult.
This version keeps everything familiar but adds brown butter for a deeper, nutty flavor.
Peel the potatoes if you want completely smooth mashed potatoes.
I usually leave a little skin on Yukon Golds.
Cut the potatoes into similar-sized chunks.
Place them in a large stockpot and cover with cold water.
Salt the water generously.
Bring to a boil, then reduce to a steady simmer.
Cook for about 15 to 20 minutes, until completely tender.
Drain thoroughly.
While the potatoes cook, melt the butter in a saucepan over medium heat.
Continue cooking until it foams and the milk solids at the bottom begin turning golden brown.
Watch closely.
Brown butter goes from beautifully toasted to regrettably burned faster than Thanksgiving conversations change subjects when politics comes up.
Once golden and nutty-smelling, reduce the heat.
Add the garlic.
Cook for about 30 seconds.
Add the milk and heavy cream.
Warm gently.
Mash the drained potatoes.
Gradually pour in the warm brown butter mixture.
Fold gently until creamy.
Season with salt and black pepper.
Finish with fresh chives.
Stop mixing as soon as the texture is right.
Overworked potatoes can become sticky rather than fluffy.
Pro Tips
Start potatoes in cold water. This helps the centers and outsides cook more evenly.
Salt the cooking water. Seasoning potatoes only after boiling doesn’t give quite the same result.
Drain potatoes thoroughly. Excess water is the enemy of creamy mashed potatoes.
Use hot baking sheets for crispy potatoes. A properly preheated oven helps browning begin quickly.
Prepare creamy potato dishes ahead, but roast crispy potatoes close to dinner. Different textures need different timing.
The Crispy Potatoes That Might Distract Everyone From the Mash
Crispy Parmesan Roasted Potatoes
Mashed potatoes have tradition.
These have crispy Parmesan.
Fair fight.
Preheat the oven to 425°F.
Cut the baby potatoes in half.
If they’re particularly large, quarter them.
Place the potatoes in a large mixing bowl.
Add olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper.
Toss thoroughly.
Add about 1/2 cup Parmesan and toss again.
Arrange the potatoes on a parchment-lined baking sheet.
Put as many cut sides against the pan as possible.
Leave some room between them.
Roast for about 30 to 35 minutes, turning if needed, until deeply golden and tender inside.
During the final few minutes, add the remaining Parmesan.
Finish with parsley.
The little Parmesan pieces that bake directly onto the pan become especially crisp.
Do not abandon those pieces.
They are part of the recipe.
At least that’s what I’m telling anyone who catches me eating them before the platter reaches the table.
The Potato Dish You Can Assemble Ahead
Creamy Scalloped Potatoes
This is the one for the casserole crowd.
Thin potatoes.
Creamy garlic sauce.
Gruyère.
Parmesan.
Golden edges.
Preheat the oven to 375°F.
Peel the potatoes if desired.
Slice them into approximately 1/8-inch rounds.
A sharp knife works, but a mandoline makes this much faster. Use the guard and follow its safety instructions.
Melt the butter in a large saucepan over medium heat.
Add the garlic.
Cook for about 30 seconds.
Whisk in the flour.
Cook for 1 minute.
Gradually whisk in the milk and heavy cream.
Add salt, black pepper, nutmeg, and thyme.
Cook gently until the sauce begins to thicken.
Remove from the heat.
Stir in the Gruyère and half of the Parmesan.
Arrange one-third of the potatoes in a greased 9×13-inch baking dish.
Spoon over some sauce.
Repeat until all potatoes and sauce are used.
Finish with the remaining Parmesan.
Cover tightly with foil.
Bake for 45 minutes.
Remove the foil.
Continue baking for approximately 25 to 35 minutes, until the potatoes are completely tender and the top is golden.
Insert a knife into the center.
It should slide through easily.
Let the dish rest for 10 to 15 minutes before serving.
This is not optional impatience control.
The sauce needs a few minutes to settle.
Cut it immediately and you’ll have creamy potato lava running around the serving dish.
Delicious potato lava, admittedly.
Still lava.
Turn Twice-Baked Potatoes Into One Big Casserole
Loaded Twice-Baked Potato Casserole
Individual twice-baked potatoes are wonderful.
Making twelve individual twice-baked potatoes while preparing Thanksgiving dinner sounds less wonderful.
So we’re using a casserole dish.
Preheat the oven to 400°F.
Scrub the russet potatoes.
Pierce them several times with a fork.
Bake directly on the oven rack or on a baking sheet for approximately 50 to 65 minutes, until completely tender.
Meanwhile, cook the bacon until crisp.
Drain and crumble it.
When the potatoes are cool enough to handle, scoop the flesh into a large mixing bowl.
Add butter, sour cream, milk, 1 cup cheddar, salt, black pepper, and garlic powder.
Mash until combined.
Fold in most of the bacon and green onions.
Transfer to a lightly greased 2-quart baking dish.
Top with the remaining cheddar and bacon.
Bake at 375°F for about 20 to 25 minutes, until hot and bubbling.
Finish with chives and the remaining green onions.
This is essentially everything people like about a loaded baked potato without requiring you to carefully refill twelve potato skins.
Thanksgiving has enough tiny jobs.
Make Room for Smashed Potatoes
Crispy Herb Smashed Potatoes
These sit somewhere between roasted potatoes and very chunky mashed potatoes.
You boil them.
Smash them.
Then roast them until the edges become crisp.
Bring a large pot of salted water to a boil.
Add the baby Yukon Gold potatoes.
Cook for approximately 15 to 20 minutes, until fork-tender.
Drain thoroughly.
Let them steam dry for about 5 minutes.
Preheat the oven to 425°F.
Brush a large baking sheet lightly with olive oil.
Arrange the potatoes on the sheet.
Use the bottom of a glass, measuring cup, or potato masher to gently flatten each potato.
Don’t completely destroy them.
We’re smashing, not taking out unresolved Thanksgiving stress on dinner.
Mix the remaining olive oil with melted butter, garlic, rosemary, thyme, salt, and black pepper.
Brush the mixture over the potatoes.
Sprinkle with Parmesan.
Roast for approximately 25 to 30 minutes, until the edges are deeply golden and crisp.
Finish with fresh parsley.
Serve fairly soon after roasting.
This is one potato recipe I would not make hours ahead.
Those crunchy edges deserve better.
Which Thanksgiving Potato Recipe Should You Choose?
This depends on what else is on the table.
| Potato Dish | Texture | Richness | Make Ahead? |
|---|---|---|---|
| Brown butter mash | Creamy | Rich | Yes |
| Parmesan roasted | Crispy | Medium | Partially |
| Scalloped | Creamy, layered | Very rich | Yes |
| Twice-baked casserole | Creamy, cheesy | Very rich | Yes |
| Herb smashed | Crispy, fluffy | Medium | Partially |
For a traditional Thanksgiving, make the mashed potatoes.
For something crispy, choose roasted or smashed potatoes.
For a crowd that loves cheesy comfort food, scalloped potatoes or twice-baked casserole will do the job.
For a big gathering?
One creamy potato plus one crispy potato gives you the nicest contrast.
Make-Ahead Thanksgiving Potatoes
Potatoes require a little planning because some preparations hold better than others.
Two Days Before
You can:
- Grate the cheeses.
- Chop herbs.
- Cook and crumble the bacon.
- Measure seasonings.
One Day Before
Prepare the mashed potatoes.
Assemble the scalloped potatoes.
Prepare the twice-baked potato casserole.
Wash the baby potatoes for roasting or smashing.
Keep everything refrigerated appropriately.
Thanksgiving Day
Reheat mashed potatoes gently.
Bake the scalloped potatoes.
Bake the twice-baked casserole.
Roast Parmesan potatoes closer to dinner.
Make smashed potatoes toward the end.
Creamy dishes wait better than crispy ones.
Build your schedule around that.
How to Reheat Mashed Potatoes Without Drying Them Out
Mashed potatoes are excellent for making ahead if you reheat them gently.
Place them in a covered baking dish.
Add a few small pieces of butter and a splash of milk or cream.
Reheat at around 350°F until hot throughout.
Stir gently once or twice.
You can also reheat them over low heat on the stovetop.
Again, add a little milk or cream as needed.
Do not keep stirring aggressively.
If you’re feeding a crowd, a slow cooker can also be useful for holding fully heated mashed potatoes on WARM, provided the food stays at a safe hot-holding temperature.
Substitutions and Variations
Potatoes are wonderfully forgiving.
Yukon Gold potatoes: Russets make especially fluffy mashed potatoes.
Whole milk: Half-and-half creates a richer result.
Heavy cream: More whole milk can be used for a slightly lighter sauce.
Gruyère: Sharp cheddar is an easier substitute.
Parmesan: Pecorino Romano works but has a saltier flavor.
Bacon: Leave it out for a vegetarian twice-baked casserole.
Sour cream: Plain Greek yogurt can replace some or all of it if you like the tangier flavor.
Baby potatoes: Small red potatoes work for roasting and smashing.
Rosemary: Sage or additional thyme works well.
Fresh garlic: Roasted garlic is especially good in mashed potatoes.
For gluten-free scalloped potatoes, use a suitable gluten-free thickener in place of regular flour.
For dairy-free potatoes, choose appropriate dairy-free butter, milk, cream, and cheese alternatives.
A Few Ways to Keep Potatoes From Turning Gluey
This mostly applies to mashed potatoes.
Choose the right potato.
Cook until completely tender.
Drain thoroughly.
Mash while hot.
Warm the butter and dairy.
And don’t overmix.
A food processor or blender can quickly release too much starch.
That is how fluffy potatoes become strangely elastic potatoes.
A masher or potato ricer gives you much more control.
Once the potatoes are smooth enough, stop.
They do not need another five minutes of attention.
How to Get Truly Crispy Roasted Potatoes
Crispy potatoes need three things.
Heat.
Space.
A dry surface.
After washing potatoes, dry them well.
Don’t overcrowd the baking sheet.
Coat them lightly with oil.
Use a hot oven.
Put cut surfaces against the baking sheet.
And resist the urge to constantly move them.
Browning happens when the potato stays in contact with the hot pan.
If you keep poking at it every two minutes, you’re making everyone’s life harder.
Including the potato’s.
How Much Potato Should You Make for Thanksgiving?
This depends heavily on how many other sides you’re serving.
For mashed potatoes, roughly 1/2 pound of raw potatoes per person is a generous starting point for a holiday meal, especially if people love potatoes.
You can reduce that when several potato dishes and lots of other sides are available.
For 8 people, around 3 to 4 pounds of potatoes usually gives you a comfortable amount of one potato side.
For larger gatherings, scale appropriately.
And consider leftovers.
Thanksgiving potato leftovers rarely cause much distress.
What to Serve With Thanksgiving Potatoes
These recipes fit right beside:
- Roast turkey
- Glazed ham
- Homemade gravy
- Stuffing
- Cranberry sauce
- Green beans
- Brussels sprouts
- Roasted carrots
- Thanksgiving salad
- Dinner rolls
Mashed potatoes and gravy are obvious partners.
Scalloped potatoes work especially well with ham.
Crispy roasted or smashed potatoes are useful when the rest of your sides are soft and creamy.
If you’re already serving mac and cheese, creamed corn, and green bean casserole, I’d lean toward one of the crispier potato recipes.
Your plate will appreciate the texture.
Leftovers and Storage
Refrigerate cooked potato dishes within 2 hours of serving.
Mashed potatoes: Refrigerate for 3 to 4 days.
Parmesan roasted potatoes: Refrigerate for 3 to 4 days.
Scalloped potatoes: Refrigerate for 3 to 4 days.
Twice-baked potato casserole: Refrigerate for 3 to 4 days.
Smashed potatoes: Refrigerate for 3 to 4 days.
Reheat leftovers to 165°F.
Creamy potato dishes reheat well covered in the oven.
For roasted and smashed potatoes, use the oven or air fryer if you want to bring back some crispness.
The microwave will heat them.
It will not return their crunchy little edges.
Frequently Asked Questions
What kind of potatoes are best for Thanksgiving?
Yukon Gold potatoes are excellent for creamy mashed potatoes, gratins, and many casseroles. Russets are particularly good when you want fluffy mashed or baked potatoes.
What potato dishes can I make ahead for Thanksgiving?
Mashed potatoes, scalloped potatoes, and twice-baked potato casserole are all good make-ahead choices.
What is the easiest Thanksgiving potato recipe?
Roasted potatoes require relatively little hands-on work. Mashed potatoes are also straightforward and familiar.
Can mashed potatoes be made the day before?
Yes. Refrigerate them promptly, then reheat gently with additional butter, milk, or cream as needed.
Should I peel potatoes for mashed potatoes?
You can, but you don’t have to. Yukon Gold skins are fairly thin. Leaving some skin adds texture.
Why did my mashed potatoes turn gummy?
Overmixing is a common cause. Using a blender or food processor can also release too much starch.
How do I make roasted potatoes crispy?
Dry them thoroughly, use enough oil, give them space on the pan, and roast at high heat.
Can scalloped potatoes be prepared ahead?
Yes. They work well as a make-ahead Thanksgiving side and can be reheated before dinner.
How many potato dishes should I serve?
One is enough for many dinners. For a larger Thanksgiving crowd, serving one creamy and one crispy potato dish gives guests more variety.
What potatoes go best with Thanksgiving turkey?
Mashed potatoes are the classic choice, especially with gravy. Roasted, scalloped, and smashed potatoes also pair beautifully with turkey.
Wrapping Up
Thanksgiving potatoes don’t need to be complicated. They just need to be the kind people immediately reach for when the serving bowl arrives.
Make brown butter mashed potatoes if your table wants something familiar with a little extra flavor.
Roast Parmesan potatoes when you need crispy edges.
Build scalloped potatoes the day before and let the oven handle the rest.
Turn loaded baked potatoes into one big casserole when you’re feeding a crowd.
Or smash baby potatoes under Parmesan and herbs for something a little different.
Better yet, pair one creamy potato dish with one crispy option for a larger gathering.
Because nobody has ever looked at a Thanksgiving table and complained that the potato situation was too good.
If you try one of these Thanksgiving potato recipes, leave a comment and tell me which one disappeared first.
