Potato

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

This richly spiced one-pot meal is quick and easy enough for a weeknight.

We love mashed potatoes in every way possible, but we're extremely partial to this incarnation paired with cauliflower. Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Russets are ideal for latkes. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Forty-five minutes is all the time you’ll need to make this hearty, creamy chowder with bacon, salmon, and corn. A family-pleasing favorite for a winter night, the recipe also holds up to health-conscious variations. Sub in turkey bacon and low-fat milk, or swap in yams for the red potatoes for an extra dose of beta-carotene.

A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member JTucci says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.

Epicurious member Eileen La Mendola tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.

Layers of potatoes smothered in cheese and mushrooms provide cozy comfort at any winter or holiday meal. This side—rich and creamy on the inside, toasted and crunchy on the top—will definitely warm you on a cold night. Gruyère cheese, sweet and salty, affords this dish its smooth texture, while the mushrooms add a distinctive flavor that will keep the family asking for seconds.

Transform a traditional holiday side into something bold and beautiful using smoked paprika (hot or sweet) and cayenne. This dish couldn’t be simpler to prepare, requiring just a handful of ingredients and yielding a result that’s sweet, savory, and delicious.

This recipe is flexible enough that you can add whatever vegetables you have on hand; root vegetables and winter squash are ideal candidates. And as with many one-pot dishes, the stew will taste better the next day, so plan accordingly.

The smoky flavor of the fish combined with a sweet maple sauce and mustardy potatoes adds up to a rustic fall meal that will win raves. Inspired by the open-fire plank-cooking techniques of northwest Native American cultures, this nontraditional version uses the oven instead of the grill. Be sure to presoak the plank overnight to prevent flare-ups, and if you don’t have a plank, fear not: many Epi members report great success simply roasting the salmon in a pan with the glaze.

Potato samosas are one of the most popular Indian dishes, and one of the easiest to make. Traditionally, they’re a little larger than the ones this recipe yields, but regardless of size, the mix of warming spices, potatoes, and peas makes for a delicious appetizer or snack. And because these are baked instead of fried, they’re healthier. An easier alternative to using phyllo dough is to use wonton wrappers, but they will change the exterior texture from buttery and flaky to crispy and crunchy.

What makes this frittata so easy, according to Epicurious member Carla Joy Zambelli of Haverford, Pennsylvania, is that there’s practically no shopping required. The frittata can be made with whatever produce you have on hand. Some easy add-ins include caramelized onions, mushrooms, diced kale, or collards. “It’s an Italian version of a quiche—just without the fuss and crust,” she says. Served with a lightly dressed arugula salad, it makes for a perfect start—or finish—to the day.

A traditional Spanish romesco sauce calls for almonds, but in this recipe hazelnuts spruce up simple halibut fillets. The sauce freezes well and also partners with chicken, steak, or pasta. For a more budget-friendly dish, substitute tilapia. You can also swap roasted red peppers for the piquillos and use whatever nuts you happen to have in the pantry.

In this comforting chowder, heavy cream, flour, and potatoes provide rich, velvety texture, while the smoky flavor of chipotle chile in adobo sauce adds heat. The recipe calls for about a pound of smoked chicken, which is available at some butcher shops and specialty food stores, but you can also use (unsmoked) chicken breasts.

We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.

Perfect with roast chicken on a casual Monday night with family, this seven-ingredient dish is great to throw together at the last minute. Steam the potatoes instead of boiling—this will keep them fluffy and light. Then, taking inspiration from German-style potato salad, smash them with a hot and smoky bacon dressing and toss with fresh dill, cider vinegar, and sugar. Planning an elegant winter spread? Serve this hearty side with pork chops.

For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.