20 Thanksgiving Potato and Sweet Potato Recipes

When the stovetop is full of pans of turkey stock for the gravy and various other sides, the Instant Pot is a winning way to make the Thanksgiving essential that is creamy, buttery mashed potatoes. It will also hold them, keeping the potatoes warm until it's time to transfer them to a serving bowl.

Pommes Anna is a traditional French dish that's similar to potato gratin in technique—it's layered and baked—but there's no cream, no cheese, just potatoes and butter in. In this delicious take, we mix layers of paper-thin slices of potato with layers of paper-thin slices of sweet potato. It's baked in a skillet like an upside-down cake. The resulting dish is crisp and golden on the outside and earthy and tender on the inside

Here's an irresistible side that's also vegan. The sweet potatoes are steamed before roasting for extra fluffy interiors to contrast with the crispy outsides. Sub a favorite vinegar for the Champagne vinegar the recipe calls for if you like—white Balsamic would be a tasty choice.

Looking for a simple way to upgrade your typical Thanksgiving mashed potatoes? Just add sour cream!

Combine two favorite vegetables in one dreamy mash. This recipe might well become a staple on your Thanksgiving table.

The genius of this Yukon potato concoction? It can be cooked right alongside your turkey during its last hour and a half in the oven.

To add a decadent touch to sweet potato fries, we suggest pairing them with a marshmallow sauce. (It can be made up to one day in advance.)

Stack russet potato slices in buttered muffin tins and top with cream to create individual servings of golden-brown gratin. The recipe serves six but is easy to double.

No need to peel and dice to prepare this dish: Simply roast the sweet potatoes and scoop out the flesh. Blend in the food processor with maple syrup and butter and—voila—you're done.

Sautéed leeks add savory flavor to layers of cream-kissed scalloped potatoes and the shredded Gruyère topping becomes browned and bubbly in the oven.

This traditional Thanksgiving casserole of creamy, nutmeg-seasoned sweet potatoes topped with toasty melted marshmallows is a classic crowd-pleaser. The dish travels well; simply reheat in the oven before serving.

Hearty quantities of butter and cream make these mashed potatoes well-suited to a special occasion like Thanksgiving. Mix in sautéed garlic or chopped fresh parsley to take them up another notch.

Wedges of sweet potato are tossed with orange juice and brown sugar, which create a caramelized coating in the oven. Garnish this easy Thanksgiving side dish with orange zest.

Yukon gold potatoes are mashed along with sweet potatoes in this fan-favorite casserole, adding structure and cutting the sweetness a bit. Fresh sage and a crunchy breadcrumb topping add texture and savory notes.

The combination of cream cheese, milk, and heavy cream in this recipe from Martha's mom, Mrs. Kostyra, produces one of the richest and most velvety versions of mashed potatoes we've ever had.

Thinly sliced russet potatoes and shallots are arranged decoratively and baked until golden-brown and tender. Bake this Thanksgiving side dish in a well-seasoned cast iron skillet to make the potatoes extra brown and crisp.

A simple mixture of butter, brown sugar, and pecans creates a glaze for roasted sweet potato slices. Just a pinch of cayenne pepper balances out the buttery sweetness.

Roasted garlic brings its rich, slightly sweet flavor to these mashed potatoes. This dish can be made up to four hours in advance of the Thanksgiving dinner: simply cover the mashed potatoes with a thin layer of milk and store in the refrigerator. To serve, heat over simmering water, stirring to combine.

Red-skinned potatoes, tossed in olive oil, fresh rosemary, and pepper, are roasted for an easy Thanksgiving side dish. If you prefer, substitute thyme for the rosemary.

Two of our favorite root vegetables come together in this velvety mash: crowd-pleasing sweet potato and underrated rutabaga. This soon-to-be Thanksgiving classic is enriched with butter and cream and flavored with garlic and fresh sage.