18 Delicious Potato Recipes for Christmas Festivities

Kick off your Christmas festivities with a spud-tacular twist! Whether you’re whipping up a quick dinner for the family or crafting a feast of seasonal favorites, potatoes are the ultimate comfort food that never disappoints. From creamy mashes to crispy roasts, we’ve gathered 18 delicious potato recipes that’ll make your holiday meals unforgettable. Keep reading to find your next favorite dish!

Creamy Garlic Mashed Potatoes

Buckle up, buttercup, because we’re about to dive fork-first into a cloud of creamy, dreamy garlic mashed potatoes that’ll have you questioning every life choice that led you to settle for less than this carb-loaded euphoria.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, softened
• 1/2 cup heavy cream, warmed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh chives, finely chopped

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. While the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn. Tip: Garlic burns easily, so keep the heat low and stir constantly.
4. Drain the potatoes well and return them to the pot. Allow them to sit for 1 minute to evaporate any excess moisture.
5. Mash the potatoes with a potato masher or ricer until smooth. Tip: For extra creamy potatoes, pass them through a ricer.
6. Gradually add the warmed heavy cream and garlic-infused butter, mixing until fully incorporated and the desired consistency is reached. Season with sea salt and freshly ground black pepper.
7. Fold in the chopped chives for a pop of color and freshness. Tip: Fresh herbs add a bright contrast to the rich, creamy potatoes.

These mashed potatoes are so velvety, they’ll make your taste buds do a double take. Serve them alongside a juicy steak or under a hearty stew for a meal that’s downright hug-worthy.

Cheesy Scalloped Potatoes

Let’s be real, folks: if you’re not layering thinly sliced potatoes with a scandalous amount of cheese and cream, are you even living? This dish is the culinary equivalent of a warm hug from your grandma, if your grandma was a cheese-loving, potato-obsessed culinary genius.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8-inch thickness
• 2 cups heavy cream
• 1 1/2 cups Gruyère cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, warm the heavy cream with minced garlic, thyme, nutmeg, salt, and pepper until it just begins to simmer, about 5 minutes. Remove from heat.
3. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

Zesty, creamy, and utterly indulgent, these Cheesy Scalloped Potatoes are a showstopper. Serve them alongside a crisp green salad to cut through the richness, or go all out and pair with a juicy steak for the ultimate comfort food feast.

Roasted Rosemary Potatoes

Oh, the humble potato—often overlooked, yet when roasted with rosemary, it transforms into a golden, aromatic masterpiece that’ll have your taste buds doing a happy dance. Let’s turn these spuds into the star of your dinner table with minimal effort and maximum flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, quartered
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp those potatoes to perfection.
2. In a large mixing bowl, toss the quartered Yukon Gold potatoes with extra-virgin olive oil, ensuring each piece is evenly coated for that irresistible crunch.
3. Add the finely chopped fresh rosemary, minced garlic, kosher salt, and freshly ground black pepper to the bowl. Mix thoroughly to infuse every nook and cranny with flavor.
4. Spread the potatoes in a single layer on a baking sheet, giving them plenty of space to roast evenly—no overcrowding, or you’ll steam them instead of roasting.
5. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until they’re golden brown and crispy on the outside, tender on the inside.
6. For an extra burst of flavor, sprinkle with a pinch more fresh rosemary right after baking, while they’re still piping hot.

What you’ll end up with is a dish where each bite offers a crispy exterior giving way to a fluffy, garlicky interior, with rosemary’s piney aroma tying it all together. Serve these beauties alongside a juicy steak or atop a bed of greens for a hearty salad that defies the ordinary.

Potato Gratin with Gruyere

Ready to dive into a dish that’s as comforting as your favorite blanket but dressed to impress? Let’s talk about a Potato Gratin with Gruyere that’s so decadent, it’ll have you questioning every life choice that led you to not eating this every day.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8 inch
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 1/2 cups Gruyere cheese, grated
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F and generously grease a 9×13 inch baking dish with unsalted butter.
2. In a medium saucepan over medium heat, combine heavy cream, whole milk, minced garlic, thyme leaves, nutmeg, salt, and pepper. Heat until just simmering, then remove from heat.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyere cheese.
4. Repeat the layers with the remaining potatoes, cream mixture, and Gruyere cheese.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
6. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Buttery, creamy, and with a hint of nutty Gruyere, this gratin is a showstopper. Serve it alongside a crisp green salad for a touch of freshness, or go all out and pair it with a juicy steak for the ultimate comfort meal.

Twice-Baked Potato Casserole

Venture into the realm of comfort food with a dish that’s like a hug from the inside out—our twice-baked potato casserole is the culinary equivalent of your favorite cozy sweater, but with more cheese and significantly more delicious.

Ingredients

• 4 large russet potatoes, scrubbed and dried
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup sour cream
• 4 slices thick-cut bacon, cooked and crumbled
• 2 green onions, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C). Prick the potatoes all over with a fork, then bake directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife.
2. Once cool enough to handle, slice each potato in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch thick shell. Tip: A melon baller works wonders for this step, ensuring you don’t tear the skins.
3. Add the melted butter, heavy cream, 1 cup of cheddar cheese, sour cream, salt, pepper, and smoked paprika to the potato flesh. Mash until smooth but still slightly chunky.
4. Gently fold in the crumbled bacon and half of the green onions. Spoon the mixture back into the potato shells, mounding it slightly.
5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2-3 minutes.
6. Garnish with the remaining green onions before serving. Tip: Let the casserole sit for 5 minutes after baking for easier serving.

Heavenly doesn’t even begin to cover it—this casserole boasts a creamy interior with a crispy, cheesy crust that’s downright irresistible. Serve it as the star of your brunch spread or alongside a juicy steak for a dinner that’ll have everyone asking for seconds.

Hasselback Potatoes with Herb Butter

Hold onto your spatulas, folks, because we’re about to turn the humble potato into a show-stopping side dish that’ll steal the spotlight at any dinner table. Hasselback Potatoes with Herb Butter are here to prove that spuds can be sexy, with their fan-like slices crisped to perfection and drizzled with a decadent, aromatic butter that’ll have everyone asking for seconds.

Ingredients

• 4 large russet potatoes, scrubbed clean
• 1/2 cup unsalted butter, clarified
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place a potato between two chopsticks to act as a guide. Make thin, parallel cuts across the potato, stopping just before the bottom so it stays intact. Repeat with all potatoes.
3. In a small saucepan over low heat, melt the clarified butter. Stir in the rosemary, thyme, garlic, sea salt, and black pepper until well combined.
4. Brush the herb butter mixture generously over and between the slices of each potato, ensuring every nook and cranny is coated.
5. Bake for 45-55 minutes, or until the potatoes are golden and crispy on the edges, basting with the remaining herb butter halfway through.
6. Let the potatoes rest for 5 minutes before serving to allow the flavors to meld beautifully.

Who knew potatoes could be this glamorous? The Hasselback technique gives them a delightful contrast of crispy edges and tender centers, while the herb butter infuses every bite with a rich, savory depth. Serve these beauties alongside a juicy steak or as the star of your vegetarian spread, and watch them disappear before your eyes.

Sweet Potato Marshmallow Bake

Just when you thought sweet potatoes couldn’t get any more indulgent, we’re throwing marshmallows into the mix for a bake that’s as fun to make as it is to eat. This dish is the love child of your favorite holiday side and a dessert that dreams are made of, guaranteed to steal the spotlight at any gathering.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup clarified butter, melted
• 1/2 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp sea salt
• 2 cups mini marshmallows
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large pot, cover the sweet potatoes with water and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 15 minutes. Tip: Cutting the potatoes into uniform sizes ensures even cooking.
3. Drain the sweet potatoes and return them to the pot. Add the melted clarified butter, maple syrup, cinnamon, nutmeg, and sea salt. Mash until smooth but slightly chunky for texture.
4. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly. Top with mini marshmallows and chopped pecans. Tip: For an extra golden top, lightly toast the pecans before adding.
5. Bake for 20-25 minutes, or until the marshmallows are puffed and golden brown. Tip: Keep an eye on the marshmallows during the last 5 minutes to prevent burning.

Zesty with a hint of warmth from the spices, this bake is a textural dream with creamy sweet potatoes, gooey marshmallows, and crunchy pecans. Serve it straight from the oven with a drizzle of extra maple syrup for a decadent touch that’ll have everyone coming back for seconds.

Loaded Potato Skins

Kick off your culinary adventure with these Loaded Potato Skins, the ultimate crowd-pleaser that’s as fun to make as it is to devour. Perfect for game day or a cozy night in, these crispy vessels of joy are about to become your new obsession.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 tablespoons clarified butter, melted
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup sour cream
• 4 slices thick-cut bacon, cooked until crispy and crumbled
• 2 green onions, thinly sliced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork, then rub them with clarified butter and sprinkle with sea salt.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until the skins are crispy and the insides are tender.
4. Let the potatoes cool for 10 minutes, then slice each in half lengthwise.
5. Scoop out the insides, leaving a 1/4-inch thick layer of potato attached to the skin for structure.
6. Brush the inside and outside of each potato skin with more clarified butter and sprinkle with smoked paprika and black pepper.
7. Return the skins to the baking sheet, skin side down, and bake for 10 minutes to crisp up further.
8. Flip the skins and fill each with grated cheddar cheese and crumbled bacon.
9. Bake for another 5 minutes, or until the cheese is bubbly and golden.
10. Top each skin with a dollop of sour cream and a sprinkle of green onions before serving.

Loaded Potato Skins are a symphony of textures and flavors—crispy, cheesy, smoky, and creamy all at once. Serve them with a side of ranch dressing for dipping, or get creative by adding a sprinkle of jalapeños for an extra kick.

Potato Pancakes with Apple Sauce

Today is ‘2025-08-16 02:59:35.149861’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Potato Pancakes with Apple Sauce’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small yellow onion, finely grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup clarified butter
• 1 cup unsweetened apple sauce

Instructions

1. In a large mixing bowl, combine the grated potatoes and onion. Squeeze out excess moisture using a clean kitchen towel.
2. Add the lightly beaten eggs, flour, sea salt, and black pepper to the potato mixture. Stir until well combined.
3. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
4. For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon. Cook in batches to avoid overcrowding.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve hot with a generous dollop of unsweetened apple sauce on top.

Velvety on the inside with a golden, crispy exterior, these potato pancakes are a delightful contrast of textures. The apple sauce adds a sweet, tangy note that elevates the dish to new heights. Try serving them with a sprinkle of cinnamon for an extra flavor kick.

Garlic Parmesan Roasted Potatoes

Now, let’s talk about a side dish that’s so good, it might just steal the spotlight from your main course. These Garlic Parmesan Roasted Potatoes are the crispy, golden nuggets of joy your dinner table has been dreaming of, with a garlicky, cheesy embrace that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting.
2. In a large mixing bowl, toss the cubed Yukon Gold potatoes with extra virgin olive oil until evenly coated.
3. Add the minced garlic, freshly grated Parmesan cheese, sea salt, freshly ground black pepper, and finely chopped fresh rosemary to the bowl. Toss again to ensure the potatoes are evenly seasoned.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper, ensuring they’re not overcrowded for optimal crispiness.
5. Roast in the preheated oven for 25 minutes, then flip the potatoes to ensure even browning.
6. Continue roasting for another 20-25 minutes, or until the potatoes are golden brown and crispy on the outside.
7. Remove from the oven and let them rest for 5 minutes to achieve the perfect texture.

Zesty and aromatic, these potatoes offer a delightful crunch on the outside with a fluffy, tender interior. Serve them alongside a dollop of sour cream or a sprinkle of extra Parmesan for an irresistible finish.

Bacon Wrapped Potato Bites

Dive into the world of indulgent snacking with these bite-sized delights that marry the smoky allure of bacon with the humble, hearty potato. Perfect for those who believe that everything is better with bacon, these little morsels are a game-changer for your next gathering or a solo treat-yourself moment.

Ingredients

• 1 lb small Yukon Gold potatoes, quartered
• 8 oz thick-cut, applewood-smoked bacon, cut into thirds
• 2 tbsp pure maple syrup
• 1 tbsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the quartered Yukon Gold potatoes with melted clarified butter, smoked paprika, black pepper, and sea salt until evenly coated.
3. Wrap each potato quarter with a piece of the applewood-smoked bacon, securing it with a toothpick if necessary.
4. Arrange the bacon-wrapped potato bites on the prepared baking sheet, ensuring they’re not touching to allow for even cooking.
5. Drizzle the tops with pure maple syrup for a sweet and smoky glaze.
6. Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the potatoes are fork-tender.
7. Halfway through baking, flip each bite to ensure even crispiness on all sides—this is the secret to perfection.
8. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yield to the irresistible combination of crispy, smoky bacon and tender, flavorful potatoes, with a hint of sweetness from the maple glaze. Serve these bites on a skewer for a fun, interactive appetizer or alongside a cool, creamy dip to balance the richness.

Herbed Potato Wedges

Zesty doesn’t even begin to cover these Herbed Potato Wedges – they’re the crispy, golden ticket to turning your average Tuesday into a ‘why isn’t every day this delicious?’ kind of day. Packed with aromatic herbs and a crunch that sings, these wedges are here to steal the spotlight from your main dish, no apologies.

Ingredients

• 2 large russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the potato wedges with extra-virgin olive oil until evenly coated.
3. Sprinkle the wedges with fresh rosemary, thyme, garlic powder, sea salt, and black pepper, tossing again to ensure each wedge is lovingly hugged by herbs and spices.
4. Arrange the wedges in a single layer on the prepared baking sheet, giving them space to crisp up beautifully.
5. Bake for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside, tender on the inside.
6. For an extra crunch, broil for the last 2-3 minutes, watching closely to prevent burning.

Absolutely irresistible, these Herbed Potato Wedges boast a perfect harmony of crispy edges and fluffy centers, with the rosemary and thyme adding a fragrant punch. Serve them stacked high with a side of aioli for dipping, or crumble over some feta for a salty, creamy contrast.

Potato and Leek Soup

Today’s the day we dive into a bowl of comfort that’s as humble as it is heavenly—Potato and Leek Soup. Think of it as a cozy hug in a bowl, with a side of sophistication thanks to those elegant leeks.

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam slightly, about 1 minute.
2. Add the thinly sliced leeks and minced garlic to the pot, sautéing until the leeks are soft and translucent, approximately 5 minutes. Tip: Stir frequently to prevent the garlic from burning.
3. Introduce the diced Yukon Gold potatoes to the pot, stirring to coat them with the butter and leek mixture.
4. Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are fork-tender, about 15 minutes. Tip: A gentle simmer is key to prevent the potatoes from breaking apart too much.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup. Tip: If using a stand blender, allow the soup to cool slightly and blend in batches to avoid splattering.
6. Stir in the heavy cream, kosher salt, and black pepper, heating the soup for an additional 2 minutes to warm through.
7. Garnish each serving with a sprinkle of fresh chives before serving.

Creamy, dreamy, and utterly divine, this Potato and Leek Soup is a testament to the magic of simple ingredients. Serve it with a crusty baguette for dipping, or top with crispy bacon bits for an extra layer of flavor.

Spicy Sweet Potato Fries

Get ready to turn up the heat and sweet in your snack game with these Spicy Sweet Potato Fries that are about to become your new obsession. Perfect for those who like their snacks with a side of sass and a dash of daring, these fries are the ultimate crowd-pleaser.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1/4-inch thick matchsticks
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato matchsticks with avocado oil until evenly coated. Tip: For extra crispiness, ensure the sweet potatoes are completely dry before tossing with oil.
3. Sprinkle the smoked paprika, cayenne pepper, garlic powder, sea salt, and black pepper over the sweet potatoes. Toss again to ensure each fry is lovingly coated in the spicy-sweet mixture.
4. Spread the fries in a single layer on the prepared baking sheet, ensuring they’re not touching for maximum crispiness. Tip: Overcrowding leads to steaming, not crisping, so use two baking sheets if necessary.
5. Bake for 20 minutes, then flip each fry carefully to promote even cooking. Tip: A thin metal spatula is your best friend here for flipping without breaking the fries.
6. Continue baking for another 10-15 minutes, or until the fries are crispy on the outside and tender on the inside, with edges slightly caramelized.

Who knew that something so simple could explode with such a riot of flavors? These Spicy Sweet Potato Fries are a crunchy, spicy, and slightly sweet revelation that pairs perfectly with a cool, creamy dip or stands boldly on their own. Serve them up at your next gathering and watch them disappear faster than you can say ‘more please.’

Potato Dumplings with Gravy

Craving comfort food that hugs your soul? Look no further than these pillowy potato dumplings smothered in a rich, savory gravy that’ll make your taste buds do a happy dance. Perfect for those days when only carbs and comfort will do!

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 2 cups beef stock
• 1 tbsp cornstarch
• 1/4 cup cold water

Instructions

1. In a large mixing bowl, combine grated potatoes, flour, beaten egg, sea salt, and black pepper until a sticky dough forms.
2. With floured hands, roll dough into 1-inch balls, ensuring they’re compact to prevent falling apart during cooking.
3. Bring a large pot of salted water to a rolling boil over high heat. Gently drop dumplings in, cooking for 5-7 minutes until they float to the surface.
4. Using a slotted spoon, transfer dumplings to a plate lined with paper towels to drain any excess water.
5. In a skillet over medium heat, melt clarified butter. Add dumplings, sautéing for 3-4 minutes until golden brown on all sides. Remove and set aside.
6. In the same skillet, pour beef stock, bringing to a simmer over medium heat. In a small bowl, whisk cornstarch and cold water until smooth, then gradually stir into the stock to thicken into gravy.
7. Return dumplings to the skillet, coating them evenly with the gravy. Simmer together for 2 minutes to meld flavors.

Serve these golden nuggets of joy with a side of roasted vegetables for a textural contrast, or go all-in on comfort and pair with creamy mashed potatoes. The dumplings are delightfully tender inside with a slight crisp from the butter, while the gravy adds a deep, umami richness that’s downright addictive.

Crispy Potato Latkes

Ah, the humble potato latke—crispy, golden, and utterly irresistible. Whether you’re a latke lover or a first-time fryer, this recipe promises to deliver that perfect crunch with a playful twist that’ll have your taste buds dancing.

Ingredients

• 2 lbs russet potatoes, peeled and grated
• 1 large yellow onion, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1/2 cup sour cream, for serving
• 1/4 cup chives, finely chopped, for garnish

Instructions

1. Preheat oven to 200°F to keep cooked latkes warm.
2. Place grated potatoes and onion in a clean kitchen towel, then wring out excess moisture over a sink.
3. In a large bowl, combine potatoes, onion, eggs, flour, baking powder, salt, and pepper, mixing until just combined.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Form 1/4 cup portions of the potato mixture into patties, gently pressing to flatten.
6. Fry patties in batches, 3-4 minutes per side, until deeply golden and crispy. Tip: Resist the urge to flip too early—patience ensures a perfect crust.
7. Transfer cooked latkes to a wire rack set over a baking sheet; keep warm in oven. Tip: This keeps them crispy, not soggy.
8. Repeat with remaining mixture, adding more butter as needed. Tip: Let the butter reheat between batches for even cooking.
9. Serve latkes hot, topped with a dollop of sour cream and a sprinkle of chives.

Mmm, these latkes are a textural dream—crispy edges giving way to tender centers, with a savory depth that’s downright addictive. Try stacking them high with smoked salmon and a drizzle of honey for a brunch-worthy twist.

Potato and Cheese Pierogi

Just when you thought comfort food couldn’t get any cozier, along comes the Potato and Cheese Pierogi to prove you wrong. These little pockets of joy are like a hug from the inside, blending creamy, dreamy fillings with a dough that’s just the right amount of tender. Perfect for those days when only carbs and cheese will do.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup sour cream
• 1/4 cup clarified butter, melted
• 1 cup russet potatoes, peeled, boiled, and mashed
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup unsalted butter, for frying
• 1 small yellow onion, finely diced

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon sea salt.
2. Make a well in the center of the flour mixture; add 1 lightly beaten pasture-raised egg and 1/2 cup sour cream. Mix until a dough forms.
3. Turn the dough onto a lightly floured surface; knead for 5 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
4. While the dough rests, combine 1 cup mashed russet potatoes and 1/2 cup grated sharp cheddar cheese in a bowl. Season with salt to taste.
5. Roll the dough to 1/8-inch thickness. Using a 3-inch round cutter, cut out circles.
6. Place 1 tablespoon of the potato-cheese mixture in the center of each circle. Fold over and press edges to seal, crimping with a fork for a decorative touch.
7. Bring a large pot of salted water to a boil. Add pierogi in batches; cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
8. In a skillet over medium heat, melt 1/4 cup unsalted butter. Add 1 finely diced small yellow onion; sauté until golden, about 5 minutes.
9. Add boiled pierogi to the skillet; fry until golden brown on both sides, about 3 minutes per side.

Fluffy on the inside with a golden, buttery exterior, these pierogi are a textural dream. Serve them with a dollop of sour cream and a sprinkle of fresh chives for a dish that’s as beautiful as it is delicious. Or, for a fun twist, drizzle with a bit of truffle oil to elevate the humble pierogi to gourmet status.

Mashed Sweet Potatoes with Pecan Topping

Ever find yourself staring at your pantry, dreaming of a dish that’s both a hug in a bowl and a crunchy surprise party? Look no further than this heavenly mash-up of sweet potatoes and pecans, where creamy meets crunchy in a dance of flavors that’ll have your taste buds RSVPing ‘yes’ to every bite.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup clarified butter
• 1/2 cup heavy cream, warmed
• 1/2 tsp sea salt
• 1/4 tsp freshly grated nutmeg
• 1/2 cup pecans, roughly chopped
• 2 tbsp pure maple syrup
• 1 tbsp unsalted butter, melted
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) to toast the pecans to perfection.
2. In a large pot, cover the sweet potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 15 minutes.
3. Drain the sweet potatoes and return them to the pot. Add the clarified butter, warm heavy cream, sea salt, and nutmeg. Mash until smooth and creamy. Tip: For extra fluffiness, mash while the potatoes are still hot.
4. In a small bowl, mix the pecans, maple syrup, melted butter, and cinnamon until the pecans are evenly coated.
5. Spread the mashed sweet potatoes in a serving dish and sprinkle the pecan topping evenly over the top.
6. Bake in the preheated oven for 10 minutes, or until the topping is golden and fragrant. Tip: Keep an eye on the pecans to prevent burning—they go from golden to gone in seconds.
7. Let the dish sit for 5 minutes before serving to allow the flavors to meld. Tip: This rest time is the secret to a cohesive dish where every bite is as good as the first.

Buttery smooth with a whisper of spice, this dish is a textural masterpiece. Serve it as the star of your dinner table or sneak it into a brunch lineup where it’ll steal the show with its sweet and savory charm.

Conclusion

Zesty, comforting, and utterly delightful, these 18 potato recipes are your ticket to a memorable Christmas feast. Whether you’re after classic comfort or a twist on tradition, there’s something here for every home cook. We’d love to hear which recipes become your holiday favorites—drop us a comment below! And don’t forget to share the love (and these recipes) by pinning this article on Pinterest. Happy cooking!

Bella Bacinos