russet potato

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

Jerk Turkey Shepherd’s Pie

onion,

garlic

thyme

bay leaves

cinnamon sticks

jerk marinade (about 10 oz.; such as Walkerswood)

turkey,

all-purpose flour

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Tbsp. vegetable shortening,

unsalted butter,

Kosher salt

half-and-half

½ cup (1 stick) unsalted butter

tsp. finely chopped thyme

lime zest

black pepper

Scotch bonnet chiles, pierced a few times with a paring knife

cloves

jerk seasoning (about 10 oz.; such as Walkerswood)

unsalted butter

chicken broth

All-purpose flour (for surface)

½ tsp. smoked paprika

Half-and-half (for brushing)

Hibiscus Cranberry Sauce (for serving)

“There’s no Thanksgiving spread like a Jamaican Thanksgiving spread,” says Pienanny chef-owner Tiffany-Anne Parkes. “When I was growing up, we’d have one table laden with traditional savory dishes like curry goat, rice and peas, and jerk chicken, and another full of pies for dessert. Things are different this year, so I’m making one dish that incorporates an entire feast. Hibiscus cranberry sauce, inspired by my mom’s holiday sorrel drink, tames the heat of the jerk turkey; pie crust stands in for the island's doughy fried festivals; lime-zested mashed potatoes go on top. Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie.” Because the pimento wood that is used as a cooking surface during the traditional Jamaican smoking and jerking process is scarce, it is almost impossible to produce true jerk in the United States. Here, we use smoked paprika as well as cloves to help create the smokiness that is essential to the jerk tradition.

Bon Appétit

Bring salt and 4 cups water to a boil in a 16-qt. pot, stirring until salt is dissolved. Remove from heat and add onion, garlic, thyme, bay leaves, cinnamon sticks, and marinade to pot. Chill, uncovered, until cold, about 1 hour.

Add 6 quarts cold water to pot and carefully lower in turkey. Place a heavy plate on top of turkey to keep it submerged. Cover and chill at least 12 hours and up to 1 day. (The turkey will be more moist and flavorful if you let it brine the full time.)

Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Working quickly and aggressively and using a pastry blender or 2 forks, press into dry ingredients until pieces of butter and shortening are about the size of a dime (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Drizzle 1 Tbsp. ice water over mixture and stir in with a fork. Knead dough gently in bowl until it comes together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disk about 1" thick and wrap in plastic. Chill at least 1 hour.

Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.

Place potatoes in a large saucepan and pour in water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through flesh, 25–35 minutes. Drain potatoes and let cool slightly.

Meanwhile, bring half-and-half and butter to a simmer in a small saucepan over medium heat.

Cut potatoes in half lengthwise. Pass potatoes through a ricer or food mill into a large bowl. (If you don’t have either, gently mash in bowl with a potato masher.) Pour in half-and-half mixture and mix well. Stir in thyme and lime zest; season with pepper. Set aside.

Do ahead: Potatoes (without thyme, zest, and pepper) can be made 1 day ahead. Let cool; cover and chill.

Line a large rimmed baking sheet with 3 layers of foil; set a wire rack inside. Remove turkey from brine and transfer to a plastic cutting board; discard brine. Pat turkey dry inside and out. Place, breast side up, on rack and tuck wings underneath. Let sit at room temperature 1 hour.

Purée chiles, cloves, and 1 cup jerk seasoning in a blender. Transfer chile mixture to a small bowl; set aside.

Melt butter in a small saucepan over medium heat. Add remaining ¼ cup jerk seasoning and whisk until smooth, about 1 minute. Remove from heat.

Place a rack in middle of oven; preheat to 450°. Wearing disposable food-grade gloves to protect your hands from chiles, gently separate skin from breast meat starting at neck. Spread chile mixture over breast meat underneath skin, then smear remaining chile mixture all over outside of turkey. Tie legs together with kitchen twine and pour 1 cup broth into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown, about 30 minutes. Reduce oven temperature to 300° and continue to roast, brushing with jerk butter every 30 minutes and adding ½ cup broth to pan if liquid evaporates, until an instant-read thermometer inserted into the thickest part of breast registers 150°, 65–85 minutes longer. Skin should be deep golden brown and lacquered-looking. Transfer turkey to a cutting board; let rest 2 hours. Pour juices from pan into a heatproof measuring glass.

Let dough sit at room temperature 5 minutes. Roll out on a lightly floured surface to a 10½"–12" round (1½"–2" wider than pan). Place dough in a 9"-diameter pie pan or 10" cast-iron skillet; lift up edges, allowing dough to slump down into skillet. Trim any overhang and crimp edges as desired. Chill until ready to use.

Carve turkey and shred meat. Measure out 5 cups (a mix of light and dark meat is good); save remaining meat for other uses. Arrange meat evenly in dough. Pour just enough pan juices over turkey to moisten (be careful not to oversaturate or your crust may be soggy). Mound potatoes over meat. Using a wet butter knife or spoon, spread to edges, covering meat completely. Using a fork, create decorative ridges in potatoes and sprinkle with paprika. Brush dough with half-and-half. Bake pie until crust is golden brown, 35–45 minutes. Let cool 15 minutes. Serve with cranberry sauce.

To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. This is part of <a href="http://www.bonappetit.com/best">BA's Best</a>, a collection of our essential recipes.

Gnocchi With Sage, Butter, And Parmesan

russet potatoes (about 4 large), scrubbed

all-purpose flour,

kosher salt,

(½ stick) unsalted butter, cut into small pieces, room temperature

Parmesan, finely grated, plus more for serving

sage leaves

To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. This is part of BA's Best, a collection of our essential recipes.

Gnocchi with Sage, Butter, and Parmesan

Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.

Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.

Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.

Serve gnocchi topped with pepper and more Parmesan.

Cheesy potatoes recipe with crispy edges, tender middles, and just a whisper of heat—need we say more?

Cheesy Potatoes Gratin Recipe

Room-temperature unsalted butter (for foil)

sharp white cheddar (not aged)

Gruyère

russet potatoes (about 6 medium)

½ large yellow onion

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

cayenne pepper

heavy cream

In case you need even more proof that cheese and potatoes make a miraculous combination, we present this decadent-yet-elegant casserole, where nutty Gruyère, sharp cheddar, and cream bubble around thinly sliced russets. While many recipes for gratin and scalloped potatoes layer the potatoes so that they’re lying on top of one another, Carla Lalli Music positions the slices nearly vertical, which ensures even cooking and means ever slice has a crispy side (the best part). Made in a pie dish instead of a 13x9" baking dish, it’s also a much more reasonable quantity for a small gathering. Do take the time to peel your potatoes—unencumbered by their skins (which tend to dry out in the oven), the thin slices can soak up all of the delicious cream and turn totally tender.

Grate 3 oz. sharp white cheddar (not aged) and 3 oz. Gruyère on the large holes of a box grater (you should have 1 cup packed of each). Place in a medium bowl, gently toss to combine, and set aside.

Scrub 3 lb. russet potatoes (about 6 medium), then peel. Using a sharp chef’s knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes.

Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and ½ tsp. cayenne pepper and season with freshly ground black pepper; toss to combine and coat potatoes and onions with seasonings.

Place pie dish in front of you and imagine that it is the face of a clock. Arrange potato slices in a row in dish, overlapping by about two thirds, to extend in a straight line from ten o’clock to two o’clock (don’t worry about the onions; some will stick to potatoes and come along for the ride, and some won’t). It’s okay if the potato slices are lying flat at this point. Repeat with another row beneath the first one, arranging so second row overlaps halfway over first row.

Using your hands, push both rows of potatoes gently toward the top edge (twelve o’clock) of the dish until they slide up the sides toward the rim, and are eventually perched on their outer edges at a steep diagonal and fit snugly into the pan.

At this point, the potatoes should stay in place, and you can shingle more potatoes into the dish, row by row and overlapping as before, periodically pushing potatoes snugly together, until the dish is full. Tuck remaining slices of potato and onion in bowl into any available slots (you may have a few pieces of potato that don’t make it into the dish). Discard liquid left in bowl.

Place pie dish onto prepared baking sheet (for catching any drips), then gradually pour 1¼ cups heavy cream over potatoes. Top with half of cheese mixture. Cover dish with prepared foil, buttered side down, and crimp very tightly to close.

Bake gratin until potatoes are tender when pierced with a paring knife or skewer (uncover to check), 60–75 minutes. It’s okay if some cream has overflowed and browned—that’s what the foil lining is for.

Remove gratin from oven and heat broiler. Carefully remove foil, directing the steam away from your face (it will be hot under there), then top gratin with remaining cheese mixture.

Broil until cheese is bubbly and browned, about 4 minutes. Let gratin sit at least 10 minutes before serving.

The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice. The resulting colorful, crunchy, woken-up sabzi is an easy side that you can make in 20 minutes or less. You can also double it for an excellent vegetarian main course. Even better: Warm up some tortillas and scramble some eggs, and you’ve got yourself an Indo-Texan breakfast taco party.

Red Pepper, Potato, and Peanut Sabzi

Tbsp. olive oil

cumin seeds

fennel seeds

yellow onion,

russet potato, cut into ½" pieces

red bell peppers,

(or more) kosher salt

unsalted peanuts, crushed

Tbsp. (or more) fresh lime juice (from about half a lime)

The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice. The resulting colorful, crunchy, woken-up sabzi is an easy side that you can make in 20 minutes or less. You can also double it for an excellent vegetarian main course. Even better: Warm up some tortillas and scramble some eggs, and you’ve got yourself an Indo-Texan breakfast taco party.
Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and stir in fennel seeds. Add onion and cook, stirring occasionally, until translucent, 4–6 minutes.

Stir in potato, then spread mixture into an even layer in pan. Cover and cook until potato is tender and not mushy (a little charring on the bottom is A-OK), 7–10 minutes. Stir in bell pepper and salt. Cover and cook until peppers are slightly softened, 5–7 minutes. Using a large spoon or spatula, scrape up the delicious charred bits from bottom of pan and stir into potato mixture.

Stir in peanuts and lime juice. Taste and adjust lime juice and salt, if needed, before serving.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you'd find in your corporate cafeteria, with creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

Broccoli Cheddar Soup

onions

½ tsp. crushed red pepper

broccoli

sharp cheddar cheese

rustic white bread

plain Greek yogurt

You’re looking for a soup that’s rich, comforting, and, duh, full of cheese, but not one that’s going to put you to sleep immediately following your meal. We got you. Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream. Because we missed the bread bowl (how you could blame us?), we added something even better and a little more reasonable: cheddar cheesy croutons for every bowl.

Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.

Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.

Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.

Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.

Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.

Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.

Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.

Heat broiler. Broil 4 thick slices rustic white bread on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.

Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.

Cut cheese toasts into 1" (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons.

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

Soto Ayam Betawi

chicken thighs (about 3 lb.)

vegetable oil

large shallots, 2 shallots finely chopped, 4 shallots cut into ½" pieces

garlic cloves, crushed

Tbsp. coriander

turmeric

tomatoes (about 1 lb.), quartered

potatoes

lemongrass stalks, trimmed, tough outer layers removed, bruised

lime leaves

chicken stock chicken broth

coconut milk

makrut (Thai) lime or lime

Steamed rice and lime wedges (for serving)

It’s perhaps ironic that the translation of the Indonesian word soto is summed up so modestly as “soup,” for there is nothing modest about this deeply flavored, complex, traditional meal, designated by the Indonesian government as a national dish. Also known in parts of the country as coto, tauto, sroto, or saoto, there are 75 types of soto, and each region boasts its own specialty based on local spices and produce. There are 22 varieties of soto on the island of Java alone, and there you will find Soto Betawi, a defining dish of the Betawi people from the nation’s capital, Jakarta. Traditionally, the soup is made with a full-bodied beef broth that develops over several hours and served with meltingly tender chunks of beef and offal, fried potatoes, tomatoes, and layers of spice and coconut milk (a recipe for this version is in my cookbook, Coconut & Sambal). You’ll find Soto Betawi eaten for breakfast, lunch, or dinner all over the bustling metropolis, from street food kaki lima vendors to fine-dining restaurants.
My version of the dish here swaps bone-in chicken thighs in for beef (ayam means “chicken” in Indonesian), reducing the cooking time to just under an hour, while still showcasing the rich, spiced, and coconutty flavors the soup is famous for. With aromas of makrut (Thai) lime and lemongrass and a turmeric-golden hue, Soto Ayam Betawi is delicious on its own, but I prefer to eat it as the Betawi do, with a side plate of rice. Spoon a small amount of the broth and some chunks of chicken and potato over the rice and enjoy eating it from both plate and bowl for a heartier meal. The Betawi often serve it with fried shallots, vinegary acar pickles, crackers made from the local melinjo nut, and a chili sambal, but my favorite addition is lime wedges for extra zing and seasoning.

Pat chicken thighs dry; season generously with salt. Pour oil into a cold large Dutch oven and arrange chicken, skin side down. Cook over medium heat, rotating pan around on burner to ensure even browning, until skin is golden brown, 12–16 minutes. Using tongs or a slotted spoon, transfer chicken to a plate.

Cook finely chopped shallots, garlic, coriander, and turmeric in same pot over medium, stirring constantly, until softened, about 3 minutes. Return chicken to pan, turning skin side up, then add tomatoes, potatoes, lemongrass, lime leaves, and remaining shallots. Pour in stock and bring to a boil over medium-high heat. Reduce heat and simmer, skimming any foam from surface, until chicken is cooked through and tender, 25–35 minutes.

Stir coconut milk into soup and return to a simmer. Remove from heat and stir in lime juice; taste and season with more salt if needed. Serve soup with rice and lime wedges alongside.

These are impossibly fluffy on the inside and shatteringly crispy on the outside. To make that happen you need to rub them with oil (but don’t wrap them in foil!). And don’t cut them open until you’re ready to eat: If you do, the steam will escape, and they’ll cool down, meaning the butter won’t melt when you put it on—a true tragedy! 

Baked Potatoes

Vegetable oil (for potatoes)

pepper

sour cream

chives

dill and/or parsley

(2 sticks) unsalted butter, room temperature

jar trout or salmon roe or caviar

Flaky sea salt

These are impossibly fluffy on the inside and shatteringly crispy on the outside. To make that happen you need to rub them with oil (but don’t wrap them in foil!). And don’t cut them open until you’re ready to eat: If you do, the steam will escape, and they’ll cool down, meaning the butter won’t melt when you put it on—a true tragedy! This is one of the sides from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Low-and-Slow Rib Roast, The Greatest Creamed Greens, and Upside-Down Apricot Tart.
Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019.

Place a rack in middle of oven and preheat to 500°. Prick potatoes all over with a fork (this allows the steam to escape, which helps the insides of the potatoes cook evenly and the skins crisp).

Working one at a time, drizzle a bit of oil over each potato and rub all over with your hands to cover in a thin, even layer; season with kosher salt and pepper. Set potatoes directly on oven rack and bake until the outsides are deeply browned and crisp and the insides are very tender (a paring knife inserted into the flesh should meet no resistance), 60–70 minutes.

Using tongs or oven mitts, transfer potatoes to a platter. Set out along with bowls of sour cream, chives, dill, butter, roe, sea salt, and pepper—and whatever else you feel like—and let guests slice open and top to their hearts’ content.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Crispy Gnocchi with Littleneck Clams

clams,

egg,

olive oil

garlic cloves, thinly sliced

lemon juice

potato ricer

Preheat to 425°. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60–75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.

Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5–8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.

Dust riced potatoes with ¾ cup flour and sprinkle with 2 tsp. or 1½ tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with ½" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)

Pipe dough onto a lightly floured surface into 24" lengths about ½" thick. Cut crosswise into ½" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.

Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.

Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.

Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and ½ cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.

Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.

Divide gnocchi among bowls and top with chives.

Do Ahead: Gnocchi can be formed 1 month ahead. Freeze on baking sheet until solid; transfer to resealable plastic bags. Clams can be cooked 6 hours ahead. Cover and chill clams and cooking liquid separately.

This no-boil mashed potatoes recipe is perfect for when stovetop space is at a premium (hello, Thanksgiving!) and comes out ultra-creamy every time.

Mashed Baked Potatoes with Chives

russet potatoes, scrubbed

Yukon Gold potatoes, scrubbed

half-and-half, warmed

Baking potatoes (rather than boiling them) is completely hands-off, frees up a burner (clutch on Thanksgiving when stovetop space is at a premium), and also reduces the water content of the cooked spuds, resulting in the easiest and most flavorful mash of all time.

Arrange a rack in lower third of oven; preheat oven to 425°. Scrub 2 lb. russet potatoes and 2 lb. Yukon Gold potatoes and prick all over with a fork. Place on a foil-lined rimmed baking sheet.

Halve head of garlic crosswise (as if you’re cutting through the equator) and place on a piece of foil. Drizzle with 1 Tbsp. oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.

Halve potatoes lengthwise. Using fork, scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

Cut 6 Tbsp. butter into ½" pieces and combine in a small saucepan with 2 cups half-and-half. Heat over medium-low, swirling, until butter melts and cream is warm but not boiling (it can be simmering gently around the edges).

Pour about half of half-and-half mixture into potato mixture, stirring with a wooden spoon until incorporated and smooth.

If serving mashed potatoes immediately, stir in all of remaining half-and-half mixture and season generously with salt and pepper. If making ahead of time, stir in all but ½ cup of half-and-half mixture, season with salt and pepper, and smooth potatoes to make a flat, even surface. Pour reserved ½ cup half-and-half mixture over and don’t stir (this is to prevent the potatoes from drying out and forming a film). Cover with plastic. You can do this part up to 3 hours ahead.

To serve, warm potatoes over low heat, stirring well with wooden spoon. At this point, if you made it ahead of time, mix in half-and-half mixture floating on top of potatoes.

Transfer mashed potatoes to a platter and top with chives.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Cacio e Pepe Rösti

russet potatoes (about 12 medium), peeled

tsp. black pepper,

extra-virgin olive oil, divided

“When it comes to potatoes, more is more in my family. A few Thanksgivings ago, not one but two potato dishes appeared on our table—no one batted an eye, and it’s been that way ever since. Mashed potatoes always RSVP to the party, but this year I’m serving this little Cacio e Pepe Rösti alongside it. I like that you can cut it into elegant wedges—a small slice of civility on a plate otherwise occupied by blobs and scoops. Other pros: The potatoes can be boiled the night before, and all of the cooking takes place on the stovetop, meaning you’re not competing for coveted oven space.” —Christina Chaey, senior food editor

Place potatoes in a large pot and pour in water to cover by 2"; season generously with salt. Bring to a boil over medium-high heat, then reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 10–12 minutes. Drain potatoes; transfer to a rimmed baking sheet and chill until cool, at least 1 hour. (Fully cooling the potatoes prevents them from getting gummy.)

Grate potatoes on the large holes of a box grater or with a food processor fitted with the grater attachment. (Alternatively, you can use a mandoline fitted with a julienne slicer to create ₁⁄₁₆" matchsticks.) Transfer grated potatoes to a large bowl and toss with 2 oz. grated Parmesan, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 tsp. pepper.

Heat 3 Tbsp. oil in a medium nonstick or cast-iron skillet over medium. Add potato mixture and, using a heatproof rubber spatula, spread out in an even layer, pressing down on to ensure potatoes make good contact with pan. Cook, occasionally pressing down on potatoes and running spatula around edges and bottom of pan to prevent sticking, until underside is evenly golden brown and crisp, 7–9 minutes. Remove from heat.

Set a large plate upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining 1 Tbsp. oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes. Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve.
Do ahead: Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300° oven 10 minutes before serving.

This samosa recipe from Amma restaurant in New York features a bright, lemony potato filling and a deliciously savory, crispy fried exterior.

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Top 24 russet potato recipes from across the web

The most viewed russet potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed russet potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine