POTATOES

It’s hard to believe we are a little over a week away from Thanksgiving! With all the Christmas buzz happening earlier and earlier each year, it’s pretty easy to let it slip to the back of your mind until you get a text from your great Aunt asking what you’re bringing to dinner. Thanksgiving truly does not get the love it deserves — it has the Macy’s Thanksgiving Day Parade, the best food of any holiday, and there’s even a plethora of Turkey Trots for all our psycho friends that want to go for a run early in the morning on a holiday.

Whoever says turkey is their favorite part of Thanksgiving dinner is probably lying to you— I’ve never heard of anyone going back for seconds of grandma’s dry turkey. Come on, we all know the sides are the best part!. We can debate until the cows come home about which side is the best, but my personal favorite? Anything involving potatoes. The perfect canvas for buttery, salty goodness, a potato dish is absolutely essential when crafting your Thanksgiving menu. Which is funny, considering the first Thanksgiving in 1621 definitely didn’t have any potato dishes. Potatoes weren’t even grown in North America until the 1700s, long after the First Thanksgiving, and widespread planting came even later (Cambridge University Press, 2020).

 Now, the potatoes are considered a crowd favorite among the Thanksgiving sides, and there are so many different ways to incorporate them into your menu! Just make sure you go with the right type of potato for your recipe, or you may end up with a waxy mashed potato or a not-so-crispy fried potato.

Russet Potatoes

Best for: Fluffy mashed potatoes, baked potatoes, gnocchi

Recipe Recommendation: Fluffy Mashed Potatoes

Russets are high in starch and fall apart easily when cooked. This gives you that cloud-like mash everyone loves. They soak up butter and cream better than any other potato. If you want light, smooth, classic mashed potatoes, this is the one to use.

Yukon Gold Potatoes

Best for: Creamy mashed potatoes, potato gratin, scalloped potatoes

Recipe Recommendation: Scalloped Potatoes

Yukon Golds are naturally buttery with a tender texture. They hold their shape more than a Russet, so they fit well in layered dishes like gratins and scalloped potatoes. If you want a richer mash with a little more body, Yukon Golds deliver every time.

Red Potatoes

Best for: Roasted potatoes, potato salad, smashed potatoes

Recipe Recommendation: Smashed Potatoes

Red potatoes have thin skins and a waxy center that stays intact even after long cooking. They brown beautifully in the oven and keep their shape in salads or sheet-pan dishes. If you want crispy edges and a tender center, reds are the way to go.

Fingerling Potatoes

Best for: Roasted sides, herb-roasted mixed trays

Recipe Recommendation: Crispy Mini Potatoes

Fingerlings roast evenly and bring a rustic feel to the table. They have a naturally rich flavor that pairs well with herbs like rosemary and thyme. They look great served whole, making them a simple but impressive side.

Purple Potatoes

Best for: Roasted medleys, holiday showpieces
Recipe Recommendation: Purple Potato & Caramelized Onion Galette 

Purple potatoes are more waxy than starchy, so they shine when roasted. They hold their color when cooked and bring a pop of deep color to any platter. They stand out in mixed roasted potato dishes or as a colorful talking point on the table.

And there you have it—potatoes aren't just a side dish—they’re a delicious, versatile partner for your holiday spread and beyond! Plus, they bring more than comfort: potatoes deliver vitamin C, potassium, and fiber when prepared thoughtfully. So whether you’re layering scalloped Yukon Golds, crisping up mini fingerlings, or roasting purple spuds for color and flair, you’re not just filling the plate—you’re elevating it.