For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well. More

This recipe for Brown Butter Mashed Potatoes incorporates a few easy but game changing elements. First off is the potato cooking method. Instead of aggressively boiling, Ruhlman opts for a gentle simmer on medium-low heat; this way the exterior doesn't disintegrate into the cooking water. The potatoes are then drained and left aside for their steam to release, therefore drying out the potatoes slightly and making for a fluffier mash. The final element added to this amazing mash—and the one that sets it apart—is brown butter, with all its caramelly, nutty flavor. Incorporating brown butter into mashed potatoes gives them an added element of richness in a way that is both nearly effortless but totally elegant. This is of those recipes that will certainly change the way you think about humble mashed potatoes from here on out. More

The good news is that the dish is comparatively light for Turkey Day, and the spuds themselves cook beautifully. Essentially braised in vegetable broth and milk, they hold their shapes well and come out in creamy, tender little disk. The texture is a nice alternative to standard mashed potatoes, especially if you're serving multiple mushy sides. More

The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they... More

If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer followed by a whip in a stand... More

Savory mashed potatoes are laced with a cheddar cheese sauce, sour cream and green onion. Baked to a golden turn, this dish is a real crowd pleaser. More

A handful of pantry necessities and one pot are all I need for a dish that is spicy and sweet and substantial. I don't need anything else but crispy-soft potatoes, smoky-charred chorizo, and candy-sweet shallots. Plus, leftovers make a to-die-for potato salad with an extra drizzle of extra virgin olive oil, or Spanish omelet. More

[Photograph: Nick Kindelsperger] I've experimented with baked potato toppings before but was feeling a little uninspired this time around. Looking for ideas, I turned to Twitter. As it turns out, people are awfully passionate about baked potato toppings. One surprising... More