HOME > Chowhound > Home Cooking >

Discussion

Need a potato side dish for a crowd

Hello all. Looking for suggestions for a great potato side dish to bring to Christmas day dinner. I'll need to prepare it in advance and reheat, so was thinking of a Yukon Gold Potato Gratin or baked mashed. Main dishes are beef tenderloin, ham & polish sausage.

So, what's your favorite potato recipe?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I always recommend Potatoes Anna. So good, and complimentary to many dishes. But then again I also like garlic mashed potatoes with some garlic herb mix sprinkled into them.

      1. I often make a baked potato salad using just mayonnaise, grated colby jack, salt and pepper mixed with the potatoes. Top with chopped chives and crumbled bacon.

        then top with chives and crumbled bacon

        1. I've made twice baked potatoes before for parties,and finished them there.
          At home:
          Bake and slice the potato horizontally, scoop the inside and then whip the potato with butter,a little milk or cream, mix in bacon or proscuitto, chives, sour cream, and cheese of your choice (gruyere) then restuff the halves and wrap in foil so they close at the top making it easy for you to reopen later.
          At the party, open them up stir them again, top with cheddar cheese, bacon and a little more chives, reheat at 350 for 15 minutes. Make little baskets out of the foil, so the half is cradled and the cheese can melt. Either place on a platter in its foil or remove for buffet serving.

          For the best skin on a twice baked potato: wash the potato, then salt it all over really well.
          Bake at 450 for 45 minutes to an hour, squeeze to see if done.(also depends on the size,this timing is for a large russet Idaho potato.)
          The skin will be crisp and you can then slice it in half, scoop the inside of the potato out without breaking the skins. Works with any potato.
          Baby reds are nicely done this way for an appetizer...

          1 Reply
          1. re: chef chicklet

            "Baby reds are nicely done this way for an appetizer..."

            I saw a chef, don't remember who, on the Today show do this with fingerling potatoes. I thought that was a nice twist.

          2. I have this fabulous potatoe casserole that always gets gobbled up. It's easy to reheat.

            Cook 8 potatoes or so and 3 cloves garlic. Mash potatoes and garlic with butter and milk as you would do for mashed potatoes. Add 1 beaten egg, 1 cup sour cream, and 1 cup sharp cheddar cheese. Bake until warmed through - about 350 for 30 minutes.

            1 Reply
            1. re: Cheesy Oysters

              This is my favorite also....easy to make ahead and everyone loves it!!!