Best 4 Holiday Buffet Potatoes Recipes
The holiday season is upon us, and with it comes the joyous tradition of gathering with family and friends around a table laden with delectable dishes. Whether it's Christmas, Hanukkah, or New Year's, no holiday feast is complete without a hearty and flavorful potato dish to accompany the main course. From classic roasted potatoes to creamy mashed potatoes, and cheesy scalloped potatoes, the options are endless. In this article, we'll explore some of the best holiday buffet potato recipes that are sure to impress your guests and make your holiday celebration truly special.
Check out the recipes below so you can choose the best recipe for yourself!
BUFFET POTATOES
Buffet Potatoes are great just as the name says for your buffet. Also, wonderful to have in the refrigerator to reheat when making as many dishes ahead is helpful. We love it with ham, turkey, and brisket. Also, great for potluck dinners. Note: I always use 98% fat free soups and always use fat free sour cream in any recipe that calls for soup and/or sour cream. If you are watching the fats, you might enjoy some of my other casseroles. I love easy casseroles!
Provided by eHelen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw potatoes 45 minutes before assembling.
- Combine potatoes with butter, onion, soup, sour cream and cheese in 13" X 9" X 2" baking dish.
- Sprinkle with bread crumbs.
- Bake one hour at 350 degrees.
- Serves 8-10.
Nutrition Facts : Calories 455.5, Fat 25.6, SaturatedFat 15.7, Cholesterol 73.7, Sodium 656.9, Carbohydrate 41, Fiber 2.4, Sugar 5.9, Protein 16.5
CLASSIC MASHED POTATOES
There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn't be right without mashed potatoes. It seems there is always one family member relegated to the task of whipping them at the last minute-an honorable duty. And there is always someone else leaning over his shoulder making sure he adds a bit more butter. If you want to assign mashed potato duty to a family member, but would like to avoid the last minute chaos in the kitchen, know that it works perfectly well to cook and mash potatoes up to 1 hour in advance. They can be kept warm in the top of a double boiler set over simmering water, or reheated in a microwave oven just before serving. If you use the do-ahead plan, be sure to add an extra pat of butter, or two!
Provided by Diane Morgan
Categories Milk/Cream Potato Side Thanksgiving Kid-Friendly Potluck Boil Butter Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 5
Steps:
- Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3-to 4-quart saucepan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
- Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven.
HOLIDAY SWEET POTATO CASSEROLE
Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
- Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
- Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
- Bake 20 to 25 minutes or until pecan mixture is just starting to brown.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g
HOLIDAY MASHED POTATOES
My mom passed this recipe on to me several years ago and I have been making it for every holiday dinner since. They can be made ahead, eliminating the need for mashing potatoes on the big day! I sprinkle a little paprika on top before baking to give it some color. Prep time does not include time it takes to boil the potatoes.
Provided by Lvs2Cook
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat hot potatoes until all lumps are removed.
- Add cream cheese (in small pieces) and the butter.
- Beat well until cheese and butter are completely melted and mixed.
- Stir in sour cream.
- Add eggs and onion to milk and add this to the potatoes with salt and pepper.
- Beat until light and fluffy.
- Place in a greased 9-inch casserole.
- Refrigerate several hours or overnight.
- Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).
Tips:
- Choose the right potatoes: For mashed potatoes, Yukon Gold or Russet potatoes are good choices. For roasted potatoes, baby potatoes or fingerling potatoes hold their shape well. For scalloped potatoes, thinly sliced Yukon Gold or Russet potatoes are best.
- Season potatoes generously: Potatoes can handle a lot of seasoning, so don't be afraid to add plenty of salt, pepper, and herbs. Garlic, onion, and paprika are also great additions.
- Cook potatoes until they are tender: Overcooked potatoes will be mushy, so cook them until they are just tender. You can check doneness by piercing the potatoes with a fork - they should be easy to pierce but still hold their shape.
- Serve potatoes immediately: Potatoes are best served hot, so try to serve them as soon as they are cooked. If you need to keep them warm, place them in a covered dish in a warm oven.
Conclusion:
No matter which recipe you choose, you're sure to enjoy these delicious and versatile potato dishes. With their creamy texture and savory flavor, potatoes are a perfect addition to any holiday buffet. So get creative and experiment with different recipes - you're sure to find a new favorite!
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