5 Fancy Potato Side Dishes You Should Stop Overlooking

Duchess potatoes make the most of your mash

Duchess potatoes, known as pommes duchesse, are a traditional French side dish that elevates the humble mashed potato. The preparation involves boiling and mashing potatoes, then incorporating heavy cream and egg yolks. This mixture is placed in a piping bag fitted with a star nozzle and piped into elegant, swirled mounds that resemble roses. The final touch is brushing the piped potatoes with butter and baking them until they achieve a golden-brown finish.

This dish boasts a rich history that dates back to the early 1800s. The name likely wasn't intended to honor a specific duchess but rather to convey an impression of sophistication and luxury. This strategy proved effective, as duchess potatoes have graced the tables of some of America's most notable political leaders. They gained particular popularity in the mid-20th century, appearing at state dinners for presidents such as Dwight D. Eisenhower, John F. Kennedy, and Lyndon Johnson.

The key to perfecting duchess potatoes lies in the piping technique. While hand-shaping is possible, as demonstrated in early recipes by culinary legends like Auguste Escoffier and Julia Child, it is more labor-intensive and won't yield the same rose-like appearance. When piping, aim for tight circles and ensure there are no hollow areas to prevent collapse. The egg yolks play a crucial role, adding richness and helping the potatoes maintain their shape.

Fondant potatoes are fork tender

For a potato side dish that demands a bit less precision yet yields equally delightful results, try fondant potatoes, or pommes de terre fondantes. The French term translates to "melting potatoes," hinting at the ultra-creamy texture of this dish. While fondant potatoes aren't commonly found on American menus, they have long been a beloved choice in Europe, especially in France and England, and it's about time they gained popularity here as well. The cooking method is quite straightforward, resembling the technique used for braising meat.

Fondant potatoes are typically made with either Russet or Yukon Gold varieties, which are peeled and cut into small cylinders measuring between 1½ and 2 inches in height. The potatoes are first seared in a pan until they develop a golden-brown crust on both sides. Next, you add butter and aromatic herbs, cooking until they release their fragrant aroma. A key step is to pour in some chicken stock and then transfer the pan to the oven, allowing the potatoes to slow-cook in the flavorful broth for about half an hour, until they are tender enough to be pierced with a fork.

While peeling and cutting the potatoes into uniform cylinders can take some time, the actual cooking process is quite simple and mostly hands-off, giving you the opportunity to focus on other dishes while the potatoes finish in the oven. When served, the individual cylinders look beautiful, especially when drizzled with some of the cooking liquid as a sauce.

Aligot is for cheese lovers

Aligot is the delightful fusion of mashed potatoes and cheese fondue, creating a rich and creamy dish. Essentially, it consists of mashed potatoes blended with heavy cream and an indulgent amount of shredded cheese. While traditional mashed potatoes require gentle handling to avoid a gummy texture, aligot thrives on vigorous mixing. Begin by preparing a classic batch of mashed potatoes, then continuously whip them as you incorporate heavy cream and cheese. The end result should be smooth and stretchy.

This dish is a robust side option. Aligot was originally created by 12th-century monks to nourish Christian pilgrims on their challenging journeys on foot. Since then, it has evolved from its modest beginnings to become a staple in fine dining establishments and a favorite in mouth-watering Instagram posts. The main challenge in making aligot lies in selecting the right cheese. In France, it is typically made with tomme fraîche, which can be hard to find in the United States. Instead, you can use a high-quality melting cheese like Gruyère or Fontina. Don’t hold back on the cheese; part of the joy of aligot is witnessing the impressive potato-cheese stretch as it is stirred and served.

Pommes Anna will get you points for presentation

Pommes Anna is a dish that emphasizes visual appeal. The ingredients are remarkably straightforward—potatoes, butter, salt, and pepper—but the method of preparation is intricate. For pommes Anna, the potatoes are thinly sliced into medallions and arranged in overlapping circles within a round pan before being baked. The end result resembles a pinwheel of fish scales, and the dish is so rich in butter that the potatoes effectively fry in the oven, forming a beautiful golden crust. Using clarified butter is recommended, as it has a higher smoke point and is less likely to burn during cooking.

The challenging aspect of making pommes Anna lies in the assembly. The classic technique involves melting butter in a round tin or cast iron skillet until it is sizzling hot. The chef must then carefully layer the potatoes in the scorching pan, which requires precision to avoid burning fingers. At the same time, it’s essential to work quickly to prevent the bottom layer of potatoes from overcooking while completing the assembly. While there are simplified recipes that skip this step, they don’t quite achieve the same level of crustiness. Nevertheless, for a skilled cook, this dish is a source of pride to present to guests.

Chantilly potatoes are fluffy and flavorful

If pommes Anna feels like too much effort, here’s a wonderfully easy side dish that will still impress your dinner guests. Chantilly potatoes are essentially mashed potatoes enhanced with whipped cream and cheese—what could be better? Like duchess potatoes and aligot, this dish begins with a classic batch of mashed potatoes, but the extra steps are much simpler. Just fold in freshly whipped cream and a generous amount of parmesan cheese, then bake in a casserole dish until the top is golden brown.

Chantilly potatoes are akin to soft serve compared to the ice cream of mashed potatoes: they share similarities but differ greatly in texture. These potatoes are incredibly light and airy, thanks in part to the air bubbles introduced by the whipped cream. It’s crucial to gently fold the cream into the mashed potatoes instead of stirring vigorously, which could deflate those air bubbles. The addition of parmesan not only contributes a nutty, savory flavor but also creates a delightful crispy layer on top.