If Plato had imagined hash browns, they’d have been rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish’s native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »

A side dish that pairs well with salmon, use “floury,” or dry, Irish potatoes for an authentic result. See the recipe for Irish Potato Galette »

The sharp cheddar here belongs with a smooth oatmeal stout with a hint of hoppy bitterness. See the recipe for Baked Macaroni and Cheese » Back to 10 Recipes to Pair with Stouts »

The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes. Get the recipe for Potatoes Roasted with Saffron »

This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner, N.Y., 1960). See the recipe for Sweet Potato Tipsy »

Celery root (along with a bit of grated grana padano cheese) adds a deep, earthy backbone to this potato recipe. It’s a tweak even a diehard traditionalist can love. Get the recipe for Whipped Potatoes with Celery Root »

Cantal cheese, a pungent, aged cows’ milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character. See the recipe for Whipped Potatoes with Garlic and Cheese »

A sweet and tangy preparation of sweet potatoes can be served as a side or dessert.

This fragrant recipes involves a few ingenious methods for infusing the herb’s brisk flavor into the mash. Get the recipe for Sage Mashed Potatoes »

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Polpetta is Italian for croquette; a polpettone is a big croquette–but in this case it is baked, not fried. This dish, which can be made from any number or combination of vegetables, is a classic example of Genoese home cooking. See the recipe for Crustless Potato and Bean Tart »

Potatoes take on a floral, earthy note when they’re tossed with dried lavender before roasting.

Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.

SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice’s latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Get the recipe for Colcannon »

Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.

Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child’s Garlic Mashed Potatoes »

Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »