If your Thanksgiving isn't complete without some form of potato -- whether it's mashed, sweet or scalloped -- try one of these delicious spud dishes:

Traditional mashed potatoes

This rich and creamy rustic version of traditional mashed potatoes calls for leaving the skins on, but feel free to peel if peels don’t appeal.

Start to finish: 30 minutes

Servings: Six to eight

3 large Yukon Gold potatoes, cut into small chunks

3 large russet potatoes, cut into small chunks

1/4 cup heavy cream

6 tablespoons butter

Salt and ground black pepper, to taste

In a large saucepan of lightly salted water, combine both potatoes. Bring to a boil and cook until tender, approximately 20 to 25 minutes.

Drain the potatoes, then return them to the pan. Add the cream and butter, then mash until the potatoes are chunky smooth and the butter and cream are thoroughly incorporated. Season with salt and pepper.

Mashed sweet potatoes

These mashed sweet potatoes are delicious -- and slightly sweet -- without the benefit of marshmallows. But if you must have marshmallows on them, transfer the mashed sweet potatoes to a casserole, top with small marshmallows and broil until just golden.

Start to finish: 30 minutes

Servings: Six to eight

4 to 5 large sweet potatoes, peeled and cut into small chunks

5 cinnamon sticks

15 whole cloves

1/4 cup heavy cream

6 tablespoons butter

1/4 teaspoon grated nutmeg

Salt and ground black pepper, to taste

In a large saucepan, combine the sweet potatoes, cinnamon sticks and cloves. Add enough cold water to cover, then set over medium-high and bring to a boil. Cook for 20 minutes, or until the potatoes are soft.

When the potatoes are tender, drain them. Discard the cinnamon sticks and cloves. Press the potatoes through a food mill or potato ricer into a large bowl. Add the cream, butter and nutmeg, then use an electric mixer to beat until smooth. Season with salt and pepper.

Roasted garlic and sage mashed potatoes

Take your mashed potatoes to another level with garlic roasted in simmering oil and fried fresh sage. A potato ricer or food mill produces especially smooth potatoes, but if you don't have those you can just skip ahead to the mixer step.

Start to finish: 30 minutes

Servings: Six to eight

5 large or 10 medium Yukon Gold potatoes, peeled and cut into small chunks

1 head garlic

Canola or vegetable oil, for roasting the garlic

15 fresh sage leaves

1/4 cup heavy cream

6 tablespoons butter

Salt and ground black pepper, to taste

Place the potatoes in a large saucepan of lightly salted water. Bring to a boil and cook until tender, approximately 20 to 25 minutes.

Meanwhile, peel and trim the garlic cloves, then place in a small saucepan. Add enough oil to cover, then set over low heat and bring to a simmer. As soon as the oil is simmering, add the sage and cook until slightly crispy, one minute.

Use a slotted spoon to remove the sage and transfer to paper towels to drain. Leave the garlic in the oil and continue simmering until golden brown, 10 minutes. Transfer to paper towels to drain and cool. Finely chop the garlic and sage.

When the potatoes are tender, drain them. Press them through a food mill or potato ricer into a large bowl. Add the cream, butter, garlic and sage, then use an electric mixer to beat the potatoes until smooth. Season with salt and pepper.

Twice-baked chive potatoes

Mashed potatoes and baked potatoes together in one bite. If you'd rather, substitute your favorite mashed potatoes for the filling in this recipe. These potatoes can also be done ahead of time, then reheated in a moderate oven.

Start to finish: Two hours (30 minutes active)

Servings: Eight

1 cup coarse salt

1 cup black peppercorns

10 to 12 red bliss potatoes

3 tablespoons sour cream

3 tablespoons finely chopped fresh chives

2 to 4 tablespoons heavy cream

Salt and ground black pepper, to taste

Heat the oven to 375 degrees.

In a large baking dish, toss together the salt and peppercorns. Arrange the potatoes on top of the salt and peppercorn mixture. Roast for 45 minutes to one hour, or until tender.

Remove the potatoes from the pan (the salt and peppercorns can still be ground and used) and set aside to cool. Leave the oven on.

When the potatoes are cool enough to handle, cut a circle the size of a quarter on one side. Use a small spoon to scoop out the insides and put them in a large bowl. Retain the hollowed out potatoes.

Lightly mash the scooped potato in the bowl, or press it through a food mill or potato ricer. Add the sour cream, chives and cream to the mashed potatoes, then whisk together until fully combined.

Transfer the mixture to a piping bag or large zip-close plastic bag with a small hole cut in one corner. Pipe (squeeze) the mixture back into the reserved potato skins. Arrange the stuffed potatoes in an empty baking pan. Bake until lightly browned on top.

Scalloped potatoes

These scalloped potatoes can be prepped up to a day ahead. Prepare them up to the point of adding the cheese, then refrigerate. Continue with the recipe when ready to bake and serve.

It may seem unusual to refrigerate the potatoes just before putting them in the oven. This allows the cheese to brown in the oven; if the cheese was sprinkled over hot potatoes, it would melt into the milk before it had a chance to brown.

Start to finish: Two hours (30 minutes active)

Servings: Six to eight

8 large (approximately 3 pounds) russet potatoes, peeled and sliced 1/4-inch thick

6 cloves garlic

4 to 5 cups milk

1/2 bunch fresh thyme

1/4 bunch parsley

1/4 pound grated gruyere cheese

Salt and ground black pepper, to taste

In a large saucepan, combine the potatoes and garlic. Add the milk, and set over medium heat. Bring to a simmer.

Using kitchen twine, tie the thyme and parsley into a bundle and add to the milk. Simmer for 30 to 45 minutes, or until the potatoes are slightly tender. Season with salt and pepper.

Meanwhile, heat the oven to 375 degrees.

Transfer the potatoes to a 13-by-9-inch baking pan. Discard the herbs, then pour the milk over the potatoes. Refrigerate until cooled to lukewarm. Sprinkle the potatoes with the cheese, then bake until the milk is bubbling and the cheese is golden brown, approximately 30 minutes.

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