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Easter dinner has a way of sneaking up on you. One minute you’re buying those little candy eggs just because they’re cute, and the next you’re staring at a guest list of 12 people and wondering how on earth you’re going to feed them all without spending the entire day in the kitchen.
Here’s the thing about cooking for a crowd—the main dish usually takes care of itself. Ham goes in the oven, lamb gets roasted, and you mostly just need to watch the clock. It’s the side dishes that get tricky. You need enough food, but you also need things that can wait if the ham needs an extra 20 minutes. You need recipes that scale up without losing quality.
Potatoes are the answer. They’re affordable, universally loved, and forgiving enough that you can make most of them ahead. I’ve rounded up 16 potato recipes that work for big groups. Some are make-ahead miracles. Others come together fast. All of them will keep your Easter dinner running smoothly so you can actually enjoy the day.
1. Crispy Garlic Parmesan Smashed Baby Potatoes
These little potatoes have a way of stealing the show at Easter dinner. You boil them first, smash them with a mug, then roast until the edges turn golden and crackly. The garlic and parmesan soak into all those nooks and crannies. Even picky eaters reach for seconds.
Recipe Metadata:
Time to Make: 40 minutes
Servings: 6-8
Ingredients:
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Optional: red pepper flakes or lemon zest
Recipe Steps:
- Preheat oven to 425°F.
- Boil potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.
- Place potatoes on a baking sheet and smash each with a potato masher or heavy mug until about ½ inch thick.
- Mix olive oil, garlic, salt, and pepper in a small bowl.
- Brush or spoon the mixture over each smashed potato.
- Roast for 20-25 minutes, then flip and sprinkle with half the Parmesan.
- Roast another 10-15 minutes until golden and crispy.
- Sprinkle with remaining Parmesan and fresh parsley. Serve warm.
2. Creamy Garlic Mashed Potatoes
These are the mashed potatoes you remember from childhood dinners—smooth, buttery, and full of flavor. The Yukon Gold potatoes make them naturally creamy, and the roasted garlic adds depth without being overpowering. They pair with absolutely everything .
Recipe Metadata:
Time to Make: 35 minutes
Servings: 8-10
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, peeled
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon fresh chives, chopped (optional)
Recipe Steps:
- Place potatoes and garlic in a large pot and cover with water. Add a pinch of salt.
- Bring to a boil, then simmer until potatoes are fork-tender, about 15-20 minutes.
- While potatoes cook, heat cream and butter in a small saucepan over low heat until butter melts.
- Drain potatoes and garlic, then return to the pot.
- Mash until smooth, then gradually add the warm cream mixture.
- Season with salt and pepper. Garnish with chives if desired.
3. Make-Ahead Cream Cheese Mashed Potatoes
The secret to stress-free Easter hosting is doing things in advance, and these mashed potatoes are built for exactly that. The cream cheese adds richness and helps them reheat beautifully without drying out. You can make them two days ahead and pop them in the oven while the ham rests .
Recipe Metadata:
Time to Make: 45 minutes (plus make-ahead time)
Servings: 10-12
Ingredients:
- 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 ounces cream cheese, room temperature
- 2 cups half and half
- 4 tablespoons unsalted butter, plus more for topping
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3-4 tablespoons fresh chives or parsley for topping
Recipe Steps:
- Place potatoes in a large pot with water and a generous spoonful of salt.
- Bring to a boil and cook until tender, about 12-15 minutes.
- While potatoes cook, heat half and half and butter in a saucepan until steaming.
- Drain potatoes and return to the pot. Heat for 1-2 minutes to dry them out.
- Mash potatoes until smooth, then add salt, pepper, and cream cheese.
- Gradually fold in the warm milk mixture until potatoes are creamy but not overmixed.
- Transfer to a baking dish, cover, and refrigerate for up to 2 days.
- To serve: Reheat covered in a 350°F oven for 30-40 minutes, or use a slow cooker.
- Top with butter pats and fresh herbs before serving.
4. Roasted Parmesan Herb Potatoes
These are the potatoes you make when you want something that looks like you tried hard but actually took almost no effort. The high heat gives them crispy edges, and the Parmesan forms a savory crust that makes them irresistible. They hold well in a warm oven, too.
Recipe Metadata:
Time to Make: 45 minutes
Servings: 8-10
Ingredients:
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Recipe Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Toss potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper.
- Spread in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Remove from oven and immediately sprinkle with Parmesan.
- Garnish with parsley and serve hot.
5. The Pioneer Woman’s Funeral Potatoes
Don’t let the name throw you—these are the creamiest, cheesiest potato casserole you’ll ever eat, and they’re absolutely perfect for Easter. Ree Drummond’s version skips the canned soup and makes a from-scratch cheese sauce that’s velvety and rich. The crushed potato chip topping adds the perfect salty crunch .
Recipe Metadata:
Time to Make: 1 hour
Servings: 12-15
Ingredients:
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken broth
- 2 cups grated Monterey Jack cheese
- 2 cups grated sharp cheddar cheese
- ½ cup sour cream
- 1 (26-ounce) bag frozen shredded hash browns, thawed
- 2 cups crushed kettle-cooked potato chips
- ¼ cup grated Parmesan cheese
- 2 tablespoons melted butter
Recipe Steps:
- Preheat oven to 350°F. Butter a 9×13 baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and cook until softened.
- Sprinkle flour over onions and cook for 1 minute, stirring constantly.
- Whisk in milk and chicken broth, and cook until thickened, about 3-4 minutes.
- Remove from heat and stir in Monterey Jack, cheddar, and sour cream until smooth.
- Fold in hash browns until well combined, then transfer to the prepared dish.
- Mix crushed chips, Parmesan, and melted butter in a small bowl. Sprinkle over the casserole.
- Bake uncovered for 35-40 minutes until golden and bubbly.
- Let rest 15 minutes before serving.
6. Sweet Potato Casserole with Marshmallow Topping
This dish walks the line between side dish and dessert, and nobody minds one bit. The sweet potatoes get mashed with brown sugar and cinnamon, then topped with marshmallows that toast into golden puffs. It’s the dish the kids will go straight for .
Recipe Metadata:
Time to Make: 1 hour
Servings: 10-12
Ingredients:
- 4 medium sweet potatoes, peeled and cubed
- ½ cup brown sugar
- ¼ cup milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 cups mini marshmallows
Recipe Steps:
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Boil sweet potatoes in water until fork-tender, about 15 minutes. Drain and mash.
- Mix in brown sugar, milk, melted butter, vanilla, cinnamon, and salt until smooth.
- Spread mixture evenly in the prepared dish.
- Bake for 20 minutes, then remove from oven.
- Top with mini marshmallows and return to oven for 5-10 minutes until marshmallows are golden.
- Serve warm.
7. Duchess Potatoes
These piped potato swirls look like they came from a fancy restaurant, but they’re actually just mashed potatoes with egg yolks piped through a pastry bag. The edges get crispy while the inside stays creamy. They’re elegant enough for Easter but approachable enough that you shouldn’t be intimidated .
Recipe Metadata:
Time to Make: 1 hour
Servings: 8-10
Ingredients:
- 2 pounds Russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- 2 large egg yolks
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Recipe Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain.
- Mash potatoes until smooth, then add butter, cream, egg yolks, garlic powder, salt, and pepper.
- Mix until well combined and creamy.
- Transfer mixture to a piping bag fitted with a large star tip.
- Pipe swirls or rosettes onto the prepared baking sheet.
- Bake for 20-25 minutes until edges are golden and crispy.
- Garnish with parsley and serve.
8. Warm Potato, Pea, and Chorizo Salad
This is for when you want something a little different from the usual Easter potatoes. The smoky chorizo, sweet peas, and tender potatoes come together in a sherry vinegar dressing that cuts through the richness of the rest of the meal. It’s equally good warm or at room temperature.
Recipe Metadata:
Time to Make: 35 minutes
Servings: 8-10
Ingredients:
- 2.2 pounds baby potatoes, quartered
- Salt and pepper
- 1 bay leaf
- 2 garlic cloves, peeled and left whole
- 1½ cups frozen peas, thawed
- 3 tablespoons olive oil, divided
- 7 ounces chorizo, sliced
- 3 shallots, peeled and finely chopped
- 1 tablespoon sherry vinegar
- Handful of flat-leaf parsley, chopped
Recipe Steps:
- Bring a large pot of salted water to a boil. Add potatoes, bay leaf, and garlic.
- Simmer for 10 minutes until potatoes are tender.
- Add peas and cook for one more minute, then drain. Remove bay leaf and garlic.
- Heat 1 tablespoon olive oil in a large skillet over low heat.
- Add chorizo and shallots, cooking over medium heat until chorizo is golden.
- Transfer to a large bowl and stir in sherry vinegar and remaining 2 tablespoons olive oil.
- Fold in potatoes and peas, then add parsley. Season to taste.
- Serve warm or at room temperature.
9. Scalloped Potatoes with Cheddar and Parmesan
Layers of thinly sliced potatoes baked in a creamy cheese sauce—this is comfort food at its finest. The sharp cheddar and nutty Parmesan create a sauce that’s rich without being heavy, and the top gets golden and slightly crisp. It’s a classic for good reason .
Recipe Metadata:
Time to Make: 1 hour 15 minutes
Servings: 10-12
Ingredients:
- 3 pounds Yukon Gold potatoes, thinly sliced
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped chives for garnish
Recipe Steps:
- Preheat oven to 400°F. Butter a 9×13 baking dish.
- Arrange potato slices in the dish, slightly overlapping. Season with salt and pepper.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened, about 4-5 minutes.
- Stir in cheddar and Parmesan until melted and smooth.
- Pour cheese sauce evenly over potatoes.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake another 15 minutes until top is golden and bubbly.
- Let cool slightly, garnish with chives, and serve.
10. Smashed Potatoes with Bacon and Chives
Everything is better with bacon, and these smashed potatoes are proof. The potatoes get crispy in the oven, then get topped with crumbled bacon and fresh chives. A dollop of sour cream on the side doesn’t hurt either .
Recipe Metadata:
Time to Make: 45 minutes
Servings: 8-10
Ingredients:
- 2 pounds small baby potatoes
- 4 slices bacon, cooked and crumbled
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
- ¼ cup sour cream (optional)
Recipe Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Boil potatoes in salted water until tender, about 12-15 minutes. Drain and cool slightly.
- Place potatoes on baking sheet and gently smash with a fork or spoon.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
- Roast for 20-25 minutes until crispy and golden.
- Top with crumbled bacon and chives.
- Serve with sour cream if desired.
11. Ina Garten’s Make-Ahead Mashed Potatoes
Ina Garten knows her way around a holiday kitchen, and these mashed potatoes are proof. The goat cheese adds a tangy richness that sets them apart from ordinary mashed potatoes, and the Parmesan topping gets golden and bubbly in the oven. Best of all, you can make them three days ahead .
Recipe Metadata:
Time to Make: 1 hour (plus make-ahead time)
Servings: 8-10
Ingredients:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 5 large garlic cloves, peeled
- 7-8 ounces garlic-and-herb goat cheese
- 4 tablespoons butter
- 1½ cups sour cream
- ½ cup half-and-half
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
Recipe Steps:
- Place potatoes and garlic in a large pot, cover with water, and bring to a boil.
- Boil until very tender, about 20-25 minutes. Drain.
- Mash potatoes and garlic until smooth.
- Stir in goat cheese, butter, sour cream, half-and-half, salt, and pepper.
- Transfer to a 2-quart baking dish and top with Parmesan.
- At this point, cover and refrigerate for up to 3 days.
- To bake: Let come to room temperature, then bake at 375°F for 35-40 minutes until golden.
12. Hasselback Potatoes
These accordion-cut potatoes look incredibly impressive but are surprisingly simple to make. The trick is placing chopsticks on either side of the potato so you slice down without cutting all the way through. The thin slices fan out and get crispy while the base stays tender .
Recipe Metadata:
Time to Make: 1 hour 15 minutes
Servings: 8-10
Ingredients:
- 8-10 small to medium potatoes (Yukon Gold or Russet)
- ¼ cup melted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded cheese (optional)
- 4 slices bacon, cooked and crumbled (optional)
- Fresh chives for garnish
Recipe Steps:
- Preheat oven to 425°F.
- Place each potato between two chopsticks or wooden spoons. Slice crosswise every ⅛ inch, stopping at the chopsticks so the bottom stays intact.
- Place potatoes on a baking sheet.
- Mix melted butter, olive oil, garlic, salt, and pepper. Brush over potatoes, getting between the slices.
- Bake for 50-60 minutes until potatoes are tender and edges are crispy.
- If using cheese and bacon, sprinkle on during the last 10 minutes.
- Garnish with chives and serve.
13. Twice-Baked Potatoes
These are like baked potatoes that went to finishing school. You scoop out the insides, mix them with cheese, bacon, and sour cream, then pipe them back into the skins and bake again. They’re rich, satisfying, and can be made a day ahead .
Recipe Metadata:
Time to Make: 1 hour 30 minutes
Servings: 8-10
Ingredients:
- 8-10 medium Russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 tablespoons butter
- ½ cup milk
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- Salt and pepper to taste
Recipe Steps:
- Preheat oven to 400°F. Pierce potatoes with a fork and bake for 50-60 minutes until tender.
- Let cool slightly, then cut a slit in the top of each potato. Scoop out flesh, leaving a thin shell.
- In a bowl, mash potato flesh with cheese, sour cream, butter, milk, half the bacon, and half the green onions.
- Season with salt and pepper.
- Spoon or pipe mixture back into potato skins.
- Return to oven and bake for 15-20 minutes until heated through.
- Top with remaining bacon and green onions before serving.
14. Tater Tot Casserole
This one’s for the kids—and for the adults who secretly love tater tots. It’s like a beef pot pie with a crispy tot crust, and it disappears fast at any gathering. The creamy filling and crunchy topping hit all the right notes .
Recipe Metadata:
Time to Make: 1 hour
Servings: 10-12
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
- 1 (32 ounce) bag frozen tater tots
- Salt and pepper to taste
Recipe Steps:
- Preheat oven to 375°F.
- In a skillet, brown ground beef with onion. Drain fat.
- Stir in cream of mushroom soup, cheese, and mixed vegetables. Season with salt and pepper.
- Transfer mixture to a 9×13 baking dish.
- Arrange tater tots in a single layer over the top.
- Bake for 35-40 minutes until tater tots are golden and crispy.
- Let rest 10 minutes before serving.
15. Air Fryer Potato Wedges
If you have an air fryer, these wedges are the quickest way to get crispy potatoes on the table. The seasoning blend beats anything from a restaurant, and the air fryer does an even better job crisping the skin than the oven. No deep frying required .
Recipe Metadata:
Time to Make: 30 minutes
Servings: 6-8
Ingredients:
- 3 large Russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese (optional)
- Fresh parsley for garnish
Recipe Steps:
- Soak potato wedges in cold water for 15 minutes, then drain and pat dry.
- In a large bowl, toss wedges with olive oil, garlic powder, paprika, seasoned salt, and pepper.
- Preheat air fryer to 380°F.
- Arrange wedges in a single layer in the air fryer basket (cook in batches if needed).
- Cook for 15-20 minutes, shaking halfway through, until golden and crispy.
- If using Parmesan, sprinkle on during the last 2 minutes.
- Garnish with parsley and serve.
16. Smoked Gouda Potatoes Au Gratin
This is the fancy version of scalloped potatoes. The smoked Gouda adds a depth of flavor that regular cheddar can’t match, and the combination of three cheeses creates layers of richness in every bite. It’s a showstopper for the Easter table .
Recipe Metadata:
Time to Make: 1 hour 30 minutes
Servings: 10-12
Ingredients:
- 2 pounds Russet potatoes, peeled and sliced ⅛ inch thick
- 1 tablespoon butter for greasing
- 2 cups half-and-half
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¾ cup grated Havarti cheese
- ¾ cup grated smoked Gouda
- 1¼ cups grated sharp cheddar cheese
Recipe Steps:
- Preheat oven to 375°F. Butter a 9×13 baking dish.
- Layer potato slices in the dish, slightly overlapping.
- In a saucepan, heat half-and-half with salt and pepper until warm.
- Pour over potatoes.
- Cover with foil and bake for 45 minutes.
- Remove foil and sprinkle with all three cheeses.
- Bake uncovered for another 20-25 minutes until the top is golden and bubbly.
- Let rest 15 minutes before serving.
