20 Delicious Easter Potato Recipes for Comfort Food

Easter is here, and you know what that means - delicious food with family and friends! If you're looking for Easter potato recipes that are warm, cozy, and full of flavor, you're in luck. You'll find classic dishes like mashed potatoes and roasted wedges that everyone will love.

These comforting potato recipes are perfect for your Easter celebration, and we've got some creative ideas too! You can try potato salads, potato casseroles, or even potato cakes. Get ready to find your new favorite Easter potato dish and make this holiday one to remember!

1. Classic Mashed Potatoes With Garlic and Butter

Classic mashed potatoes with garlic and butter, a simple yet flavorful side dish.

Ingredients

• 3-4 large potatoes
• 2 cloves of garlic
• 2 tablespoons of butter
• 1/2 cup of milk
• Salt and pepper to taste

Instructions

1. Peel and chop the potatoes into large chunks.
2. Boil the potatoes in salted water until they are tender.
3. Drain the potatoes and return them to the pot.
4. Add butter, garlic, salt, and pepper to the potatoes.
5. Mash the potatoes with a potato masher or a fork.
6. Gradually add milk to the potatoes, stirring until they reach the desired consistency.
7. Serve the mashed potatoes hot, garnished with chopped herbs if desired.

2. Roasted Potato Wedges With Rosemary and Olive Oil

Crispy roasted potato wedges infused with rosemary and olive oil.

Ingredients

• 4 large potatoes
• 1/4 cup olive oil
• 4 sprigs of fresh rosemary
• 2 cloves of garlic
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the potatoes into wedges and place them in a bowl.
3. Drizzle the olive oil over the potatoes and toss to coat.
4. Mince the garlic and rosemary, then add to the potatoes and toss again.
5. Season with salt and pepper to taste.
6. Line a baking sheet with parchment paper and arrange the potato wedges in a single layer.
7. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
8. Remove from the oven and serve hot.

3. Creamy Potato and Leek Soup

Creamy Potato and Leek Soup is a rich and comforting dish.

Ingredients

• 2 large potatoes
• 2 medium leeks
• 2 tablespoons butter
• 1 onion
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Chop the potatoes and leeks into large chunks and set aside.
2. Melt the butter in a large pot over medium heat and sauté the chopped onion until softened.
3. Add the chopped leeks to the pot and cook until they are tender and lightly browned.
4. Add the chopped potatoes, chicken broth, and salt and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat and let simmer until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.
7. Stir in the heavy cream and adjust the seasoning as needed.
8. Serve the soup hot, garnished with chopped chives or scallions if desired.

4. Twice-Baked Potatoes With Cheddar and Chives

Twice-baked potatoes with cheddar and chives, a delicious side dish perfect for Easter.

Ingredients

• 4 large baking potatoes
• 1/4 cup unsalted butter, softened
• 1 cup grated cheddar cheese
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes, or until tender.
3. Scoop out potato flesh, leaving a thin layer.
4. Mash potato flesh with butter, cheddar cheese, and chives.
5. Stuff each potato shell with the mashed potato mixture.
6. Season with salt and pepper to taste.
7. Bake for an additional 15-20 minutes, or until cheese is melted and bubbly.

5. Potato Gnocchi With Brown Butter and Sage

Soft potato gnocchi tossed in brown butter and crispy sage.

Ingredients

• 2 large potatoes
• 1/4 cup all-purpose flour
• 1/4 cup semolina flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup brown butter
• 12 sage leaves
• Grated Parmesan cheese

Instructions

1. Boil the potatoes until tender, then mash and cool.
2. Combine potatoes, all-purpose flour, semolina flour, salt, and pepper to form a dough.
3. Roll out the dough and cut into small pieces to form gnocchi.
4. Cook the gnocchi in boiling water until they float.
5. Melt the brown butter in a pan over medium heat.
6. Add the sage leaves to the brown butter and cook until crispy.
7. Add the cooked gnocchi to the pan with brown butter and sage.
8. Toss the gnocchi in the brown butter and sage mixture.
9. Season with salt and pepper to taste.
10. Serve hot with grated Parmesan cheese.

6. Easter Potato Gratin With Caramelized Onions

Creamy Easter potato gratin with caramelized onions is a delightful side dish.

Ingredients

• 3-4 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• 1/2 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme, chopped (optional)

Instruction1. Prs

eheat the oven to 375°F (190°C).

2. In a large saucepan, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.

3. In a separate saucepan, combine the heavy cream, garlic, salt, and pepper, and bring to a simmer over medium heat.

4. In a greased 9x13-inch baking dish, create a layer of potatoes, overlapping them slightly.

5. Spread a layer of caramelized onions over the potatoes, followed by a sprinkle of cheddar and parmesan cheese.

6. Pour some of the cream mixture over the cheese, then repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

7. Dot the top of the gratin with butter and cover with aluminum foil.

8. Bake for 30 minutes, then remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.

9. Remove from the oven and let it rest for a few minutes before serving, garnished with chopped fresh thyme if desired.

7. Crispy Potato Pancakes With Apple Sauce and Sour Cream

Crispy potato pancakes served with apple sauce and sour cream.

Ingredients

• 2 large potatoes
• 1 onion
• 1 egg
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup apple sauce
• 1/4 cup sour cream
• Vegetable oil for frying

Instructions

1. Grate the potatoes and onion, then squeeze out excess moisture.
2. In a bowl, combine the grated potatoes, egg, flour, salt, and pepper, and mix well.
3. Heat a non-stick pan with a small amount of vegetable oil over medium heat.
4. Using a spoon, drop small amounts of the potato mixture into the pan and flatten slightly.
5. Cook the potato pancakes for 4-5 minutes on each side, until crispy and golden brown.
6. Serve the potato pancakes hot with apple sauce and sour cream.

8. Boiled New Potatoes With Dill and Lemon

Fresh new potatoes boiled to perfection with dill and lemon.

Ingredients

• 1 pound new potatoes
• 1/4 cup fresh dill
• 2 lemons
• 1/4 cup chicken broth
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Fill a large pot with enough salted water to cover the potatoes and bring to a boil.
2. Carefully add the potatoes to the pot and cook for 10-12 minutes, or until they are tender when pierced with a fork.
3. While the potatoes are cooking, melt the butter in a small saucepan over low heat.
4. Add the chopped fresh dill to the melted butter and stir to combine.
5. Remove the potatoes from the water with a slotted spoon and place them in a serving dish.
6. Squeeze the juice of one lemon over the potatoes and sprinkle with salt and pepper to taste.
7. Drizzle the dill butter mixture over the potatoes and serve hot, garnished with additional dill if desired.

9. Potato and Egg Breakfast Burritos

Delicious potato and egg breakfast burritos perfect for Easter morning.

Ingredients

• 4 large potatoes
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 4 large eggs
• 4 tortillas
• 1 cup shredded cheese
• Salt and pepper

Instructions

1. Boil the potatoes until tender, then dice them into small pieces.
2. In a large skillet, sauté the diced onion and bell pepper until tender.
3. In a separate bowl, scramble the eggs and set aside.
4. Add the diced potatoes to the skillet with the onion and bell pepper, and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burritos by filling each tortilla with scrambled eggs, potato mixture, and shredded cheese.
7. Season with salt and pepper to taste, and serve hot.

10. Smashed Potatoes With Roasted Garlic and Rosemary

Smashed potatoes with roasted garlic and rosemary, a flavorful side dish perfect for Easter.

Ingredients

• 4-5 large potatoes
• 2 heads of garlic
• 2 sprigs of rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Place the potatoes on a baking sheet lined with parchment paper.
4. Drizzle the potatoes with olive oil and sprinkle with salt and pepper.
5. Roast the potatoes in the oven for 20-25 minutes, or until they're slightly tender.
6. Remove the potatoes from the oven and smash them gently with a fork.
7. Roast the garlic by cutting the top off each head, drizzling with olive oil, and wrapping in foil.
8. Bake the garlic in the oven for 30-40 minutes, or until tender and mashed.
9. Mix the roasted garlic with chopped rosemary and sprinkle over the smashed potatoes.
10. Top the potatoes with grated parmesan cheese and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

11. Potato Puree With Crispy Shallots and Thyme

Silky potato puree topped with crispy shallots and thyme.

Ingredients

• 3-4 large potatoes
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 2 large shallots
• 2 sprigs of fresh thyme
• Salt and pepper to taste

Instructions

1. Boil the potatoes in salted water until tender, then drain and mash.
2. In a saucepan, melt the butter and heavy cream over low heat.
3. Add the mashed potatoes to the saucepan and stir until smooth.
4. Meanwhile, slice the shallots thinly and separate into rings.
5. Heat oil in a pan and fry the shallot rings until crispy and golden.
6. Chop the fresh thyme and sprinkle over the potato puree.
7. Top the potato puree with crispy shallots and serve hot.

12. Baked Potato Skins With Cheese and Bacon

Baked potato skins filled with melted cheese and crispy bacon.

Ingredients

• 4 large baking potatoes
• 1/2 cup shredded cheddar cheese
• 6 slices of bacon
• 1/4 cup chopped scallions
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato with a fork to allow steam to escape.
4. Rub the potatoes with olive oil and sprinkle with salt and pepper.
5. Bake the potatoes for 45-60 minutes, or until they're tender when pierced with a fork.
6. While the potatoes are baking, cook the bacon in a pan until crispy.
7. Remove the potatoes from the oven and let them cool for a few minutes.
8. Slice the potatoes in half lengthwise and scoop out some of the flesh to make room for the filling.
9. Fill each potato skin with shredded cheese, crispy bacon, and chopped scallions.
10. Return the stuffed potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

13. Potato and Pea Salad With Mint and Lemon Vinaigrette

A rejuvenating potato salad with peas, mint, and a zesty lemon vinaigrette.

Ingredients

• 4 large potatoes, peeled and diced
• 1 cup fresh peas
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Boil the diced potatoes in salted water until tender, then drain and set aside to cool.
2. Blanch the fresh peas in boiling water for 2-3 minutes, then shock them in an ice bath to stop cooking.
3. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Add the cooled potatoes, peas, and chopped mint to the bowl with the vinaigrette.
5. Toss gently to combine, being careful not to break the potatoes.
6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. Serve the potato and pea salad cold, garnished with additional mint if desired.

14. Roasted Sweet Potato and Carrot Salad

Roasted Sweet Potato and Carrot Salad is a delicious side dish perfect for Easter.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the sweet potatoes and carrots with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
4. In a small bowl, whisk together apple cider vinegar and Dijon mustard.
5. Once the vegetables are done, let them cool slightly, then toss with the vinegar-mustard dressing and chopped parsley.
6. Serve the salad warm or at room temperature.

15. Creamy Potato and Corn Chowder

Creamy Potato and Corn Chowder is a hearty and comforting soup.

Ingredients

• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic
• 2 medium potatoes
• 1 cup corn kernels
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add potatoes, corn kernels, and flour, stirring to combine.
4. Gradually add chicken broth, whisking continuously.
5. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped herbs or chives if desired.

16. Pan-Fried Potato Cakes With Smoked Salmon and Crème Fraîche

Crispy potato cakes paired with smoked salmon and crème fraîche.

Ingredients

• 2 large potatoes, peeled and grated
• 1 onion, grated
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 4 slices of smoked salmon
• 1/2 cup crème fraîche
• Chopped fresh dill

Instructions

1. In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper, and mix well.
2. Divide the mixture into 4 equal parts and shape each part into a patty.
3. Heat butter in a large non-stick skillet over medium heat and fry the potato cakes until golden brown and crispy.
4. Flip the cakes and fry for an additional 4-5 minutes, until the other side is also golden brown.
5. Serve the potato cakes with smoked salmon, a dollop of crème fraîche, and a sprinkle of chopped fresh dill.

17. Scalloped Potatoes With Ham and Cheddar

Scalloped potatoes with ham and cheddar is a rich and satisfying side dish.

Ingredients

• 3 large potatoes, thinly sliced
• 1 cup diced ham
• 1 cup cheddar cheese, shredded
• 1/4 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sliced potatoes and enough cold water to cover them.
3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
4. Drain the potatoes and set them aside.
5. In a large skillet, melt 1 tablespoon of butter over medium heat.
6. Add diced ham and cook until lightly browned.
7. In a greased 9x13-inch baking dish, create a layer of potatoes.
8. Top the potatoes with a layer of ham, then a layer of cheddar cheese.
9. Repeat the layers two more times, ending with a layer of cheese on top.
10. In a small bowl, mix milk and melted butter, then pour over the top layer of cheese.
11. Season with salt and pepper to taste.
12. Bake for 30-40 minutes, or until the top is golden brown and the potatoes are tender.

18. Garlic and Herb Roasted Potatoes

Garlic and Herb Roasted Potatoes are a flavorful side dish perfect for Easter.

Ingredients

• 4 large potatoes
• 2 cloves of garlic
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the potatoes into 1-inch wedges.
3. In a bowl, mix together olive oil, garlic, thyme, and rosemary.
4. Add the potatoes to the bowl and toss to coat with the garlic and herb mixture.
5. Season with salt and pepper to taste.
6. Spread the potatoes out in a single layer on a baking sheet.
7. Roast in the preheated oven for 20-25 minutes, or until golden brown.
8. Serve hot and enjoy!

19. Potato and Caramelized Onion Tart

A savory tart filled with caramelized onions and potatoes.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large onion, thinly sliced
• 2 large potatoes, thinly sliced
• 2 cloves of garlic, minced
• 1/2 cup grated cheddar cheese
• 1/4 cup chopped fresh thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize the onions over medium-low heat for about 20-25 minutes, stirring occasionally.
4. In a separate pot, boil the sliced potatoes for about 5 minutes, or until slightly tender.
5. In a large bowl, combine the cooked potatoes, caramelized onions, garlic, cheddar cheese, and thyme.
6. Arrange the potato and onion mixture on one half of the puff pastry, leaving a 1/2 inch border around the edges.
7. Fold the other half of the pastry over the filling and press the edges to seal.
8. Brush the top of the tart with olive oil and season with salt and pepper.
9. Bake the tart in the preheated oven for about 25-30 minutes, or until golden brown.
10. Remove from the oven and let cool for a few minutes before serving.

20. Whipped Potatoes With Crispy Bacon and Scallions

Creamy whipped potatoes topped with crispy bacon and scallions.

Ingredients

• 3-4 large potatoes
• 1/4 cup milk
• 2 tablespoons butter
• 6 slices of bacon
• 1/2 cup chopped scallions
• Salt and pepper to taste

Instructions

1. Boil the potatoes until they are tender, then drain and mash.
2. In a separate pan, cook the bacon until crispy, then set aside.
3. Whip the mashed potatoes with milk and butter until smooth.
4. Chop the cooked bacon into small pieces and sprinkle on top of the whipped potatoes.
5. Sprinkle chopped scallions on top of the bacon.
6. Season with salt and pepper to taste.
7. Serve immediately.

Conclusion

You'll treasure these Easter potato recipes like a golden egg, symbolizing warmth and nourishment for your family and friends. They'll become a staple, comforting you like a cozy blanket on a chilly day, filling your home with love and delicious flavors that bring everyone together. Try them and savor the joy of sharing meals.