Stop Overlooking These Fancy Potato Side Dishes

Duchess potatoes are a classic side dish from France that calls for boiling and mashing potatoes before folding in heavy cream and egg yolks.

The mixture is put into a piping bag fitted with a star tip and piped in swirly little mounds. The potatoes are then brushed with butter and baked to give them a golden brown edge.

Fondant potatoes are made with either Russet or Yukon Gold potatoes. They are peeled, cut into small cylinders between 1½ and 2 inches tall, and seared on both sides.

Add butter and aromatic herbs, cooking until they are fragrant. Crucially, add chicken stock to the pan and finish it off in the oven for about a half hour.

Aligot is essentially a dish of mashed potatoes mixed with heavy cream and an absolutely ungodly amount of shredded cheese. The results are smooth and stretchy.

In France, it is traditionally made with tomme fraîche cheese, but this is incredibly difficult to find in the U.S., so you will have to substitute it for Gruyère or Fontina.