3 Potato Side Dishes From Ina Garten That Might Steal the Show on Your Easter Table

With a catchphrase like “how easy is that?” you know that Ina Garten is the queen of simple yet delicious side dishes. And if you’re looking for a potato side to star alongside your ham or lamb this Easter Sunday, then one of these three Garten recipes is going to be the winner. They rely on simple ingredients and flavors to make a huge impact, and they’re all dishes that come together in a pinch while your guests are trickling in.

Whether you’re looking for a delicious mash, something roasted, or a potato dish that likely no one at the table has ever eaten before, you’ve come to the right place! Check out these Garten potato recipes for some Easter menu inspiration.

Buttermilk Mashed Potatoes

Everyone loves mashed potatoes, but Garten’s Buttermilk Mashed Potatoes are actually to die for. Before boiling your potatoes, peel and cut them into cubes that are about an inch and a half thick. Boil, then simmer them for about 15 minutes or until tender. While the potatoes boil, heat the whole milk and butter in a saucepan, but do not allow the mixture to boil. Set it aside and drain your potatoes, mash or mill them, and then stir in the buttermilk mixture until the potatoes are creamy. Salt and pepper to taste, and you have a simple and delicious mashed potato side that might upstage the Easter ham.

Garlic Roasted Potatoes

If you thought Garten’s mashed potatoes recipe was easy, this Garlic Roasted Potatoes recipe may be even easier. To make it, cut your red- or white-skinned potatoes in half or quarters and place them in a bowl with olive oil, salt, pepper, and minced garlic. Toss them until the potatoes are well coated, and then dump them onto a sheet pan. Throw them into the oven and give them a flip once or twice during the hour they’re in there. And that’s it! So tasty yet almost no effort was required.

Potato Galette

Easy is great, but if you want to wow your Easter guests, check out Garten’s Potato Galette. You first use a mandoline to cut your potatoes into long, thin matchsticks, then place them on a kitchen towel and squeeze out any excess liquid. Place the potatoes into a bowl and toss them with salt and pepper. Heat a sauté pan with butter, and then add your potato matchsticks, arranging them so that they all lie flat. Let everything cook for about five minutes before loosening the galette with some olive oil before flipping it. Allow it to cook again on the other side, adding more butter to keep it loose from the pan. Finally, when it’s browned on both sides, transfer the galette to a paper towel. Garnish with chives and fleur de sel, and serve hot!

Before you go, check out Ina Garten’s easy weeknight dinner recipes below: