All the Ways to Cook a Potato This Thanksgiving

Whether it's smashed, roasted, baked or souffled, there's a potato for every personality this holiday season.

By: Maria Russo

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Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Buttery, rich and oh-so-creamy, mashed potatoes are surely a beautiful thing. But when it comes to putting spuds to work, the everyday mash isn't the only option. This Thanksgiving, no matter what kind of spuds you have on hand, try stuffing your potatoes, or smashing them, souffleing them, roasting them or even turning them into a bisque. Check out Food Network's best-ever potato picks below for holiday-worthy inspiration.

Stuffed: Think of Tyler Florence's easy-to-make sweet potatoes as the cousins of the sweet potato casserole you know and love. He bakes the spuds, then fills them up with a sweetened, cinnamon-scented filling of crunchy pecans and gooey marshmallows.

PERFECT POTATOES AU GRATIN Ree Drummond The Pioneer Woman/Ranching In The Mist Food Network Butter, Russet Potatoes, Heavy Cream, Milk, Allpurpose Flour, Salt, Pepper, Sharp Cheddar Cheese, Green Onions,PERFECT POTATOES AU GRATIN Ree Drummond The Pioneer Woman/Ranching In The Mist Food Network Butter, Russet Potatoes, Heavy Cream, Milk, Allpurpose Flour, Salt, Pepper, Sharp Cheddar Cheese, Green Onions

Au Gratin: Baked in a seasoned cream mixture with a blanket of cheddar on top, The Pioneer Woman's decadent potatoes make enough to feed a crowd.

ROASTED FINGERLINGS Sunny Anderson Cooking For Real/Warm and Fuzzy Spring Food Network Fingerling Potatoes, Garlic, Rosemary, Olive Oil, Kosher Salt, Pepper

Roasted: After tossing her fingerling potatoes with fresh garlic and rosemary, Sunny Anderson moves them to the oven for hands-off cooking.

Mashed Potatoes with Roasted Garlic and Mascarpone Cheese

Tara Donne, 2009, Tara Donne

Mashed: These beauties are a classic for a reason — they're the ultimate in comfort. Bobby Flay's recipe boasts sweet roasted garlic for bold flavor.

TWICEBAKED POTATOES Trisha Yearwood Trishaâs Southern Kitchen/Karrioke Food Network Baking Potatoes, Olive Oil, Milk, Butter, Sour Cream, Sharp Cheddar Cheese, Garlic Salt, Salt, Pepper, Bacon, Green Onion,TWICEBAKED POTATOES Trisha Yearwood Trisha’s Southern Kitchen/Karrioke Food Network Baking Potatoes, Olive Oil, Milk, Butter, Sour Cream, Sharp Cheddar Cheese, Garlic Salt, Salt, Pepper, Bacon, Green Onion

Twice-Baked: Follow Trisha Yearwood's advice when it comes to baking up these cheesy, bacon-topped spuds. "[Wrapping the potatoes in foil] softens the shells and they will fall apart — not good! Baking them unwrapped makes the shells stronger for scooping out the potato flesh later," she explains.

Smashed: Similar to mashed potatoes in that they turn out rich and creamy, smashed potatoes, like these from Ina Garten in Food Network Magazine, feature a thicker, more coarse texture. Ina opts for red potatoes in her speedy recipe.

TRISHA_YEARWOOD_SWEET_POTATO_SOUFFLE_H.jpg

Souffled: By mashing the sweet potatoes first, then mixing in the butter and sugar, Trisha guarantees a smooth consistency in her pecan-topped souffle.

SWEET POTATO BISQUE Patrick and Gina Neely Down Home With The Neelyâs/Food Memories Food Network Butter, Garlic, Vidalia Onions, Ginger, Kosher Salt, Pepper, Chipotle Pepper (canned in adobo sauce), Chicken Broth, Apple Cider, Sweet Potatoes, Heavy Whipping Cream, Sour Cream

Bisque: This easy recipe is laced with fresh ginger and apple cider for a balance of spicy-sweet tastes, and just before serving, it's finished with heavy cream for indulgent results.