15 Mary Berry Potato Recipes for Christmas Dinner

Potatoes are the backbone of Christmas dinner, and there is far more to them than roasties alone. These fifteen recipes, inspired by Mary Berry’s dependable British cooking, include crisp roast and smashed potatoes, creamy mash in several styles, rich gratins, elegant fondants and a golden rösti cake.

Choose one or two to suit your roast and your oven space: some bake slowly alongside the meat, some cook on the hob, and many can be prepared or fully cooked a day ahead. Every recipe gives clear timings, so your potatoes arrive at the table hot, golden and perfectly tender.

1. Classic Goose Fat Roast Potatoes

Goose fat gives the crispest, most flavourful roast potatoes of all. Par-boiling and roughing up the edges is what creates that famous crunch.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1.5kg floury potatoes, such as Maris Piper, peeled and cut into large chunks
• 6 tbsp goose fat
• 1 tbsp semolina
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Heat the goose fat in a large roasting tin for 10 minutes.
2. Boil the potatoes in salted water for 8 minutes, drain, steam dry for 2 minutes, add the semolina and shake to rough up the edges.
3. Tip into the hot fat, turn to coat and roast for 50–60 minutes, turning once, until deep golden and crisp.
4. Sprinkle with sea salt and serve straight away.

2. Make-Ahead Creamy Mash

Adding cream cheese to mash keeps it smooth and creamy when reheated, so it can be made a day ahead. On the day it simply goes in the oven to warm through.

Servings: 8 · Total time: 1 hour

Ingredients

• 1.5kg floury potatoes, peeled and chopped
• 75g butter
• 150ml whole milk
• 100g full-fat cream cheese
• Salt and white pepper

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until tender. Drain and steam dry.
2. Mash with the butter, milk and cream cheese until smooth. Season.
3. Spoon into a buttered ovenproof dish, cool, cover and chill for up to 2 days.
4. Reheat, covered, at 180°C (160°C fan), gas mark 4 for 30–40 minutes, stirring once, until piping hot.

3. Potato Dauphinoise

Thin potato slices baked slowly in garlic cream are rich, silky and perfect with roast beef. It can be baked the day before and reheated.

Servings: 6 · Total time: 1 hour 40 minutes

Ingredients

• 1.2kg waxy potatoes, peeled and thinly sliced
• 300ml double cream
• 300ml whole milk
• 2 garlic cloves, crushed
• Pinch of grated nutmeg
• Butter, for greasing
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3 and butter a 2 litre ovenproof dish.
2. Heat the cream, milk, garlic and nutmeg in a large pan, add the potatoes and simmer gently for 5 minutes. Season.
3. Tip into the dish and level the top.
4. Bake for 1 hour 15 minutes until tender and golden. Rest for 10 minutes before serving.

4. Duchess Potatoes

Piped swirls of rich mash baked until golden look elegant on the plate. They can be piped and frozen weeks ahead, then baked from frozen.

Servings: 6 (18 swirls) · Total time: 1 hour

Ingredients

• 1kg floury potatoes, peeled and chopped
• 50g butter
• 2 egg yolks, plus 1 beaten egg to glaze
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Boil the potatoes until tender, drain and mash until completely smooth.
2. Beat in the butter, egg yolks, nutmeg and seasoning and cool slightly.
3. Pipe 18 swirls onto a lined baking tray using a large star nozzle. Chill for up to a day or open-freeze.
4. Brush with egg and bake at 200°C (180°C fan), gas mark 6 for 20–25 minutes until golden (add 10 minutes from frozen).

5. Hasselback Potatoes with Garlic Butter

Thinly sliced potatoes fan open in the oven, giving crisp edges and soft, buttery centres. They look impressive yet need very little effort.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 12 medium even-sized potatoes, peeled
• 75g butter, melted
• 2 garlic cloves, crushed
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Mix the melted butter with the garlic and thyme.
2. Place each potato between two wooden spoon handles and slice thinly, stopping at the handles so the base stays whole.
3. Arrange in a roasting dish, brush with oil and half the garlic butter and season.
4. Roast for 1 hour, brushing with the remaining butter halfway, until golden and crisp.

6. Crushed New Potatoes with Herbs

Lightly crushed new potatoes with butter and herbs are a fresher, lighter choice that suits fish or a smaller meal. They take just twenty minutes.

Servings: 6 · Total time: 25 minutes

Ingredients

• 1kg new potatoes, halved if large
• 50g butter
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp snipped chives
• Salt and freshly ground black pepper

Instructions

1. Boil the potatoes in salted water for 15–18 minutes until tender, then drain.
2. Return to the pan with the butter and oil and crush lightly with a fork or masher, keeping plenty of texture.
3. Stir in the herbs, season and serve.

7. Fondant Potatoes

Fondant potatoes are browned in butter and then cooked in stock until meltingly soft inside with a caramelised top. They make any Christmas plate look restaurant-smart.

Servings: 6 · Total time: 1 hour

Ingredients

• 6 large floury potatoes
• 2 tbsp sunflower oil
• 75g butter
• 2 garlic cloves, bashed
• 4 sprigs fresh thyme
• 300ml chicken or vegetable stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Peel the potatoes and trim into neat cylinders about 5cm tall. Season.
2. Heat the oil in an ovenproof frying pan and fry the potatoes on their flat ends for 5 minutes each side until deep golden.
3. Add the butter, garlic and thyme and baste for 1 minute, then pour in the stock.
4. Transfer to the oven for 35–40 minutes, basting occasionally, until a knife slides in easily.

8. Boulangère Potatoes

Layers of potato and onion baked in stock make a lighter gratin than dauphinoise but are just as comforting. The top turns golden and crisp while the base soaks up the flavour.

Servings: 6 · Total time: 1 hour 40 minutes

Ingredients

• 1.2kg floury potatoes, peeled and thinly sliced
• 2 onions, thinly sliced
• 50g butter, plus extra for greasing
• 1 tbsp fresh thyme leaves
• 500ml hot chicken or vegetable stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4 and butter a 2 litre ovenproof dish.
2. Soften the onions in half the butter for 10 minutes.
3. Layer the potatoes and onions in the dish, sprinkling with thyme and seasoning, finishing with a neat layer of potato.
4. Pour over the stock, dot with the remaining butter and bake for 1 hour 15 minutes until tender and golden on top.

9. Crispy Smashed Potatoes

Boiled baby potatoes smashed flat and roasted at a high heat become crunchy all over. They are a fun, rustic alternative to traditional roasties.

Servings: 6 · Total time: 1 hour

Ingredients

• 1kg baby potatoes
• 5 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh rosemary
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Boil the potatoes for 15 minutes until tender, then drain and steam dry.
2. Spread on an oiled baking tray and press each one flat with the base of a glass.
3. Drizzle with the remaining oil, scatter with garlic, rosemary and seasoning.
4. Roast for 30–35 minutes until deep golden and crisp.

10. Pommes Anna

Thin slices of potato layered with butter and baked into a golden cake look spectacular when turned out. It can be cooked ahead and crisped in the oven on the day.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 1kg waxy potatoes, peeled and very thinly sliced
• 100g butter, melted
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Brush a 23cm ovenproof frying pan with butter.
2. Arrange the potato slices in overlapping circles, brushing each layer with butter and sprinkling with thyme and seasoning.
3. Press down firmly, cover with foil and bake for 40 minutes. Remove the foil and bake for 20–25 minutes more until golden and tender.
4. Rest for 5 minutes, loosen the edges and turn out onto a board. Cut into wedges.

11. Roasted Baby Potatoes with Parmesan

Baby potatoes roasted with a coating of grated cheese develop a crisp, savoury crust. They are ready in under an hour and need no par-boiling.

Servings: 6 · Total time: 50 minutes

Ingredients

• 1kg baby potatoes, halved
• 3 tbsp olive oil
• 50g Parmesan, finely grated
• 1 tsp garlic granules
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the potatoes with the oil, Parmesan, garlic granules and seasoning.
3. Spread cut-side down on a lined baking tray and roast for 35–40 minutes until golden and crisp underneath.
4. Scatter with parsley to serve.

12. Champ

This Irish-style mash with spring onions softened in hot milk is buttery, comforting and beautifully green-flecked. It is especially good with gravy.

Servings: 6 · Total time: 30 minutes

Ingredients

• 1.2kg floury potatoes, peeled and chopped
• 1 bunch spring onions, finely sliced
• 200ml whole milk
• 75g butter
• Salt and white pepper

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until tender, then drain and steam dry.
2. Meanwhile, simmer the spring onions in the milk for 3 minutes.
3. Mash the potatoes with the hot milk and spring onions and most of the butter. Season.
4. Serve with the remaining butter melting on top.

13. Potato and Parsnip Rösti Cake

A large golden rösti made with potato and parsnip is crisp outside and tender within. Cut into wedges, it makes a lovely change on Christmas Eve or Boxing Day.

Servings: 6 · Total time: 45 minutes

Ingredients

• 750g floury potatoes, peeled
• 250g parsnips, peeled
• 1 small onion, grated
• 1 tsp fresh thyme leaves
• 2 tbsp sunflower oil
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Coarsely grate the potatoes and parsnips, then squeeze out as much liquid as possible in a clean tea towel.
2. Mix with the onion, thyme and seasoning.
3. Heat the oil and butter in a 24cm non-stick frying pan, add the mixture and press down firmly. Cook over a medium-low heat for 15 minutes until golden underneath.
4. Slide onto a plate, invert back into the pan and cook for 12–15 minutes more until golden and cooked through. Cut into wedges.

14. Wholegrain Mustard Mash

A spoonful of wholegrain mustard gives creamy mash a gentle tang that is perfect with roast beef. It is quick to make and easy to keep warm.

Servings: 6 · Total time: 30 minutes

Ingredients

• 1.2kg floury potatoes, peeled and chopped
• 75g butter
• 150ml whole milk
• 2 tbsp wholegrain mustard
• Salt and freshly ground black pepper

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until tender, then drain and steam dry.
2. Warm the milk and butter and mash into the potatoes until smooth.
3. Stir in the mustard, season and serve.

15. Roast Sweet Potatoes with Maple and Chilli

Sweet potato wedges roasted with maple syrup and a little chilli add colour and a sweet-spicy kick to the table. They roast in half the time of ordinary potatoes.

Servings: 6 · Total time: 40 minutes

Ingredients

• 1kg sweet potatoes, cut into wedges (skin on)
• 3 tbsp olive oil
• 2 tbsp maple syrup
• Pinch of dried chilli flakes
• 1 tsp smoked paprika
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the wedges with the oil, paprika, chilli and seasoning on a large baking tray.
3. Roast for 25 minutes, drizzle with maple syrup and roast for 5–10 minutes more until tender and caramelised.