Because my family always had mashed potatoes at Thanksgiving, I claim that we don't need stuffing.
First, French pommes boulangère.
Like a less-rich gratin, it's made with chicken (or turkey) stock instead of cream and flavoured with caramelised onions and thyme.
As the casserole bakes, the potatoes absorb the stock and soften, while the top browns and crisps.
This recipe uses fingerling potatoes, which don't need to be peeled and are sliced uniformly. You could also use red-skinned or Yukon gold potatoes.
The other two dishes — duchess-style twice-baked potatoes and a garlicky mashed potato cake
employ baked russet potatoes, taking advantage of their fluffiness and starchiness.
Baking removes more moisture than boiling, which can be compensated with fatty dairy for flavour.
If you're short on oven space, bake the potatoes and prepare the sides in advance to make room for the turkey.