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.

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

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.

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.

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

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.