Thanksgiving Side Dishes

Thanksgiving Side Dishes

Thanksgiving is my favorite holiday. It is a special opportunity to gather around a table with those that we love and reflect on why we are thankful. Not being someone who enjoys cooking all that much, it’s funny that I love to cook on Thanksgiving. There’s something about having everyone in an out of the kitchen trying to get a taste of whatever smells good.

Over the years, my family has split up the cooking and we are all responsible for the Thanksgiving side dishes now. My family always requests that I make my Mashed Potatoes. I call them mine, but they found their way into my repertoire via Martha Stewart. Everyone loves these potatoes and if you make them, you will be asked to make them again and again. Another crowd pleaser is Balsamic Brussels Sprouts, which are a healthier recipe than the traditional green bean casserole. They are simple, healthy and yummy.

Our Favorite Thanksgiving Side Dishes

Mashed Potatoes

Serves 8

  • 3 1/2 pounds white or Yukon Gold potatoes, peeled and cut into equal size chunks
  • Coarse salt and freshly ground pepper
  • 8 ounces cream cheese, softened
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Reserve some of the potato water to the side, then drain.

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Use the reserved potato water if they are too thick. Tip: If you are making these ahead of time, don’t let them be too thick. They tend to get thicker as they cool. Serve immediately, or keep warm in a covered pan for up to 2 hours.

Balsamic Brussels Sprouts

Serves 12

    • 3 pounds Brussels sprouts
    • Olive oil
    • Coarse salt and freshly ground pepper
  • 2 tablespoons Balsamic vinegar

Preheat the oven to 400 degrees. Trim the Brussels sprouts and cut in half. Save the loose leaves and even break some off, so they get crispy when they’re roasted. It’s the best part.

Place the Brussels sprouts and loose leaves on a sheet pan. Drizzle with olive oil (your choice on the amount but enough to coat, about a tablespoon of salt, and 1 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, turning once, until they’re tender and lightly browned. Remove from the oven, drizzle with the balsamic vinegar, and toss again. Add salt or pepper if necessary. Serve immediately.

Happy Thanksgiving! Hope you enjoy our favorite Thanksgiving Side Dishes.

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  • Reply
    Lisë Paul
    November 21, 2017 at 8:48 pm

    If I was cooking, I would use both the mashed potato and brussels sprout recipes for Thanksgiving!

    So I printed recipes for Christmas Dinner. 💃 Lisë

    • Reply
      December 12, 2017 at 9:48 pm

      Hope you enjoy them as much as we do!

  • Reply
    November 21, 2017 at 7:48 pm

    I have had the mashed potatoes and can attest to the comment “if you make them, you will be asked to make them again”. I have been blessed to share Thanksgiving dinner with Jenifer each year and all those who join our family on Thanksgiving insist that Jenifer make the potatoes.

    • Reply
      December 12, 2017 at 9:50 pm

      Thanks for the glowing review 🙂 If you love the potatoes, you’ll like the Brussels sprouts even more. They are so delicious!

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