Thanksgiving Side Dish Recipes

Garlic Mashed Potatoes

To make ahead (up to two hours), complete recipe, then top with a thin layer of milk. Cover; set aside in a warm place. When ready to serve, stir to combine.

Prep: 15 minutes
Total: 50 minutes

Ingredients
Serves 8

8 medium russet potatoes (about 4 pounds)
1 head peeled garlic cloves (about 15)
Coarse salt
1 1/2 cups milk
1/2 cup butter (1 stick), cut into small pieces

Directions
1.Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
2.Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
3.Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
4.In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

Thanksgiving Side Dish Recipes

Mashed Sweet and Russet Potatoes with Herbs

In this healthful mash, the sweet potatoes meet russets, which contain about 30 milligrams of vitamin C per eight-ounce spud.



Ingredients

Serves 4


4 garlic cloves (do not peel)
1/2 teaspoon extra-virgin olive oil
2 medium sweet potatoes, pricked with a fork (about 1 pound total)
2 medium russet potatoes, pricked with a fork (about 1 pound total)
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish
1 tablespoon finely chopped fresh sage
1 3/4 teaspoons coarse salt
Pinch of freshly ground pepper
1/2 cup plain low-fat yogurt

Directions
1.Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.

2.Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.

3.Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.

Thanksgiving Side Dish Recipes

Butter-Pecan Sweet Potatoes

To make ahead (up to five hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.

Prep: 10 minutes
Total: 50 minutes







Ingredients

Serves 8

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper

Directions
1.Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2.Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
3.Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

Thanksgiving Side Dish Recipes

Potato-Mushroom Pie

Use a mandoline to make thin, even potato slices.










Ingredients

Serves 10 to 12

2 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/2-inch dice
2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped
1/4 cup dry white wine, such as Sauvignon Blanc
1 1/2 teaspoons coarse salt
Freshly ground pepper
1 cup finely grated Gruyere cheese (about 4 ounces)
1 cup finely grated Parmesan cheese, about 3 1/2 ounces
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick rounds
1 tablespoon finely chopped thyme leaves
3/4 cup whole milk
1/2 cup heavy cream

Directions
1.Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
2.Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
3.Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.