Easy Thanksgiving Sides

Pan-Seared Brussels Sprouts with Brown Butter
Garlic and Sour Cream Mashed Potatoes

This year has certainly been one for the books and there is so much to be thankful for; being alive and well is one of them. This thanksgiving is so much more different than every other one as we are pretty much forced to have small gatherings away from our loved ones. I did a poll on my instagram asking my followers whether they were 1) having a large gathering with family because you miss them 2) only doing a small thanksgiving with immediate family members 3) not having thanksgiving at all this year. To my pleasant surprise I had more people say that they were NOT having thanksgiving at all this year. However, more people are spending time with their immediate family members for thanksgiving. So much has changed in a matter of months. Thanksgiving is one those holidays where so many family and friends gather together from near and far. For so many of us this wouldn’t be the case this year. For me, thanksgiving will be held for a party of 4 (hubs, mom, baby and myself). Hopefully we can all keep our traditions alive through technology either Skype or zoom even thought we are physically away from our loved ones.

I wanted to share with you guys two of my favorite thanksgiving side dishes that are super easy to make and served with almost anything. For the record! I am convinced that not all mashed potatoes are created equally as it differs depending on the texture you like. I personally love to switch things up when it comes to mashed potatoes. When I have it as a side my consistency is always “a bit thick and fluffy” but when it’s the main dish I usually like to make it “a bit lighter and fluffy”. I personally love fresh garlic in my mashed potatoes; it’s amazingly delicious. The sour cream adds an extra deliciousness. I love to give mine a quick whip with my handheld mixer. To serve just sprinkle fresh herbs such as scallions or chives; thank me later, enjoy!

Serving 4-5 

Ingredients

Mashed Potatoes

• 8 Russett potatoes, peeled and diced
• ¼ cup heavy cream
• 2 tbsp sour cream
• 5 cloves of garlic, sliced in half
• 4-5 tbsp butter
• salt to taste 

Brussels Sprouts

• 1 ½ pounds brussels sprouts
• 3 tbsp olive oil
• 1 small red onion, chopped
• 3 cloves garlic, chopped
• 2 tbsp butter
• Creole seasoning
• Salt and black pepper to taste

Directions

Potatoes

1. Fill a large pot with water then place on high heat. Bring the water to a boil then add the salt, garlic and potatoes. Reduce the heat to a medium and cook the potatoes for 20 minutes or until soft.
2. Once cooked, strain the water and allow to sit for 2 minutes then transfer both the potatoes and garlic into a large bowl.
3. While the potatoes are still warm add butter, sour cream and heavy cream. Mash until smooth and thick.
4. Garnish with chopped parsley or chives and a little extra melted butter then serve hot.
5.  

Brussels Sprouts

1. Wash and trim ends off each brussels sprout. Slice into half.
2. In a skillet, heat olive oil over medium heat and sear sprouts cut sides down.
3. Cook for 3 minutes then season with salt, black pepper and creole seasoning. Continue cooking until cut sides are browned.
4. Add red onions and garlic and cook for about 10 more minutes until sprouts are cooked through.
5. Place a separate skillet over medium heat; add butter then cook until butter turns brown while constantly stirring (about 5-8 minutes)
6. Remove from heat and pour over brussels sprouts.