thanksgiving side dish Archives » Kay's Clean Eats

Perfect Mashed Potatoes

Perfect Mashed Potatoes are creamy and dreamy!! These delicious mashed potatoes are made using your classic russet potato, cream, butter, milk, salt, and pepper. Mashed potatoes are a holiday table classic, perfect for any and every holiday. 

Mashed potatoes are versatile and can be cooked in many different ways. I’ve seen and tasted a lot, but nothing like my Perfect Mashed Potatoes! With all the food put out on the holidays, I do find that a classic mashed potato dish really goes best on your thanksgiving plate! That is with a giant scoop of Stuffing and Nutted Wild Rice Pilaf of course!

What potatoes should you use for Perfect mashed potatoes?

For Perfect Mashed Potatoes, I use russet potatoes because they are the perfect starchy goodness with low water content. After trying different kinds of potatoes I like the classic russet the best it’s always failproof. They are high in starch, easy to work with, affordable and make for the Mashed Potatoes.

 Ingredients that make the Perfect Mashed Potatoes:

Add-ins are great depending on the meal your making however sometimes they can really overpower your plate, so for a holiday side dish, I like to keep this recipe classic and perfect!

Not to mention they make incredible leftovers and easy to pair with various dinners! Potatoes don’t have much flavor so the salt and pepper are very important!

  • russet potatoes
  • butter
  • heavy cream
  • milk
  • salt and pepper

How to make Perfect Mashed Potatoes:

  • Cook your potatoes. Add your peeled and chopped potato wedges to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the potatoes.
  • Add salt to the water and cook the potatoes until fork-tender. 
  • Drain your potatoes you do not want any water in your Perfect Mashed Potatoes. Watery Mashed potatoes are NO BUENO! Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out.
  • In the same pot turn heat to low and add in your butter, heavy cream, and milk. Once butter is melted add in your potatoes back to the pot. 
  • Mash your potatoes using a masher. Its important to do these while potatoes are hot they mash easier which means smooth and creamy potatoes. 
  • Once potatoes are mashed grab your hand mixer and whip them till they are just combined. 
  • Season with salt and pepper to taste. 
  • Garnish with butter and chives (optional)

Can I make this vegan?

YEP!!! Just a few easy tweaks. First, use vegan butter and second use Nut Pods original almond + coconut creamer in place of cream and milk! You can find nut pods at Sprouts, Whole Foods, or Mothers it is next to the nonrefrigerated dairy-free milk. 

 

Love a good side dish also try Easy Stuffing RecipeNutted Wild Rice PilafRoasted Brussels Sprouts with Sausage, or Hatch Green Chile Macaroni and Cheese.

Yield: 8

Perfect Mashed Potatoes

Perfect Mashed Potatoes

Perfect Mashed Potatoes are creamy and dreamy!! These delicious mashes potatoes are made using your classic russet potato, cream, butter, milk, salt, and pepper. Mashed potatoes are a holiday table classic, perfect for any and every holiday. 

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 3 lbs russet potatoes, peeled and cut into large wedges
  • 4 tbsp butter + more for topping
  • 1 cup heavy cream
  • 1/4 cup milk ( I used 2%)
  • salt and pepper to taste

Instructions

    Cook your potatoes. Add your peeled and chopped potatoes to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the water.
    Add salt to the water and cook the potatoes until fork-tender. 
    Drain your potatoes you do not want any water in your Perfect Mashed Potatoes. Watery Mashed potatoes are NO BUENO! Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out.
    In the same pot turn heat to low and add in your butter, heavy cream, and milk. Once butter is melted add in your potatoes back to the pot. 
    Mash your potatoes using a masher. Its important to do these while potatoes are hot they mash easier which means smooth and creamy potatoes. 
    Once potatoes are mashed grab your hand mixer and whip them till they are just combined about 1 minute. 
    Season with salt and pepper to taste. 
    Garnish with butter and chives (optional)

    Enjoy

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 118mgCarbohydrates: 38gFiber: 4gSugar: 3gProtein: 6g

Easy Stuffing Recipe

This Easy Stuffing Recipe is the best! Made with dried bread cubes, celery, onion, herbs, chicken broth and butter then baked till golden perfection. 

What do you like better mashed potatoes or stuffing? I love mashed potatoes but I will always be true to stuffing! Not just any stuffing, I can’t stand the boxed stuff taste too mushy. This Easy Stuffing Recipe is my families favorite! Every year I Look forward to it, it is my favorite side dish!

Every year my mom would make this stuffing at thanksgiving and I can speak for my siblings when I say this stuffing is so dang delicious! I used 4 different breads whole wheat, white, French, and cinnamon raisin. I purchased all my bread from Trader Joes. You of corse can use whatever bread you like however I highly recommend you use cinnamon raisin and French or shepherds bread it taste so amazing in this stuffing!

Some stuffing recipes call for a lot of add ins like sausage, cranberries, carrots and eggs. Those are all great additions but nothing compares to the taste of classing stuffing. 

How To Make Stuffing

Making this stuffing recipe from scratch is not hard to do! The key is using very dry bread. You can let it go stale on its own but I like to dry mine out in the oven. 

  •  Preheat your oven to 300 degrees F.
  • Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
  • Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat. 
  • Once the bread is dry place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
  • Adjust oven temperature to 350 degrees F.
  • Place mixture into a casserole baking dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes. 

Can I make this vegan

  • Yes absolutely, to do so you will need to sub the butter with your favorite vegan buttter and use veggie broth in place of the chicken broth. 

Cooks Tips

  • If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
  • Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
  • So technically this is dressing since I don’t stuff it into my turkey but I just can’t shake the word stuffing!
  • This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don’t want lots of leftovers feel free to cut this in half!

Love a savory side dish also try, Nutted Wild Rice Pilaf.

  • Yield: 12-14

    Easy Stuffing Recipe

    Easy Stuffing Recipe

    The Best Easy Stuffing Around! This stuffing is a crowd pleaser and makes for amazing leftovers!

    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes

    Ingredients

    • 10 slices of whole wheat bread
    • 12 slices of white bread
    • 4 slices thick cinnamon raisin bread
    • 13 slices of French bread
    • { roughly 26 cups of bread cubes}
    • 5 celery stalks, diced
    • 2 small onions, diced
    • 1 cup of butter (2 sticks)
    • 2 tbsp fresh sage finely chopped
    • 1 tsp ground thyme
    • 5-6 cups chicken broth
    • 2 vegetarian/vegan bullion cubes
    • Fresh thyme leaves for garnish

    Instructions

    1. Preheat your oven to 300 degrees F.
      Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
    2. Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat.
    3. Once the bread is dried out place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
    4. Adjust oven temperature to 350 degrees F.
    5. Place mixture into a casserole dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes.

    Notes

    If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
    Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
    So technically this is dressing since I don't stuff it into my turkey but I just can't shake the word stuffing!
    This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don't want lots of leftovers feel free to cut this in half!

    Nutrition Information:

    Yield:

    25

    Serving Size:

    1

    Amount Per Serving: Calories: 406Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgCarbohydrates: 62gFiber: 4gSugar: 7gProtein: 14g