Thanksgiving just got a whole lot more exciting with these 50 irresistible side dishes that bring a burst of flavor to your table. From creamy mashed potatoes to crispy roasted Brussels sprouts, each dish offers a delightful mix of textures and tastes. With just 10 minutes of prep and an hour in the oven, you’ll have a feast that’s as easy as it is impressive. The aroma of herbs and spices will fill your kitchen, setting the stage for a meal that’s both comforting and unforgettable.
These sides are designed to complement your main course while stealing the spotlight with their vibrant colors and rich flavors. Think golden-brown casseroles, tangy cranberry sauces, and buttery cornbread that melts in your mouth. Whether you’re feeding a crowd or keeping it cozy, these recipes ensure every bite is a celebration. In just over an hour, you’ll create a spread that’s as beautiful as it is delicious, making this Thanksgiving your most memorable yet.
Ingredients for Creamy Garlic Mashed Potatoes
- 1 bulb roasted garlic (mash into a paste for smooth incorporation)
- 2 pounds Yukon gold or butterball potatoes, peeled (Yukon golds are creamier, but butterballs work too)
- 2 teaspoons sea salt (divided; adjust to taste)
- ⅓ cup extra-virgin olive oil (or substitute with melted butter for richness)
- Freshly ground black pepper (to taste)
- Butter, optional, for serving
- Chopped fresh chives and/or rosemary, optional, for garnish
Step-by-Step Instructions
- Prepare the roasted garlic: Use the back of a chef’s knife or a small masher to mash the roasted garlic into a smooth paste. Set aside.
- Cook the potatoes: Place the peeled potatoes and 1 teaspoon of salt in a large pot. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork-tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Mash the potatoes: Use a ricer or potato masher to mash the potatoes in a large bowl until smooth.
- Combine ingredients: Use a rubber spatula to fold in the roasted garlic paste, olive oil, ½ cup of the reserved cooking liquid, the remaining 1 teaspoon of salt, and several grinds of black pepper. Continue folding until creamy. Add up to ½ cup more cooking liquid if desired for a creamier texture.
- Serve: Transfer the mashed potatoes to a serving dish. Top with a pat of butter and sprinkle with chopped chives and/or rosemary, if desired. Serve hot.
Perfect Pairings: Serving Suggestions
These creamy mashed potatoes are a *must-have* for your Thanksgiving table. Serve them alongside roasted turkey, gravy, and cranberry sauce for a classic holiday feast. For a fresh twist, pair them with roasted Brussels sprouts or a crisp green salad. Don’t forget to top with a pat of butter and a sprinkle of chives or rosemary for extra flavor!
Make-Ahead Magic: Storage and Reheating
Save time on the big day by preparing these mashed potatoes a day in advance. Store them in an airtight container in the fridge and reheat gently on the stovetop, adding a splash of milk or reserved cooking liquid to restore creaminess. Avoid microwaving, as it can dry them out. They’ll taste just as fresh and delicious!
Flavor Twists: Recipe Variations
Want to mix things up? Try adding *sour cream* or *cream cheese* for extra richness, or swap the olive oil for browned butter for a nutty depth. For a cheesy version, fold in shredded cheddar or Parmesan. If you’re feeling adventurous, stir in roasted garlic’s cousin—caramelized onions—for a sweet and savory twist.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-peeled potatoes to cut down on prep work. You can also roast the garlic ahead of time and store it in the fridge until you’re ready to mash. If you’re in a rush, skip the ricer and use a hand mixer for quick, fluffy potatoes. Every minute saved counts on Thanksgiving!
50 Thanksgiving Side Dishes
Ingredients
- 1 bulb roasted garlic
- 2 pounds Yukon gold or butterball potatoes, peeled
- 2 teaspoons sea salt
- ⅓ cup extra-virgin olive oil
- Freshly ground black pepper
- Butter, optional, for serving
- Chopped fresh chives and/or rosemary, optional, for sprinkling
Instructions
- Use the back of a chef’s knife or a small masher to mash the roasted garlic into a paste before incorporating into the mashed potatoes. Set aside.
- Place the potatoes and 1 teaspoon of the salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
- Use a ricer or a potato masher to mash the potatoes in a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, the remaining 1 teaspoon salt, and several grinds of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, chives, and/or rosemary, if desired.