Thanksgiving is all about gathering, gratitude, and—let’s be honest—those unforgettable side dishes. After years of hosting (and a few kitchen disasters), I’ve learned that the best Thanksgiving sides are the ones that bring comfort, flavor, and a little bit of surprise to the table—without sending the cook into a stress spiral. If you’re feeding a crowd, these three sides—mashed potatoes, yams, and green bean casserole—are my tried-and-true showstoppers. Here’s how to make them shine, with plenty of shortcuts and chef’s secrets I’ve picked up along the way.
Why Sides Matter More Than You Think
Here’s the thing: turkey gets all the hype, but it’s the sides that people remember. I’ve seen guests go back for seconds (and thirds) of mashed potatoes, or sneak extra green bean casserole onto their plates. Sides are where you can show a little love, a little creativity, and a lot of flavor. And when you nail them? The whole meal feels elevated.
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The Creamiest Mashed Potatoes (Pomme Purée) You’ll Ever Make
I used to think mashed potatoes were all about brute force—mash, mix, repeat. But after experimenting with different techniques (and a few failed attempts at restaurant-style spuds), I discovered the magic of the sous-vide butter bath. It’s a little extra effort, but the payoff? Silky, rich potatoes that taste like they came from a five-star kitchen.
Sous-Vide Butter Bath: The Secret to Next-Level Potatoes
Here’s what you’ll need:
- 3 large russet potatoes
- 1½ sticks unsalted butter
- 1 cup heavy cream
- Salt and white pepper to taste
How to do it:
1. Peel and chop the potatoes into chunks. Place them in a vacuum-seal bag with the butter, cream, salt, and white pepper.
2. Carefully seal (trust me, I’ve had a few butter leaks—go slow!).
3. Drop the bag into a 194°F sous-vide bath. I wrap mine in a clean kitchen towel to keep everything submerged and cozy.
4. After 30–40 minutes, the potatoes should be fork-tender. (I always check by gently squeezing a piece through the bag—if it squishes easily, you’re good.)
5. Pour the contents through a fine mesh sieve. Break up the potatoes, then press them through for that ultra-smooth texture.
6. Whisk gently to combine the butter and cream. Don’t overmix—overworking potatoes makes them gluey, and nobody wants that.
Pro tip: If you don’t have a sous-vide, you can simmer the potatoes in cream and butter on the stovetop, but watch the heat and stir often.
What I noticed was that this method gives you impossibly creamy potatoes—no lumps, no dryness, just pure comfort. My family still talks about the first time I served these.
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Yams Reimagined: Sweet, Savory, and Crowd-Pleasing
Yams are the unsung heroes of Thanksgiving. I’ve always loved the classic marshmallow-topped version, but after years of tinkering, I landed on a recipe that balances sweetness with a little grown-up flair. The secret? in the list below
How to Make Show-Stopping Yams
Ingredients:
- 3 large yams, peeled and sliced
- 1½ sticks butter
- ½ cup brown sugar
- ½ cup raw or demerara sugar
- 1 tbsp cinnamon
- 1½ tsp freshly grated nutmeg
- Kosher salt
- ½ cup craisins
- ½ cup ricotta cheese
- ½ cup toasted pecans
- Honey, for drizzling
Steps:
1. Preheat oven to 375°F. Butter a large casserole dish.
2. In a bowl, mix the butter, sugars, cinnamon, and nutmeg. Toss with the yams and a generous pinch of salt. (Don’t be shy—yams need salt to balance the sweetness.)
3. Spread in the casserole, cover, and bake for 30 minutes.
4. After 30 minutes, stir the yams and bake uncovered for another 15–20 minutes, until caramelized and tender.
5. Top with dollops of ricotta, toasted pecans, and a drizzle of honey.
What I learned: The ricotta adds a creamy, tangy note that cuts through the sweetness. Every year, someone asks for this recipe.
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Green Bean Casserole—From Scratch (and Worth Every Minute)
I’ll admit it: I used to rely on canned soup and fried onions for green bean casserole. But once I tried making it from scratch, there was no going back. The homemade french fried onions alone are a game-changer.
Step 1: Homemade French Fried Onions
You’ll need:
- 2 large onions, halved and thinly sliced
- 1 cup buttermilk
- 1 cup all-purpose flour
- Vegetable oil, for frying
- Kosher salt
How to do it:
1. Soak the onions in buttermilk for 15 minutes.
2. Drain, then toss in flour until coated. Shake off excess.
3. Heat oil to 300°F. Fry onions in batches for 7–9 minutes, until golden and crisp. (Lower temp keeps them tender inside.)
4. Drain on paper towels and season with salt.
Step 2: Creamy Mushroom Sauce (No Cans Here)
Ingredients:
- 8 oz cremini mushrooms, stemmed and finely chopped
- 3 tbsp butter
- 1 heaping tbsp flour
- 2 cloves garlic, crushed
- 1 tbsp cognac (optional, but adds depth)
- 1½ cups chicken stock
- 1 cup heavy cream
- Dash of soy sauce
- Salt and pepper
How to do it:
1. Sauté mushrooms in butter with a pinch of salt until they release and reabsorb their moisture.
2. Add flour, cook 1 minute to make a roux.
3. Stir in garlic, cook 30 seconds, then deglaze with cognac.
4. Add stock, cream, and soy sauce. Simmer until thick and rich. Season to taste.
Step 3: Assembly and Bake
You’ll need:
- 1½ lbs green beans, trimmed and cut into 1-inch pieces
How to do it:
1. Parboil green beans for 2 minutes, then shock in ice water. Drain well.
2. Mix beans with mushroom sauce and half the fried onions. Spread in a buttered casserole.
3. Bake at 350°F, covered, for 15–20 minutes until bubbly.
4. Uncover, top with remaining onions, and bake 5–10 minutes more until golden.
What finally worked for me: Making every part from scratch takes a little more time, but the flavors are so much deeper. The crispy onions stay crunchy, and the sauce is rich without being heavy.
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Final Thoughts: Sides Are the Heart of Thanksgiving
After years of trial and error, I’ve realized that Thanksgiving sides are about more than just food—they’re about tradition, comfort, and showing your people you care. Whether you’re cooking for a crowd or just a few loved ones, these recipes are the ones I come back to year after year. Happy holidays from my kitchen to yours.
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Related Reading
- The Ultimate Guide to Thanksgiving Turkey
- How to Host a Stress-Free Holiday Dinner
- Make-Ahead Thanksgiving Recipes
- Vegetarian Thanksgiving Sides Everyone Loves
- Holiday Desserts That Steal the Show
Sources & Further Reading
- Serious Eats: The Food Lab’s Mashed Potatoes
- Bon Appétit: Thanksgiving Sides
- America’s Test Kitchen: Green Bean Casserole
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> “Thanksgiving is about more than just the food—it’s about making memories around the table.” — Ina Garten