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3 side dishes to round out your holiday feast

  • Herb-crusted sweet mashed potatoes.

    Matthew Mead / Associated Press

    Herb-crusted sweet mashed potatoes.

  • Sour cream and chive mashed potatoes served.

    Matthew Mead / Associated Press

    Sour cream and chive mashed potatoes served.

  • Peach cranberry sauce is a winning wide for Thanksgiving.

    Matthew Mead / Associated Press

    Peach cranberry sauce is a winning wide for Thanksgiving.

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By Alison Ladman
Associated Press
Published:
  • Herb-crusted sweet mashed potatoes.

    Matthew Mead / Associated Press

    Herb-crusted sweet mashed potatoes.

  • Sour cream and chive mashed potatoes served.

    Matthew Mead / Associated Press

    Sour cream and chive mashed potatoes served.

  • Peach cranberry sauce is a winning wide for Thanksgiving.

    Matthew Mead / Associated Press

    Peach cranberry sauce is a winning wide for Thanksgiving.

The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn't complete without a bevy of traditional sides.
To accompany our cider-brined bird, we went with a gently sweet cranberry sauce cooked with peaches for a delicate texture and fruitiness to balance the tart berries.
For the mashed potatoes, we kept it basic -- sour cream, butter and chives -- but delicious.
And because you can never have enough carbs at Thanksgiving, we added a second variety of potatoes -- herb-crusted sweet potatoes.
Peach cranberry sauce
1 12-ounce bag fresh cranberries
1 10-ounce bag frozen peaches, chopped
Zest and juice of 2 oranges
3/4 cup sugar
Pinch salt
In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.
Makes 6 servings.
Sour cream and chive mashed potatoes
4 pounds red potatoes
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sour cream
Salt and ground black pepper
1/3 cup chopped fresh chives
Peel half of the potatoes. Place of the potatoes in a large pot, then add enough water to cover them by 1 inch. Cover the pan and set over medium-high. Bring the water to a simmer and cook until tender, about 20 to 25 minutes. Thoroughly drain the potatoes, then return them to the pot.
Set the pot over low heat and cook for 1 to 2 minutes, shaking or stirring the potatoes to dry them. Using a masher, roughly mash the potatoes, then stir in the butter and sour cream. Season with salt and pepper, then stir in the chives.
Makes 8 servings.
Herb crusted sweet potatoes
4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
Salt and ground black pepper
1 cup panko breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/4 cup (1/2 stick) butter, melted
Heat the oven to 350 degrees. Coat a large casserole dish or a 9-by-13-inch baking pan with cooking spray.
Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 teaspoons of salt and bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain the potatoes, then spread them in an even layer in the casserole dish or baking pan.
In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, the panko, thyme, rosemary and sage. Sprinkle over the sweet potatoes. Drizzle the melted butter over the crumbs and bake for 30 minutes, or until golden brown and tender.
Makes 8 servings.

Story tags » Cooking

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