Diva Tasting: Holiday Sides….

Holiday Sides
Mash Potatoes
  • 8 Large Russet Potatoes, Peeled And Rough Chopped
  • 1 Cup Butter
  • 1 Cup Cream
  • 1 (8 Oz) Cream Cheese
  • 1/2 Cup Sour Cream
  • Sea Salt And Ground Black Pepper To Taste
  1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
    2. Ingredients
  3. 1 pound fresh cremini mushrooms, sliced
  4. 6 tablespoons butter
  5. 1 cup diced onion
  6. 1 cup chopped celery
  7. 1 teaspoon poultry seasoning
  8. 1 teaspoon salt
  9. 1/4 teaspoon ground black pepper
  10. 12 cups dried bread crumbs or herb stuffing mix
  11. 3 cups hot chicken broth
  12. 2 eggs, beaten
  13. 1/2 cup chopped flat leaf parsley
  14. Butter one 9×13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
  15. Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
  16. In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, and parsley; mix well. Turn into casserole dish.
  17. Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
  • 4 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 1 pound sharp Cheddar cheese, grated
  • 1 (6 ounce) can French-fried onions
  1. Preheat oven to 350 degrees F.
  2. Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
  3. Mix green beans and cream of mushroom soup together in a bowl; spread into an 9×13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
  4. Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

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