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Sides

Instant Pot Creamy Mashed Potatoes

Holiday, Quick and Easy, Sides, Thanksgiving, Vegetarian

Did you know that The Instant Pot was the counter kitchen with the highest sales in 2018?! Isn’t that wild?!? That information blew my mind. And yet whenever I spoke to someone, they told me that someone had gifted them an Instant Pot but it was just sitting in a closet somewhere because they didn’t know what to make with it. Or it intimidated them and they didn’t know how to use it. I’m here to tell you: this is normal. It really is.

For a while, I was kinda annoyed at Instant Pot recipes because they seemed like Pinterest trap lol but honestly they’re pretty incredible. I had borrowed Billy’s for a few recipes but it wasn’t until a month or so ago that I actually got one and it has been a life-changer. I use it ALL the time. And on a day like Thanksgiving when the ovens are full and stoves are all busy, this can come in handy.

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Hasselback Butternut Squash with Walnut Gremolata

Quick and Easy, Sides, Thanksgiving, The Holidays, Vegetarian

Thanksgiving is like the cooking Olympics. Even people who don’t typically cook, cook. People who don’t typically bake, bake. It’s a time when you really have to roll up your sleeves and get busy—that Thanksgiving table depends on you!

I like to think that this hasselback butternut squash is the side dish anyone can make—no matter your cooking and baking skill level. It’s super simple, achievable and most importantly, beautifully delicious.

For this post, I teamed up with ALDI, which is a great and affordable place to head to for all things Thanksgiving. I went there to stock up on everything from baking ingredients (flours, sugars, etc.) to nuts (their walnuts are amazing) and oils (vegetable and olive oil).

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Cheesy Goat Cheese Potato Gratin

Dinner, Quick and Easy, Sides, Vegetarian, Winter

We are thick in holiday season and I couldn’t be more excited for the upcoming break. I’m excited to chill and cook leisurely in fluffy socks.

This recipe is on my to-make-again list because it is so good and chill to make. In the world of gratins and scalloped potatoes there is a lot of controversy as to how you make them. A lot of recipes call for simply adding the potatoes to a casserole dish and then pouring cheese and heavy cream on top of the potatoes. I disagree with this method in an incredibly strong way. While it requires an extra step and admittedly isn’t as easy, a roux (a.k.a. a cheese sauce) must be made. This way there is no coagulation, just a silky smooth and tasty cheesy experience.

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