Easy Thanksgiving Sides

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Snippet Summary
Tiffany's Tips:
Substitutions and Variations:
Storage and reheating:
Description
Ingredients
Instructions

These Easy Thanksgiving sides feature two must-try recipes — fluffy garlic mashed potatoes and pan-seared Brussels sprouts with brown butter and garlic. Each dish is quick, comforting, and full of flavor, perfect for adding something special to your holiday spread.

Looking for easy Thanksgiving sides that steal the show? You're in the right place. This blog post introduces two standout side dishes – mashed potatoes done right and brown butter garlic Brussels sprouts . They are simple to make yet packed with so much flavor.

If you enjoyed this appetizer, be sure to check out these other delicious bites on the blog:

Snippet Summary

Two Easy Thanksgiving Sides: Fluffy sour cream mashed potatoes ("mashed potatoes done right") and pan-seared brown butter garlic Brussels sprouts – both quick, delicious, and perfect for holiday dinners.
Why They’re Great: The mashed potatoes are thick, creamy, and flavorful, while the Brussels sprouts are caramelized and tossed in nutty brown butter and garlic for an irresistible taste.
Quick Facts: Ready in under an hour. Includes make-ahead tips, storage info, and answers to common questions for stress-free cooking. alive through technology, whether it’s Skype or Zoom, even though we’re physically apart from our loved ones.

Tiffany's Tips:

Go for Russet potatoes for light, fluffy mashed potatoes that soak up butter and cream beautifully.
Mash gently to avoid gummy potatoes. Over-mixing releases too much starch. For silky results, use a ricer or masher , then lightly whip until smooth and stop there!
Boil a few garlic cloves with your potatoes for a subtle garlicky kick. The sour cream adds tang and balance, giving your mashed potatoes that “mashed just right” taste.
Stir constantly as the butter foams and turns golden with a nutty aroma. Once it browns, remove from heat — brown = flavor, burnt = bitter. This step adds that irresistible toasty depth to your Brussels sprouts .
For crispy, caramelized Brussels sprouts , cook them cut-side down in a hot pan and avoid overcrowding. Sprinkle salt early to help draw moisture and enhance browning.
No Creole seasoning ? No problem. Swap with Cajun seasoning or mix p aprika , garlic powder , onion powder , salt, and pepper. It’ll still bring that zesty, island-inspired flavor!

Substitutions and Variations:

Potato Options: No Russets? Use Yukon Golds for a rich, buttery mash.
Dairy Swaps: No heavy cream? Use whole milk or half-and-half. Out of sour cream? Try Greek yogurt or cream cheese for tang and richness. Vegan twist: Swap butter and cream for vegan butter and unsweetened coconut milk.
Garlic Lovers’ Upgrade: Roast your garlic for a mellow, sweet flavor, then mash it right into the potatoes for extra depth.
Add Some Crunch: Top Brussels sprouts with toasted pecans, crispy bacon, or fried shallots for added texture.
Mashed Potato Mix-Ins: Fold in cheddar cheese, roasted garlic, or herb butter for extra flavor.
Perfect Pairings: Serve with roasted turkey, baked ham, or jerk chicken. Vegetarian? Try stuffed peppers, lentil loaf, or mushroom gravy over your mash.

Storage and reheating:

Mashed Potatoes: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave with a splash of milk or cream and a pat of butter to bring back that creamy texture.
Brussels Sprouts: Keep in a sealed container for 2–3 days . Reheat in a hot skillet or oven to crisp them back up — avoid the microwave to prevent sogginess.

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Easy Thanksgiving Sides

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Yeild: 4

Description

Pan-Seared Brussels Sprouts with Brown Butter Garlic and Sour Cream Mashed Potatoes

Ingredients

Mashed Potatoes:

6 Russett potatoes, peeled and diced
2 tbsp salt, for boiling the potatoes
1 cup heavy cream
2 tbsp sour cream
6 cloves of garlic
5 tbsp butter
salt and pepper to taste
Optional: Chopped parsley + 1 tbsp melted butter to garnish

Brussels Sprouts:

32 oz Brussels sprouts (from two 16 oz bags), trimmed and halved
4 strips of hickory-smoked bacon, cooked and crumbled
3 tablespoons avocado or olive oil (for sautéing)
1/2 small red onion, chopped
3 cloves garlic, chopped
4 tablespoons of butter (for browning)
Salt and black pepper, to taste
Optional: Creole seasoning (or Cajun seasoning, to taste) for extra flavor
**Tip: If using bacon, you can cook it beforehand (e.g. in an air fryer or skillet) until crispy. Reserve a tablespoon of the bacon drippings to use for searing the sprouts if you like extra smoky flavor.

Instructions

Mashed potatoes:

1Prep the Potatoes: Rinse the potatoes several times under cold water to remove excess starch for a fluffier texture.
2Boil the Potatoes: In a large pot, combine diced potatoes, garlic, and salt with cool water. Bring to a boil, then reduce heat to medium and cook for about 20 minutes or until fork-tender.
3Drain and Steam: Drain the potatoes and garlic thoroughly, allowing them to steam dry for a few minutes—this helps them mash up light and fluffy.
4Heat the Butter and Cream: Warm the butter and heavy cream over medium heat until melted and steamy. This ensures rich, creamy mashed potatoes.
5Mash and Mix: Add the warm butter-cream mixture and sour cream to the hot potatoes. Season with salt and pepper, then mash until smooth, creamy, and thick.
6Serve: Spoon into a serving bowl, drizzle with melted butter, and garnish with chopped parsley or chives. Serve warm for the ultimate creamy mashed potatoes.

Prepare the Brussels Sprouts:

1Trim and half Brussels sprouts. If using pre-trimmed sprouts, check for any tough outer leaves and discard them. Cut large sprouts in half lengthwise so they cook evenly and caramelize better.
2Cook the Bacon: Air-fry or pan-cook 4 strips of hickory-smoked bacon until crispy. Once cooled, crumble or chop them into small pieces. Set aside.
3Sear the Brussels Sprouts: In a large skillet, heat avocado or olive oil over medium heat. When the oil is hot, place as many sprouts cut-side down in a single layer. Let them sear undisturbed for 3–4 minutes until the cut sides develop a deep golden-brown crust.
4Season and Sauté: Once browned, sprinkle with salt, black pepper, and Creole seasoning (or Cajun, if using) to taste. Add red onion and chopped garlic to the pan. Stir to combine, then continue to cook for 5–7 minutes, stirring occasionally, until the sprouts are fork-tender and the onion is softened.
5Brown the Butter: While the sprouts cook, melt the butter in a small saucepan over medium heat. Stir or swirl constantly as it bubbles. After about 5 minutes, the butter will turn golden and release a nutty aroma. Watch closely. Once browned, remove from heat immediately to avoid burning.
6Finish and Serve: Pour the hot brown butter over the cooked Brussels sprouts and toss to coat. Stir in the crumbled bacon if using. Taste and adjust seasoning as needed. Serve warm and enjoy!

Nutrition Facts

Calories: ~220 kcal
Fat: ~11 g
Protein: ~4 g
Carbohydrate: ~25 g
Sodium: ~350 mg

Category: Side Dish

Keywords:

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