Does anyone have a really good recipe for mashed potatoes or any other good side dishes for Christmas dinner?

Question

I am hosting my first Christmas at my house with my family and my inlaws. I will be doing breakfast and lunch. Any good menu ideas?

Answer 1

Southwestern Cornbread Dressing


Ingredients:
5 cups cornbread, coarsely crumbled
4 English muffins, coarsely crumbled
3 mild green chilies, roasted, peeled, seeded and chopped
1 red bell pepper, roasted, peeled, seeded and chopped
3/4 cup pine nuts, toasted
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1-1/2 teaspoons chopped fresh basil
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh oregano
1 pound Italian turkey sausage
3 cups chopped celery
1 cup chopped onion
2 to 4 tablespoons turkey broth or water
Preparation:

In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme and oregano; set aside.

In large skillet over medium-high heat, sauté turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.

Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry.
In a lightly gresed cassarole dish bake at 350 covered for 30 minutes



Answer 2

Roasted Garlic Mash Potatoes
Yield: 6
Ingredients:

3 x Garlic heads split in half
3 tbl Olive oil
2 lb Potatoes peeled and diced
1 stk Butter cubed
1/2 cup Heavy cream to 3/4 cup
Salt to taste
Freshly-ground white pepper to taste
Method:
Preheat the oven to 450 degrees.



Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden-brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.



Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain.



Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.



This recipe yields 6 to 8 servings.

Answer 3

For breakfast

Scrambled Eggs with Parmesan Cheese
English Muffins
Bacon
Coffee, Hot Chocolate and Hot Cider
Pastries

My Favorite Mashed Potato Recipe:
Deluxe mashed potatoes, with cream cheese, sour cream, butter, Cheddar, and seasonings.
INGREDIENTS:
8 to 12 medium baking potatoes, (about 3 to 4 lbs)
8 ounces cream cheese, softened
8 ounces sour cream
6 to 8 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 to 1 cup shredded Cheddar cheese
PREPARATION:
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover for 20 to 25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper. Beat the mixture with an electric mixer till fluffy. Turn mixture into a buttered 2-quart casserole or baking dish. Top with the shredded Cheddar cheese.
Cover and bake in 350° oven for 45 minutes. Uncover and bake for 15 minutes longer.
Serves 8 to 10.


A good side is:

Cornbread Stuffing
Biscuits with Gravy
Green Bean Casserole

Christmas lunch:

A wholesome Butternut Squash Soup with a baguette

Answer 4

My favorite side:

2 Lg cans of sweet pot/yams, mashed/blended. Put in casserole dish, 3/4 cup of Syrup (the pancake kind), 1 to 1 1/2 cups of mini marshmellows on top. Cook for 20 - 25 min at 325. Stir before serving.

Christmas breakfast:

We have a family tradition of German pancakes; (I actually double the recipe below) it's fast, easy and delicious!

INGREDIENTS:
1/2 cup all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1/4 teaspoon salt

PREPARATION:

Preheat over to 450. Melt butter in dish.

Gradually add flour to beaten eggs, beating with an electric handheld mixer. Stir in milk and salt.

Pour batter into melted butter in 9 x 13 baking dish Bake at 450° for 15-20 minutes. (it's done when the sides come up around the edges and browned)

Serve hot. Cut into wedges. Pour syrup on wedges.

This makes a marvelous breakfast with bacon and fresh fruit.

Answer 5

Have you ever ever tried Quinoa? It's a grain, and you cook it like rice. I find it irresistible! It has an brilliant nutty flavour. Cook dinner it with some diced onions, celery, perhaps some red pepper, simmer in bird broth....Voila an awfully healthful side dish that tastes quality! The opposite factor to is that alot of folks do not know what it is so they're going to be intrigued that you are making anything so specific. How about some sauteed swiss chard, or Bok Choy, or put them together with garlic and olive oil. Very healthy, and Tastes exceptional. Good, i'm hoping this helps.....Have a first-class holiday Season.

Answer 6

I have cooked thousands of pounds of potatoes for mashing in my career in food service catering.

I peel, wash, dice or thinly slice, then rewash again 10 potatoes (I use chef's utility potatoes and Idaho potatoes or red potatoes)
Place in 4 quart pot and add cold water to cover. Add 1 tbsp olive oil or canola and 2 tblsp of margarine or butter (I use Heart Smart brand for my personal consumption)
Bring to a good boil then reduce heat to medium
Cover potatoes, leaving pot slightly ajar.

Cook about 12 minutes or until tender. Drain when done. Soft, not mushy.

Add 1/2 stick butter or margarine (4 Tbsp) and 1/2 cup condensed milk. Mash with hand masher (potato masher). Add salt and pepper to taste -- careful, not too much salt. Add additional milk as needed. Absolutely the best mashed potatoes you will ever eat.

If you like garlic mashed potatoes then cook one large clove of garlic with the potatoes. (A large clove will have about 12 smaller clovets to make a whole clove).

Leftovers - as if there will be any left over - can be reheated or, even better, mix finely diced onions and green onion tops, if available, along with enough self rising flour to make a medium stiff batter. Drop batter by spoonful in hot but not smoking canola oil and flatten slightly. Brown one side and turn over. Brown this side. Take out of pan and drain on paper towels. DO NOT CROWD THE PAN WITH THE POTATOES.

Answer 7

Mashed potatoes is a simple and easy dish to make.
Try using a different variety of potato than those you normally use. I like Yukon Gold.

Boil them in stock rather than just water and salt. Personally I prefer chicken stock.

Then, the usual stuff.
Butter
Milk
Salt
Pepper

Answer 8

find a recipe for wife savers, it is a dish made the night before and consists of milk, eggs, cheese, ham, bread. Serve with has browns and ya got a breakfast.
mashed potatoes..cook till soft to fork. mash, add milk and butter. stir well. Bestest when made and served instantly.

Answer 9

Hash Brown Quiche
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Oatmeal Blueberry Muffins
1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.


Green Rice
3 c Rice, cooked
1 pkg Spinach, frozen, chopped and drained
½ c Cheddar cheese, grated
½ c Onion, chopped
2 Garlic cloves, minced
1 can Evaporated milk
2 Eggs beaten
1/3 c Vegetable oil
½ t Seasoned salt
½ t Pepper
¼ t Accent

In a bowl, combine cooked rice, spinach, cheese, onions and garlic. Mix well. To this mixture add the eggs, vegetable oil, seasoned salt, pepper and Accent. Blend thoroughly. Place the mixture in a greased casserole dish and bake at 350°F for 1 hour.


Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1/4 cup shredded carrots
1/4 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/ 2 cup sugar

Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.

Answer 10

Twice Baked Potatoes
INGREDIENTS
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Cranberry and Wild Rice Salad
(makes 8 servings)

Ingredients:

1 cup wild rice


1 teaspoon salt


1/2 cup walnuts


8 ounces cranberries, fresh or thawed frozen


1/2 cup sugar


2 tablespoon vegetable or olive oil


1 tablespoon rice vinegar


3 green onions, chopped (including green tops)


Directions:
1.Combine wild rice, salt and 1 qt water in a large saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45 to 60 minutes. Drain in a colander and let cool.
2.Meanwhile, spread walnuts on a cookie sheet and toast in a 325 degree oven until lightly golden, about 10 minutes. Coarsely chop.
3.Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half.
4.In a saucepan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes. Pour through a strainer into a bowl, reserving the cranberry-sugar syrup.
5.In a large bowl gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day.
6.Stir in walnuts before serving.