Thanksgiving Side-Dishes // Jessica O'Donohue

 BOURSIN Mashed Potatoes:

Dice yellow gold potatoes into bite sized pieces, place in pot, fill with water and bring to a boil. Cook until fork tender, then drain water In a separate saucepan add: Milk(I do about 1 cup per 4 potatoes) 1/2 stick of butter Thyme sprigs 2 cloves of smashed garlic Bring to a simmer Once potatoes are drained, start by adding a little bit of the milk mixture at a time while mashing potatoes. Do this until you get the desired consistency. Next crumble in 3/4 of the package of boursin cheese and fold that into the potatoes until it's melted and combined. Transfer Potatoes to a baking dish Crumble remainder Boursin Cheese on top Then add shredded Sharp Cheddar Cheese on top Bake uncovered at 375 for 15 minutes We also like to pop ours under the broiler for a minute to get that beautiful browned color! French Onion Eggs: https://iamhomesteader.com/french-oni... Mac and Cheese:https://www.jessicaodonohue.com/blog/...

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