Description
A vibrant and festive Thanksgiving side dish that combines creamy mashed Yukon Gold potatoes, crisp green beans, and tart cranberries—topped with a buttery golden crust. This dish is sure to be the centerpiece of your holiday spread.
Ingredients
2 pounds Yukon Gold potatoes
1 pound fresh green beans
1 cup dried cranberries
4 tablespoons butter
½ cup heavy cream or milk
1 teaspoon salt
½ teaspoon black pepper
¼ cup breadcrumbs (optional)
Instructions
1. Peel and chop Yukon Gold potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Add butter, cream (or milk), salt, and pepper. Mash until smooth and fluffy. Set aside.
3. While potatoes cook, bring another pot of water to a boil. Add green beans and blanch for 3–4 minutes. Immediately transfer to an ice bath.
4. In a large mixing bowl or baking dish, gently fold the green beans into the mashed potatoes. Add the dried cranberries and combine carefully.
5. Dot the top with butter and breadcrumbs (if using). Broil for 2–3 minutes until golden and slightly crisp.
6. Serve warm and enjoy the delicious balance of creamy, crunchy, and tart textures.
Notes
Use an ice bath after blanching the green beans to preserve their color and crunch.
For a dairy-free version, substitute the butter and cream with plant-based alternatives.
Broiling adds a delicious golden topping—don’t skip it if you like a little crunch!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil + Broil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: thanksgiving side, mashed potatoes, green bean cranberry bake