Thanksgiving Menu- Decadent Mashed Potatoes and Green Bean Au Gratin

We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!


Decadent Mashed Potatoes

Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins


  • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
  • 1/2 tablespoon salt
  • 1 3 ounce pkg cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup butter softened
  • 2 tablespoons whole milk warm
  • salt and pepper to taste


  • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.

As you know, I am not a fan of canned soups.  So Green Bean Casserole is not a highlight of our Thanksgiving meal.  Then I found the recipe for Green Beans Au Gratin.  It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish.  Yes, it is a little more trouble but it is worth it,  Enjoy!


Green Beans Au Gratin

Source:  Southern Living 1980 Annual Recipes, page 116.


  • 1 pound fresh green beans or 2 cans green beans, drained
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon dry mustard
  • 1 1/2 cups milk
  • 1/2 cups swiss cheese shredded
  • 1 1/2 tablespoons Parmesan cheese grated
  • Paprika
  • 1/2 cup slivered almonds
  • or canned onion rings as topping


  • Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly.  Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside.  Or open 2 cans of green beans, drain and set aside.
  • Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
  • Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
  • Place in a 350 degree oven and bake until bubbly.

1 Comment

Comments are closed.