How to Prep Thanksgiving Side Dishes in Advance

Ingredients

• 2 lb Carrots (ends trimmed, peeled, rinsed, wrapped in paper towels)
• 1 bunch Celery (butt ends trimmed, rinsed, cut in half if long, wrapped in paper towels)
• 1 lb Green Beans (stem ends pinched off, rinsed, wrapped in paper towels)
• 1.5 lb Brussels Sprouts (stem end trimmed, halved if you plan to cut later, otherwise stored whole, wrapped in paper towels)
• 1 bunch Kale (or other leafy greens) (leaves removed from tough stalks, washed, shaken dry, wrapped tightly in paper towels)
• 2 Leeks (root hairs trimmed, bulb left intact, sliced lengthwise, washed thoroughly, wrapped in paper towels)
• 1 bunch Scallions (outer layers removed, washed, wrapped in paper towels)
• 0.25 cup Fresh Herbs (parsley, thyme, sage) (washed, shaken dry, rolled in paper towels, stored in baggie; add fresh to potatoes just before serving)
• 5 Russet Potatoes (peeled, cut into even chunks for boiling)
• 4 Tbsp Unsalted Butter (cut into cubes, added to potatoes while mashing)
• 1 cup Whole Milk or Heavy Cream (warm before adding to potatoes; use milk for lighter mash, cream for richer)
• 1 tsp Salt (season potatoes)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Wash and Trim All Vegetables

   Trim carrot ends, peel carrots, rinse. Trim celery butt ends, rinse and halve if long. Pinch green bean stems, rinse. Cut Brussels sprout stems, halve if you plan to slice later, otherwise leave whole. Remove leafy greens from stalks, wash in a strainer, shake off excess water. Trim leeks, slice lengthwise, wash thoroughly. Remove outer layers of scallions, wash.

   Time: PT15M

2. Package Vegetables for Storage

   Wrap each vegetable type in dry paper towels, place in zip‑top baggies. Keep carrots, celery, green beans, Brussels sprouts, and greens together if space allows. Store bags in the refrigerator.

   Time: PT5M

3. Prepare Make‑Ahead Mashed Potatoes

   Peel and cut potatoes into 1‑inch cubes. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes. Drain and return to pot. Add butter, warm milk (or cream), salt, and pepper. Mash until smooth and creamy. Let cool to room temperature, then transfer to an airtight container and refrigerate.

   Time: PT30M

4. Reheat Mashed Potatoes on Thanksgiving Day

   Transfer chilled mashed potatoes to a saucepan. Add a splash of milk, heat over medium heat, stirring frequently for 5 minutes until steam rises and the mash becomes smooth again. Stir in fresh herbs if desired, then keep hot until serving.

   Time: PT5M

5. Use Pre‑Prepared Vegetables on the Day

   When ready to cook, pull the bagged vegetables from the fridge, discard the paper towels, and proceed with your favorite Thanksgiving recipes (roasting, sautéing, steaming, etc.). No additional washing needed.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

35 g

Fat

7 g

Fiber

4 g