With multiple appetizers, an epic array of side dishes, and an assortment of pies to prepare -- not to mention the great big bird at the center of the table -- making Thanksgiving dinner can be overwhelming to even the most seasoned cooks. That's why we like to make as many dishes ahead of time as we possibly can. Here are our best make-ahead recipes for appetizers, side dishes, and desserts so you can have more time to enjoy your guests on Thanksgiving Day.
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt, ground pepper
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 1/2 cups heavy cream, warmed
1) In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain and pass potatoes through a ricer or food mill into pot.
2) Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve.
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