The Holiday
Sorted Guide

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1 cup (2 sticks) salted butter
• 8 oz cream cheese, softened
• 1 cup whole milk, warmed
• 1/2 cup sour cream
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Chives, snipped, to finish

Method

1. Boil the potatoes in well-salted water until a fork slides in with no resistance, about 18 to 20 minutes. Drain and let them steam dry in the colander for two minutes.
2. While they boil, melt the butter in a light-colored pan over medium heat and keep it going until it foams, smells nutty and turns golden brown, 5 to 7 minutes. Pull it off the heat right away.
3. Mash the potatoes (a ricer or hand masher, never a blender). Stir in the brown butter, cream cheese, warm milk, sour cream, salt and pepper until smooth.
4. Make-ahead: spread into a buttered 9x13 dish, cool, cover, and refrigerate up to two days.
5. Thanksgiving Day: dot with a little extra butter, cover with foil and bake at 350°F for 35 to 40 minutes until hot through. Top with chives. Or move to the slow cooker on warm for up to four hours.

Ingredients

• 2 lbs boneless chicken thighs (or breasts, cut in half)
• 1.5 lbs baby potatoes, halved
• 1 lb green beans, trimmed
• 3 tbsp olive oil
• 3 tbsp honey
• 3 tbsp whole-grain or Dijon mustard
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Kosher salt and pepper

Method

1. Heat the oven to 425°F. Whisk the oil, honey, mustard, garlic, paprika, 1 tsp salt and a few grinds of pepper in a big bowl.
2. Toss the potatoes in a third of the sauce and spread on a sheet pan. Roast 15 minutes.
3. Toss the chicken in the rest of the sauce. Push the potatoes to one side, add the chicken and the green beans (drizzle the beans with a little oil and salt). Roast 20 to 25 minutes until the chicken reaches 165°F.
4. Spoon the pan juices over everything. Dinner is on the table and there is one pan to wash.

Ingredients

• 1 lb breakfast sausage (or 12 oz diced ham)
• 1 loaf day-old brioche or French bread, cubed (about 8 cups)
• 8 large eggs
• 2.5 cups whole milk
• 2 cups shredded cheddar
• 1 tsp Dijon mustard
• 1 tsp kosher salt, 1/2 tsp pepper
• 2 green onions, sliced

Method

1. Christmas Eve: brown the sausage and drain. Butter a 9x13 dish and layer in half the bread, half the sausage and half the cheese. Repeat.
2. Whisk the eggs, milk, mustard, salt and pepper. Pour evenly over the dish, press the bread down so it soaks, cover and refrigerate overnight.
3. Christmas morning: pull it out while the oven heats to 350°F. Bake uncovered 45 to 55 minutes until puffed, golden and set in the middle. Top with green onions.
4. Serve with the cinnamon rolls, fruit and a second cup of coffee. You have not stood at the stove once.