There is something about the holidays that just makes me wish that they happened all year long. I know we just finished up with Thanksgiving and I’m already looking forward to Christmas, especially since I’m already missing my family.
We traveled through Texas to visit my side of the family for Thanksgiving. There were times spent in the kitchen; laughing and sharing stories from the past. Nothing like sharing stories of when you were a little kid to make you want to be home again.
It seems like just a couple of days ago we left and now we are back at home. Thanksgiving dinner = check. Two birthday celebrations = check. Lots of good food = check. Lots of family time = check. We were definitely a busy family with lots of cooking and parties going on.
One of my new favorite recipes called mashed potatoes and green bean casserole was developed right before we gathered for the holidays. It’s one of those recipes that require help in the kitchen and laughter is just a plus. We typically eat mashed potatoes and green bean casserole for Thanksgiving and Christmas each year. I decided to marry the two together to create one big recipe. You have one team working on the mashed potatoes and the other team building the green bean casserole. You merge the two to create one fabulous and traditional holiday dish.
For the holidays I’ve teamed up with Bon Appetit “Out of the kitchen” series to show my love for creating recipes and sharing them with family members. It’s even better when you get to have them on hand to help you make the dish. Sometimes when I need help creating recipes or try creating an OLD dish I call or facetime my mother. It’s always nice to see her face and even better when she is involved in my cooking.
Whether or not you are with your loved ones for the holidays try to spend some quality time together. Facetime your family or video chat to let them know you are thinking about them.
ENJOY ~ Meagan
Mashed potato and green bean casserole
- 5 large russet potatoes
- 7 tablespoons unsalted butter
- 1/3 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup shredded monterey jack cheese, divided
Green Bean Casserole
- 1 10 3/4 ounce can cream of mushroom soup
- 3/4 cup milk
- 1/8 teaspoon ground black pepper
- 1 1/3 cup fried onions, divided
- 2 14 1/2 ounce cans green beans, drained
Add potatoes to a large pot of boiling water. Cook until tender approx. 45+ minutes. Drain and place in a large bowl.
Beat with a hand mixer or paddle attachment on a stand mixer. Add butter, milk, salt, pepper and 1/4 cup cheese. Mix until well incorporated.
Using a cookie scoop or large spoon place large balls on the outer edges of an iron skillet.
Green Bean Casserole
Add soup, milk, black pepper, 1 cup fried onions and green beans to a large bowl. Mix with a spoon and then pour into the center of the iron skillet. Cover with foil and cook for 20 minutes. Add shredded cheese to the top of the mashed potatoes and place the remaining fried onions on top of the green beans. Cook an additional 10 minutes.
Also, check out BonAppetit.com‘s “OUT OF THE KITCHEN,” an exploration of the coolest food artisans in America, from spice blenders to knife makers to cider brewers. See how they mastered their crafts—and learn how to apply their knowledge at home.
This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.