Easy holiday side dishes

photo by plasticrevolver

Try something new for the holidays. Whether dinner is at your house or you’ve been asked to bring a dish to pass around, the following side dishes are crowd pleasers. They’re all familiar, so they won’t be avoided and will go well with most menu plans.

Mashed Potatoes

5 pounds potatoes, peeled and cooked
1 (8-ounce) package cream cheese, room temperature
1/4 cup butter
1/2 cup sour cream
2 eggs
1/4 cup onions, chopped
1/2 cup milk
1 teaspoon salt
1 dash pepper

Beat the hot potatoes until all lumps are removed. Add cream cheese (in small pieces) and butter. Beat well until the cheese and butter are completely melted and mixed. Stir in the sour cream. Add the eggs and onion to milk, and add this to the potatoes with salt and pepper. Beat until light and fluffy. Place in a greased nine-inch casserole. Refrigerate several hours or overnight. Bake at 350 F for one hour or until lightly rounded on top (puffy). I usually sprinkle some paprika on the top before baking. — Nancy, Virginia

Scalloped Carrots

12 medium carrots, peeled and sliced 1/4-inch thick
1/4 cup butter
1/2 cup minced onion
1/4 cup flour
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 teaspoon celery seed
2 cups milk
1/2 teaspoon salt
2 cups shredded cheddar cheese
2 tablespoons butter, melted
1 cup soft breadcrumbs

Preheat the oven to 350 F. Cook the carrots in a small amount of boiling salted water 4 to 6 minutes or until just crisp-tender. Drain and set aside. Melt 1/4 cup butter in a heavy saucepan over low heat
Add the onion, and cook until tender. Add the flour and mustard, and stir until smooth. Cook one minute, stirring constantly. Gradually add the milk. Cook over medium heat, stirring constantly, until thick and bubbly. Add the white pepper and celery seed. Add the salt and cheese, stirring until cheese melts. Combine the carrots and sauce in a lightly greased two-quart casserole. At this point, you can cover and refrigerate the casserole. About 45 minutes before you’re ready to eat, take out of the fridge, sprinkle with breadcrumbs, and bake for 40 to 50 minutes, until bubbly and browned. Otherwise, combine 2 tablespoons melted butter and breadcrumbs in small bowl; sprinkle over the casserole. Bake at 350 F for 25 to 30 minutes or until the sauce is bubbly and topping is browned. Serves eight to 10. — Darlene, New York

Streusel Sweet Potatoes

6 medium sweet potatoes, about 3 pounds
3/4 cup sugar
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, lightly beaten
1/3 cup brown sugar, packed
1/3 cup pecans, chopped
2 tablespoons flour
2 tablespoons butter, softened

Cook the sweet potatoes in boiling water, covered, 30 to 40 minutes or until tender. Let cool to touch, and then peel and mash the potatoes. Combine the mashed sweet potatoes, sugar and next six ingredients in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Spoon the mixture into a lightly greased two-quart casserole. Combine the brown sugar and remaining ingredients; sprinkle over the sweet-potato mixture.
Bake at 350 F for 30 minutes or until thoroughly heated. — Nancy, Virginia