Master the Thanksgiving Side(s) Hustle with 3 Special Ingredients
Written by: Jenn Rice | Photos & Recipes by: Stacey Sprenz | Editor: Michelle Webb
Thanksgiving sides are where the real magic happens—let’s be honest, the turkey’s just there for the photo op. Buttery mashed potatoes, cheesy mac and cheese, and crisp-topped stuffing? That’s the real show. Add nostalgic green bean casserole and canned cranberry sauce (with ridges, from the can, obviously), and you’ve got a feast where sides reign supreme.
Sides are MVP because they’re a celebration of life’s most indulgent pleasures: butter, cream, and cheese. These ingredients don’t just enhance dishes; they transform them. With a few stellar upgrades, your sides can go from supporting act to main character energy. This month, we’re giving you double the recipe, double the inspo for a Thanksgiving win: Mac & Cheese and Mashed Potatoes.
Aperitivo Tip: When you’re buying the cheeses for these recipes, grab extra quantities to make a Thanksgiving cheese board. It’ll keep guests entertained (and out of the kitchen) while you work your holiday magic and try to not burn the turkey.
Mashed Potatoes: The Star Side
Mashed potatoes are the backbone of Thanksgiving—cozy, carby perfection. Most recipes stick to butter, milk, and a sprinkle of salt, but why settle for basic when you can make them unforgettable?
Start with Beurre de Baratte, a French cultured butter made in the seaside region of Normandy that makes store-brand butter seem entry-level. Add a dollop of Normandy crème fraîche for silky tang, then finish with Crescenza Stracchino, an Italian cow’s milk cheese made in the Lombardy region. Strach means tired in Lombard, named for the autumn cow’s milk used here, which is rich in fats and more acidic – a cheese perfectly fit for a tryptophan-induced Thanksgiving nap. Even more, its nutty, slightly funky flavor guarantees second helpings. Suddenly, your mashed potatoes are less side dish, more main event.
Personally, I’m team thick-and-creamy—the kind of mash that holds its shape but melts in your mouth. Thanksgiving is no time to be shy with butter or bold flavors. As Stacey (and every seasoned cook) wisely notes: mashed potatoes are forgiving. Need a touch more butter or splash of half-and-half? Go for it.
Mac and Cheese: Nostalgia Meets Indulgence
For years, I thought my mom’s mac and cheese was made from scratch—a giant tray of bubbling, golden-cheesy goodness. Turns out, she hacked Stouffer’s, layering in extra cheese like a magician. Honestly? Genius. But the moment I made mac and cheese with leftover cheese board odds and ends, my entire worldview shifted. It wasn’t just comfort food anymore; it was indulgence, luxury, and a little chaos in a bowl.
Sure, you could stick with Stouffer’s (no judgment, we’ve all been there). But if you’re looking for next-level mac, start with cheeses that melt like a dream: L’Amuse Brabander, Deer Creek Imperial Buck Cheddar, and Gourmand Le Gruyère AOP 12-Month (aka the king of Fondue). Swirl in Beurre de Baratte and crème fraîche, then top with golden Panko breadcrumbs for that crunch that makes mac legit. Bake until it’s bubbly and browned, and you’ll have a dish that’s nostalgic, elevated, and completely irresistible. (P.S. al dente pasta only!)
Grab The Goods
Crescenza Stracchino: A very young, Italian cow’s milk cheese, with no rind and has a very soft, creamy texture and mild, slightly acidic flavor that works perfectly in combination with starchy potatoes, creamy butter, and tangy creme fraiche.
Isigny Sainte-Mère Crème Fraîche: A rich, silky AOP crème fraîche from Normandy that’s a secret weapon for everything from velvety sauces to dreamy mashed potatoes, or drop a spoonful of it on the leftover Thanksgiving turkey noodle soup. Pre-order here.
Beurre de Baratte: A quintessential French cultured commodity made by the greats – Isigny St. Mere or Rudolph Le Meunier – that is a deep golden yellow in color, bursting with cultured flavor and about 84% butterfat content, guaranteed to punch up your potatoes. Pre-order here
L’Amuse Brabander Goat Gouda: Creamy, nutty, and caramel-sweet, this goat Gouda from Holland is a dream. (Travel Tip: Stop by L’Amuse in Amsterdam to meet Betty Koster, the queen of cheese, and indulge in the world’s best bites)
Deer Creek Imperial Buck 3-Year Cheddar: A nutty, buttery Wisconsin-made cheddar with crunchy crystals and a sweet butterscotch finish.
Jacobs and Brichford Briana: A Midwest Fontina-style cheese that’s creamy, mild, and just funky enough to keep things interesting, or sub for Taleggio or Everton.
Gourmand Le Gruyère AOP 12-Month: The Alpine classic you’ll want in everything from mac and cheese to late-night fridge raids.
Recipes
Mac N Cheese
(serves: 8-10)
Ingredients:
0.3 lbs of each of the following cheeses:
L’Amuse Brabander
Deer Creek Imperial Buck 3 yr Cheddar
Gourmino Gruyere AOP 12 month
1 lb dried macaroni pasta
6 T (85g) beurre de baratte
1/3 c Flour
2 c half-n-half
2 c. whole milk
1/4 t ground black pepper
2 T beurre de baratte
2/3 c. panko bread crumbs
1/2 t salt
Prep: Pre-heat the oven to 350℉ and lightly grease a 9x13 baking dish with butter. Grate the cheeses into a large bowl. Reserve 2/3 cup of the cheese to be used for the topping. Cook the macaroni pasta in salted water according to the package instructions for al dente. Drain and set aside.
Make the cheese sauce. In a stockpot, melt the 6 T of butter over medium-high heat. Add the flour and whisk for 2 minutes or until golden. Gradually add the milk and half-n-half whisking as you go to prevent lumps. Continue whisking as the mixture bubbles for about 2 minutes. Turn the heat to medium. Gradually add the grated cheese, whisking until smooth. Add the black pepper and whisk to combine. Remove from the heat once the sauce is smooth and cheese is melted.
Combine. Add the cooked macaroni to the cheese sauce and stir to incorporate. Pour the mixture into the greased 9x13 baking dish. Sprinkle with the reserved 2/3 cup grated cheese.
Make the topping. Melt 2 T Beurre de Baratte. Add the salt and Panko breadcrumbs and mix thoroughly. Sprinkle on top of macaroni and cheese mixture. Bake for 35-40 minutes or until bubbly and lightly browned on top.
Mashed Potatoes
(serves 8-10)
Ingredients:
5 lbs. potatoes (we recommend a mix of Russet & Yukon Gold)
4 oz. Crescenza Stracchino
4 oz. Isigny Sainte Mére Créme Fraîche
8 T Beurre de Baratte
1 c. Half-n-half
1/2 t ground black pepper
1 1/2 t salt
Prepare the potatoes. Peel and cut the potatoes into 2 inch pieces. Place in a stockpot of cold water. Bring to a low boil and cook for 15-20 minutes or until a fork easily pierces the potatoes. Drain and return to the stockpot over low heat for 1-2 minutes. This will help evaporate some of the residual moisture.
Mash and season. Using a potato masher, mash potatoes until all pieces have been broken up. Add the cheese, créme fraîche, butter, half-n-half, salt and pepper. Continue mashing until all ingredients are incorporated. Add more butter, salt, and half-n-half as needed to taste and for desired consistency.
