New Mexican Epic Thanksgiving Sides
Here, I'm going to share with you some great Thanksgiving Sides Recipes with some New Mexican flair: Epic Mashed Potatoes w/ Creamy Green Chile Gravy, Spicy Sauteed Green Beans, & Creamy Calabacitas. These sides are gonna shake up your Thanksgiving routine. You're gonna love these recipes!
Video
Ingredients
For Mashed Potatoes
- 6 Large Russet Potatoes
- ½ stick Salted Butter
- 1 cup Whole Milk
- 1 tsp Salt
- ¾ tsp Garlic Powder
- ¾ tsp Onion Salt
- ¼ tsp Ground Pepper
For Creamy Green Chile Gravy
- ¼ cup Unbleached Flour
- ¼ cup Canola Oil Or butter
- 2 - 3 cups Chicken Or vegetable broth
- ½ cup Heavy Cream
- 1 cup NM Green Chile Chopped
For Spicy Sauteed Green Beans
- 3 cups Fresh Green Beans
- 2 tbsp Chile Oil
- 1 Small Shallot Minced
- 1 clove Large Garlic Minced
- ¾ tsp Red Chile Pepper Crushed
For Creamy Calabacitas
- 3 Small Zucchini Cubed
- 2 Small Yellow Squash Cubed
- ½ cup Frozen Corn
- ½ Yellow Onion Diced
- 1 Red Pepper Diced
- 1 Shallot Minced
- 1 clove Garlic Minced
- 2 Yellow Hot Pepper
- 2 tbsp Canola Oil
- 1 cup Heavy Cream
- ½ cup Parmesan Grated
- ½ cup White Cheddar Cheese Grated
Instructions
For Mashed Potatoes
- Peel potatoes, rinse & cut into large chunks.
- Add potatoes to a large stock pot & cover with cold water.
- Make sure potatoes are completely covered.
- Bring potatoes up to a boil, then lower heat slightly so that they continue on a low boil for 20 - 30 minutes.
- You should be able to easily poke a fork through the potato when it is ready.
- Do not over boil.
- Once cooked, drain the water from the potatoes.
- Mash potatoes with a potato masher until smooth and creamy.
- Now add butter, milk, garlic powder, onion salt, salt & pepper.
- Mix until everything is combined.
- Taste to see if you may need more salt or pepper.
- Keep warm until you are ready to serve.
- You can also cool the potatoes, and store them in the refrigerator for up to 5 days (if you want to make them ahead of time).
- Do not freeze them.
For Creamy Green Chile Gravy
- Heat a medium saucepan on low to medium heat.
- Add the canola oil and let it heat up before adding the flour.
- Once you add the flour, stir continuously.
- You will want to have all your ingredients prepared & next to you.
- Cook flour mixture for about 2 minutes.
- You want the flour to toast slightly, it should turn a golden brown before adding the chicken broth.
- Add chicken broth & stir continuously using a whisk.
- Continue whisking for about 2 minutes, it will thicken slightly.
- Now add cream & green chile, give it another stir and let it come up to a boil.
- Once boiling, turn the heat down to low, & let it cook on a low boil for about 20 - 30 minutes.
For Spicy Sauteed Green Beans
- Chop the top & bottoms of the green beans off and rinse.
- Add the green beans to a pot of boiling water and cook for 2 minutes.
- Drain the green beans & set aside.
- Heat chile oil in a medium saute pan on medium to high heat.
- Add the shallots & cook for about a minute, now add the garlic, cook until fragrant.
- Now add the green beans and cook for approximately 5 minutes.
- Add the crushed red pepper at the last minute of cooking & stir to completely combine.
For Creamy Calabacitas
- Chop zucchini & squash into ¼ inch cubes, & set aside.
- Dice onion, yellow hots & red pepper, & set aside. Heat canola oil in a large saute pan.
- Add onion & red pepper mixture & saute until onions are translucent, about 2 - 3 minutes.
- Add shallots & garlic, cook for another minute.
- Now add zucchini, squash and corn, & cook for another five minutes.
- Cover with a lid & let steam cook for 2 - 3 more minutes.
- Remove the lid & add heavy cream, stirring to combine.
- Turn heat down to very low.
- Now add parmesan and cheddar a little at a time, stirring throughout.
- Turn off the heat, & let the mixture sit for about 5 minutes.
- It will thicken slightly.
- At this point you can add it to a baking dish, top with panko bread crumbs & more parmesan.
- Put it in the oven on 350, & bake for 15 minutes, just until the bread crumbs toast slightly.
Notes
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