GET READY FOR EASTER WITH CLASSIC RECIPES
A SIGNATURE SIDE DISH
Almost every get together – whether it’s family, friends or neighbors – always has one dish that’s the star of the show time after time. It’s usually a staple dish, but that doesn’t always mean it’s the main course.
It can be a side dish that pairs with almost everything else on the table. The kids gobble it up, and the adults ask “Can I have that recipe?”
Side dishes can be some of the most enjoyed foods at every meal. There is a large variety of options and a multitude of possibilities and variations of almost each and every classic side dish.
There are a lot of elements that go into making a stellar side, however. It must have lots of flavor and the seasoning needs to be on point.
Next time you’re looking for a versatile, delicious side dish nearly everyone will love, try these Horseradish Mashed Potatoes. They have a perfect potato texture and are full of creamy goodness with a horseradish kick to savor.
To make these potatoes, start with 2 quarts of water in a large pot. Add 1 teaspoon of salt and 3 pounds of Yukon Gold potatoes then boil 15-20 minutes. Reserve 1/2 cup of water from the pot.
In a separate mixing bowl, whisk 16 ounces of sour cream, 1/4 cup of horseradish, salt and pepper.
Add butter to warm potatoes then mash. Add sour cream mixture, chives and reserved water halfway through mashing.
Once you have the desired consistency, your potatoes are ready to serve with additional butter chives.
Once you sink your spoon into a bowl of these flavor-packed potatoes, you’ll understand why there are never any leftovers. These potatoes can satisfy almost any appetite with a unique flavor combination and appealing aroma.
Horseradish Mashed Potatoes
Servings: 4 – 6
• 2 quarts water
• 1 1/4 teaspoons salt, divided
• 3 pounds Yukon Gold potatoes, halved
• 1 stick of unsalted butter, cut into 8 slices, divided
• 16 ounces sour cream
• 1/4 cup horseradish, prepared and squeezed of moisture
• 1/2 teaspoon pepper
• 1/4 cup chopped chives, plus additional for topping
In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15-20 minutes. Reserve 1/2 cup liquid.
Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.
In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.
Transfer to serving bowl and top with remaining butter pieces and additional chives.
EASTER DIP GOODNESS
Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.
If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.
While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.
These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.
To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.
Add in Parmesan and mozzarella cheeses then stir until combined.
Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.
Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.
This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.
Easter Bunny Rolls with Spinach Dip
• 16 ounces frozen spinach, thawed
• 8 ounces cream cheese
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 cup shredded Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 crescent roll tubes (8 ounces each)
Heat oven to 375 F.
In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.
On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.
Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.
Find more side dish recipes at Culinary.net.