Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

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Easy Olivier Salad (Russian Potato Salad) (Салат Оливье)

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Ultra creamy and fresh Easy Olivier Salad (Russian Potato Salad) is a traditional Russian recipe made with cooked vegetables, eggs, sausage, pickles, and mayonnaise. Bring it to your holiday celebrations or to a family cookout.

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Overhead view of a yellow potato salad with sliced eggs on top in a large white bowl

This fresh and Easy Olivier Salad (Russian Potato Salad) is a colorful meal to enjoy for your holiday celebrations. A traditional Russian recipe, this salad is made with small cubes of cooked potatoes, carrots, peas, pickles, meat, and mayonnaise. It’s such a flexible recipe, you can add in or take away anything you like!

Once all of the ingredients are chopped up, this potato salad is a breeze to put together. All you have to do is mix the veggies, eggs, and meat together with the mayonnaise and herbs and serve to the whole family! As a bonus, freeze the leftovers for months and enjoy them when you need a simple side dish in a pinch.

For extra special occasions, boil a few extra eggs as you make this salad and serve my Fully Loaded Deviled Eggs on the side. 

Pickles, eggs, peas, mayo, potatoes, scallions in individual bowls. Slicing ham on a wood cutting board.

What is Olivier salad?

This potato salad originated in Russia and is made with chopped potatoes, eggs, mayonnaise, pickles, peas, carrots, meats, and herbs. There are no true rules with this recipe and most families like to mix up the ingredients or techniques to make it their own. Russian families will usually enjoy this creamy dish on holidays like New Year’s Eve, Christmas, or Easter.

Olivier salad, also known as ‘olivye’ in Russian, got its name from the chef who invented the recipe, Lucien Olivier. Some of the original ingredients included grouse, veal tongue, and smoked duck, but the list has (luckily) been modernized since its invention.

Chopped vegetables and meat in a large speckled bowl with mayonnaise on top

Ingredients you need for olivye

This easy salad recipe has common, inexpensive ingredients so you can stick to your budget and whip it up in no time. This is what you need:

  • Yukon potatoes
  • Carrots
  • Hard-boiled eggs
  • Dill pickles
  • Green scallions
  • Sausage
  • Peas
  • Mayonnaise (storebought or homemade)
Mixing together a large batch of yellow potato salad in a large spotted bowl

How to make Olivier salad

Chopping all of the vegetables, eggs, and sausage is a bit time-consuming, but I promise that’s the hardest part. Once everything is in cubes, you’re ready to put the potato salad together.

The step by step instructions are easy:

  1. Boil the veggies and eggs: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat and simmer. Remove the eggs after 10 minutes, and the potatoes and carrots are ready when fork tender.
  2. Prepare everything else: While the veggies and eggs are cooking, dice the scallions, cut the sausage and pickles into small cubes, and thaw the peas.
  3. Put the salad together: Cut cooled veggies and eggs into small cubes and add them and the rest of the ingredients to a large bowl. Fold everything together until well combined, then season with salt. Serve and enjoy!
Close up of a yellow potato salad with sliced eggs on top in a large white bowl

Tips and substitutions

  • Make your own homemade mayonnaise for full and fresh flavors.
  • Replace the mayo with Greek yogurt or a creamy salad dressing.
  • Want to add more meat? Olivier salad can be made with cooked shredded chicken, rotisserie chicken, smoked ham, bologna, or omit the meat entirely to keep it vegetarian.
  • If you replace the sausage with another meat, taste the salad before adding more salt. Bologna or ham can be naturally salty.
  • Dry the pickles thoroughly to prevent the salad from being runny.
Overhead view of a yellow potato salad with sliced eggs on top in a large white bowl

Can you make Russian potato salad ahead of time?

This is the best recipe to prepare way ahead of time. All you have to do is cook and chop the vegetables and eggs, then keep them in separate containers in the fridge until you’re ready to make the salad. Don’t mix everything together until you’re ready to serve.

Storing and freezing tips

Don’t let the potato salad sit out at room temperature for longer than 2 hours or else it could go bad. It’ll stay fresh in the fridge and can be stored away in an airtight container for up to 5 days. You might need to mix in a little more mayo to make the leftovers more creamy.

You can also try freezing the leftovers in a sealed ziploc bag or container for up to 3 months. Let it thaw in the fridge overnight before eating.

Yellow potato salad with sliced eggs on top in a large white bowl

More traditional Russian and Ukrainian recipes

Enjoy these warm and comforting recipes from my home country:

Did you try my Easy Olivier Salad recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.

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4.17 from 6 votes

Easy Olivier Salad (Russian Potato Salad)

Ultra creamy and fresh Easy Olivier Salad (Russian Potato Salad) is a traditional Russian recipe made with cooked vegetables, eggs, sausage, pickles, and mayonnaise. Bring it to your holiday celebrations or to a family cookout.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: Russian, ukrainian
Keyword: easy, easy meal, egg salad, healthy salad, holiday salad, russian food, salad, ukranian food
Servings: 8 servings
Calories: 572kcal
Author: Lena Gladstone

Ingredients

  • 5 medium Yukon potatoes boiled and diced
  • 3 medium carrots boiled and diced
  • 6 eggs hard-boiled and diced
  • 8 dill pickles diced
  • 3 scallions diced
  • 2 cups sausage diced, you can also use chopped rotisserie chicken or smoked ham instead or omit to keep vegetarian
  • 1 cup peas frozen and thawed
  • 1 ¼ cup mayonnaise
  • Kosher salt to taste

Instructions

  • Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer.
  • Cook the eggs for 10 minutes. Afterward, carefully transfer them to an ice bath to cool completely. Only cut 5 eggs and leave the 6th for slicing into rings and garnishing the salad.
  • The carrots will take approximately 15 minutes to cook and the potatoes can take up to 25 minutes. Both are ready when you can pierce a knife through them easily. Once the carrots and potatoes are done, remove with tongs and set onto a tray to cool.
  • While the vegetables are cooking, cut the sausage and pickles into pea-sized cubes.
  • Once the vegetables and eggs are cooled, peel and dice into pea-size cubes as well. Having everything cut into the same size is important for taste, texture, and look.
  • Add all of the ingredients (including the green scallions and mayonnaise) into a large mixing bowl. Using a spoon, fold all ingredients together. Season with salt to taste. Slice the 6th egg into disks and top the salad along with some extra scallions.

Notes

Make-ahead instructions: when making this salad ahead of time, keep the vegetables, eggs, and sausage in a separate container from the pickles and green onions. Refrigerate all ingredients before putting them together when ready for make-ahead. Mix the salad only when ready to enjoy for maximum freshness. The salad will stand for longer if kept separately.

Nutrition

Calories: 572kcal | Carbohydrates: 26g | Protein: 17g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 1230mg | Potassium: 829mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4340IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 3mg

How To Create A Lox And Bagel Brunch Board

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You’ll be the hostess with the mostest when you learn How To Create A Lox And Bagel Brunch Board! Serve this creative and flexible breakfast with lox, bagels, herbed cream cheese, and fresh toppings when you want to impress guests or celebrate special occasions.

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Large platter with bagels, lox, vegetables, and cream cheese

Certain celebrations call for light, fresh, and comforting flavors. We can’t always rely on a charcuterie board!

That’s why I love this fresh and colorful lox and bagel board. Loaded with vegetables, cold-smoked salmon, cream cheese, and soft bagels, it’s the perfect meal or snack for morning celebrations, holidays, or when you’re hosting Sunday brunch. The best thing about this recipe is that there are no real rules, and it can be made for groups of all sizes!

This helpful guide will teach you all you need to know before creating your own bagel brunch with lox and cream cheese. Make sure to include a light and sparkly cocktail on the side, like my Citrus Rosemary Spritz or Pomegranate Tangerine Bellini to compliment the fun flavors. It’ll be a brunch your guests will never forget!

Close up of a large platter with bagels, lox, capers, vegetables, and cream cheese

When to serve a bagel brunch board

You can serve this bagel board for a fancy brunch for the family or on special occasions. The fresh flavors are best first thing in the morning or early afternoon. It’s an out of the box option you can bring to baby showers, wedding showers, birthday parties, family get-togethers, for Mother’s Day, Christmas Day, or Easter.

What is lox?

Lox is taken from the belly of salmon and then cured in a salty brine or rub. It’s fatty, salty, and has a very strong flavor. Nova is a type of lox that’s been cured and then cold-smoked and is more common to find these days.

You can buy lox from seafood markets, but if you can’t find it, replace it with cold-smoked salmon.

Large platter with bagels, lox, vegetables, and cream cheese

What goes on a bagel and lox breakfast board?

This breakfast charcuterie board has all of your brunch favorites. You can include everything on the recipe card or add in any extras that you love:

The bagels

Give your guests some variety and serve different flavors, like everything, poppy seed, whole wheat, and onion bagels. The fresher, the better, so make sure you buy or make the bagels 1 or 2 days before serving the board.

I would recommend serving Montreal-style bagels rather than the New York-style because they’re thicker and have more room when you’re adding all of your toppings.

The lox

Buy your lox the day ahead of serving this board from a deli or seafood market. Fresh is best! If you can’t find lox, replace it with cold-smoked salmon instead.

Close up of herbed cream cheese in a bowl next to a bowl of capers, bagels, salmon, and vegetables.

The schmear

Bagels, lox, and cream cheese go hand in hand. Feel free to serve plain cream cheese and herbed cream cheese if you like variety. All you need to do is mix in fresh dill and chives into the plain cream cheese.

If you prefer bagels without cream cheese, you can serve soft cheese, tzatziki, hummus, or a seafood salad instead. For guests who prefer the sweeter things, include a batch of my berry compound butter.

The toppings

With your cream cheese and lox as a base, now you need an array of fresh toppings on your bagel. You can use anything you like, but these are some of the most complimentary options you could include along with herbed cream cheese and salmon:

  • Lena’s Kitchen Pickled onions
  • Ribboned cucumbers (use a vegetable peeler to make ribbons)
  • Radishes
  • Tomato slices
  • Avocado slices or rosettes (click to learn how to make an avocado rose)
  • Hard-boiled eggs or sunnyside eggs, optional
  • Charcuterie meats (like salami, pepperoni, or prosciutto) for non fish lovers
  • Capers
  • Green olives
  • Fresh dill and chives
  • Microgreens or sprouts
4 images of putting a lox and bagels on a wooden board

How to assemble a bagel board

Grab your serving tray, wood board, a large plate, or a marble slab. Place some wax or parchment paper down so the smell from lox doesn’t absorb into the board. I prefer to keep the lox in the center of the board and surround it with fresh veggies and toppings. 

4 images of putting vegetables, dips, and toppings on a wood board

Pre-slice the bagels so they’re ready to be enjoyed. You can place them right on the board with everything else, or serve them in a basket on the side. Feel free to even place a toaster near the serving area in case your guests prefer their bagels toasted.

4 images of adding garnishes to a large salmon and bagel board

Place the herbed cream cheese, capers, pickled onions, and any other similar toppings in small bowls with utensils so everything is easy to access. Keep some extra utensils, plates, and napkins on the side for guests. 

Right before serving your bagel board, sprinkle the vegetables with flaky sea salt and Everything But The Bagel Seasoning, then fill in space on the board with garnishes of lemon slices, fresh herbs, or edible flowers. 

Tips and tricks

These helpful tips will help you create and serve the best bagel brunch:

How much should I serve?

This recipe is easy to customize based on how many people you’ll be serving. Keep the following amounts in mind when you’re out shopping:

  • For the lox, plan to serve 2 to 3 ounces per bagel.
  • For the cream cheese, serve 2 to 4 tablespoons per bagel.
  • For the bagels, serve at least 1 bagel per person.
Close up of a bagel with salmon, cucumber, and onion on top

Making the bagel board ahead of time

Prepare the herbed cream cheese and place it in your serving bowl. Keep it sealed and in the fridge until you’re ready to serve the board.

Pre-slice the vegetables and assemble them onto your board up to 1 day ahead of time. If using peeled cucumber, make sure to dry it with a paper towel first. Wrap the board in plastic and keep it in your fridge until it’s time to serve. 

Place the cream cheese on the kitchen counter for around 10 or 20 minutes before serving to it has time to come down to room temperature (making it easier to spread). Lastly, right before it’s time to serve the board, add the lox, avocado, spreads, bagels, and anything in a small bowl to the board.

Close up of 3 bagels next to a platter with lox and vegetables

How to store leftovers

Everything on your tray can be wrapped in plastic or sealed in containers and stored in the fridge. Keep everything separate so the flavors aren’t compromised.

Leftover lox and cream cheese will last in your fridge for up to 8 days. A great way to use up leftovers is to make individual bagel and lox sandwiches in the mornings.

Close up of a bagel and salmon sandwich of a white plate

What to serve with brunch

These tasty brunch recipes would be perfect to go along with your lox and bagel board:

Did this guide help you create your first Lox and Bagel Brunch Board? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 4 votes

How To Create A Lox And Bagel Brunch Board

You’ll be the hostess with the mostest when you learn How To Create A Lox And Bagel Brunch Board! Serve this creative and flexible breakfast with lox, bagels, herbed cream cheese, and fresh toppings when you want to impress guests or celebrate special occasions.
Prep Time15 mins
Total Time15 mins
Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: 30 minute meal, breakfast, brunch, charcuterie, easy, seafood, spread, veggies
Servings: 6 servings
Calories: 801kcal
Author: Lena Gladstone

Ingredients

Lox and Bagel Board

  • 6 bagels
  • 12 oz lox
  • 1 cup Lenas kitchen pickled onions
  • 3 small cucumbers patted dry and thinly sliced
  • 1 bunch radishes halved
  • 3 tomatoes on the vine thinly sliced
  • 3 small avocados sliced or rosettes
  • 4 oz capers
  • ½ bunch fresh dill
  • ¼ cup fresh chives chopped
  • 1 ½ cup arugula
  • 1 lemon cut into slices
  • 4 oz herbed cream cheese recipe below
  • 4 oz plain cream cheese
  • everything bagel seasoning
  • flaky sea salt

Herbed Cream Cheese

  • 8 oz cream cheese softened
  • 2 tbsp fresh dill finely chopped
  • 2 tbsp fresh chives finely chopped

Instructions

Herbed Cream Cheese

  • Combine all of the ingredients in a mixing bowl and whip with an electric mixer until light and fluffy, about 1 minute. This can also can be done by hand, but make sure cream cheese is room temperature first. This can be made a few days in advance and kept in the fridge. Bring to room temperature before serving.

Lox and Bagel Board

  • Arrange everything on a large serving board or platter. I like to add wax paper under the lox so it doesn't make your board smell.
  • Just before serving, season the veggies with flaky sea salt and Everything But The Bagel Seasoning. Garnish with fresh herbs, lemon slices. Allow guests to assemble their bagels.

Notes

TIPS:
1. I like to add wax paper under the lox to prevent it from making your board smell.
2. You can have your toaster near the board/platter for gusts to toast their bagels before enjoying them.
3. Plan on 2-3 ounces of lox per bagel.
4. Plan on 2-4 tablespoons of cream cheese per bagel.
5. Plan on 1 bagel per person.

Nutrition

Calories: 801kcal | Carbohydrates: 78g | Protein: 30g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 1816mg | Potassium: 1133mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1977IU | Vitamin C: 37mg | Calcium: 161mg | Iron: 4mg

Herbed Prime Rib Roast With Horseradish

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This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.

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Large sliced beef roast on a wood cutting board

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

Your holidays just got a lot easier! This “set it and forget it” Herbed Prime Rib Roast with Horseradish is juicy, tender, and makes for a beautiful centerpiece during Christmas dinner. With just a few simple seasonings, this marbled piece of meat turns out impeccably flavored and is even great for leftovers.

No matter the size of your holiday meal, beef will make your dinner feel special. Keep your holiday traditions alive by cooking this delicious Beef Prime Rib Roast. You can stretch the leftovers into multiple meals by using the beef for sandwiches, easy lunches, or a quick dinner.

Large beef roast on a white serving plate

Still, looking for holiday inspiration? Head to Beef. It’s What’s For Dinner’s website to find shareable recipes, ingredients, and everything else you need to make the perfect beef holiday meal.

Woman's hands slicing a prime rib roast

What is Prime Rib Roast?

This beautiful, fatty, marbled piece of meat is called prime for a reason! Also called a Standing Rib Roast, Prime Rib is an excellent cut of meat and comes from the primal rib on the cow (one of the 9 primal cuts).

Bone-in Prime Rib is one of my favorites. It cooks slower, but seals in extra flavor. The meat will turn out juicy and tender.

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

Is Prime Rib Roast the same as Ribeye Roast?

Both a Prime Rib and Ribeye Roast are high-quality cuts of beef, come from the same part of the cow, and don’t stray far from each other in terms of flavor. They do, however, have a few key differences.

A Prime Rib Roast contains rib bones, meaning you get extra beefy flavors. It benefits from being cooked in its own juices as well as bolder seasonings. It’s a great choice when you need to feed a crowd.

Ribeye Roast is traditionally boneless but also delicious and a great choice for a date night or a special weeknight dinner. All it needs is a simple seasoning of olive oil, salt, and pepper. This cut of meat is best cooked with a sear and then finished in the oven and can be cut into steaks like I feature in my recipe for Ribeye Steak.

Close up of a sliced prime rib roast

Herbed Prime Rib ingredients

A cut of meat for a special occasion doesn’t necessarily have to be complicated. A Prime Rib Roast can be seasoned with just a few simple ingredients. Don’t forget the baby potatoes, green beans, and chimichurri sauce on the side!

Here’s what you need:

  • Bone-in Prime Rib Roast
  • Rosemary
  • Oregano
  • Garlic
  • Olive oil
  • Salt and pepper
A large raw beef roast seasoned with herbs and oil on a white serving plate

How to cook Prime Rib Roast

The secret to an excellent Prime Rib Roast is to cook it at a high temperature for a short amount of time, then turn the oven way down for a few more hours. I’d recommend using an oven-safe meat thermometer to make sure it’s cooked to perfection. Find more Oven Roasting Basics here.

This is how you cook a Prime Rib Roast:

  1. Prepare the roast: Place the roast in a roasting pan and cut a few shallow slits on the non-fatty side.
  2. Season the meat: Combine the rosemary, oregano, olive oil, and garlic in a bowl. Use it to season the Prime Rib on all sides and into the slits. Leave it in the fridge to sit for 30 minutes to one hour.
  3. Cook the Prime Rib: Sprinkle the roast with salt and pepper before placing it in a hot oven. After a few minutes, turn the heat down and cook for an additional 2 hours.
  4. Serve: Slice and serve with horseradish sauce.
A large raw beef roast seasoned with herbs and oil on a roasting rack

Horseradish sauce ingredients

To complement the beef, serve it with this creamy and tangy horseradish sauce. It’s easy to whip together and tastes even better than what you would be served in a steakhouse. Another sauce to add is my delicious chimichurri sauce.

This is what you need:

  • Sour cream
  • Creamed horseradish
  • White balsamic vinegar
  • Parsley
  • Chives
  • Salt
A sliced and cooked prime rib roast on a white serving plate with baby potatoes and green beans on the side

How to make homemade horseradish sauce

It’s so easy! Horseradish sauce can be made in 5 minutes and then used on the side of beef or in a sandwich.

This is what you need to do:

  1. Mix everything together: Mix the sour cream, horseradish, vinegar, and parsley together in a bowl. Season to taste with salt. 
  2. Serve: Scoop some of the sauce onto your plate with the roast or spread it on a beef sandwich the next day.

Helpful recipe tips

  • The prime roast cook time is set at 15-20 minutes per pound. If your roast is smaller, just calculate the full cook time that way.
  • Use an ovenproof meat thermometer instead of an instant-read meat thermometer. This helps you avoid opening the oven door countless times or poking holes in the meat.
  • Use a roasting pan with a rack if you have one. This will improve air circulation and promotes more even cooking.
  • Prime Rib is juiciest and the best tasting when it’s cooked medium rare (145°F) to medium (160°F) doneness.
  • Let the meat rest for 20 to 30 minutes after it comes out of the oven. Transfer the roast to a cutting board and cover it loosely with foil. This tent will seal in all of the natural juices and create a better, more flavorful bite. 

Storing and reheating

As soon as you’re done serving the Prime Rib Roast, seal up any leftovers in plastic wrap or an airtight container. Store them in the fridge for up to 3-4 days or freeze for up to 2-3months. Reheat the leftovers in the oven or microwave.

Store any leftover horseradish sauce in a jar or sealed container for up to 2 weeks. Spread it on a sandwich or serve it with steak!

What to serve with Prime Rib Roast

Don’t forget plenty of side dishes to complement your Prime Rib:

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

More beef recipes to try

These savory recipes featuring beef would be delicious at any time of year:

If you give this Herbed Prime Rib Roast With Horseradish a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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3.67 from 3 votes

Herbed Prime Rib Roast With Horseradish

This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.
Prep Time5 mins
Cook Time2 hrs
resting time30 mins
Total Time2 hrs 35 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, dinner, dip, holiday, main course, main dish, sauce, weeknight dinner
Servings: 8 servings
Calories: 1372kcal
Author: Lena Gladstone

Ingredients

Prime Rib

  • 7 ½ lb Bone-In Prime Rib Roast
  • ¼ cup fresh rosemary chopped
  • ½ cup fresh oregano chopped
  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 3 tbsp Kosher salt

Horseradish Sauce

  • ½ cup sour cream
  • 1 ½ tbsp creamed horseradish
  • ½ tbsp white balsamic vinegar
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • salt to taste

Instructions

Prime Rib

  • Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate in the refrigerator for 30 minutes to one hour.
  • Preheat the oven to 450ºF. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast over so the fatty side is facing up, then place in the preheated oven for 25 minutes.
  • Turn the oven down to 325 degrees and continue to cook for 2 hrs or until the center registers 130 degrees for a medium-rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Slice and serve with the horseradish sauce.

Horseradish Sauce

  • Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!

Notes

Tip: Cook time is approximately 15- 20 mins per lb, so if your roast is smaller, just calculate the full cook time that way.

Nutrition

Calories: 1372kcal | Carbohydrates: 4g | Protein: 59g | Fat: 123g | Saturated Fat: 50g | Cholesterol: 265mg | Sodium: 2831mg | Potassium: 1026mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 8mg

Beet Terrine With Herbed Goat Cheese

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Layers of red and golden beets with creamy chèvre make up this elegant Beet Terrine With Herbed Goat Cheese. It’s easy to make and can be sliced and served with bread, crackers, salad, or on its own.

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A slice of red and yellow beet terrine on top of arugula

Add some color to your holiday hors d’oeuvres! This bright and beautiful Beet Terrine With Herbed Goat Cheese is the perfect addition to your holiday spread, next to a winter charcuterie, or to enjoy as an appetizer. The layers of red and yellow beets and herbed goat cheese is not only beautiful to look at but a treat for your taste buds!

You can make this goat cheese terrine easily with a little cook time and some assembly tips. The beets are first cooked on the stove or in the Instant Pot, sliced, and layered into a loaf pan with the goat cheese spread. As it sits in the fridge for a few hours, the flavors mingle and the colors spread, creating bright jewel tones.

overhead view of a yellow beet terrine on a black serving plate

Slice and serve the layers of beets and goat cheese on a platter with fresh bread, greens, and olive oil. It’s a bright and refreshing starter you can make ahead of time for the holidays or dinner parties.

Slices of red and yellow beet terrine on top of arugula on a grey serving plate

What is a terrine?

This vegetable terrine is quite different from the traditional recipe. Similar to pâté, terrine is usually a loaf of meats, herbs and seasonings, eggs, or vegetables packed or layered into a loaf mold. It’s cooked in a water bath and then sliced for serving.

Because my recipe is made with fresh beets, there is no water bath involved. All you need to do is cook the beets. Once the beets and cheese are layered in a loaf pan, the terrine will be wrapped, weighted, and chilled in the fridge.

What is the difference between pâté and terrine?

Pâté is a paste that is typically made mostly from liver. It has a smooth and fine texture and is perfect for spreading on bread or crackers. Terrine, on the other hand, has a thick texture as it’s made from a variety of meats, eggs, or even vegetables. Slice your terrine and serve it on its own as an appetizer or added to bread or salad.

Red and yellow beets in a large bowl with goat cheese, green onions, garlic, and salt in bowls on the side

Ingredients you need for beet terrine

This vegetable-forward terrine is healthy, flavorful, and easy to make. All you need are a handful of fresh ingredients.

This is what you need:

  • Red and golden beets
  • Goat cheese or chèvre
  • Garlic
  • Green onion
  • Salt
Sliced yellow and red beets in separate white bowls with herbed goat cheese in a bowl on the side

How to cook beets in an Instant Pot

Save time and start this recipe by cooking the beets in an Instant Pot. It’s so easy! Here’s how it’s done:

  1. Cook the beets: Place a trivet and water into the Instant Pot before adding in the cleaned beets. Secure the lid and set the cooking time to align with the size of your beets (see the notes in the recipe card for cook times). Once they’re done cooking, do a quick release.

Stove top instructions

If you don’t have an Instant Pot, just cook the beets on the stove! It’s as simple as boiling any other vegetable:

  1. Boil the beets: Fill a large pot with water, add in the cleaned beets, and bring it to a boil. The beets are done cooking when you can pierce them with a knife.
  2. Rinse: Rinse the cooked beets under cold water so they’re cool enough to peel.
4 images showing the process of making a beet and goat cheese terrine

How to assemble a beet terrine

Last but not least, the terrine needs to be put together! This is a simple process of layering beets and herbed goat cheese on top of each other until you run out of the two. Here’s how it’s done:

  1. Season the goat cheese: Stir the goat cheese, garlic, and green onion together in a small bowl. Taste and season with salt as needed.
  2. Prepare the beets: If you haven’t yet peeled the cooked beets, use a paper towel to remove the skin. Slice them into ¼ inch thick slices (or thinner if you prefer).
  3. Prepare the pan: Line your loaf pan with plastic wrap, making sure to have enough overhang to wrap the top of the terrine once it’s put together.
  4. Layer and assemble: Start with a layer of red beets on the bottom, making sure the slices overlap. Spread on a thin layer of the seasoned goat cheese. Repeat this until you run out of red beets, then repeat the same process with the golden beets. The last layer, or the top, should be finished with beets.
  5. Wrap it and refrigerate: Place the overhang of plastic over the top of the terrine. Place something heavy on top, like a carton of milk, to weigh it down. Place it in the fridge for a minimum of 4 hours or overnight if you have the time.
2 white plates each with a slice of beet terrine on top of green arugula

How to serve terrine

Let the terrine sit at room temperature for a few minutes after it comes out of the fridge. You can serve the terrine on a platter and slice it into half-inch slices. Have some bread and fresh arugula around the terrine on the platter, and drizzle everything with some olive oil and a sprinkle of finishing salt on each slice.

If you have leftovers, add a few slices of beet and goat cheese terrine in a citrus salad, on toast, or on its own with more oil for a quick snack.

Slices of red and yellow beet terrine on top of arugula on a grey serving plate

Tips and recipe variations

  • Beets love to stain! Wear gloves to keep your hands from being stained.
  • Want to speed up the slicing time? Use a mandolin to slice the beets instead of a knife.
  • The Instant Pot cook time will vary depending on the size of your beets. Cook 10 minutes for small beets, 15 minutes for medium, and 20 minutes for large.
  • Not a fan of goat cheese? Replace it with herbed Boursin cheese and leave out the salt and green onions.
  • Would you rather roast the beets? Wrap the washed beets in foil and roast in a 400ºF oven for 45 minutes or until they’re fork tender. Leave them to cool, then peel and slice.
  • Do you need to store leftovers? Just store the leftover beet terrine wrapped in the loaf pan and in the fridge. It should stay fresh and hold its texture for 3 to 4 days.

More appetizer recipes

Serve these delicious and colorful appetizers to your party guests or before a dinner:

If you try this Beet Terrine With Herbed Goat Cheese let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 1 vote

Beet Terrine With Herbed Goat Cheese

Layers of red and golden beets with creamy chèvre make up this elegant Beet Terrine With Herbed Goat Cheese. It’s easy to make and can be sliced and served with bread, crackers, salad, or on its own.
Prep Time30 mins
Cook Time25 mins
Chill Time4 hrs
Total Time4 hrs 55 mins
Course: Appetizer, Salad
Cuisine: French
Keyword: appetizer, easy appetizer, gluten free, instant pot, starter, vegetarian, veggies
Servings: 8 servings
Calories: 241kcal
Author: Lena Gladstone

Equipment

  • mandolin

Ingredients

  • 3 large red beets cooked, peeled, and thinly sliced
  • 3 large golden beets cooked, peeled, and thinly sliced
  • 16 oz goat cheese at room temperature
  • 3 cloves garlic grated
  • ½ cup green onion finely chopped
  • salt to taste

Serve with

  • arugula
  • olive oil
  • bread

Instructions

Cooking Beets Instant Pot Method

  • Scrub the beets clean. Add 1 cup water, the trivet, and the beets to the Instant Pot. Close the lid and set the timer to either 10 minutes for small beets, 15 minutes for medium, and 20 minutes for large. Once it's done, do a quick release.

Cooking Beets Stove Top Method

  • Scrub the beets clean. Add them to a large pot of water and bring it to a boil. Coko the beets until you can pierce them with a knife (about 30-45 mins, depending on the size). Rinse the cooked beets under cold water once they're done cooking. Peel and move to the assembly of terrine steps.

Terrine Assembly

  • In a bowl, combine the goat cheese, garlic, and green onion. Mix until well combined. Add salt to taste and adjust the seasonings as necessary.
  • Use a paper towel to remove the skin from the beets.
  • Slice the beets to 1/4 inch thickness using a sharp knife or mandolin.
  • Line a loaf pan with plastic wrap, making sure to have enough to overlap to wrap the top of the terrine.
  • Add a layer of sliced red beets, overlapping the beet slices at the bottom of the pan. Spread a thin layer of the goat cheese mixture on top with a rubber spatula. Repeat with another layer of red beets and goat cheese until you run out of red beets.
  • Repeat the same process with sliced golden beets until you run out.
  • Wrap the top of the terrine with the overhang of the plastic wrap. Add something heavy to weight down the terrine in the pan (I used half a carton of milk). Refrigerate for 4-8 hours to set or overnight if you have the time.
  • Remove the terrine from the fridge before serving. Unwrap the plastic wrap.
  • Put it on a platter and slice into 1/2 inch slices and serve on a bed of arugula, drizzled with olive oil and a sprinkle of finishing salt on each slice. Serve as is or with a slice of toast.

Notes

The Instant Pot cook time will vary depending on the size of your beets. Cook 10 minutes for small beets, 15 minutes for medium, and 20 minutes for large.

Nutrition

Calories: 241kcal | Carbohydrates: 20g | Protein: 14g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 369mg | Potassium: 700mg | Fiber: 6g | Sugar: 14g | Vitamin A: 715IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 3mg
A slice of red and yellow beet terrine on top of arugula

Leftover Mashed Potato Waffles

by

Use up your holiday leftovers in the best way by making these Leftover Mashed Potato Waffles. Using a few simple ingredients, these fluffy waffles turn out savory, soft, and delicious after a few minutes in the waffle iron. Top them with sour cream, avocado, or anything you like!

Jump to Recipe
Cooked waffles on 3 white plates. Topping options in individual bowls on the side.

Finally, an exciting way to use up your leftover mashed potatoes! Buttery and soft on the inside and crispy and golden brown on the outside, these Mashed Potato Waffles are an unreal treat and a creative way to make your boring old leftovers exciting again.

These waffles turn not-so-average ingredients into a fun brunch or breakfast, just like my keto bacon chaffles. Made with holiday leftovers, flour, eggs, and as many add-ins as you want, you end up with a soft and cheesy treat to start your day with.

Serve your waffles with the leftover turkey, stuffing, or eggs on the side. The options of dressing these up or down are endless!

Close up of golden brown cooked waffles

Ingredients you need

The best homemade waffles are fluffy and light, so you’ll need a few extra ingredients to make sure these puff up. These waffles would go great with a few mix-ins and lots of toppings. I’ve included plenty of suggestions for you below!

This is what you need:

  • Leftover mashed potatoes
  • Eggs
  • Scallions
  • Cheddar cheese
  • All-purpose flour
  • Baking powder and baking soda

Once they’re done, load your mashed potato waffles with your toppings of choice. You could use sour cream, scallions, avocado, tomatoes, pickled onions, bacon, smoked salmon or lox, Everything But The Bagel seasoning, or even gravy!

Mashed potatoes in a large white bowl. Cheese, scallions, onions, eggs, and flour in separate white bowls on the side.

How to make waffles from mashed potatoes

These potato waffles are just as easy as any other homemade waffle or pancake recipe. They’re a savory and filling choice for the post-Thanksgiving or Christmas brunch and are ready to eat in no time.

Here’s how it’s done:

  1. Prepare the waffle maker: Make sure you preheat the waffle maker and grease it with cooking spray first. This will help the waffles cook evenly and prevent them from getting stuck to the machine.
  2. Make the batter: Whisk the eggs in a large bowl before adding in the mashed potatoes, scallions, and cheese. Whisk the dry ingredients in a separate small bowl. Fold these into the potato mixture until everything is combined.
  3. Cook the waffles: Add a scoop of batter onto the waffle maker. Close the lid and leave it to cook until golden brown on both sides. You can keep the finished waffles in the oven so they stay warm while you cook the rest.
  4. Garnish and serve: Plate the waffles and load them with as many toppings as you want. I like mine with a dollop of sour cream, scallions, and pickled onions.

Mix in ideas

I recommend that you include shredded cheese and a few herbs or scallions in the waffle batter. The cheese will melt as it cooks, creating a crispy edge on each waffle, and the herbs and scallions pair perfectly with the potato goodness.

You can add many other mix-ins to the waffle batter, such as a scoop of the leftover holiday stuffing, shredded chicken, ham, or turkey, cooked bacon, a variety of shredded cheeses, leftover vegetables, and anything else you like!

Close up of a cooked waffle with salmon and scallions on top.

Helpful recipe tips

  • Does the waffle batter seem dry? Add 1 more egg into the batter to make it a little wetter.
  • Is the batter too wet or not holding together? Go ahead and add 1 tablespoon of flour at a time until it comes together.
  • My recipe for creamy mashed potatoes will work perfectly in these waffles. Make sure the potatoes have cooled down completely before using them for waffles. Otherwise, the eggs could scramble and the texture of the batter won’t be ideal.
  • Try not to lift the waffle maker lid up too soon. You could risk having the batter separate and it stick to the machine. Cooking the waffles on medium heat will ensure they turn out perfectly every time.

Substitutions and variations

  • Looking for gluten-free potato waffles? Replace the all-purpose flour in this recipe with a 1:1 gluten-free flour instead.
  • If your mashed potatoes were made vegan, just replace the eggs in the waffle recipe with two flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water = 1 flax egg) and the cheese for a dairy-free cheese. Voila! Vegan mashed potato waffles.
  • While potatoes aren’t considered keto, you can still join in on the fun! Make my recipe for keto-friendly Bacon Chaffles instead.
Cooked waffles on 3 white plates with forks.

Storing and reheating

Store the leftover waffles by wrapping them in plastic wrap, foil, or keeping them in an airtight container. They should stay fresh in the fridge for 3 or 4 days.

The waffles can also be frozen for up to 3 months. Make sure to wrap them up well and keep them in a sealed container or ziploc bag. Leave them to defrost in the fridge overnight or reheat right from frozen.

To reheat leftover waffles, pop them in the toaster for a few minutes or add them to a lined baking sheet and reheat in a 350ºF oven until hot.

Cooked waffles on 3 white plates. Topping options in individual bowls on the side.

More savory breakfast recipes

Enjoy these filling recipes next to a mimosa for breakfast or brunch:

Did you try my Leftover Mashed Potato Waffles? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

Print Recipe
5 from 7 votes

Leftover Mashed Potato Waffles

Use up your holiday leftovers in the best way by making these Leftover Mashed Potato Waffles. These fluffy waffles turn out savory, soft, and delicious after a few minutes in the waffle iron. Top them with sour cream, avocado, or anything you like!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 waffles
Calories: 199kcal
Author: Lena Gladstone

Equipment

  • Waffle Iron

Ingredients

Waffles

  • 2 1/2 cups leftover mashed potatoes
  • 2 large eggs whisked
  • 3 tbsp scallions chopped
  • 1 ½ cup cheddar cheese shredded
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • cooking spray for the waffle maker

Topping Options

  • sour cream
  • scallions
  • avocado
  • tomato
  • pickled onions
  • bacon
  • smoked salmon or lox
  • everything but the bagel seasoning

Instructions

  • Preheat the waffle iron and grease it with cooking spray.
  • In a large bowl, whisk the eggs, then add in the mashed potatoes, scallions, and cheese. Mix to combine.
  • In a separate small bowl, whisk together the flour, baking powder, and baking soda. Fold these dry ingredients into the potato mixture until everything is well combined.
  • 

Scoop 1/2 cup or smaller (depending on the size of your waffle iron) of the batter into the prepared waffle iron. Use a spoon to even out the batter so your waffle isn’t too thick. Close the lid and let the waffle bake until golden brown.
  • Transfer the waffle to a serving platter or keep them warm in the oven until the remaining batter is used up.
  • Garnish the waffles with your favorite toppings. I added a dollop of sour cream, chopped scallions, bacon or smoked salmon, tomatoes, pickled onions, or you can use whatever you have on hand.

Notes

Tips:
  • Does the waffle batter seem dry? Add 1 more egg into the batter to make it a little wetter.
  • Is the batter too wet or not holding together? Go ahead and add 1 tablespoon of flour at a time until it comes together.
  • My recipe for creamy mashed potatoes will work perfectly in these waffles. Make sure the potatoes have cooled down completely before using them for waffles. Otherwise, the eggs could scramble and the texture of the batter won’t be ideal.
  • Try not to lift the waffle maker lid up too soon. You could risk having the batter separate and it stick to the machine. Cooking the waffles on medium heat will ensure they turn out perfectly every time.

Nutrition

Calories: 199kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 234mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 1mg
Close up of a cooked waffle with salmon and scallions on top.

Garlic Butter Parker House Rolls

by

Parker House rolls dressed in creamy garlic butter, a sprinkle of salt, and fresh sage are always welcome at dinner parties. Soft, buttery, and easy to make ahead of time!

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Bread rolls on a cutting board with butter on the side

These are not your average dinner rolls. Garlic Butter Parker House Rolls with sage are the best addition to holiday meals, dinner parties, or buffets. They have a soft, buttery, and garlic flavor that is completely irresistible!

Raw bread rolls in a baking dish

Picture-perfect Parker House Rolls are known for their consistent shape and golden-brown color. Baked to perfection, their dough is very soft and easy to pull apart. The signature fold over shape makes it easy to add more butter inside or even jam or compound butter.

This recipe for Parker House rolls is easy to whip together for the holidays or to freeze for later. Don’t forget more great side dishes to serve alongside them, like my creamy mashed potatoes or miso butter glazed carrots.

What are Parker House Rolls?

Parker House rolls are bread rolls made from yeast, all purpose flour, butter, milk, and eggs. They’re known for their signature buttery taste, uniform folded over shape, and pull-apart dough. Save this dinner roll recipe to make for holiday dinners or to freeze and bake later on.

Baked dinner rolls in a baking dish

Why are they called Parker House Rolls?

The rolls are named after the famous Boston Parker House Hotel. The recipe originated at the hotel in the 1870s after an angry chef threw a pan of unfinished rolls in the oven. That’s where they got their signature folded shape!

Close up of dinner rolls with sage leaves on top

Ingredients you need for parker house rolls

Make sure your yeast is still alive by checking the expiry date first. The rest of the ingredients you need are easy to find and very affordable.

This is what you need:

  • All-purpose flour
  • Instant Quick Rise Yeast
  • Kosher salt
  • Whole milk
  • Honey
  • Butter
  • Eggs
  • Fresh sage leaves
4 images showing the process of shaping dinner rolls

How to make parker house rolls with garlic butter

You’ll start making this dinner roll recipe by greasing a large baking dish and blooming the active yeast. From there, the recipe is fairly simple.

This is how it’s done:

  1. Mix the dry and wet ingredients: Combine the flour, yeast, and salt into the bowl of a standing mixer. Then add the warm milk, honey, egg, and butter.
  2. Make the dough: Mix the dough using the dough hook attachment until everything is incorporated. Cover the bowl with a plastic wrap and leave the dough to rise.
  3. Make the garlic butter: While you wait for the dough, mix the butter and garlic together in a small bowl. Set aside.
  4. Form the rolls: Transfer the dough from the mixing bowl to a lightly floured surface. Divide it in half, then roll each half into a square shape. Brush both squares with garlic butter before cutting the dough into 6 strips. Form the rolls by shaping each strip into a spiral shape, then placing them seam side down in the baking dish.
  5. Let them rise: Place a sage leaf on top of each roll. Cover with plastic or a damp kitchen towel and let them rise for 30 minutes.
  6. Bake: Place the baking dish in the oven and bake until the rolls are golden brown. When they’re done, brush with the leftover garlic butter and add a sprinkle of salt.
Close up of baked dinner rolls with fresh sage leaves

Helpful recipe tips

  • Check that the yeast is still alive. You can do this by checking the expiry date or letting it bloom in some warm milk and honey. When it becomes bubbly and foamy on top, it means the yeast is still alive. Pour the mixture right into the dry ingredients when you’re ready to get started.
  • To ensure every dinner roll is the same size: Use a digital scale to weigh the dough so they’re all the same.

Can these be made ahead of time?

Follow the instructions on the recipe card up until step 4 to make parker house rolls ahead of time. Instead of letting the rolls rise at room temperature, cover them up and place them in the fridge. The rolls can be left in the fridge for a few hours or overnight.

Remove the rolls from the fridge 30 minutes prior to baking, then bake as directed. 

Baked dinner rolls on a wood cutting board with a small bowl of butter on the side

Storage and freezing tips

These rolls store and freeze beautifully. I highly recommend preparing and freezing the dough or keeping a baked batch in your freezer so you can have them ready when the holidays arrive.

To prepare and freeze, assemble the rolls through step 5 in the recipe card, then cover the pan with plastic or foil and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours before baking.

To bake and freeze, bake the rolls as directed and let them cool completely. Store them in a sealed container or bag and freeze for up to 3 months.

What to serve with dinner rolls

Let’s get to cooking! Serve these garlic dinner rolls on the side of a savory dinner:

Did you try these soft and buttery Parker House dinner rolls? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

Print Recipe
5 from 4 votes

Garlic Butter Parker House Rolls

Parker House rolls dressed in creamy garlic butter, a sprinkle of salt, and fresh sage are always welcome at dinner parties. Soft, buttery, and easy to make ahead of time!
Prep Time15 mins
Cook Time20 mins
Rest time45 mins
Total Time1 hr 20 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Keyword: appetizer, baked, breads, dinner, side dish, sides
Servings: 12 rolls
Calories: 359kcal
Author: Lena Gladstone

Ingredients

Parker House Rolls

  • 3 ¼ – 3 ½ cups all-purpose flour plus more if needed
  • 1 packet Instant Quick Rise Yeast equals 2 1/4 tsp
  • ½ tsp kosher salt
  • 1 cup whole milk warm
  • 3 tbsp honey
  • 4 tbsp salted butter room temperature
  • 1 large egg room temperature

Topping the rolls

  • 6 tbsp unsalted butter melted
  • 3 cloves garlic finely minced or grated
  • 12 leaves sage
  • flaky sea salt

Instructions

  • Preheat the oven to 350ºF. Grease a 9×13 inch baking dish.
  • In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours.
  • To make the garlic butter, combine the softened butter and fresh garlic together in a small bowl.
  • Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.
  • Brush each square with garlic butter, saving any leftover butter for serving.
  • Cut each square of dough into 6 strips.
  • Roll each strip into a spiral and arrange seam side down in the greased baking dish.
  • Cover the dish and let the rolls rise in a warm spot for about 30 minutes until they're puffy. Add one sage leaf on top of each roll. Alternately, you can let the rolls sit in the fridge overnight ahead of time.
  • Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining garlic butter and a sprinkle flaky sea salt. Pull them apart to serve warm with more butter.

Notes

To Make Ahead: Prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

Nutrition

Calories: 359kcal | Carbohydrates: 56g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 111mg | Fiber: 2g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
Baked dinner rolls in a baking dish

How To Build A Holiday Charcuterie Board

by

Learn How To Build a Holiday Charcuterie Board using this thorough guide. Filled with all of your holiday favorites, this beautiful board of bright flavors and delectable ingredients is sure to be the highlight of your next holiday party.

Jump to Recipe
Overhead view of a large platter layered in cheese, meat, crackers, fruit, pickles, olives, and berries.

This is a sponsored post written by me on behalf of Comté Cheese Association. All opinions are 100% mine.

Your guests this holiday season are going to run, not walk to this gorgeous and festive Holiday Charcuterie Board. 

Charcuterie boards are the perfect appetizer for holiday parties, New Year’s celebrations, or for a quiet night at home with some wine. Loaded with creamy Comté cheese, meat, crackers, fruit, and nuts, the flavors are bright, decadent, and classic to the season.

Just like my summer charcuterie board, I’ll guide you through all of the ingredients you need to make a cheese board for the holidays and how to assemble it. You can keep your fridge stocked with this list all season long so you’re prepared for any unexpected guests or last minute get togethers. It’s a flexible recipe you can make for two or 20 people!

What is a charcuterie board?

Charcuterie (pronounced “shahr-ku-tuh-ree”) is all about beautiful presentation and refined flavors. It’s a French word for cured meats, such as bacon, salami, and prosciutto. Nowadays, the word is associated with assembling meat products together with other accompaniments, such as dried fruits, nuts, and cheeses. 

A winter charcuterie board celebrates the season with grand displays of seasonal and warming ingredients. There are a few elements you need to make a small or large board that showcases the flavors of the holidays and winter weather.

Close up of cheese with a Comte label.

Elements you need to create the best holiday charcuterie

Use any or all of these elements in your holiday charcuterie platter:

Cheeses

I highly recommend using a delicate and creamy Comté cheese on your board. Pronounced Comté (“con – TAY”), this fresh cheese is handmade every day by artisans in about 150 small village cheesemaking facilities in the Jura Massif region of France. Comté is made with no additives or artificial colorants and controlled at each level of production, making it a pure and natural food.

This unique cheese is a staple for charcuterie boards. Each wheel has a distinct flavor and aroma based on the micro-region where it was produced, the season in which it was made, and the style of the cheesemaker. No two wheels taste alike!

Not sure how much cheese to buy? Aim to serve 2 to 3 ounces of cheese per person. Pick a few high-quality hard and soft cheeses from your local deli.

Cheeses used:

  •  Comté Cheese: delicate and creamy
  • Hawes Wensleydale Cranberry: crumbly and sweet
  • Truffle Double Cream Brie: creamy and savory
Close up of a large platter layered in Comte cheese, meat, fruit, crackers, and pickles.

Charcuterie

Always include salty and savory charcuterie meats on your cheese board. Thin slices of prosciutto, salami, or soppressata are easy to grab and pair perfectly with the creamy cheese and crackers. 

Play around with the presentation. I like to create rosettes and pretty folds with the slices of meat so they not only look amazing but are easy to grab. 

Feel free to buy as much meat as you like. You can splurge on a few different kinds or just get one simple choice that’s loved by all.

Meats used:

  • Calabrese Salami
  • Prosciutto
  • Truffle Salami
4 images showing how to layer cheese, meat, and fruit on a charcuterie board

Crackers and nuts

A variety of crackers and/or fresh bread or crostini are necessary on your winter charcuterie. Use them to hold your soft and spreadable cheeses or top them with meat, fruit, or a slice of hard cheese. You can use a variety of storebought crackers or even make your own.

Crackers used:

  • Pistachio Pomegranate Crisps
  • Rustic Bakery Crackers

Fill a few small bowls with a variety of nuts for extra salt and crunch. Nuts not only provide a beautiful presentation, but they help fill empty space. There are plenty of seasonal varieties you can include.

Nuts to use:

  • Hazelnuts drizzled with honey
  • Marcona Almonds
  • Pistachios
  • Almonds
  • Cashews
4 images showing how to assemble a holiday charcuterie board

Extras

This is the fun part! These extras will fill your board with plenty of colors, flavors, and seasonal flare. You can use a variety of fresh or dried fruit, pickled things, and fresh herbs. You can also add decor like sprigs of holly, mistletoe, Christmas ornaments, or even twinkly lights.

Fruit and Berries:

  • Grapes
  • Blueberries
  • Tangerines
  • Apples
  • Pomegranate
  • Pears
  • Persimmons

Pickled things:

  • Cornichons
  • Olives

Herbs:

  • Rosemary
  • Thyme
4 images of a large platter with lots of meats, cheeses, olives, pickles, and crackers.

How to assemble your charcuterie board

Start by grabbing your best wood board, marble slab, or a ceramic serving plate. Gather any small bowls or ramekins, then prepare some cutlery like cheese knives, forks, and spoons.

Follow these steps to arrange your holiday charcuterie board:

  1. Add the cheese: All of your cheeses will take up a corner of the platter or board. This makes it easier for your guests to slice or cut. You can even pre-slice the harder cheeses so they’re easy to grab.
  2. Add the meats: Wrap or fold the slices of meat. As the meat is one of the more popular choices, place them closer to the edges of the board. 
  3. Add pickled things: Pour any olives or cornichons into small bowls. If you’re worried about fingers dipping in and out of the bowls, go ahead and serve them with a fork or spoon.
  4. Add fresh fruit: Slice the apples and peel the tangerines, then place them on the board. It always looks nice to layer the slices or sections on top of each other. Keep the grapes on the vine and layer them on the board. 
  5. Add the crackers: Spread the different types of crackers around the board so each variety is together. This way, no matter where your guests are standing, they can grab a cracker and layer it with a slice of cheese.
  6. Finish and serve: Complete the holiday board with a sprinkle of pomegranate seeds, fresh herbs, more grapes, and blueberries. These will help fill in empty space and add color.
Close up of a large platter with lots of meats, cheeses, fruits, pickles, and crackers.

Tips and tricks

These helpful tips will help you create and serve the best holiday charcuterie:

Make it ahead of time

Assemble your board without the crackers and nuts a few hours before guests arrive. Wrap it in plastic and keep it in the fridge. Remove the board 30 minutes before serving so the cheese has time to come down to room temperature. 

Keep it budget-friendly

You don’t need to go all out to make the best holiday cheese and meat board. Stick to your budget and fill it with just a handful of ingredients you can find at your local grocery store. Just buy multiples of the same ingredients to fill it out.

Make it your own

Don’t feel like you need to use every ingredient on this list. Only use the stuff you and your guests love! This will help you create the charcuterie of your dreams without anything going to waste.

If you follow these tips and make your own holiday charcuterie board, let me know! Leave a comment below, and don’t forget to take a picture and tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe
5 from 2 votes

How To Build A Holiday Charcuterie Board

Learn How To Build a Holiday Charcuterie Board using this thorough guide. Filled with all of your holiday favorites, this beautiful board of bright flavors and delectable ingredients is sure to be the highlight of your next holiday party.
Prep Time30 mins
Total Time30 mins
Servings: 6 servings
Calories: 750kcal
Author: Lena Gladstone

Ingredients

  • ½ lb Comté cheese sliced
  • ½ lb soft cheese double cream truffle cheese
  • ¼ lb Hawes Wensleydale Cranberry or cheddar cheese
  • 3 cured meats prosciutto, salami, or truffle salami
  • grapes
  • 1 apples sliced
  • ½ cup blueberries
  • ¼ pomegranates
  • crackers variety
  • ½ cup olives
  • ½ cup cornichons
  • ¼ cup marcona almonds
  • ¼ cup hazelnuts to serve with honey
  • ¼ cup honey to drizzle on hazelnuts
  • 8 chocolates your choice
  • 2 sprigs rosemary for topping on cheese or board

Instructions

  • Assemble all the ingredients on a wood board, platter, or tray. Start with your cheeses, create a triangle, then add cured meats around the cheeses, add pickles and olives in small bowls, then grapes cascading off your board, add nuts if serving right away or add with crackers if serving later, add some tangerines around the board, add dried fruit on the board, add berries next close to the cheddar cheese, add the hazelnuts and honey in a bowl. Add some rosemary and pomegranates to the brie cheese.
  • Add crackers and nuts last if making in advance. Or add last to fill the spots on the board. Add any additional grapes if you have spaces to create fullness.
  • Make sure to take your cheeses out of the fridge at least 30 minutes to 1 hour before serving.

Nutrition

Calories: 750kcal | Carbohydrates: 50g | Protein: 23g | Fat: 55g | Saturated Fat: 27g | Cholesterol: 107mg | Sodium: 851mg | Potassium: 378mg | Fiber: 5g | Sugar: 39g | Vitamin A: 1141IU | Vitamin C: 4mg | Calcium: 598mg | Iron: 2mg

Wild Mushroom and Sausage Stuffing

by

Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time!

Jump to Recipe
Large white dish filled with bread stuffing

Out of all the side dishes you’re bound to enjoy this holiday season, I urge you to indulge in this Wild Mushroom and Sausage Stuffing. Its deep flavors from sausage, mushrooms, herbs, and sourdough bread are so satisfying and filling. A versatile recipe, make it any way you like or follow my recommended variations.

The flavor combinations are unlike any other, thanks to the mix of pork sausage, shitake, cremini, and oyster mushrooms. Finished with melted Gruyere cheese on top, this stuffing is completely irresistible. It’s sure to make all of your holiday guests happy!

Prepare this stuffing a day ahead of time or freeze it for later. Full of flavor and uncomplicated ingredients, it’s one of the best Thanksgiving recipes around.

Large and small white bowls holding individual stuffing ingredients.

Ingredients you need

This rustic stuffing is the ultimate addition to your Thanksgiving meal. The wild mushrooms give it an earthy flavor while the juices from the pork sausage soak into the sourdough bread. It’s a unique recipe you can play with or make as-is.

Here’s what you need:

  • Sourdough bread
  • Pork sausage
  • Mixed wild mushrooms (like cremini, shiitake, and oyster)
  • Leeks
  • Unsalted butter
  • Fresh sage and parsley
  • Vegetable or chicken broth
  • Eggs
  • Gruyere cheese

What kind of bread should you use?

Any kind of dense hearty white bread is best for stuffing because of its firm texture. This kind of bread will still soak up flavor while retaining its shape as it bakes in the oven. I used sourdough, but a French or rustic loaf would also work well. Head to your local bakery and pick up a fresh loaf, then let it sit uncovered overnight so it hardens.

Looking for a gluten-free option? Go ahead and use a gluten-free loaf that will hold its shape as it bakes with the broth and other liquids.

Do you need to use eggs in stuffing?

Eggs act as a binder when used in stuffing. You don’t have to use them, but they do help to hold everything together. When you use eggs, the stuffing will feel a little more filling and be similar to a custard.

To make vegan stuffing, replace the eggs with 3 flax eggs instead. One flax egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water. Let this mixture sit for 10 minutes, then mix in with your stuffing.

Woman's hand taking a spoonful of cooked stuffing from a small white bowl.

How to make Easy Mushroom and Sausage Stuffing

The best mushroom and sausage stuffing isn’t hard to make. As a bonus, it can be made ahead of time!

Here’s how it’s done:

  1. Toast your bread: Spread the cubes over 2 baking sheets and toast in the oven until they’re completely dried out.
  2. Saute the sausage: Pan fry the sausage pieces in a skillet until they’re brown. Transfer it to a large bowl.
  3. Cook the leek: In the same pan, cook the leeks in some butter until they’re soft. Transfer them to a large mixing bowl with the sausage.
  4. Cook the mushrooms: Increase the heat to medium-high. Cook the mushrooms with butter and salt until they’re golden-brown and tender. Add in some more butter, sage, and garlic and continue to cook for another minute. Add them to the large bowl.
  5. Toss with the bread: Mix the mushrooms, toasted bread, parsley, sausage, and leeks together in the bowl.
  6. Add the liquid: Whisk the eggs and broth together in a separate bowl, then pour them into the mushroom-bread mixture. Toss together.
  7. Bake the stuffing: Transfer everything in the pan to your prepared baking dish and cover with foil. Bake for about 20 minutes.
  8. Melt the cheese: Remove the foil and increase the oven temperature. Add the gruyere cheese on top and bake until it’s golden brown and bubbly. Finish with a sprinkle of fresh parsley and serve!

Can I make this stuffing ahead of time?

Stuffing gets even more flavorful when it’s made ahead of time. Assemble it completely, and then transfer it to your baking dish. Top is with a few knobs of butter, then cover it with buttered aluminum foil. Refrigerate overnight and bake the next day.

Toasting the bread cubes isn’t necessary if you’ve let them sit out ahead of time. Leave the bread on the kitchen counter for a few days so it can dry out. Afterward, keep it in an airtight container at room temperature.

Can I stuff this into turkey?

I wouldn’t recommend it. One of the best parts of this stuffing is the gooey melted cheese on top! That can be tricky when it’s stuffed inside of the turkey.

You need to make sure the stuffing cooks to a temperature of 165ºF when it’s inside of a turkey. This makes it safe to eat, but can sometimes mean your turkey is overcooked. Best to cook the two separately.

Close up of cooked stuffing with melted cheese and green herbs on top

Recipe variations

  • If you can’t find leeks, use chopped celery and white or yellow onion instead.
  • Use any type of sausage you like, depending on your taste. Feel free to replace the sausages with ground pork instead.
  • Make it vegetarian by replacing the sausage with a plant-based alternative.
  • Use another type of smooth and melty cheese if you don’t want to use Gruyere. Jarlsberg, comté, or raclette are all great substitutes.
  • Don’t forget the gravy! Serve the stuffing with my homemade beef gravy for the best finisher.
Close up of a large white dish with cooked stuffing with melted cheese on top

Storing leftover stuffing

Make sure the leftover cooked stuffing has had a chance to cool down to room temperature before storing it away. Keep the leftovers in the fridge for up to 4 days. Make sure it’s sealed in a shallow container.

You can also freeze stuffing for up to 1 month once it’s cool. Keep it in a freezer-safe sealed container or bag. Reheat it right from frozen in the oven or microwave.

Woman's hand taking a spoonful of cooked stuffing from a small white bowl.

More Thanksgiving recipes to try

Fill your plate with this stuffing and more savory side dishes for the holidays:

How did you like my Wild Mushroom and Sausage Stuffing? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

Print Recipe
5 from 2 votes

Wild Mushroom and Sausage Stuffing

Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: breads, holiday, mushrooms, pork, side dish, sides, thanksgiving, veggies
Servings: 10 servings
Calories: 463kcal
Author: Lena Gladstone

Ingredients

  • 1 loaf sourdough bread cut into 1/2-inch cubes
  • 8 tbsp unsalted butter divided
  • 2 medium leeks trimmed, halved lengthwise, and thinly sliced
  • 1 ½ lbs wild mushrooms I used cremini, shiitake, and oyster, trimmed and thinly sliced (about 6 cups)
  • 1 lb pork sausage
  • ¼ cup fresh sage leaves finely chopped
  • 1 ½ tsp kosher salt divided
  • ¼ cup fresh parsley finely chopped, plus more for serving
  • 2 ½ cups vegetable or chicken broth
  • 3 large eggs
  • 1 cup Gruyere cheese shredded

Instructions

  • Preheat your oven to 350ºF and line 2 rimmed baking sheets with parchment paper. Arrange 2 racks to divide the oven into thirds. Meanwhile, coat a 9×13-inch baking dish with 1 tablespoon of butter and set aside.
  • Divide the bread cubes between the 2 rimmed baking sheets and spread into a single layer. Toast until the bread is completely dry, 5-6 minutes. Flip half way and bake another 5-6 minutes. Set aside to cool.
  • Heat a 12” skillet to medium-high heat. Add the sausage and cook until browned. Transfer it to a large mixing bowl.
  • In the same skillet, melt 3 tablespoons of the butter over medium heat. Add the leek and cook, stirring occasionally, until it begins to soften (6-7 minutes). Add to the bowl with the sausage.
  • In the same skillet, increase the heat to medium-high. Add the mushrooms, 3 tablespoons of butter, and 1 1/4 teaspoons of salt. Cook until the mushrooms are golden-brown, tender, and any liquid released is almost evaporated (9 minutes). Add 1 tablespoon butter, sage, and garlic and cook for 1 minute. Transfer to the large bowl with the sausage and leeks.
  • Add the bread cubes and parsley to the bowl, toss to combine in the pan with the mushrooms and leeks. Now transfer to the baking dish.
  • Pour the broth, eggs, and remaining 1/4 teaspoon salt in a medium bowl or large liquid measuring cup and whisk to combine. Pour it over the bread and mushroom mixture and use your hands or a large spoon to gently toss until all the bread is evenly moistened.
  • Cover with foil and bake at 350ºF until warmed through and slightly puffed (20 minutes).
  • After 20 minutes, remove it from the oven. Increase the oven temperature to 425°F. Remove the foil and add 1 cup of shredded Gruyere cheese on top and bake until the top is golden-brown and crisp, 15-20 minutes. Sprinkle with freshly chopped parsley leaves before serving.

Notes

Make ahead: The bread can be dried out in the oven a few days before and stored in an airtight container at room temperature, or just left out on the baking sheets overnight to dry at room temperature instead. The stuffing can also be completely assembled, topped with butter, covered tightly with buttered aluminum foil, and refrigerated overnight. When ready to bake, let the baking dish sit out on the counter as the oven heats. Bake for the same amount of time.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

Nutrition

Calories: 463kcal | Carbohydrates: 34g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 1182mg | Potassium: 449mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1068IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 3mg

Easy Garlic French Green Beans (Haricots Verts)

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These Easy Garlic French Green Beans (Haricots Verts) are elegant, quick, and so crisp. Sautéed in oil and garlic, they’re a healthy and versatile side dish with big flavor!

Jump to Recipe
Large white serving dish full of cooked green beans

Crisp and never soggy Easy Garlic French Green Beans are ready in no time and can be enjoyed for any occasion.

With unique flavors and a beautiful presentation, this isn’t your average veggie side dish. French style beans are simple to prepare, just like most green bean recipes, and go with almost anything. It’s a stress-free side dish and only takes 15 minutes from start to finish!

With only 4 ingredients, we’re transforming simple French green beans into a savory and satisfying side dish. Sautéed with olive oil and garlic, the list of flavors and aromatics can fit in the palm of your hand. Make it your next go-to side dish when you need something fancy in a flash!

What are French style green beans (Haricots Verts)?

Haricots Verts translates to “green beans” in French. Just think of them as the slightly longer and thinner version of regular green beans. 

Their shape makes them look a little more fancy and refined, plus they have a distinctly crisp and flavorful taste. French green beans can be a little more expensive but are worth it when you want to go all out at a dinner party.

Raw green beans next to minced garlic on a wood cutting board

Ingredients you need

Look for the greenest, crispiest green beans you can find. They shouldn’t have many brown spots or blemishes. For the best presentation, make sure your beans are uniform in shape and size.

This is what you need:

  • French green beans
  • Olive oil
  • Garlic
  • Sea salt
3 images of green beans cooking in a pink skillet

How to make garlic French green beans

This simple side dish takes only 2 steps and under 15 minutes to prepare. It’s low maintenance and looks elegant once it’s done.

Here’s how to make it:

  1. Sauté the green beans: Heat your olive oil in a pan over high heat. When it’s hot, add the green beans and turn down the heat. Cook for around 10 minutes, flipping halfway.
  2. Add the garlic: Sauté the garlic in the pan for 1 minute, then season with salt to taste. Serve and enjoy!

Can you roast the green beans instead?

Roasting green beans in the oven is still very easy and only takes a few extra minutes. To roast, preheat your oven to 425ºF and spray a baking sheet with cooking spray or oil. Roast the green beans with the garlic and salt for around 20 minutes or until the beans are just about fork tender.

Woman's hands holding a white serving dish full of green beans

What goes well with garlic green beans?

Feel free to mix and match to boost the flavor. You can sauté the beans with sliced shallots and lemon juice in the pan, or go ahead and add diced ham for a little protein. Once they’re done, top the beans with toasted almonds, parmesan cheese, or crunchy bacon.

You can serve this dish on the side of almost anything. Green beans go well with my everyday baked chicken breast, rib eye steak, or even pork chops. If you’re looking for something a little lighter, serve the beans next to baked salmon, shrimp skewers, or cauliflower steaks.

Close up of cooked green beans with garlic and salt

Recipe variations

  • Make it creamier by substituting the olive oil for unsalted butter.
  • Can’t find French style green beans? Just use regular, uniform green beans instead.
  • Want to make it oil-free? Replace the olive oil with water or vegetable or chicken stock.
  • Need a classic Thanksgiving side dish? Use French green beans for extra flavor in a traditional green bean casserole.
Large white serving dish full of cooked green beans

More side dishes

Your next great dinner party will be a hit with all of these tasty side dishes:

If you fall in love with these Easy Garlic French Green Beans (Haricots Verts) as much as I think you will, make sure to post and tag @lenaskitchenblog on Instagram and use #lenaskitchenblog!

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4.86 from 7 votes

Easy Garlic French Green Beans (Haricots Verts)

These Easy Garlic French Green Beans (Haricots Verts) are elegant, quick, and so crisp. Sautéed in oil and garlic, they’re a healthy and versatile side dish with big flavor!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: appetizer, holiday, side dish, sides, vegetarian, veggies
Servings: 4 servings
Calories: 99kcal
Author: Lena Gladstone

Ingredients

  • 1 lb French green beans Haricots Verts, rinsed and dried
  • 2 tbsp extra light olive oil
  • 2 cloves garlic minced
  • sea salt to taste

Instructions

  • Heat the olive oil in a saucepan on high heat.
  • Add in the green beans and turn the burner down to medium-high heat. Cook the beans for 8-10 minutes, folding the beans on the bottom to the top once.
  • Add the garlic and sauté for 1 minute.
  • Season will salt and enjoy.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

Easy And Creamy Mashed Potatoes

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Make these Easy And Creamy Mashed Potatoes to serve with all of your meals! All you need are 5 ingredients and less than 30 minutes to whip them up. Instant Pot and crockpot instructions included.

Jump to Recipe
Close up of a bowl of mashed potatoes with melted butter and green herbs on top.

Can you really call it Thanksgiving without the mashed potatoes and gravy? It’s a must-have side dish!

These Easy And Creamy Mashed Potatoes are melt in your mouth delicious. With only 5 ingredients, they can easily be whipped up in under 30 minutes and store easily so you can enjoy them all week long. A simple mix of butter, cream, and salt make these potatoes heavenly and rich.

In no time, you end up with luscious and rich mashed potatoes. Make sure to serve them next to the Thanksgiving turkey or as a side dish to spruce up your rib-eye steak for dinner.

Plate with yellow potatoes piled on top of each other. Milk and butter on the side.

Ingredients you need

Every good recipe for mashed potatoes needs fat, flavor, and salt to cut back on the natural starchiness. These 5 basic ingredients are probably already in your kitchen! If you want to up the flavor, I’ve included lots of mix-in ideas for you below.

This is what you need:

  • Yukon Gold potatoes
  • Unsalted butter
  • Heavy cream or whole milk
  • Salt
  • Fresh herbs

How to make Easy And Creamy Mashed Potatoes

Peeling and chopping the potatoes instead of boiling them whole makes this recipe super easy and quick. When they’re done, the potatoes turn out soft and velvety smooth.

Here’s how it’s done:

  1. Boil the potatoes: Place the peeled and quartered potatoes in a large pot with salt. Add water into the pot until it’s covering the tops of the potatoes. Bring it up to a boil over high heat and cook for 10 to 15 minutes, or until the potatoes are very soft.
  2. Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter and the cream/milk and mash really well. Feel free to use a little extra cream if you need to loosen up the mash.
  3. Serve: Transfer to a serving bowl and drizzle over some extra melted butter. Sprinkle fresh chives or parsley on top and enjoy!

You’ll need the right tool to get the perfect mash. Luckily, you have a few options:

  • Mash them right in the pot using a hand masher or a fork.
  • Mash with an immersion blender.
  • Add the potatoes, cream, and butter to a blender or food processor and blend until smooth.
2 images of yellow chopped potatoes in a large pink pot.

How to make mashed potatoes in an Instant Pot

Peel and chop the potatoes first, then place them in the Instant Pot with water and salt. Lock the lid in place and set the valve to seal. Cook on manual pressure for 8 minutes.

Once they’re done, quick release the pressure and drain the potatoes. Place them back in the pot with the rest of the ingredients and mash until smooth.

How to make mashed potatoes in a crockpot

Again, peel and chop the potatoes into chunks before placing them in the bowl of a slow cooker. Instead of water, cover the potatoes in vegetable or chicken stock (so they’re extra flavorful instead of waterlogged). Cover with a lid and cook on High for 3 to 4 hours (or until soft).

Add the rest of the ingredients into the pot when they’re done and mash until smooth.

Overhead view of a large bowl with mashed potatoes sitting on a white and grey dish towel.

Helpful recipe tips

  • Heat up the cream before pouring it into the potatoes. This will keep everything steaming hot before serving.
  • Leave the potatoes unpeeled for more texture or remove the peel. It’s up to you!
  • Don’t skimp on the fat! Heavy cream or whole milk will break down the natural starch and make the mash super creamy.

Variations and substitutions

  • Want the creamy texture without so much fat? Swap the heavy cream for Greek yogurt, sour cream, or dairy-free milk.
  • Make vegan mashed potatoes instead. Simply swap the dairy for a plant-based butter or cream cheese and unsweetened plant milk (like almond milk).
  • Add mix-ins for extra flavor. Stir in 2 or 3 minced cloves of garlic, crispy bacon, fresh parsley or chives, or shredded cheddar cheese or parmesan.
  • Mashed potatoes with gravy are what dreams are made of. Pour on your favorite storebought gravy or use my recipe for homemade red wine gravy.
  • Lower the carbs! Substitute half of the potatoes for cauliflower instead.
  • Can’t find Yukon gold potatoes? This recipe will still work whether you use Russet, red, or sweet potatoes.

Storing leftovers

Place the leftover mash in an airtight container and store them in the refrigerator for up to 4 days. 

To reheat, transfer the mash to a microwave-safe dish and microwave for 2 or 3 minutes (stirring in between). Alternatively, reheat the leftovers in a pot in a 350ºF oven for 20 to 30 minutes.

Close up of a bowl of mashed potatoes with melted butter and green herbs on top.

What to serve with mashed potatoes

There’s no competition: mashed potatoes are the best side dish. They can be a soft bed for vinegar chicken and beef short ribs, or served on the side of a grilled flank steak.

Make them a part of a long line of side dishes for the holidays. They would pair so nicely with miso butter glazed carrots, butternut squash risotto, sautéed broccolini, chopped salad, or chicken pot pie.

More potato recipes

You’re going to love these warm and satisfying potato recipes:

If you give these Easy And Creamy Mashed Potatoes a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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4.25 from 4 votes

Easy And Creamy Mashed Potatoes

Make these Easy And Creamy Mashed Potatoes to serve with all of your meals! All you need are 5 ingredients and less than 30 minutes to whip them up. Instant Pot and crockpot instructions included.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: 30 minute meal, appetizer, easy, easy appetizer, holiday, mashed potatoes, potatoes, side dish, sides, simple
Servings: 4 servings
Calories: 432kcal
Author: Lena Gladstone

Ingredients

  • 3 lb Yukon gold potatoes peeled and quartered
  • salt to taste (for boiling)
  • 4 tbsp unsalted butter cubed (plus more for topping potatoes)
  • ⅓ cup heavy cream or whole milk warmed
  • fresh herbs (chives or parsley) chopped for garnish

Instructions

  • Place peeled potatoes in a large pot with 1 tablespoon of salt. Add water so it’s covering potatoes by approximately 4-5 inches.
  • Bring to a boil over high heat. Once it's boiling, reduce the heat so it’s at a rapid simmer. Cook for approximately 10-15 minutes or until the potatoes are very soft and falling apart when pierced with a fork.
  • Drain well, then return to the pot.
  • Add the butter and the cream then mash until very smooth. Add a little extra cream as needed to loosen up the mash.
  • Transfer to a serving bowl and drizzle over some extra melted butter. Sprinkle with some fresh chives or herbs of choice, and serve!

Notes

Instant Pot Instructions:
  • Peel and chop the potatoes first, then place them in the Instant Pot with water and salt.
  • Lock the lid in place and set the valve to seal.
  • Cook on manual pressure for 8 minutes.
  • Once they’re done, quick release the pressure and drain the potatoes.
  • Place them back in the pot with the rest of the ingredients and mash until smooth.
 
Crockpot instructions:
  • Again, peel and chop the potatoes into chunks before placing them in the bowl of a slow cooker.
  • Instead of water, cover the potatoes in vegetable or chicken stock (so they’re extra flavorful instead of waterlogged).
  • Cover with a lid and cook on High for 3 to 4 hours (or until soft).
  • Add the rest of the ingredients into the pot when they’re done and mash until smooth.

Nutrition

Calories: 432kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 30mg | Potassium: 1447mg | Fiber: 7g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 67mg | Calcium: 57mg | Iron: 3mg

Roasted Butternut Squash Risotto With Crispy Sage

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This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It’s the easiest risotto you’ll ever make!

Jump to Recipe
White bowl with cooked risotto with sage and cheese on top.

Just because the weather is colder and the leaves are changing doesn’t mean we have to stop eating healthy. My Roasted Butternut Squash Risotto With Crispy Sage has light ingredients while still tasting warm and comforting.

Woman's hands holding a white bowl full of cooked risotto with roasted squash and sage on top.

This fall date night recipe after being inspired by my roasted squash spaghetti and lemon risotto. With a little tweaking, you end up with a combination of the two that is perfect for fall date nights, weeknight dinners, or dinner parties.

White bowl with cooked risotto with sage and cheese on top.

This dish combines the flavors of fall into a refined risotto that is tasty on its own or as a side dish. The broth and white wine soak into the rice as it cooks, and is finished with a roasted butternut squash purée. Top with crispy sage and parmesan for an elegant and satisfying meal!

White bowl with cooked risotto with sage and cheese on top.

What is risotto?

Risotto is an Italian dish made from short-grain Arborio rice. The rice is traditionally cooked in a flavorful broth until it becomes soft and creamy. Most risotto recipes contain butter, cream, cheese, or white wine to add layers of flavor.

Risotto may seem intimidating due to its lengthy and attention-grabbing process, but it’s fairly easy to tackle! You won’t need to constantly stir the rice and veggie broth together (as most traditional recipes require) in this recipe. Just pour in the wine and broth and let it cook!

You’ll end up with a velvety smooth, creamy pot of risotto. You’ll know you’ve done a great job if the risotto doesn’t run down the plate and has a soft and creamy texture.

Chopping butternut squash on a cutting board. Rice, broth, butter, oil, and cheese on the side.

Ingredients you need

All of the fall flavors in this elegant dish are warm and comforting. It’s the best dish for a fancy dinner on a chilly night.

This is what you need:

  • Butternut squash
  • Arborio rice
  • Vegetable broth
  • White wine
  • Shallots and garlic
  • Butter
  • Parmesan cheese
  • Sage leaves
  • Olive oil
4 images showing the process of roasting butternut squash and cooking rice.

How to make Roasted Butternut Squash Risotto With Crispy Sage

I’ve simplified this risotto recipe to make it as easy as possible. There’s no constant stirring needed!

Here’s how to make it:

  1. Fry the sage: Heat the oil in a small pan and fry 5 or 6 sage leaves at a time. Cook until crispy, about 15 seconds per leaf, then leave them to rest on a paper towel-lined plate.
  2. Toast the rice: In a skillet over medium-low heat, cook the shallots and butter for 3 minutes. Add in the garlic, more butter, and then the rice. Toast for 3 minutes.
  3. Prepare the risotto: Pour the wine into the skillet. Leave it for 1 minute, then add in some veggie stock and stir well. Let it sit, covered, for 20 minutes while the rice soaks in the liquid.
  4. Roast the squash: While the rice is cooking, place your seasoned squash on a baking sheet and roast for 20 minutes. You’ll know it’s done when the edges have started to brown and it’s fork-tender.
  5. Purée the squash: Set 1 cup of the roasted squash aside. When it’s cool enough to handle, purée the rest with some veggie stock in a food processor or blender until smooth and set aside.
  6. Mix together and serve: Once the rice has soaked in all of the broth and wine, stir in the parmesan cheese and squash purée and mix well. Serve the risotto hot with crispy sage, parmesan, and the reserved squash on top!
4 images showing the process of cooking the roasted butternut squash risotto

Helpful recipe tips

  • Cut the squash into really small chunks to speed up the roasting process.
  • Test the oil before frying the sage. Place 1 small leaf into the oil and when it starts to bubble around the edges (without splattering), it’s ready!
  • Keep extra sage leaves on standby just in case some burn.
  • Test the consistency of the risotto by running a spoon through the rice in the pan. If it slowly comes back together, you’ll know it’s ready to be enjoyed!
Close up of cooked rice with orange squash and sage on top

Variations and substitutions

  • Remove the alcohol and leave out the white wine. You can replace it with more broth or lemon juice.
  • Don’t have butternut squash? Substitute it for pumpkin or sweet potato purée instead.
  • If you don’t have vegetable stock, chicken stock is a great substitution.

Storing leftovers

Even though it’s best enjoyed fresh from the stove, leftover risotto can be stored in a covered container in the fridge for a few days.

It’s best to reheat leftovers in a skillet on the stovetop rather than the microwave. Heat the skillet over medium heat and add in a splash of water or broth to help loosen up the rice and bring back its creamy consistency. 

What goes well with risotto?

Butternut squash risotto is perfectly delicious on its own, but it also makes for a filling side dish! It would go wonderfully on the side of any of these main dishes:

White bowl with orange cooked rice with cheese and wine on the side.

Did you try my Roasted Butternut Squash Risotto With Crispy Sage? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

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4.34 from 3 votes

Roasted Butternut Squash Risotto With Crispy Sage

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It's the easiest risotto you'll ever make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Side Dish
Cuisine: Italian
Keyword: dinner, easy dinner, fall flavors, italian, risotto, roasted squash, side dish, sides
Servings: 4 servings
Calories: 773kcal
Author: Lena Gladstone

Ingredients

Risotto

  • 1 cup Arborio rice
  • 2 ½ cups vegetable broth hot
  • ½ cup white wine or sub for extra broth
  • 2 Shallots finely chopped
  • 3 garlic cloves finely chopped
  • 4 tbsp butter
  • 2 cups Parmesan cheese
  • Salt to taste

Roasted Butternut Squash

  • 5 cups butternut squash peeled and cut into 1/2 in cubes, roasted
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ cup vegetable stock

Crispy Sage

  • ¼ cup sage
  • 3 tbsp olive oil

Toppings

  • Crispy sage
  • 1 cup roasted butternut squash
  • Parmesan cheese

Instructions

Crispy Sage

  • Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.

Risotto

  • Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
  • Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
  • Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.

Butternut Squash

  • Preheat oven to 450ºF.
  • Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
  • Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
  • Mix the squash purée and parmesan cheese into the risotto.
  • Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.

Nutrition

Calories: 773kcal | Carbohydrates: 72g | Protein: 24g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 1911mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23444IU | Vitamin C: 46mg | Calcium: 713mg | Iron: 4mg

Boiled Baby Potatoes With Garlic Butter And Dill

by

Loaded with flavors and herbs, these Boiled Baby Potatoes With Garlic Butter And Dill make for a quick and tasty side dish. Don’t forget the fresh tarragon sauce for dipping!

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Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl with a serving spoon

Buttery, Herby Potato Goodness

This recipe brings me back to my childhood. My mom would make these potatoes all the time when I was growing up. With each buttery bite, I’m brought back to those happy times!

Spring and summer is a time for visits to the farmer’s market and gorgeous vegetable dishes. These Boiled Baby Potatoes With Garlic Butter And Dill are loaded with fresh flavor and are ready to eat in 15 minutes. When dipped in my new favorite tarragon sauce, they’re excellent on the side of pork chops and salad.

White baby potatoes in a bowl. Fresh dill, salt, garlic cloves, and butter on the side.

You Only Need 4 Ingredients

Have I mentioned how simple this recipe is? Boiled potatoes only require a little bit of help when it comes to enhancing their flavor. This is all we need:

  • Baby potatoes
  • Fresh dill
  • Butter
  • Garlic

What Kind of Potatoes Should I Use?

I really like the Yukon gold baby potatoes in this dish. You can buy them year-round in the grocery store or pick them up at the farmer’s market when they’re in season (late summer and fall). Otherwise, feel free to use baby red-skinned, white-skinned, or Peruvian purple potatoes.

How To Make This Recipe

Boiled baby potatoes with fresh herbs and butter only take 15 minutes to come together! No need to peel the potatoes or do much preparation. 3 steps and you’re done!

Here’s how to make this recipe:

  1. Bring salted water to a boil and add the potatoes. Boil the baby potatoes for 7 to 8 minutes or until fork-tender.
  2. Drain the water, then add in the butter to the same pot on medium heat. Sauté for 3 minutes, mixing to coat the potatoes in butter. Add the garlic and cook for an additional minute, making sure to continue mixing everything so the garlic doesn’t burn. Remove from heat and toss in the dill.
  3. Serve hot as is or top with tarragon sauce.

How To Roast Baby Potatoes

Seal in the flavor and roast the potatoes in the oven instead:

  1. Preheat your oven to 450ºF. Slice the potatoes in half.
  2. Toss the potatoes in a bowl with butter and garlic. Add to a lined cookie sheet.
  3. Roast for 20 minutes or until tender.
  4. Toss with fresh dill and serve.

How To Grill Baby Potatoes

Fire up the grill and throw on these potatoes for a super easy and barbeque-ready side dish:

  1. Slice potatoes in half. Add to a medium saucepan with water and bring to a boil. Simmer for 12 minutes.
  2. When done, drain the water and run cold water over the potatoes to stop the cooking process.
  3. Add potatoes to a bowl with butter and garlic. Toss to coat.
  4. Grill for 3 minutes a side until crispy and charred.
  5. Toss with fresh dill and serve.
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl with a serving spoon

Tips for The Best Boiled Baby Potatoes

  • Mix up the flavors. Finish the dish with fresh parsley, rosemary, lemon juice, or cracked pepper.
  • Slice the potatoes in half to help them boil faster or for smaller bites.
  • Boiling baby potatoes with the skin on helps to retain their flavor and adds a little crunch. Don’t remove the skin!
  • If you have leftover cooked potatoes, store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave or pan-fry them with a little extra butter.
  • Serve the potatoes with a fresh Tarragon Sauce for more delicious flavors.
Boiled Baby Potatoes With Garlic Butter And Dill in a white bowl, topped with green tarragon sauce

More Summer Side Dishes

Any of these recipes would be perfect at a summer barbeque or party:

What did you think when you tried these Boiled Baby Potatoes With Garlic Butter And Dill? So good, right?! Leave a comment below! Don’t forget to snap a pic and tag me on Instagram. I love to see your recreations!

Print Recipe
3.88 from 8 votes

Boiled Baby Potatoes With Garlic Butter And Dill

Loaded with flavors and herbs, these Boiled Baby Potatoes With Garlic Butter And Dill make for a quick and tasty side dish. Don’t forget the fresh tarragon sauce for dipping!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: American
Keyword: 20 minute recipe, easy meal, gluten free, potato salad, potatoes, side dish, sides, vegetarian
Servings: 4 servings
Calories: 236kcal
Author: Lena Gladstone

Ingredients

  • 1.5 lbs baby potatoes
  • salt for water
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp fresh dill
  • Tarragon Sauce for serving

Instructions

  • In a medium pot, bring salted water to a boil and add in the potatoes. Boil the baby potatoes for 7 to 8 minutes or until fork-tender.
  • Drain the water, then add in the butter to the same pot on medium heat. Sauté for 3 minutes, mixing to coat the potatoes in butter. Add the garlic and cook for an additional minute, making sure to continue mixing everything so the garlic doesn’t burn. Remove from heat and toss in the dill.
  • Serve hot as is or top with tarragon sauce.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg

5 Easy Prosecco Holiday Cocktails

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These 5 Easy Prosecco Holiday Cocktails take less than 10 minutes to prep. Perfect for holiday brunch or cocktail party. Top with prosecco and enjoy it.

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PIN IT NOW! CLICK HERE TO PIN THESE 5 EASY PROSECCO HOLIDAY COCKTAILS TO YOUR PINTEREST BOARD.

This is a sponsored conversation written by me on behalf of Corks and Cheers. The opinions and text are all mine. Pick up all your ingredients at your local Kroger store for a one-stop shop.

Party planning can be daunting, especially around the holidays. I want to help you host a party where you get to relax, enjoy a cocktail or two and mingle with your family and friends.

So, I created these 5 easy prosecco holiday cocktails to give you a fun variety for your guests. All easy to make. Try one or all recipes and share it with your guests this holiday season. Also, sharing an easy charcuterie board tutorial to make us a perfect cheese and meat pairing with these cocktails. Set it up and let your guests graze while you get to relax and enjoy the party too.

My favorite part about these cocktails is that all of the work can be done ahead of time. Set it up for your guests to make their own drinks. Then all you have to do is enjoy a fun time playing hostess with the mostess and have fun with your guests.

DAY BEFORE PARTY:

  • Clean all your glassware and place them upside down.
  • Set up a bar cart with glasses, napkins, straws, toothpicks.
  • Chill the prosecco, 7UP, juices the night before.
  • Set up a charcuterie board with bowls and have your utensils ready.
  • Make sure you have enough ice to keep drinks cool and use for serving the drinks too.

DAY OF PARTY:

  • Prep the fixings for all the drinks.
  • Cut and crumble the cheeses.
  • Prep and cut the meats for charcuterie.
  • Clean grapes for charcuterie.
  • Create all the garnishes for each drink and keep cold.

Make all 5 cocktails or pick one or two for a signature cocktail for your party. Up to you.

Let’s get this party started, shall we? Here are your FIVE festive cocktail recipes using the delicious Ogio Prosecco and 7UP. Cheers!

Did you make any of these cocktails or charcuterie recipe? Be sure to post + tag @lenaskitchen on Instagram and use #lenaskitchenblog hashtag! Pin it for later.

champagne flute with sugar rim, limes and blueberries on a toothpick

BLUEBERRY LIME SPRITZ, a fun spin on a spritz. It’s light, fizzy, citrusy and stunning. I love the touch of blueberries for a pop of color.

champagne flute with sugar rim and blueberries on a toothpick
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5 from 1 vote

BLUEBERRY LIME SPRITZ

BLUEBERRY LIME SPRITZ, a fun spin on a spritz. It's light, fizzy, citrusy and stunning. I love the touch of blueberries for a pop of color.
Course Cocktails
Cuisine American
Keyword citrus cocktail, cocktails, sparkling cocktail
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cocktails
Calories
Author Lena Gladstone

Ingredients

  • ½ cup 7UP ginger ale
  • 4 tbsp lime juice
  • ½ cup lemonade
  • Ogio Prosecco to top off each glass
  • Ice

GARNISHES

  • 4 thin lime slices
  • 4 toothpicks
  • 12 blueberries 4 per drink
  • sugar for rims

CHEESE PAIRING OPTIONS

  • extra sharp cheddar cheese
  • aged gouda cheese

Instructions

  • Slice lime into 4 thin slices and cut a small slit for garnish. Add blueberries on a toothpick for garnish.
  • Use remaining lime and go around the rim of the champagne flutes. Dip the edges in sugar to create a sugar rim.
  • Add the 7UP ginger ale, fresh lime juice, lemonade in a cocktail mixer (or mason jar) filled with ice, mix together. With a strainer, divide into each glass. Add garnishes.
  • Top off with prosecco in each glass. Have fun and Enjoy!
peach, ginger and thyme prosecco cocktail

This sweet GINGER PEACH SPARKLE marries ginger and peach together with a refreshing hint of thyme.

peach, ginger and thyme prosecco cocktail
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5 from 1 vote

GINGER PEACH SPARKLE

This sweet GINGER PEACH SPARKLE marries ginger and peach together with a refreshing hint of thyme.
Course Cocktails
Cuisine American
Keyword peach cocktail, prosecco cocktail, sprakling cocktail
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cocktails
Calories
Author Lena Gladstone

Ingredients

  • 1 ripe peach smashed
  • ½ cup 7UP ginger ale
  • Ogio Prosecco to top off each glass
  • Ice

GARNISHES

  • 4 thin sliced peaches
  • 4 sprigs thyme

CHEESE PAIRING OPTIONS

  • camembert cheese
  • aged gruyere

Instructions

  • Cut and then smash peach in a jar. Pour in the 7UP ginger ale, mix. Add a heaping spoonful into the bottom of each glass. Top with ice.
  • Add a slice of peach and a sprig of thyme.
  • Top off with prosecco in each glass. Enjoy!

5 other cocktails using Prosecco:

strawberry cocktail in glass with strawberries, lemons and mint

Refreshing, light, fruity and bubbly is what this STRAWBERRY PROSECCO SMASH cocktail tastes like summer in a cup. But should be enjoyed year-round.

STRAWBERRY cocktail in glass with strawberries around
Print Pin
5 from 2 votes

STRAWBERRY PROSECCO SMASH

Refreshing, light, fruity and bubbly is what this STRAWBERRY PROSECCO SMASH cocktail tastes like summer in a cup. But should be enjoyed year round.
Course Cocktails
Cuisine American
Keyword cocktails, strawberry cocktail, strawberry lemon cocktail
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cocktails
Calories
Author Lena Gladstone

Ingredients

  • 8 large fresh strawberries smashed
  • 1 tsp sugar
  • ½ cup 7UP lemon lime soda
  • ½ large lemon juiced
  • Ogio Prosecco to top off each glass
  • Ice

GARNISHES

  • 4 thin lemon slices
  • Fresh mint leaves

CHEESE PAIRING OPTIONS

  • Soft triple cream brie or any kind of brie
  • Aged manchego cheese

Instructions

  • Cut and then smash strawberries in a jar with sugar and lemon. Add the 7UP lemon lime soda, mix well together.
  • Add ice in glasses. Add 2 spoonful of strawberry mix into each glass. Garnish with lemon and mint leaves.
  • Top off with prosecco in each glass. Enjoy!
Two champagne glasses filled with orange drinks and coasters.

Not your traditional mimosa recipe. Adding a twist of lime and pineapple to make this a festive PINEAPPLE ORANGE MIMOSA.

Two champagne glasses filled with orange drinks and coasters.
Print Pin
5 from 1 vote

PINEAPPLE ORANGE MIMOSA

Not your traditional mimosa recipe. Adding a twist of lime and pineapple to make this a festive PINEAPPLE ORANGE MIMOSA.
Course Brunch, Cocktails
Cuisine American
Keyword citrus cocktail, cocktails, mimosa, pineapple
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cocktails
Calories
Author Lena Gladstone

Ingredients

  • ½ cup pineapple juice
  • ½ cup orange juice
  • ½ cup 7UP light lemon lime soda
  • 4 tbsp fresh lime juice
  • Ogio Prosecco to top off each glass
  • Ice

GARNISH

  • 4 pieces of pineapple cut into triangles
  • 4 thin lime slices
  • 4 toothpicks
  • Coupe glasses

CHEESE PAIRING OPTIONS

  • Extra sharp cheddar cheese
  • Drunken Goat cheese

Instructions

  • Mix juices and 7UP light lemon lime soda together.
  • Add to each glass. Add garnishes.
  • Top off with prosecco in each glass. Enjoy!
two champagne flutes with raspberry lime mimosas.

This RASPBERRY LIME MIMOSA has a great hint of lime and sweetness from the raspberries. Perfect morning or evening pick me up.

two champagne flutes with raspberry lime mimosas.
Print
5 from 1 vote

RASPBERRY LIME MIMOSA

This RASPBERRY LIME MIMOSA has a great hint of lime and sweetness from the raspberries. Perfect morning or evening pick me up.
Course Brunch, Cocktails
Cuisine American
Keyword citrus cocktail, cocktails, holiday cocktails, lime, mimosa, raspberries
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cocktails
Calories
Author Lena Gladstone

Ingredients

  • 1 cup raspberry lemonade
  • ½ cup 7UP diet lemon lime soda
  • 4 tbsp lime juice
  • Ogio Prosecco to top off each glass
  • Ice

GARNISH

  • 4 fresh raspberries
  • 4 thin lime slices
  • stemless champagne flutes or regular

CHEESE PAIRING OPTIONS

  • Santori Merlot Bellavitano wine soaked cheese
  • Gorganzola Dolce cheese

Instructions

  • Add raspberry lemonade to bottom of each glass, then add the 7UP light lemon lime soda and lime juice.
  • Add Ice, top with garnishes.
  • Top off with prosecco in each glass. Enjoy!
charcuterie board filled with meats, cheeses, fruits and crackers.

Here are some simple steps you can take to create the perfect charcuterie board. This HOLIDAY CHARCUTERIE BOARD will be the center of attention at any party. Easy to prep ahead and serve to your guests.

charcuterie board filled with meats, cheeses, fruits and crackers.
Print Pin
5 from 1 vote

HOLIDAY CHARCUTERIE BOARD

Here are some simple steps you can take to create the perfect charcuterie board. This HOLIDAY CHARCUTERIE BOARD will be the center of attention at any party. Easy to prep ahead and serve to your guests.
Course Appetizer
Cuisine French
Keyword appetizer, charcuterie, cheese, easy appetizer, salami
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories
Author Lena Gladstone

Ingredients

  • 1 soft cheese triple cream brie or any favorite soft cheese
  • 1 hard cheese that crumbles cheddar, BellaVitano (wine soaked cheese)
  • 1 manchego cheese sliced thinly
  • 1 spreadable goat cheese boursin cheese or any favorite
  • 2 different size salami
  • 1 package thinly sliced prosciutto
  • Grapes
  • Figs if in season
  • Apples or pears thinly sliced
  • Persimmon thinly sliced
  • Dried apricots
  • Fig or another favorite jam
  • Honey
  • Nuts
  • Olives
  • Cornichons
  • 2-3 types of crackers

WHAT YOU NEED TO SERVE ON

  • 1 large board
  • small cheese knives
  • small spoons
  • small forks
  • napkins
  • small plates for guest to use

Instructions

  • Cut off ends of manchego cheese, then thinly slice into triangles.
  • Lay out the cheeses, place bowls near them. In bowls, add in cornichons, olives, honey and jam. I like to have the jam next to manchego cheese, it goes really well together.
  • Add in the prosciutto and salami around the cheeses. Add sliced apples or pears, persimmons and nuts around. Add in the grapes and fill in the middle of the board gaps with nuts, dried fruit and crackers at the edges of the board.
  • Serve and enjoy with a few cocktails and friends.

I hope you guys have the happiest of holidays and can’t wait to see you make these 5 easy prosecco holiday cocktails and a beautiful charcuterie board to make your hosting hassle-free and enjoyable. Cheers friends!

Happy Holidays, Lena.

FIZZY PEAR COCKTAIL WITH GOAT CHEESE CROSTINI

by

This Fizzy Pear Cocktail combines the flavors of rich pear, earthy thyme, Prosecco and 7UP for a refreshing winter drink. Paired well with Goat Cheese Crostini topped with pear, walnuts and honey.

This Fizzy Pear Cocktail combines the flavors of rich pear, earthy thyme, Prosecco and 7UP for a refreshing winter drink. Paired well with Goat Cheese Crostini topped with pear, walnuts and honey. #pearcocktail #cocktail #pear #crostini #appetizer #drink #prosecco

PIN IT NOW! CLICK HERE TO PIN THIS FIZZY PEAR COCKTAIL WITH GOAT CHEESE CROSTINI RECIPE TO YOUR HOLIDAY DRINKS BOARD ON PINTEREST.

JUMP TO RECIPE [Read more…] about FIZZY PEAR COCKTAIL WITH GOAT CHEESE CROSTINI

CRANBERRY FIZZ COCKTAIL & BRIE BITES

by

Make your holiday toast even more special with this Cranberry Fizz Cocktail & Brie Bites that are the perfect holiday party combo of sweet and tart.

CRANBERRY FIZZ COCKTAIL

This refreshing cocktail is sure to be a hit this holiday season. Serve it with these easy to make Cranberry Brie Bites for the perfect holiday party.

PIN IT NOW! CLICK HERE TO PIN THIS CRANBERRY FIZZ COCKTAIL RECIPE TO YOUR HOLIDAY DRINKS BOARD ON PINTEREST.

JUMP TO RECIPE [Read more…] about CRANBERRY FIZZ COCKTAIL & BRIE BITES

SWEET AND SPICY ROSEMARY NUTS

by

A little sweet and spicy rosemary nuts are a simple way to add a kick to any party. Easy to make with only 6 ingredients in the mix.

SWEET AND SPICY ROSEMARY NUTS

Holiday parties are upon us already and if you are still looking for a quick and easy appetizer to bring with you, look no further. Nuts are a quintessential part of any party spread.

[Read more…] about SWEET AND SPICY ROSEMARY NUTS

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