Make-Ahead Thanksgiving Sides:French Onion Mashed Potatoes and Brussels Sprouts Salad

French Onion Mashed Potatoes: Place peeled potatoes in salted cold water, bring to a boil, and cook until tender, about 15 minutes.

Drain the potatoes, mash them through a fruit mill, and set aside.

Melt butter in a pan over medium heat and sauté the chopped onions until deep caramelized, about 10 minutes, then add the crushed garlic and cook 1 minute.

Stir in the beef consommé, bay leaf, ground thyme, salt, and pepper; simmer gently until the liquid reduces by half, roughly 5 minutes.

Combine the onion mixture with the mashed potatoes, add warm milk, and fold in Gruyère cheese until melted and the mash is smooth.

Transfer the mashed potatoes to individual deli containers, let cool to room temperature, then refrigerate; reheat in a gentle water bath (about 165°F / 165°F) before serving.

Brussels Sprouts Salad: Trim and halve Brussels sprouts, then toss with toasted walnuts, toasted pepitas, and reconstituted cranberries.

In a bowl, whisk together shallot, garlic clove, grated cheese, a pinch of fresh nutmeg, orange zest, lemon zest, fresh thyme, fresh parsley, a pinch of allspice, a pinch of smoked cumin, grainy Dijon mustard, apple cider vinegar, maple syrup, and season with salt and black pepper to make the dressing.

Pour the dressing over the Brussels sprouts mixture, toss gently to coat, and store in a mason jar in the refrigerator until ready to serve.