Ahh, the big week is almost here. Hopefully you will be spending Thanksgiving with someone you love whether it be family or friends.

It’s pretty safe to say that no one person really wants to cook the entire 12+ course Holiday meal themselves. It’s a labor intensive few days leading up to the big meal and although I think it’s worth it when you have that plate of everything if front of you, it’s much easier when multiple people can contribute dishes.

When I cooked my first entire meal when we were living in Hawaii and far away from family, it made me truly appreciate my mom and grandma who when took charge of this holiday meal growing up.

Now that our family has expanded to in-laws, we are all able to contribute. It’s hard to beat a traditional spread, especially since it’s enjoyed only once or twice a year.

I think it’s nearly impossible to chose one favorite dish, because well they all really need to be there. What makes that day so delicious is the perfect combination of everything.

Mashed potatoes are pretty hard to mess up. I know a lot of people just load them with butter, salt, cream, whole milk, etc. Sure, they taste good that way, but I wanted to share a simple recipe for a Potato and Squash Mash, to show you how to boost the nutrition quality of your potato side if you are trying to be extra mindful of your eating habits this year.

Although they may be covered in gravy, potatoes need a little flavor boost on their own. By adding the squash, you’ll get a slight natural sweetness, not to mention bonus nutrition points- Vitamin A, fiber.

Don’t have acorn squash? Butternut would be great too!

The cheesy flavored nutritional yeast can be used in place of parmesan cheese for a more nutrient-dense (and vegan) choice. Nutritional yeast is very high in high quality protein.

For example one and a half tablespoons of nutritional yeast has 8 grams of protein, is packed with B vitamins, potassium, 4 grams fiber and is low in fat. It’s a little secret weapon for those that can’t or don’t eat cheese since it has that savory taste.

Potatoes don’t get mentioned much for their high potassium content, but they have more than twice the amount than in one banana. An affordable side dish that can be made in a variety of ways and most everyone likes. That’s hard to beat!

What’s one of your favorite holiday dishes that you’d like to see lightened up?

[Tweet “Lighten Up Your Sides> Potato and Squash Mash #glutenfree “]

Hi friends! I ended up with a short blogging week last week because my mother-in-law was visiting. You would think I would get more done with family in town but I prefer to take the time off rather than hide out in my office trying to catch up. It was great having her, but now I am back to business!

Hassleback potatoes, did you know that is what they’re called? These accordion-like spuds were named after the Stockholm restaurant that first served them, Restaurant Hasslebacken. I have been wanting to try these for ages, I’m sure you’ve seen them all over the blogosphere. I have seen them in many of my cooking magazines as well, but when I saw a video from Cooking Light which demonstrated how to make them, I realized just how easy it was (keep reading for link to video)! I figured if I haven’t tried them than maybe some of you haven’t so here we go…..

All you do is cut thin slices into your potato, about 3/4 of the way through, season it with some salt, pepper, olive oil, herbs and garlic and bake it like a regular potato. To make sure you don’t cut all the way through the potato, just place a wooden spoon (or chop sticks per the video) at the base of your potato.

You get crispy edges and a tender middle all the way through. Delicious! I tried both sweet potatoes and regular baking potatoes and both were great. This is such a lovely side dish to serve when company is over.

Potatoes, especially white ones, often have a bad rap, but they are very nutritious- naturally low in fat, high in vitamins such as Vitamin C (regular baking potatoes) & Vitamin A (for the sweet potato), potassium, magnesium and fiber (in both). They are also naturally gluten free so can accommodate your gluten free guests. A simple side straight from mother nature.

You can just eyeball your ingredients as it is hard to mess these up! Just make sure to get some of the oil, garlic and herbs down through the cuts to flavor the potato throughout.

Here is the quick video that will make it much easier: How to Make Hasselback Potatoes.

The only change I made was to decrease the oven temperature since I believe my oven runs a little high. I loaded mine with garlic and did not want it to burn. They were still done in 50 minutes.

Try it out soon!

Ok, gotta get back to watching the Oscars on my DVR! Even though I haven’t seen any of the nominated movies, I still enjoy watching. Have a great week!

Questions: Have you made Hasselback potatoes? How was your weekend? What is your favorite side dish to serve for company? Did you watch the Oscars?