Need some ideas for side dishes this Easter, maybe some Easter side dishes? Sometimes it’s easier to find a main dish, but then you are stuck on what to serve for sides. I love vegetable side dishes that aren’t over the top. Sometimes just a simple roasted veggie is so perfect. It’s easy to slice carrots up, throw them in the oven and then serve them. There isn’t an exact recipe here, but I don’t think you really need one. It’s too simple to mess up.
Easter Side Dishes
- Recipe by Ina Garten
- 3 pounds red potatoes, unpeeled
- 1 tablespoon kosher salt plus 2 teaspoons
- 1½ cups half-and-half
- ¼ pound (1 stick) unsalted butter
- ½ cup sour cream
- ½ cup freshly grated Parmesan
- ½ teaspoon freshly ground black pepper
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter.
- Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand).
- Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately.
- If the potatoes are too thick, add more hot cream and butter
This picture doesn’t do these justice, but sometimes I’m ready to eat and not worry about the picture. This is another simple side, but there is a little more added to it. I think the flavor is great, but it’s definitely not as healthy. Enjoy!