Small Thanksgiving, small kitchen, or both? Our culinary manager Wes Martin gives you the world's easiest side dishes, in one pot.
To complete your mini-feast, see his single-skillet turkey and stuffing and ginger pumpkin custards.
Serves two
Ingredients
1 pound Yukon gold potatoes, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons salted butter, plus more for serving
2 tablespoons whole milk Greek Yogurt
1 pound fresh green beans, trimmed
1 teaspoon roasted sesame oil
½ teaspoon grated fresh ginger
½ teaspoon toasted sesame seeds
Recipe
Put the potatoes in a large saucepan with a lid, cover with water by 1 inch and add ½ teaspoon salt. Set a vegetable steamer basket with feet over the potatoes in the pot. Bring the potatoes to a boil over medium-high heat, cover, and cook for 10 minutes.
Remove the lid and add the green beans to the steamer basket. Cover the pan, return to medium-high heat and cook until the beans are crisp-tender and the potatoes are completely soft, 5 to 6 minutes.
Remove the pan from the heat, uncover, and with tongs, carefully remove the steamer basket and transfer the beans to a serving bowl. Drain the potatoes and return them to the pan. To finish the potatoes, add the butter, yogurt, ½ teaspoon salt, and ¼ teaspoon pepper and mash until smooth; transfer to a serving bowl and serve warm with additional pats of butter over the top.
Toss the warm beans with ¼ teaspoon salt, the sesame oil, ginger, and sesame seeds until combined; serve warm or at room temperature
