Even if you celebrate Friendsgiving instead of Thanksgiving, these Thanksgiving side dishes really compliment the main dish. Thanksgiving dishes are hard enough to coordinate without having to figure out what to make or even better, who is going to bring what to dinner. I mean, can you really have too many side dishes?

I thought it would be better to do a regular roundup of Thanksgiving side dishes and the recipes so that you can find something for everyone. Some of the dishes will even please your friends or family on a vegan diet. There definitely isn't a shortage of side dish recipes for any holiday but I think these are pretty great. Some are quick and easy and they can be done in an air fryer or an Instant Pot which means will open up more room in the oven.

Some of the Best Side Dishes for Thanksgiving

We found some of the best Thanksgiving side dishes but that doesn't mean they can ONLY be made for the holidays. Some of these dishes can be enjoyed year-round. Oh, one more thing though, don't forget about putting together a menu of cocktails. You may need them later!

• The Best Sweet Potato Casserole
• Crispiest Ever Potatoes
• Best Ever Green Bean Casserole
• Roasted Sweet Potatoes with Honey and Cinnamon
• Parker House Rolls
• Melting Sweet Potatoes
• Mustard Parmesan Whole Roasted Cauliflower
• Stuffing Stuffed Whole Cauliflower
• Roasted Carrots and Chickpeas with Herby Cashew Cream
• Roasted Brussels Sprouts
• Simple Roasted Butternut Squash
• Instant Pot Butternut Squash Soup
• Twice Baked Potato Casserole
• Cranberry Sauce
• Mashed Sweet Potatoes
• Creamy Mashed Potatoes
• Baked Sweet Potatoes

The Best Sweet Potato Casserole

By Food Network Kitchen

Ingredients

Filling:

• 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
• 1/2 cup milk
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 stick (4 tablespoons) unsalted butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup chopped pecans

Directions

1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Crispiest Ever Potatoes

By Food Network Kitchen

Ingredients

• 1 1/2 pounds small creamer potatoes
• 1 tablespoon baking soda
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 5 cloves garlic, skins on, smashed
• Leaves from 5 sprigs fresh thyme
• Leaves from 1 sprig fresh rosemary

Directions

1. Preheat the oven to 450 degrees F.
2. Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
3. Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
4. Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

Best Ever Green Bean Casserole

By Alton Brown from Food Network

Ingredients

For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

1. Preheat the oven to 475 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
5. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
6. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Roasted Sweet Potatoes with Honey and Cinnamon

By Tyler Florence from Food Network

Ingredients

• 4 sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
• 1/4 cup honey
• 2 teaspoons ground cinnamon
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F.
2. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
3. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Parker House Rolls

By Bobby Flay from Food Network

Ingredients

• 1 1/2 cups milk
• 1 stick unsalted butter, cut into pieces, plus more for brushing
• 1/2 cup sugar
• 1 package active dry yeast
• 1/2 cup warm water
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour

Directions

1. Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
2. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
3. Preheat the oven 350 degrees F.
4. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Melting Sweet Potatoes

By Food Network Kitchen

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 medium sweet potatoes (about 1 1/2 pounds), peeled, ends trimmed and sliced into 3/4-inch-thick rounds
• Kosher salt and freshly ground black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 2 tablespoons maple syrup
• 1/4 teaspoon crushed red pepper flakes
• 6 sprigs fresh thyme
• 10 large marshmallows, cut in half crosswise

Directions

1. Put the racks in the top and center positions and preheat the oven to 400 degrees F.
2. Heat the butter and olive oil in a large cast-iron or ovenproof skillet over medium-high heat. Add the potatoes in a single layer, then sprinkle with a good pinch of salt and several grinds of black pepper. Cook until the first side is golden brown, about 4 minutes.
3. Meanwhile, whisk the broth, maple syrup, pepper flakes and 1/4 teaspoon salt in a small liquid measuring cup until combined. Flip the potatoes carefully with tongs, then pour the broth mixture over and top with the fresh thyme.
4. Transfer the skillet to the oven and bake on the center rack until the potatoes are very tender and the broth mixture has reduced slightly, 20 to 25 minutes.
5. Remove the skillet from the oven and preheat the broiler to high. Top each piece of potato with a marshmallow half, cut-side down. Broil on the top rack until the marshmallows are puffed and lightly toasted, about 1 minute. Watch closely to prevent burning.

Mustard-Parmesan Whole Roasted Cauliflower

By Food Network Kitchen

Ingredients

• 2 large heads cauliflower
• 1 clove garlic, halved
• 1/4 cup olive oil
• 4 tablespoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup fresh parsley leaves, roughly chopped
• 1/4 cup grated Parmesan
• Lemon wedges, for serving

Directions

1. Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
2. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
3. Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
4. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
5. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Stuffing-Stuffed Whole Cauliflower

By Food Network Kitchen

Ingredients

• Kosher salt and freshly ground black pepper
• 1 head cauliflower (about 2 1/4 pounds)
• 3 slices country white bread, toasted
• 6 tablespoons unsalted butter, melted
• 1/4 cup grated Parmesan
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tablespoon fresh thyme leaves
• 10 fresh sage leaves
• 2 stalks celery, chopped
• 1 large egg
• 1/2 vegetable bouillon cube

Directions

1. Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
2. Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
3. Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
4. Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
5. Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
6. Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower.
7. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
8. Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste.

Roasted Carrots and Chickpeas With Herby Cashew Cream

By HETTY MCKINNON from Bon Appetit

Ingredients

Cashew Cream

• 1 cup raw cashews
• 1 garlic clove, coarsely chopped
• 1 Tbsp. extra-virgin olive oil
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Carrots and Assembly

• ¼ cup almonds
• 2 scallions, coarsely chopped
• ¼ cup tender dill sprigs
• ¼ cup tender parsley sprigs
• 3 Tbsp. fresh lemon juice, divided
• ¼ tsp. freshly ground black pepper, divided
• 1 lb. carrots, peeled, cut into 3" pieces
• 2 14-oz. cans chickpeas, rinsed, patted dry
• 5 Tbsp. extra-virgin olive oil, divided
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
• 3 cups greens (such as arugula, spinach, and/or mesclun)

Directions

Cashew Cream

1. Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
2. Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.

Carrots and Assembly

3. Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; finely chop. Reserve baking sheet.
4. Increase oven temperature to 425°. Purée cashew cream, scallions, dill, parsley, 2 Tbsp. lemon juice, ⅛ tsp. pepper, and ¼ cup water in a blender until smooth. Set herby cashew cream aside.
5. Place carrots and chickpeas on reserved baking sheet. Drizzle 4 Tbsp. oil over and sprinkle cumin, paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ⅛ tsp. pepper on top; toss to coat. Arrange in an even layer and roast 10 minutes. Remove carrots and chickpeas from oven and toss. Return to oven and roast until carrots are tender and mostly golden and chickpeas are crisp, 10–15 minutes.
6. Place salad greens in a large bowl; drizzle in remaining 1 Tbsp. lemon juice and 1 Tbsp. oil and season with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat.
7. Arrange greens on a platter, then spoon carrots and chickpeas on top. Drizzle with reserved herby cashew cream and top with almonds.

Roasted Brussels Sprouts

By Ina Garten from Food Network

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Simple Roasted Butternut Squash

By MChele from Allrecipes

Ingredients

• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• salt and ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Instant Pot Butternut Squash Soup

By Lauren Miyashiro; Recipe by Kellie Kelley from The Pioneer Woman

Ingredients

• 2 tbsp. olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp. curry powder
• 2 1/2 lb. diced butternut squash
• 1 1/2 tsp. kosher salt
• 2 1/2 c. vegetable broth
• 1 c. coconut milk, plus more for serving
• Chopped cilantro and sliced jalapenos, for serving

Directions

1. Add the oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute.
2. Add the squash, salt, and broth to the pot. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 15 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove lid, being careful of any remaining steam.
3. Meanwhile, pour the coconut milk into a blender. Blend until smooth. Pour into a bowl and set aside.
4. Transfer one-half of the squash mixture to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Repeat with the second half of the soup. Return blended soup to pot. Stir in 1 cup of the coconut milk. Serve warm topped with a swirl of additional coconut milk, cilantro, and sliced jalapenos, if desired.

Twice Baked Potato Casserole

By Lauren Miyashiro; Recipe by Erin Merhar from The Pioneer Woman

Ingredients

• 4 lb. medium sized russet potatoes, scrubbed
• 12 oz. bacon
• 1 stick butter, melted
• 4 oz. cream cheese, at room temperature
• 1 c. warm milk
• 1/2 c. sour cream
• 1 1/2 tsp. kosher salt
• 1 tsp. ground black pepper
• 8 oz. cheddar cheese
• 1/2 c. grated parmesan
• 1/4 c. chopped chives

Directions

1. Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
2. Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces.
3. Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives.
4. Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.

Cranberry Sauce

By Toni from Allrecipes

Ingredients

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Mashed Sweet Potatoes Recipe

By Sheela Prakash from The Kitchn

Ingredients

• 4 pounds sweet potatoes (5 to 6 medium or 4 large)
• 6 tablespoons unsalted butter
• 2 cups half-and-half or whole milk, plus more as needed
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1/4 cup maple syrup
• 1/2 teaspoon freshly ground black pepper

Directions

1. Peel and cut the sweet potatoes. Peel 4 pounds sweet potatoes, then cut them into chunks that are no larger than 1-inch.
2. Sauté the sweet potatoes in butter. Melt 6 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the sweet potatoes and sauté until glossy, more vibrant in color, and just beginning to soften, about 5 minutes.
3. Simmer the sweet potatoes. Pour in 2 cups milk and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer gently, stirring frequently to prevent sticking or burning, until the sweet potatoes are very tender and beginning to fall apart, 20 to 25 minutes. The half-and-half or whole milk may curdle in this process but that’s okay — it will smooth out with mashing.
4. Mash the sweet potatoes. Remove from the heat. Use a potato masher to mash the sweet potatoes in the pot until mostly smooth with a few small chunks remaining.
5. Whip the sweet potatoes. Add 1/4 cup maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Switch to a sturdy whisk and whisk the sweet potatoes vigorously until whipped and lightened in texture, about 2 minutes. Taste and season with more salt as needed. Transfer to a serving dish and serve warm.

Creamy Mashed Potatoes

by Kristen Kish from Today

Ingredients

• 1 pound russet potatoes, peeled and diced
• 1 pound Yukon gold potatoes, peeled and diced
• chicken stock, homemade or store-bought
• 1/2-3/4 cup whole milk
• 3 tablespoons butter
• salt and freshly ground black pepper, to taste
• 4 tablespoons cream cheese

Directions

1. Place the potatoes in a pot and add enough chicken stock to cover. Bring to a boil over medium-high heat and cook until just tender (do not overcook, as potatoes will get too waterlogged).
2. In a small sauce pot, melt the milk and butter together; season with salt and pepper.
3. Using your favorite method of mashing potatoes, mash until smooth with the warmed milk and butter.
4. Add the cream cheese; mash to incorporate. Taste and adjust seasoning as needed.

Baked Sweet Potatoes

by Martha Stewart from Martha Stewart

Ingredients

• 4 large sweet potatoes
• 4 tablespoons unsalted butter
• 1 teaspoon coarse salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 375 degrees with rack in center position.
2. Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.
3. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.