Holiday Sides 3 Ways (My Best Versions of the Classics)

[@ChrisAMiller]

Brian - I trust you more than just about any food youtuber, but if I put raisin-laden stuffing on my table for Thanksgiving there's likely to be fist fights at the dinner table.

[@BrianLagerstrom]

it's controversial, but really brings a nice contrast.

[@soupwitch8453]

I’m with you on the raisins but this got me thinking that craisins might slap

[@kyleocall]

How about cranberries instead? 🤔

[@megatronusorionpax4900]

Yes I couldn't do that either 😆, maybe it's a culture thing on my end that adds to that tho

[@Mercury688]

Invite me over I’ll eat it!

[@Greydawg]

4:40 Ha! This is the very moment I was absolutely compelled to smash the "like" button. 👏

[@dillongerde2864]

you cant really convey that feeling any other way... maybe punching the fridge but that's about it

[@catherinerul5896]

As a European who has no idea what an ounce means, I'm REALLY thankful for the double measurements systems in your videos. Keep up the good work, I love cooking with your recipes :D Greetings from Ukraine! 🇺🇦

[@secretforreddit]

As an American living in Europe, I appreciate it because it gives me a frame of reference for how much I'm going to make, but I can make it with the tools I have available!

[@gregpenismith1248]

Heaven forbid you just Google to conversion.

[@catherinerul5896]

@@gregpenismith1248 sometimes recipes have up to 20 ingredients. I really don't wanna google-convert every single one of them 🤷🏽‍♀️

[@gregpenismith1248]

@@catherinerul5896 then just find a localized version.

[@secretforreddit]

@@gregpenismith1248 It can be challenging to find similar recipes with metric measurements, and Brian is a trusted source, so why find something else? Do you have nothing better to do than complain that we find Brian's videos helpful? If you think they're so bad, just leave.

[@tylermilner7770]

Was just telling my wife "I'm sure my guy Brian will put out some dope thanksgiving recipes this year"

[@jackpalmer1380]

My niece laughs at me because she always catches me yelling at the TV while Martha Stewart cooks, saying "that's not the way you do it!" If you'll allow me a suggestion? Season your cream. Try adding a little shake of cayenne. It will disappear but the potatoes will be have a depth. Fully seasoning your cream insures the potatoes will be evenly seasoned. also, I add 1 clove of garlic, pressed, to my melted butter, cook low and slow. Then, Add a titch of ground rosemary. You will be amazed at how well garlic rosemary mashed potatoes go with Turkey and gravy.

[@callipygianchronicle]

I’m Black and my momma is from Mississippi. We definitely have different Thanksgiving food traditions. No mashed potatoes, green bean casserole, or white bread stuffing have ever been on our table. I’d never even tasted stuffing or green bean casserole until I hosted my in laws for the first time and had to add their favorite dishes to the menu. Our must-have sides: mac and cheese, candied yams, cornbread dressing, and collard greens.

[@kaypotter9097]

Any tips for a cornbread dressing?

[@xatrekak]

@@kaypotter9097 You can more or less follow Brain's video recipe just sub out the bread (volume wise) for cornbread. My family uses half cornbread and half biscuits mixed together.

[@mdbbox5660]

@@xatrekak I do half cornbread, half white bread, though in contrast to Brian, I use the "marshmallow" white bread right out of the bag and don't dry it.

[@racelox]

'I've come to tell you my culture does things differently, as if that makes any fucking difference.' Nobody cares, love. Pipe down.

[@xatrekak]

@@racelox You obviously cared enough to go out of your way and reply. Take your hatful self somewhere else.

[@ScottTheHomie928]

Hey guys. I’m coming back to this video for thanksgiving. Last year I made Brian’s green bean casserole. It was the family’s favorite dish. And if my memory serves me correct two people said it was their best thanksgiving dish of all time. So needless to say I’m making it again. (Ps I used store bought crispy onions) Just wanted to share that it is a home run. Cheers. Happy Thanksgiving

[@nca4794]

Happy Thanksgiving😊

[@gbfilms935]

Good thing u uploaded Brian, I was gonna drive to St. Louis and ask you for a decent stuffing recipe.

[@missinglink_eth]

I appreciate that your test bites are gigantic. No fake tasting going on in these videos!

[@enriquedossantos3283]

if you put a pinch o baking soda on the water for the beans, they will pop out brigth green photoshoot style, give it a go, works wonders on brocolli also

[@INC0GNICO]

ngl I thought the raisins were a joke and that you were just gonna throw them out lmao 😭

[@n.i.carpenter8239]

I've tried for 12yrs to make a GBC my wife will eat and have been unsuccessful until now, thanks to you! The casserole was a hit among guests, myself and best of all my wife. Two days later she heated a dish of just the cass as a snack! Thank you thank your thank you! I love your channel, recipes and approach to cooking. Very accessible and delish.

[@coleyohsis]

Hey Bry! I’ve been a long time watcher and I’ve made at least 10 of your recipes. I really appreciate all the time and attention you put into them and your videos. Something I noticed in this video for the stuffing was 1) you broke a chunk of bread after pulling it out of the oven and 2) you had a time lapse on the oven while it crisped up. I bring this up because those are both superrrr valuable little details that really help out when you’re following along at home. I’ve seen these kinds of other details in other videos and I want you to know, those are details that really help out since we (the viewers) aren’t able to be there in the kitchen with you. Thank you again for all your hard work. I have loved cooking for years but your content has really taken it to new heights! Happy holidays, I hope you, Lorn and the rest of your family have a wonderful time!

[@jaye8872]

I have made the green bean casserole multiple times now. I love it! You cannot cut corners using store fried onions. The taste is not comparable .

[@DrBrunoRecipes]

Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻

[@AthenaisC]

Those moves! 😍 My husband's mashed potatoes rarely survive the dinner, no matter how much he makes. He uses roasted garlic, sour cream, heavy cream and butter.

[@erikacalabretta9131]

You just saved Thanksgiving. My husband tested positive this morning, so I just had to make a Thanksgiving for 2 with day of notice. You're a hero.

[@BrianLagerstrom]

What a bummer! Enjoy your dinner for 2.

[@charlotteolofsson3595]

Hi, thank you so much for these great dishes. I live in Sweden and we don't at all have a tradition with having turkey as a holiday meal but I'm considering trying it out on my family for Christmas this year and then I get to try these sides 🙃

[@kimberlycooper6321]

3 absolute WINNERS right here! I am seriously considering straining my potatoes thru fine-mesh to UP my tater game... And totally using that cream of mushroom soup base recipe (GF, of course) for green bean casserole & beyond. I've never considered stuffing as a savory bread pudding, so that inspires me to experiment, and the tip about using a metal pan to get more caramelization is genius. Thanks so much for the great content!

[@TeriesaPleyo]

The Green Bean Casserole was fantastic! Even those who didn't like GBC enjoyed it.

[@darinbennett3638]

B-Man...as always you elevate common recipes so that they are still easy to cook yet takes them to a whole new flavor profile! Excited to try the GB Casserole when the kids are all home for Thanksgiving this year!

[@BrianLagerstrom]

Best of luck with it. Thanks for watching

[@darinbennett3638]

B...made the GB casserole for Thanksgiving and it was a hit for everyone! Our kids are now all grown adults and they all said it was better than any GB casserole they have had before...even Gma's! I will definitely be making this again. It may take more time but the depth of flavor was well worth the effort!

[@JB_Fraulein_Kunst]

Anyone else jealous of Brian's family cos they get to eat his food? (And neighbors! They get all the experiments! Man I wish I knew a chef IRL)

[@patriciaadermann2368]

It's pretty nice, I must say!

[@roccobierman4985]

Right? Imagine being close friends with Brian or Guga or Babish.

[@CidYoshi]

Become that Chef yourself!!

[@kattykakes8135]

I do this with cakes | cupcakes 🤍

[@eziosbrother1]

You'd never know they were a chef because you'd never see them because they are always busy and or irritable

[@novachair6476]

Hey Bri, for the green bean casserole, think it would be a good idea to make it up until before you bake it, put it in the fridge, and put it in the oven the day of? That way for game day, you have less work to do. Probably would either have to use store bought fried onions or make yours day of to prevent soggy city, but it's a time saving idea on the day when seconds are precious

[@BrianLagerstrom]

If you thought you were OVER green bean casserole, give this one a try. IMHO all of these recipes are definitely worth getting excited about.

[@ChrisVuletich]

Man, I wish I would've seen this an hour ago! Literally just got back from Schnuck's and bought my usual 4 cans of green beans, 2 cans of cream of mushroom soup and fried onions -- to make it "mom's way." I'm saving this video for next year because I definitely want to up my game.

[@srgarathnor]

wheres the garlic for the potatoes tho......

[@teabagmcpick889]

Huh. So you don't use sausage meat in your stuffing? Why not?

[@kattykakes8135]

@@ChrisVuletich put the cream of mushroom soup back in the cabinet for a chicken casserole or something 😉 T-Giving is only once a year!

[@majahanson311]

@@ChrisVuletich just do it now. What are we talking about here? Like $10-12? The cans will be just as good next year, or you can give them away to a food bank. Making it from fresh beans and mushrooms is night and day

[@jengle1970]

My add to the GBC is a tip from Emeril...i like adding cajun seasoning sometimes, but the one thing i always add, regardless of version, is some grated Fontina Cheese. Freeze the block til firm and then grate. I mix into the rest of the ingredients then into the pan. Don't cook in the mushroom sauce. Makes it really creamy without adding much cheese flavor. I like the raisins in the dressing. I usually soak dried cranberries or cherries in bourbon or brandy, but will try the raisins. Maybe add some toasted pecans too. Love the tips Bri

[@jmcmonster]

GBC is by far my favorite holiday side. Growing up, it was always the canned stuff. Don’t get me wrong, I’ll still hammer some of that if it’s what we have. Years and years ago I saw Alton Brown make a homemade version and I never looked back. I do skip the homemade fried shallots/onions most of the time, but everything else is about the same as this. Thanks for spreading the GBC gospel!

[@BrianLagerstrom]

It’s worth the extra work. The canned stuff never looks the same after

[@sperryfreak01]

Can the GBC be made ahead and refrigerated and just bake it on turkey day?

[@Flowerchild782]

Just want to say yes! to the real time dancing. So much better than the slo-mo!

[@gregaxx81]

Coming back this year for the green bean casserole recipe!!! Turned out amazing last thanksgiving. Definitely recommend - thank you so much for the recipe!

[@Brandon_Balentine]

I'm making mashed potatoes tonight as a warm up round before T-Day. I hopped on to google a mashed potatoes recipe to see if it trumped my tried and true recipe. To my surprise, Bri has a recipe for mashed potatoes sitting in my KZbin notifications! Perfect! I'll make these tonight :)

[@hellfish2309]

If you feel like flavoring your potatoes, let the herbs steep in the butter and/or cream 😋

[@prapanthebachelorette6803]

Good tip! 😊

[@FrankFellenz]

Hey Brian. That stuffing is perfect. One more step to take it over the top. Stuffing Fritters. Yes, fried stuffing. Add one more egg, form into patties, roll in breadcrumbs and fry. Awesome.

[@DrewCJuice]

I'd like to thank the sponsor of this video... butter! Haha. Sweet video Brian. Can't say I'd ever take the time to make this but think it's awesome that you're excited to make this content and share it! I made a homemade stuffing one time with some nice bakery sourdough and fresh chicken stock. Was so proud of myself. Tasted it and was instantly sad because it was exactly like stovetop brand stuffing but I spent hours making it instead of 15 minutes :-(

[@lunaandstella825]

I actually use a sourdough loaf for my stuffing. It really makes a difference if you use better bread. And I add grated nutmeg to my potatoes.

[@hadesdarklord]

My great-grandmother's recipe for stuffing included celery for 'crunch' and diced granny smith apples for a tart-sweet pop.

[@logmegadeth72]

I'm in charge of thanksgiving at the in-laws this year and this video is just what I need! Great tip on holding the mashed taters in the instapot, always nice to make some stuff a little ahead of time to save the stress of finishing everything all at the end.

[@angelus656]

Brian, in Brazil we have a not so friendly competition during the holidays, if you want raisins in the food or not. You have chosen your side, my friend!

[@BS-xs7jb]

I think the ladle technique you use is interesting because my mom always makes her mashed potatoes using a “Flotte Lotte” aka what google told me is a food mill! I think it has a very similar effect if using the finest setting and it’s much quicker I think.

[@deanr3417]

Brave man coming with the stuffing or dressing recipe. The most polarizing American dish ever! Myself I’m down with the raisins but the eggs made me shudder!

[@rdpj7791]

Loved the mashed tater process! Explaining the whys of what you’re doing is very helpful. Thank you!😊

[@ChiIeboy]

Right on time, Brian! I'm on family-chef duty next week and this last-minute tutorial is a welcome addition to my skillset. _thumbs up!_

[@BrianLagerstrom]

Thanks for watching

[@rebeccajenkins1553]

I want a large bowl of the mashed potatoes. My grandmother used to keep a bag of ends of bread all kinds and she had bread for her stuffing which she added rye bread which gives the stuffing a really great flavor. I never heard of green beans casserole until moved to the south. I never make it through it is very popular I make our green beans with butter garlic salt and pepper. Everything looks so good. You always make a nice presentation with wonderful explanations

[@LasTCursE69]

Bri really loves his butter ^^

[@onedaynoreason2572]

Made your green bean casserole tonight, ITS DELICIOUS. store bought fried onions though - doesnt even matter bc the mushroom "soup" is the star. DELICIOUS. Very adult tasting, thank you.

[@markslagle9742]

I thought you were overselling the mashed potatoes. Especially when I was wearing my hand out pushing them through the strainer. I was wrong. I’ve never tasted potatoes like this. Wildly good. Thanks very much!

[@kaviter77]

I bought food processor with puree attachment. It makes amazing silky smooth puree in 5 seconds, one of the best kitchen appliances I ever got, my kids love potato puree and this strainer method was killing me.

[@krb16us]

Raisins in stuffing? Yeah, I'm sure that'll go over well with my family 😅 However, I'm definitely trying the potato puree. I'm super picking about my textures, and the closest I get to super smooth potatoes is with a ricer, so I'm hopeful this will be amazing.

[@robreyescosme6902]

I may prepare the stuffing in a muffin pan.. using the same method as if I were using the 9x13" pan. Thank you for sharing the recipe

[@epiccollision]

Excellent tip on the butter, definitely butter then cream. as for as the "pommes purée" a tamis sifter is much more efficient with a rubber scraper.

[@yonah6632]

Absolutely love how you share so many pro level details and explain why. Sure, there are other pro level cooking channels on KZbin, but they don't share pro level tips like you do.

[@kattykakes8135]

OMGOSH! I’ve been looking for cream of mushroom soup recipe! This is IT! My mushroom errors are readily apparent now! And the stuffing looks marvelous too. Trying both of them! 💚♥️

[@bessbowers5533]

Mom always added cooked chopped mushrooms & turkey giblets.. not the gizzards..to her stuffing. Delish!

[@chance1986]

Years ago, I swore never to make green bean casserole again. This was after several Thanksgiving dinners where my wife pleaded with me to stop. No offense to Campbell Soup, Green Giant and French's fried onions -- they're excellent products I use often. But I'm looking forward to your recipe.

[@sword3197]

The stuffing was really good, the extra eggs made it have an almost soufflée like texture which was great

[@TheBuddyCassius]

This will be my stuffing choice for Thanksgiving. Bri never lets me down.

[@katasticone]

Made the mashed potatoes and stuffing today. Oh. My. Word. Never making either another way again. Thank you! My family raved about them.

[@jnorth3341]

We have a potluck at work tomorrow and since we already have 3 turkeys we are deep frying I'll be making your Green Bean Casserole for it (along with Chef Jean-Pierre's gravy), then your 1 pot beef stew tomorrow night (though I'm using red potatoes because that's what I grew this summer). I've loved all your recipes I've tried and have learned a number of new techniques, thank you.

[@dandles2010]

The potatoes turned out amazing. Perfect. It's just like he says, everyone wants me to make them now for Thanksgiving. Also ... a lot of work.

[@gbaygoogle]

Did you make them the night before? If so, it seems like reheating them was great because they were a hit! We tried to purée the potatoes through the sieve but they would not go through. I’m not sure what we did wrong…

[@dandles2010]

@@gbaygoogle I did make them the night before. They reheated beautifully. I put them in a crock pot and set it on ten hour heating for like an hour and a half before we ate. I also added more butter, about two tablespoons, which I was told makes them taste more freshly made, which it did. I got a 9 inch fine mesh strainer from Amazon, a round one with a handle, and put it over a pot. I had the cooked potatoes in another pot with a lid on it, so they would stay warm as he said, and pushed them through in batches with a wooden spoon. Wasn't easy and took 20 minutes as he said. However, the end result was worth it. Everyone loved them and said I am now on mashed potatoes duty for the holiday. Or rather, potato puree.

[@lindamierz2530]

Made your green bean casserole for Thanksgiving;everyone loved it! My brother-in-law who loves to cook and is very good at it had four servings and said it was fabulous. It was my first time making this side dish.

[@kennyangel]

Thank you so much to always include metric units, makes it so much easier!

[@zencomeseasy602]

i have loved the IDEA of green bean casserole my whole life. Also, green bean casserole has been a huge dissappointment my whole life. I cannot wait to try yours. Best part is, my family keep odd schedules and all work weird hours, so holiday dinner traditions aren't a big thing for us anymore meaning this is just going in my side dish rotation year round.

[@BasedFatChad]

I like that Brian always keeps me on my toes in terms of wondering whether he’s going to say “rustic” or “rustico.”

[@mrug8600]

I made all 3 this year. All very good. In the stuffing I substituted Craisins for golden raisins. For the potatoes I confit-ed 2 heads of garlic and used an immersion blended to blend them into the cream. Thanks Brian!!

[@cookiequeen3291]

I can't decide if I adore you better slo-mo or real-time dancin'! In any event, don't ever stop; and maybe....add a dance session at the beginning of your vids too.

[@lesliemurphy830]

I am thankful for your dancing. Great recipes too!

[@Joe_for_real]

We made your stuffing and potatoes for Thanksgiving dinner this year. I've never smooshed my taters through a sieve before; VERY creamy. The bread pudding texture was awesome for the stuffing. Thanks for always putting out recipes that are practical, accessible, and oh so yummy. Oh yeah! for my dinner rolls I did your milk buns but I subbed some flour for dough conditioner and let them raise in the fridge overnight to have less to do the day of. After letting them sit on the counter for 90 minutes they cooked up beautifully. Buttery and almost flakey.

[@miraclebub]

Did the potatoes yesterday. Had to augment with a little more butter and cream at the end but they were deemed worthy of the effort!

[@Lizanneschulz]

freaking awesome. I love going all out for our holiday meals and will cook for a couple days in preparation. Then we eat leftovers for many days! Greenbean casserole is my favorite- I'll have to give this one a try. Homemade cream of mushroom will be AMAZING!

[@adriennepender673]

Not one of your recipes has EVER steered me wrong, Bri -- you're my favorite KZbinr! But it's gonna be a hard pass on the raisins in my dressing. My family would throw me out like Jazzy Jeff gets tossed by Uncle Phil. LOL. But I AM going to try the homemade green bean casserole, thanks to you for that one!

[@robertnancycork517]

I made the green bean casserole and it was awesome. Green beans took way longer than 5 minutes. I will make this again. Thanks

[@Stephen-mw8ze]

We made the purée and the stuffing. Growing up in STL, this dressing was the closest (sorry, no raisins. Kids threw a fit) to my mom’s I ever found! And the potato’s were just beyond awesome! Well done!

[@a1hindes]

I'm just here to say that the real-time dancing at the end of this video was fantastic.

[@michelleb2304]

I never really liked green bean casserole before but wanted to try your recipe. It is wonderful. The whole family loved it. Thank you!

[@erinmabry9047]

I've tried lots of GBC recipes and this is the best one I've ever had. The topping was still crunchy even after being in the fridge overnight and microwaved the next day. I don't know what it's like the day after that because we ate it all and there wasn't any left. You absolutely have to make this. It's amazing.

[@JeffAbarta]

I'm going to do all 3 for my family this year! We're 18 people strong, so I'll have to scale up your recipes, but I am very excited to try these!

[@daymanoo00oo56]

did a lot of interesting things to the top of the stuffing, docked it, lubed it up, and tucked it.

[@naturallymarisa]

Green bean casserole that isn't grey 😍😍 Gonna make this for Christmas

[@zepplinthor]

I love your videos. I have made about 60% of the recipes. My girl loves it and so do I. Thank you for the hard work. Also you having the recipe in the description makes it super easy to highlight and print.

[@bryanholman1579]

thank you so much for this video. i have been struggling for years to make a good stuffing in a midwestern style. my mom (from iowa) would dump raisins into regular boxed stuffing pre cook, which was good when i was a kid. most of the recipes i see add carrots and/or sausage and/ or chestnuts which offend me viscarally, and disrupt the texture/ moisture of the stuffing and mine always out soupy. THIS IS AUTHENTIC MIDWEST RAISINY STUFFING

[@NickSaloom]

My favorite thing to do after I make one of your recipes is to dance like you do during the b roles at the end of the video. That first bite is always bussin!!!! And this green bean casserole looks LEGIT!

[@adamleetucker3964]

I’ve never seen metric-users measure liquid in grams, as they usually use the conventional ml, so this recipe took a few minutes to convert. However, this little hottie’s recipe was fantastic. Good job, bro!

[@scottb4767]

Everybody get your butter now cause there won't be any left after Brian gets what he needs for his Thanksgiving Dinner...lol

[@MikeArsenaultHMS]

We made the stuffing and green bean casserole (with bagged fried onions). These sides were a huge hit at our family Thanksgiving dinner. We used a fortified turkey stock after carving the bird the day before. It was amazing! Thanks for the great recipes!

[@jimmysmith7517]

B-man. You're the king of KZbin cooking content. I trust and follow everything you say, but holy s*** I will never try to push potatoes through a chinois again. I have more respect for the kids doing prep work in fancy kitchens if they are hammering potatoes in these things. I almost passed out on Thanksgiving morning.

[@claritean]

Interesting touch with those raisins. Glad I clicked on this

[@tabithagorrell1850]

I just made my steamed mashed sweet potatoes by pressing them through a wire strainer, they are silky smooth, and also I no longer feel the need to do arm workouts today! Thanks for the mashed potatoe tip and an extra workout! 💪🤣

[@hungrydad7537]

Love your videos learn a new tip every time but that strainer elbow grease for the potatoes is The Secret ingredient that's straight pure love!

[@TheRodonji]

I thought there would be no more dance at the end. Happy to see it still :)

[@keenan3364]

I used to have to make those fried shallots for prep before service EVERY SINGLE DAY so seeing this gave me flashbacks

[@dscrive]

I love GB Casserole, made this one, half a recipe due to small gathering. a bit late for this year, but I'd recommend cutting back a little on the salt for the green beans if you use store bought french onions. I used low sodium chicken stock, and it was right at the edge of being too salty. oh, and the parmesan cheese took this dish that extra mile! new favorite GBC recipe!!

[@StillwatersFarm]

Awesome recipes! I have, in the past, dropped a few craisins (instead of regular raisins) into the stuffing to see how it tasted. Result? A new level of deliciousness--with the sweet-tartness of the cranberries. And, how seasonally appropriate!

[@pionus3651]

I do cranraisens and toasted slivered almonds.

[@johnstelmach2287]

Hey Bri, followed the stuffing recipe exactly, even the stupid raisins. Absolutely the best stuffing I have ever had! The raisins really balanced it out. I can't wait to serve it to someone who doesn't know there are raisins in it to see what they say. My mom made a type of stuffing recipe like you did. Hers was very plain and tasted very much like gruel with celery. The chicken broth with bouillon and the sage were what set it off. Thanks again!!

[@BrianLagerstrom]

Nice! thanks for reporting back. Good to hear that it tastes good from a raisin hater 😝

[@IAmCerebralAssassin]

Okay, I never put raisins in my stuffing, but since you delivered the recipe, I have to try it, now. Will be back after i give it a shot.

[@B3nBroughton]

Making the potato puree for my Romanian in-laws. As an American with an Irish last name, this is a high stakes match! This is for all the potatoes!

[@Cali-Con]

I'm making these for the second time today, just for myself, as they are that incredible! However, I discovered that I didn't need to use the sieve to press them through as Brian did, which is a LOT more work, but achieved what I deemed as the same results. Instead, what I did was cook the potatoes until they were very soft (overcooking as he recommended), drained them really well, then added the pot of potatoes back to the burner uncovered over low heat to dry off all of the residual water. I believe this made a huge difference. Next, I gave the potatoes a rough mash using my hand potato masher, added the melted butter, mashed again, and they were like whipped smooth potatoes already. Nevertheless, I did add some warmed heavy cream just to amp up the creaminess. We are talking heavenly smooth potatoes here with a lot less effort! Dreamy, creamy, delicious mashed potatoes...

[@RGC1978]

I was thinking of trying out the potatoes this year, but I couldn't remember which recipe you had featured them in previously. This new video solves that problem. Thanks!

[@owenhuisman3438]

Brian, I have been using your muffin & chicken soup recipes & I love them. Also, my favourite aspect of your videos is where you mention what you'd usually do but also provide the alternative. More of that please! Great stuff, you've really upped my baking & cooking skills!

[@shereemorgan1430]

I have never used eggs or raisins in my stuffing, I will try this recipe.

[@jom9049]

Brian - I gave your recipes a go yesterday. I made the green bean casserole and stuffing with raisins (I normally rock spicy stuffing) and both were a win at Thanksgiving. I won't lie I was leery to give the raisins a go but so happy I did. Thank you for sharing your delicious foods on YT.

[@DOGO8991]

Each recipe looks incredibly elevated and delicious

[@1958zed]

All look delicious. The stuffing recipe is very close to my aunt's, but she used less broth and fewer eggs (2). Definitely going to give your version a try.