As Thanksgiving approaches, we wanted to share a few classics that you can add into your menu planning. This meal is a favorite and one we always look forward to. The mashed potatoes are a great alternative for a less decadent, but equally delicious version + great for non-dairy guests.

Olive Oil Mashed Potatoes
Serves 6

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This is a lighter, more nourishing version of classic mashed potatoes. The Yukon Gold potatoes along with the olive oil create a gorgeous golden color. It’s easy to put together and the garlic confit adds a bit of earthiness. 

2 1/2 lbs Yukon Gold potatoes, peeled and cut into ½-inch dice
1/2 cup olive oil, plus 3 tablespoons
2 1/4 tablespoons garlic confit
1/2 tablespoon kosher salt
Flaky salt, for serving

In a pan, over medium heat, add garlic cloves (from confit) and 6 tablespoons of olive oil, and cook until cloves are just crisping a bit, reserve this. 

Bring a large pot of salted water to a boil, add the potatoes and cook until tender, about 20 minutes. Reserve about 3 cups of the water. Drain the potatoes in a colander and let them steam dry, 3 to 4 minutes. 

Pass potatoes through a ricer or a food mill. This is the secret to extra-fluffy potatoes, which prevents the potatoes from becoming overly starchy. While passing them through the ricer add about half of your garlic cloves into the ricer and they will combine with the potatoes. 

In a large pot add riced potatoes, reserved water, and ¾ cup olive oil. Use a whisk to combine to create smooth mashed potatoes. Add additional water or stock if needed. If you plan to reheat this, simply add a little stock or liquid to rehydrate.

To serve, salt and drizzle with remaining garlic confit and olive oil. Serve immediately. 

Pickled Carrots
Serves 6

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This salad lives somewhere between a pickle and a vegetable salad. It offers raw crunchy element, and a refreshing bite to the meal. Be very careful using a mandolin — you can also use a peeler but the results are not as effective.

9 large carrots
Zest of 1 1/2 limes
Juice of 1 1/2 limes
3/4 teaspoons salt
3/4 teaspoons sugar
3 tablespoons olive oil
1/2-1 cups mint leaves
4-5 sprigs of thyme

Prepare an ice bath in a large bowl.

Peel carrots into long ribbons using a mandolin and place ribbons into ice bath for 30 minutes or until ribbons start to curl. It can also sit in the ice bath overnight. Remove carrots and gently pat them dry.

In a small bowl, combine olive oil, lime zest, lime juice, sugar, olive oil and salt. Marinate carrots in dressing for up to one hour. Sprinkle with herbs before serving. Add aky salt to taste.

Apple Crostata
Makes one large crostata

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This gorgeous, seasonal dessert is a classic recipe for your arsenal. We made this with Pink Pearl Apples, but you can make this with any seasonal fruit you get your hands. 

For the dough
1 1/2  cups all-purpose flour, plus more for dusting
2 tablespoons sugar, plus more for sprinkling
1 teaspoons salt
2 1/2 sticks cold unsalted butter, cubed and chilled
1/2 cup ice water 

For the filling
4-5medium apples
2 tablespoons coarse brown sugar
2 tablespoons butter, in small cubes
Egg wash: 1 egg mixed with 1 tablespoon water   

For serving
1/2 cup crème fraîche
1/4 cup heavy cream 
1 teaspoons sugar 
Peruvian pink salt, for serving 

The dough can be made by hand using a classic pastry cutter or in a food processor. In either case, add the flour, sugar and salt and combine. Add the butter and pulse or use the pastry cutter to break down the butter until the mixture resembles a coarse meal. Sprinkle the ice water and pulse (or combine by hand) until the dough just comes together. Gather the dough and pat it into two equal sized disks. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes to an hour, or overnight.

Preheat the oven to 425°F (218°C) and position two racks in the lower parts of the oven. Roll out each disk of dough, on a lightly floured sheet of parchment paper, to a 12-inch round; transfer to baking sheets. Chill the dough until firm, 15 minutes.

Meanwhile, peel and slice apples thinly. To assemble, arrange the fruit beginning in the center of the dough, leaving a 1½-inch border all around. You can either maintain the formations of each apple, or arrange freely for a more rustic result. Fold the edge of the dough up and over the apples. Brush the rims with the egg wash, add the butter cubes and sprinkle with sugar, including the folded pastry edge.

Bake the crostata for about 30-35 minutes, until the crust is golden. Let the crostata cool on the baking sheet for 20 minutes, then cut into wedges and serve.

In a glass or metal bowl using a hand mixer, beat the crème fraîche, heavy cream, and sugar on medium speed until soft peaks form, about 4 minutes. Cover and refrigerate until ready to serve.  

This is best served warm and straight out of the oven but can also be slightly re-heated to serve if made in advance.