One Pot, Two Holiday Sides: Mashed Potatoes and Sesame Green Beans

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