As Thanksgiving rolls around I begin to think about how I will cook my turkey. Once I make that decision it's on to the sides, my favorite part of planning our meal.

I cannot tell you how many times I have heard the same thing on Thanksgiving: "I love the turkey, but it's really all about the side dishes." So in the spirit of trying something new this year, and making these dishes ahead, here are three of my favorite side dishes.

Perfect Mashed Potatoes

Serves 8 to 10

I personally love the skins in my mashed potatoes. If you don't, simply peel the potatoes. A combination of both unsalted butter and a good-quality extra-virgin olive oil are added for a velvety creaminess. Cooked garlic cloves offer a mellow, sweet flavor. I have found that using Yukon Gold, or any yellow-fleshed potato, offers not only a creamy texture but a richness that's hard to match in other potato varieties. You can make these up early in the morning and keep them warm over a double boiler or in a crockpot. My colleague Bianca Borges, former culinary director of the Today Show, has frozen them and defrosted them slowly; she then reheated them, whisking them well. She has done this for various mashed potatoes with excellent results.

4 pounds Yukon Gold or other yellow-fleshed potatoes or red or white potatoes, cut into 3-inch pieces

8 peeled garlic cloves, ends removed and halved lengthwise

1 teaspoon salt

3 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

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