Irish Colcannon (Mashed Potatoes)
October 26, 2025Take Some Stress Out Of Your Holiday Meal
Best Ever Make-Ahead Holiday Dinner
Tom and I have hosted Christmas Eve dinner 20 times over the past 25 years. How do I know this you may be wondering? Because I keep a list of every menu for every party, dinner or brunch we have hosted since 1999 (272 and counting!). (Yes, I am a weirdo)
Of course, we go all out with the crystal, china and sterling. Seating arrangements too. And don’t forget the music! Tom makes a new play list every year.
In addition to a traditional menu of prime rib or pork/beef tenderloin …
… over the years we have had themed meals: Italian Buon Natale (osso buco and risotto alla Milanese), Feliz Navidad! (tamales and cheese enchiladas), Parisian Joyeux Noël and even a Hawaiian Mele Kalikimaka one year. This year I am going for an Irish themed menu (with help from my new favorite Irish Pub Cookbook).
But my all-time favorite menu (on the right) can be made almost entirely the day before freeing up your time to enjoy your guests.
Do I have tons of dishes afterwards? Yes! Am I exhausted for a week? Yes! Is it worth it? Totally!! We love hosting and this menu is actually easier than menus we have made in the past. Of course, it helps immensely that Tom does all the shopping and is an excellent host and bar tender extraordinaire.
Do we argue? Right up until the first guest arrives 😊
Bunch of tips: Set your table a few days ahead of time. Pull out your serving dishes and serving utensils and mark them with a sticky note so you know what goes into which dish. Make as much of your menu ahead of time as you can including the little things like the salad dressing (if serving) and toasting of the nuts. Create a timeline of what needs to go into the oven when, including oven temperatures. For this menu, the soup, boeuf bourguignon and mashed potatoes all need to come to room temperature before reheating.
Finally, try to do as little as possible the day of your party and enjoy yourself and your guests. Remember, it’s the most wonderful time of the year!!
Onto the recipes including a couple of substitute suggestions:
Start with an amuse-bouche of a velvety Cream of Celery Root & Fennel Soup (below) or a fabulous Apple Soup served in tiny Mason jars.
If you are having a salad course, I recommend Individually plating gem lettuce with toasted walnuts, diced pears (or apples) and dried cranberries dressed with my personal favorite salad dressing that I use all the time, Kim’s Lemon & Champagne Vinegar Vinaigrette, which can be made up to a week ahead and refrigerated [dressing recipe is in the salad post].
For your main course, from the Barefoot Contessa (who else?), Boeuf Bourguignon. A luxurious rich flavorful dish that definitely needs to be made the day before because, number one, it is time consuming to make and number two, the flavors improve with time. I make two batches for 12 guests, enough for seconds and possibly a little bit left over.
If you don’t have beef eaters then I highly recommend the delicious and elegant Chicken and Morels also from the Barefoot Contessa (also make ahead and my friend Joanne’s favorite meal).
Serve the Boeuf Bourguignon over Tom’s Mom’s Make-Ahead Sour Cream and Cream Cheese Mashed Potatoes which also appears at our Thanksgiving table. (For Thanksgiving this year, I used crème fraiche in place of the sour cream and they were even better!) If you are looking for a different potato dish, I recommend two that never fail including a Three Cheese Potato Au Gratin with Leeks, Fennel and Bacon which pairs particularly well with a beef or pork tenderloin but it is best same day and rather labor intensive but well worth the effort. And another recipe from the Barefoot Contessa, Crispy English Potatoes are always a hit but again best same day as made.
And if that isn’t enough, I recommend any of these green bean recipes as a side. I am partial to the Green Bean Bundles with Bacon & Brown Sugar at Thanksgiving but usually go with the Green Beans with Pancetta, Shallots & Pecans for the holidays. The pancetta, shallots and pecan mixture can be made earlier in the day so all you have to do it blanch the green beans and toss it together.
And for dessert? The Barefoot Contessa’s Chocolate Orange Mousse! But if the Chocolate Orange Mousse is not calling your name, then try Tom’s Famous Black Russian Cake with a scoop of vanilla bean gelato or peppermint ice cream. Or my Cajun Bread Pudding with Jack Daniels Sauce (this can be assembled and baked while you are eating dinner).
But what about cocktails and appetizers? A Kir Royale (champagne and crème de cassis) or a Kir Impérial (champagne and Chambord) would make a perfect start with this menu. Light, bubbly, festive! Of course, at our house a TomTini is always on the drink menu but caution with that one, as you don’t want your guests shaken and stirred. 
With a menu like this, go easy/light on the appetizers so your guests have plenty of room for all the great things you are serving. Julia Child made it very simple by serving Goldfish Crackers with cocktails to her guests!
Happy Holidays !
Joyeuses fêtes !
Felices fiestas!
Buone vacanze!
Hauʻoli lā hoʻomaha!
Or, in the case of our Irish themed dinner this year, Laethanta saoire sona!
