For the North Fork Sun‘s first Thanksgiving, we asked some of our favorite local chefs, tastemakers and gourmands to share the dishes they love most — the ones they’d never dream of leaving off the table — and they delivered in style. From Flavor Fork chef Sarah Mastracco‘s cloud-light Mashed Potato Soufflé, to Jaymee Sire’s ultra-comforting Roasted Garlic Mashed Potatoes and her family’s beloved Sweet Potatoes with Candied Pecans, these are the kinds of recipes that turn side dishes into legends.

And they didn’t stop there. Silver Sands Motel executive chef Finn O’Hara upped the stakes with his show-stopping Savory Duck Pie and deeply aromatic Half Chicken with Juniper-Braised Cabbage — dishes bold enough to steal the spotlight from even the proudest turkey. Front Street Station joined the party with a festive, freezer-ready cocktail, The Pilgrims Prosecco, and Blossom Meadow Farm’s Laura Klahre added her sparkling, jam-kissed Cosmo Jam Gazoz to the mix. Huge thanks to all of them for sharing the recipes they treasure most. And happy Thanksgiving to all our readers!

Flavor Fork (Chef & owner Sarah Mastracco)

Mashed Potato Souffle (see video here)

“Every year, without fail, this Mashed Potato Soufflé earns its place on my Thanksgiving table—and honestly, it’s the one dish I refuse to mess with. It’s creamy, airy, indulgent, and somehow still feels a little fancy, even when you’re eating it in sweatpants the next day. This recipe is a true family tradition, and part of its magic is that I always make it a day or two ahead. That way, when Thanksgiving rolls around, the work is already done and I can actually enjoy the day. It bakes up golden, puffed, and irresistible, and pairs perfectly with everything from turkey to prime rib. But honestly? It steals the show all on its own. ” – Sarah

Ingredients

• 4 tbsp unsalted butter, plus more for greasing the baking dish
• 5 lbs russet potatoes, peeled and quartered
• 1 cup milk
• 1/2 cup sour cream
• 4 oz cream cheese, room temperature
• Coarse salt and freshly ground black pepper, to taste
• 3/4 cup heavy cream
• 4 oz sharp or extra-sharp cheddar cheese, grated
• 3 tbsp fresh chopped chives (optional, for garnish)

Directions

1. Preheat oven to 350°F (175°C). Butter a large baking dish.
2. Place a steamer insert in a large pot with 2–3 inches of water. Add potatoes, cover, and steam over medium-high heat until tender, about 15 minutes.
   Alternative: Cover potatoes in cool water, bring to a boil, then simmer until tender. Drain and cool slightly.
3. Pass potatoes through a ricer into a large bowl or mash until smooth.
4. In a saucepan, heat butter and milk over medium heat until melted. Pour over potatoes.
5. Add sour cream, cream cheese, 2–3 tsp salt, and 1/4 tsp pepper. Fold gently to combine; adjust seasoning.
6. Transfer to the prepared baking dish.
7. In a medium bowl, whisk heavy cream to medium peaks. Gently fold in cheddar; season lightly.
8. Spoon whipped cream mixture evenly over potatoes and smooth to cover.
9. Bake 30–40 minutes, until heated through and lightly golden.
10. Let sit 10 minutes before garnishing with chives. Serve warm.

Cook’s Notes

• Potato Choice: Russets give the fluffiest texture; Yukon Golds create creamier results.
• Cheese Options: Gruyère, Parmesan, or a blend works beautifully.
• Season Generously: Potatoes need salt—taste before baking.
• Make Ahead: Assemble up to 1 day ahead; refrigerate covered. Bring to room temp 30 minutes before baking.
• Freezing: Freeze unbaked casserole up to 1 month. Bake from frozen with 10–15 extra minutes.
• Reheating: Warm leftovers at 350°F, covered with foil.

Food Network host Jaymee Sire

Roasted Garlic Mashed Potatoes (see additional tips video here)

Ingredients

• 2 lbs potatoes (mix of Yukon Gold & Russet)
• 1 head garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 cup butter
• 1/4 cup half-and-half or cream
• 1/4 cup crème fraîche, room temp
• Salt & freshly ground pepper

Instructions

1. Preheat oven to 350°F. Cut top off garlic head, drizzle with oil, wrap in foil, and roast 45–60 minutes. Cool and squeeze out cloves; mash.
2. Peel potatoes and place in water as you work to prevent browning. Cut into even chunks.
3. Cover potatoes with cold water, add 1 tsp salt, bring to a boil, then simmer 15–20 minutes until tender.
4. Drain immediately, return to pot, and let dry briefly over low heat.
5. Warm butter and half-and-half over low heat until melted.
6. Working in batches, rice potatoes.
7. Stir in butter mixture and roasted garlic gradually until desired consistency. Season to taste.
8. Stir in crème fraîche. Serve hot.

Sweet Potatoes with Candied Pecans

“My mom insists on this every year. Last year I cut the sugar… and was specifically asked not to ‘skimp’ again.” – Jaymee

Ingredients

Sweet Potatoes

• 3 cups cooked, mashed sweet potatoes
• 1/4 cup butter, melted
• 2–3 tbsp maple syrup
• 1/4–1/2 tsp vanilla extract
• 2 tbsp bourbon (or rum or Grand Marnier)
• 1 tbsp orange juice
• 1 tsp orange zest
• 1/8 tsp nutmeg
• Optional: up to 1/2 cup sugar for a sweeter version

Candied Pecan Topping

• 1 cup light brown sugar, lightly packed
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Directions

1. Preheat oven to 350°F.
2. Combine all sweet potato ingredients in a mixing bowl and transfer to a greased casserole dish.
3. In a separate bowl, combine topping ingredients. Sprinkle over sweet potatoes.
4. Bake 30 minutes.

Make Ahead

• Prepare sweet potato base and refrigerate overnight.
• Bring to room temp 30 minutes before baking; add topping; bake as directed.

Silver Sands Motel / Pip’s Café (Executive Chef Finn O’Hara)

Pip’s Café – Savory Duck Pie

Pie Dough

Ingredients

• 1852 g flour
• 137 g sugar
• 27 g salt
• 1383 g cold butter, diced
• 49 g distilled white vinegar
• 552 g ice water

Procedure

1. Cream butter and dry ingredients using mixer with paddle attachment—leave small butter pieces visible.
2. Combine vinegar and ice water; slowly add until dough just comes together.
3. Rest dough 5 minutes.
4. Portion into 350 g disks, wrap, and chill.

Duck Filling

Ingredients

• 1900 g duck thighs, deboned
• 100 g bacon
• 385 g Spanish onions
• 285 g celery
• 20 g chopped garlic
• 200 g butter
• 850 g red wine
• 500 g water
• 25 g salt
• 10 g ground black pepper
• 8 g Aleppo pepper
• 4 g dried thyme
• 900 g heavy cream

Sachet:

• 5 g cinnamon stick
• 10 g whole nutmeg
• 6 g star anise

Filling Procedure

1. Season duck generously with salt.
2. Sear in neutral oil until deeply caramelized.
3. Add bacon; cook until browned. Remove meat; set aside.
4. Add garlic, onions, celery, and pinch of salt; cook until tender.
5. Add ground spices; toast lightly.
6. Return duck to pot.
7. When vegetables pick up color, deglaze with red wine.
8. Add sachet, cover, and braise about 2 hours at a simmer.
9. Remove sachet after 20 minutes.
10. After 1.5 hours add heavy cream; continue reducing.
11. Adjust seasoning and acidity (use cider vinegar sparingly).
12. Cool mixture.
13. Add filling to pie dish.
14. Roll dough thin, top the pie, and cut slits.
15. Bake at 350°F until golden and bubbly. Rest 10 minutes; serve.

Half Chicken with Juniper-Braised Cabbage

Ingredients

Chicken & Marinade

• 1 whole chicken
• 450 g Greek yogurt
• 100 g Kewpie mayo
• 4 g Aleppo pepper
• 6 g celery salt
• 20 g kosher salt

Stock Ingredients

• 1 onion
• 1 carrot
• 3 bay leaves
• 1 cinnamon stick
• 10 peppercorns
• 1 star anise
• 1 bunch tarragon

Chicken Procedure

1. Butcher chicken into halves, keeping skin intact.
2. Rub carcass with oil; roast at 400°F for 20+ min.
3. Add carcass to pot with stock ingredients; add 2 quarts water; reduce at a hard simmer.
4. Whisk marinade ingredients and coat only the flesh side of chicken halves. Marinate several hours.

Juniper Vinegar

Ingredients

• 20 g juniper berries
• 350 g champagne vinegar
• 30 g sugar
• 6 g salt
• 200 g water

Procedure

1. Bring all ingredients to a boil.
2. Transfer to blender; blend lightly; strain and cool.

Juniper-Braised Cabbage

Ingredients

• 2 whole Caraflex cabbages (~1500 g)
• 2 Spanish onions (~700 g)
• 30 g salt
• 1 lb butter
• 150 g juniper vinegar

Procedure

1. Core and julienne cabbage. Julienne onions.
2. Melt butter in a wide pot; sweat onions.
3. Add cabbage and salt; sweat until wilted and lightly golden.
4. Deglaze with juniper vinegar; cover with cartouche or lid.
5. Braise on low until most liquid evaporates. Adjust seasoning.

Finishing & Plating

1. Season chicken with salt.
2. Start skin-side down in a cold pan; press with a weight for crisp skin.
3. Once browned, flip and roast at 375°F for 10–15 minutes.
4. Deglaze pan with 1–1.5 cups of stock; reduce by half.
5. Add butter, salt, and lemon.
6. Plate cabbage, top with chicken, spoon jus over everything.
7. Finish with black pepper and more lemon.

Front St. Station (owner Sharon Sailor)

“Decided to go with a cocktail — integral to all Thanksgiving soirées!” – Sharon

The Pilgrims Prosecco

Ingredients

• Vodka
• Prosecco
• Cranberry juice
• Fresh cranberries
• Fresh mint

Instructions

1. The day before, fill a large wine glass 1/3 full with water. Add cranberries and mint; freeze overnight.
2. At serving time, remove frozen glass, add 1 shot vodka, top with prosecco, and finish with a splash of cranberry juice.
3. Garnish with cranberries on a toothpick.

Blossom Meadow Farm (owner Laura Klahre)

Cosmo Jam Gazoz

Ingredients

• 2 oz Cosmo Jam (Blossom Meadow Farm)
• 1 oz warm water
• 6 oz cold seltzer
• Ice
• Lime

Directions

1. Blend Cosmo Jam with warm water.
2. Pour over ice.
3. Top with cold seltzer and swirl gently.
4. Transfer to a chilled cocktail glass.
5.  Garnish with a slice of lime