Catch the recipe for Boursin Caramelized Onion Mashed Potatoes at the bottom of this post.
I really, truly love to cook. I mean, that should go without saying, right? I started a food blog before they were even really called anything in particular, almost 17 years ago. I love food. But during December? Sometimes, I honest-to-God think to myself, “I wish we just didn’t have to eat tonight.”
Hhhwwwhaaaaaaat??? As someone highly food-motivated, this is always a shock to my system. But I’m already pushed past my limit at work, this being our busy season, and then you add in school class parties, programs, trips, and finding (, budgeting for, buying, and wrapping) thoughtful gifts for everyone you know. Getting dinner on the table by, like, 4:30 PM, so we can still make it to piano then half of Cub Scouts, because we have basketball practice during the second half? I’m just exhausted.
I made this meal plan with the chaos in mind. It’s broken down how I like all of my meal plans to function:
1-2 “real, live cooking” meals: Recipes you make in the moment, not all thrown on a sheet pan or in an Instant Pot, but real sautéing, chopping, etc. Save this for a night when you have a few moments to dedicate to cooking.
2 slow cooker meals: I throw these together in the morning before the kids go to school and forget about it. I was sort of anti-slow cooker in my younger years, but now you can pry it from my cold, dead hands. Try me.
1-2 sheet pan meals: Beautifully balanced ingredients, delightful sauces or flavor multiplies, minimal effort.
Rotisserie chicken with something: Grab a rotisserie chicken at the grocery store and dooty her up so she no longer looks like she came from a plastic bag, just toasting away under a heat lamp. We glaze, we season, we drench with sauce - we love her because she’s easy and versatile (This was, coincidentally, my reputation in college, too. And when I say “easy,” I don’t mean low-maintenance).
1-2 stupid easy recipes: It may not all be made on a sheet pan or in a slow cooker, but it’s easy AF, and you’ll hardly be bothered.
1-2 leftover meat recipes: Remember our chicken floozy from earlier? She’s baaaaaack, and she’s ready to show off her range in another recipe. Depending on the size of your family, you might just start with 2 rotisserie chickens in a week. Family trip to the club (Costco, that is), anyone? This won’t be chicken every week, but it’ll be some protein that’s easy to make in bulk and repurpose later on in the week.
A Busy December Meal Plan
7 dinners, all with minimal prep, designed to suit a family. Yes, I might have to scrape the pesto off my pesto chicken for a couple of my kids, but we’re all surviving. Best I can do.
OK, really the best I can do? This meal plan serves 4 and clocks in around $150 (or less!) for the week. Super manageable during a very spend-heavy season.
Gochujang glazed rotisserie chicken (recipe below) [Rotisserie chicken with something]
Side 1: Coconut rice: Heat 2 bags of microwaveable jasmine rice (approximately 4 cups cooked) then toss with 2-3 tablespoons coconut milk + salt.
Side 2: Quick cucumber salad: Halve and slice 1 seedless cucumber; toss with a splash or rice vinegar, honey, lots of salt, and sesame seeds.
Hot honey salmon bites (recipe) [Real, live cooking]
Side 1: steamed white rice
Side 2: steamed edamame, sautéed in a little butter, finished with flaky salt and a squeeze of lime juice. Season with togarashi if you’re feeling spicy (My fave!)
Pesto chicken (recipe) [Stupid easy]
Side 1: Simple arugula salad, dressed with fresh lemon juice, olive oil, salt and pepper, fresh Parmesan shavings
Side 2: Serve chicken over pasta of choice
Garlic-Butter Chicken Fried Rice (recipe) [Leftover meat recipe]
No side needed - magic.
Use about 2 cups of leftover chicken from the rotisserie chicken here. You can get tons off the carcass after you’re done eating the primary parts. Don’t skimp here!
Slow cooker zuppa Toscana (recipe) [Slow cooker 1]
No side needed for this one either! But crusty bread is delicious with a bowl of this soup.
Shortcut birria tacos (recipe) [Slow cooker 2]
Side 1: Elote-style corn: sauté frozen corn in butter, then stir in lime, mayo, crumbled cotija, top with chili powder or Tajín
Side 2: Quick cabbage slaw/faux curtido: Toss coleslaw mix with white vinegar, about 1/4 tsp. cumin, lime juice, salt.
Sheet pan steak with Gorgonzola butter, potatoes, Brussels sprouts (recipe) [Sheet pan]
No sides needed!
Gochujang-Glazed Rotisserie Chicken
For 1 rotisserie chicken
The glaze:
1 rotisserie chicken
3 tablespoons gochujang
2 tablespoons soy sauce or coconut aminos
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, pressed (or ½ teaspoon garlic powder)
Preheat oven to 375º F.
Whisk together in a small saucepan over medium heat until glossy and slightly thickened, about 2–3 minutes. Or microwave everything in a medium bowl, whisking well to combine.
Brush over rotisserie chicken and bake 10-15 minutes or until heated through and crisping. Carve and serve, reserving some chopped chicken for garlic-butter chicken fried rice.
Sprinkle with sesame seeds + sliced green onions
Now, mashed potatoes.
So, I’ve made a lot of mashed potatoes. I’ve made cheesy mashed potatoes, and I’ve made truffle mashed potatoes. I’ve made sous vide mashed potatoes, and I’ve made Boursin mashed potatoes. I’ve made mashed potato pancakes, and I’ve made LOBSTER (in all caps) mashed potatoes.
But these are the best.
The title really says it all, too. Yes, we have a perfect mashed potatoes base. Yes, we have Boursin folded in, melted to creamy richness. Yes, yes, yes, we stir in low-and-slow caramelized onions. YESSSS we top it all with a crunchy potato crust. Does it get any better? No.
Wanting to switch things up at Christmas dinner this year? Make these. Do you want to be everyone’s favorite person at the next holiday get-together? Make these. Do you want the most rewarding girl dinner of all time? Make these.
Boursin Caramelized Onion Mashed Potatoes with Crackly Potato Crust
Mashed Potatoes:
4–5 lbs Yukon Gold potatoes, peeled + chunked
1 ½ cups heavy cream
1 cup whole milk
6 tbsp butter (plus extra)
4–6 garlic cloves, smashed
1 rosemary sprig (optional)
2 thyme sprigs (optional)
1 wheel Boursin (garlic & herb or shallot & chive)
1 tbsp kosher salt (plus more)
Black pepper
Caramelized Onions:
4 large onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
½ tsp salt
1 tsp sugar (optional)
Crackly Potato Crust:
1 large russet potato, finely shredded
3 tbsp melted butter
½ tsp kosher salt
Fresh grated Parmesan (optional)
Instructions
Caramelize the onions:
Cook onions in butter + oil with salt and sugar over medium heat for 30–40 minutes until golden and jammy. Set aside (can be made ahead).
Infuse the cream:
Simmer cream, milk, garlic, and herbs. Turn off heat and steep 15–20 minutes. Strain.
Cook potatoes:
Cover potatoes with cold salted water. Boil and simmer until tender (12–15 minutes). Drain and return to the pot to steam dry.
Mash + mix:
Mash or rice potatoes. Add butter, then gradually stir in warm infused cream. Add Boursin and melt fully. Season until slightly over-seasoned.
Add onions:
Fold or swirl them through the potatoes.
Top with crackly crust:
Toss shredded russet with melted butter, salt, and parmesan. Squeeze out excess liquid. Scatter over the top in an even, fluffy layer.
Bake:
Bake at 425°F, uncovered, for 20–30 minutes until deeply golden and crisp. Rest 10 minutes before serving.