Instant Pot to the rescue! Here's a brilliant way to free up oven and stovetop-space. Heck, you could even put this dish on your list for the day before then, re-warm before the big Thanksgiving throwdown.

Makes 8 servings 

What you need

3 pounds potatoes, peeled and cut into 1-inch pieces
1 small head cauliflower, cored and cut into florets
1 1/2 cups low-sodium chicken broth (preferably homemade)
3 tablespoons Tessemae’s Lemon Garlic
¼ cup Tessemae’s Creamy Ranch
¼ cup finely sliced chives
coarse salt and freshly ground black pepper
4 tablespoons ghee or melted grass-fed butter 

 
What you do

1. Place potatoes, cauliflower, 1 cup broth, and Lemon Garlic in Instant Pot, lock lid and set to steam setting; steam for 12 minutes.
2. Carefully release the pressure manually, and remove lid.
3. Using a mixer with a whisk attachment, whisk potatoes and cauliflower until smooth, adding remaining ½ cup broth if necessary. Stir in Creamy Ranch and chives. Season to taste with salt and pepper, then drizzle with ghee or melted butter.