Dinner Thyme

Thanksgiving is near! Looking for some recipes to blow your friends and family away? SteadyState is here for you! We have complied a list of amazing recipes you can make with your own herbs! 

Butter and Herb Mashed Potatoes 


6 large russet potatoes (or your favorite potato) 

1 ½ cup butter (cubed) 

6 tsp fresh rosemary (chopped) 

3 tsp fresh sage (chopped) 

3 tsp fresh thyme (chopped) 


  • Boil potatoes in large, covered pot of salted water 
  • Reduce to medium heat and simmer until fork-tender (around 10 minutes) 
  • Drain potatoes and let sit in the warm pot to evaporate excess water 
  • In a separate bowl, combine butter and herbs 
  • Microwave until melted using 30 second intervals 
  • Add butter mixture to potatoes and mash (by hand or with an electric mixer) 
  • We like to leave a few lumps, but mash until you get your desired texture 
  • Garnish with extra fresh herbs and serve 


Baked Stuffing  


1 ½ loaves of bread (stale or toasted) 

1 cup butter 

3 cups sweet onion (diced) 

2 cups celery (diced) 

6 cloves garlic (minced) 

Salt to taste 

Black pepper to taste 

3 tbs fresh sage (chopped) 

3 tbs fresh parsley (chopped) 

3 tbs fresh rosemary (chopped) 

2 ½ cups chicken/vegetable stock 

2 eggs 


  • Cut bread into cubes (if you have fresh bread, toast in the oven at 350°F for about 15 minutes) 
  • Preheat oven to 350°F and cover 9x13 baking dish with melted butter or oil 
  • Add bread cubes to large bowl 
  • In a large pan, melt butter over medium heat 
  • Stir in garlic, onion, and celery with salt and pepper 
  • Cook until onions and celery are soft (8-10 minutes) 
  • Add in herbs and cook for 1-2 minutes 
  • Add in 1 cup of stock 
  • Poor butter mixture over bread cubes and toss well 
  • In a separate bowl, whisk together 2 eggs and the remaining stock  
  • Poor mixture over bread cubes and toss well 
  • Add bread cubes to baking dish and bake for 45-50 minutes or until golden brown  
  • Garnish with extra chopped herbs  


Herb and Walnut Green Beans 


3 lbs green beans 

3 tbs butter 

5 tbs olive oil 

2 sweet onions (sliced) 

2 tbs fresh thyme (chopped) 

1 tbs fresh rosemary (chopped) 

2-3 tbs chives (chopped) 

½ c walnuts (chopped) 

Salt and black pepper to taste 


  • Preheat oven to 350° 
  • Bring large pot of salted water to a boil 
  • Add green beans and cook for 5 minutes before draining 
  • Add green beans to a covered baking dish 
  • In a large skillet, melt butter and olive oil over medium heat 
  • Add onions and season with salt and pepper 
  • While waiting for the onions to finish, cook green beans in the oven for 10-15 minutes 
  • Cook onions for 20 minutes until caramelized 
  • Add chopped herbs to the onions and cook for 5 minutes 
  • Add green beans to the butter mixture and toss well  
  • Garnish with extra herbs and serve  


Roasted Sweet Potatoes 


4 sweet potatoes (peeled and sliced) 

3 tbs olive oil 

1 tbs fresh thyme (chopped) 

1tbs fresh rosemary 

3 sprigs thyme (for garnish) 

3 cloves garlic (minced) 

1 tsp red pepper flakes  


  • Preheat oven to 400°F 
  • In a large bowl, toss potatoes with olive oil, garlic, red pepper flakes, and herbs 
  • Add potatoes to baking sheet 
  • Bake for 45 minutes 
  • Garnish with thyme sprigs 


Herb Butter 


1 cup unsalted butter (softened) 

2 tsp fresh basil (chopped) 

2 tsp fresh oregano (chopped) 

2 tsp fresh parsley (chopped) 

1 clove garlic (minced) 

1 tsp salt 


  • In a small bowl, mix all ingredients until well combined 
  • Serve right away or roll in parchment paper to freeze and use later 
  • Perfect for rolls or any of your favorite sides! 




½ cup butter 

4 cups chicken/vegetable stock 

½ cup flour 

1 tsp fresh sage (chopped) 

¾ tsp salt 

1 clove garlic (minced) 

½ tsp fresh thyme (chopped) 

½ tsp black pepper 

1 tbs fresh parsley (chopped) 

1 tsp chives (chopped) 

½ tsp fresh tarragon (chopped) 

½ tsp fresh lemon juice 


  • In a large pot, melt the butter over medium heat 
  • Add in flour and whisk constantly for 3-4 minutes 
  • Slowly whisk in 4 cups of stock 
  • Bring heat to high and boil while whisking occasionally 
  • Reduce heat to medium  
  • Add sage, salt, garlic, thyme, and pepper and simmer for 10-15 minutes, stirring occasionally 
  • Add in parsley, chives, tarragon, and lemon juice and cook for 5 minutes stirring occasionally 
  • Serve over potatoes, meat, or anything else you desire