Peel and chop the potatoes into equal-sized chunks.
Boil potatoes in salted water until tender, about 15-20 minutes.
Drain potatoes and let them steam dry, about 5 minutes.
In a large bowl, add the drained potatoes, cream, butter, salt, pepper, and sour cream.
Mash until smooth and creamy, adjusting seasoning as needed.
For green beans, preheat your oven to 425°F (220°C).
Toss green beans with olive oil, garlic powder, lemon zest, salt, and pepper.
Spread out on a baking sheet and roast for 15-20 minutes.
For Brussels sprouts, trim and halve them before preparation.
In a bowl, combine Brussels sprouts, olive oil, balsamic vinegar, salt, and pepper.
Roast for 20-25 minutes until tender and golden brown, tossing halfway through.
Prepare cornbread stuffing by cubing the cornbread and letting it dry.
Sauté onions and celery in a skillet until softened, about 5 minutes.
In a large bowl, combine dried cornbread, sautéed vegetables, sage, thyme, and dried cranberries.
Pour in chicken broth gradually until moist but not soggy.
Transfer to a greased baking dish and bake at 350°F (175°C) for 30-35 minutes.
