Go Back

Creamy Mashed Potatoes for Thanksgiving - Simple, Cozy, and Crowd-Pleasing

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds potatoes (a 50/50 mix of Russet and Yukon Gold is ideal)
  • 1 tablespoon kosher salt (for boiling water), plus more to taste
  • 6 tablespoons unsalted butter, cut into pieces
  • 3/4 to 1 cup whole milk or half-and-half, warmed
  • 1/4 cup sour cream or crème fraîche (optional, for extra tang and richness)
  • Freshly ground black pepper, to taste
  • 2 garlic cloves, smashed (optional, for subtly infused flavor)
  • Chives or parsley, finely chopped (optional, for garnish)

Method
 

  1. Peel and cut the potatoes: Peel and cut into even chunks, about 1.5-inch pieces. Even sizes cook evenly, which means smoother mash later.
  2. Start in cold water: Place potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon kosher salt and the smashed garlic if using.
  3. Bring to a gentle boil: Set over medium-high heat and bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until a knife slides through without resistance.
  4. Drain well: Drain the potatoes thoroughly and remove the garlic. Return them to the hot pot. Let them sit 1–2 minutes on low heat to steam off excess moisture.
  5. Warm the dairy: In a small saucepan, gently warm the milk (or half-and-half) with the butter until the butter melts. Don’t boil. Warm dairy blends in smoothly.
  6. Mash while hot: Use a potato ricer for the fluffiest texture, or a hand masher for a slightly rustic finish. Avoid food processors or blenders; they make potatoes gluey.
  7. Add butter first: Pour in the melted butter mixture gradually, stirring gently with a spatula. Start with about half, then add more until it looks creamy but not soupy.
  8. Adjust with sour cream: Stir in sour cream or crème fraîche if using. This adds body and a slight tang that brightens the richness.