As the aroma of Thanksgiving fills the air, there’s no denying the allure of creamy mashed potatoes to grace your table. Elevate this classic side dish with our foolproof recipe, ensuring a velvety and indulgent addition to your holiday spread.
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Equipment
Ingredients
- 4 pounds of Yukon Gold or Russet potatoes, peeled and cubed
- 1/2 cup of salted butter, softened
- 1 1/2 cups of whole milk, warmed
- 1/2 cup of sour cream
- Salt and pepper to taste
- Optional additions: minced or roasted garlic, chives, or grated cheese for extra flavor
Instructions
- Prepare and Boil Potatoes: Peel and cube 4 pounds of potatoes, rinse thoroughly, add potatoes to a pot, and fill with cold water. Add 1-2 tbsp of sea salt. Bring to a boil and simmer until potatoes are fork-tender.
- Drain and Mash: Drain the potatoes in a colander and return them to the pot. Using a potato food mill or potato ricer, mash the potatoes until smooth and lump-free back into the pot.
- Add Butter and Milk: In a small saucepan or using a microwave, heat 1 1/2 cups of whole milk and 1/2 cup of salted butter. Make sure it is hot to keep the potatoes warm. Incorporate the milk and butter into the mashed potatoes, slowly. Then add sour cream. Mix until the potatoes achieve a creamy consistency.
- Season to Perfection: Season with salt and pepper to taste. For added flavor, include, roasted or minced garlic, chives, or grated cheese, customizing the dish to suit your preferences.
Tips
- Use the Right Potatoes: Opt for Yukon Gold or Russet potatoes for their starchy texture, resulting in a creamier mash. I love using Yukon Gold potatoes for their buttery texture and rich flavor, adding a touch of luxury to my favorite mashed potato recipe.
- Warm the Milk: Adding hot milk prevents the mashed potatoes from cooling down too much during the mixing process.
- Moisture: Sour cream adds moisture to the mashed potatoes, helping to prevent them from becoming dry. This can be especially useful if you’re reheating mashed potatoes, as they tend to lose moisture during the reheating process.
- Slow Addition: Carefully pouring milk and butter into mashed potatoes gradually is crucial to achieving the perfect consistency; adding them too quickly can lead to an overly runny texture. The slow incorporation ensures you have full control, allowing you to strike the ideal balance between creaminess and structure in your mashed potatoes.
- Avoid Over-Mixing: Over-mixing can lead to gummy potatoes. Stop once the ingredients are well combined for the fluffiest result.
- Planning Amount: When planning for a crowd, a good rule of thumb is to estimate about 2 potatoes per person when calculating the number of potatoes to prepare, ensuring an ample amount of mashed potatoes to serve.
How to Store
Refrigerate any leftover mashed potatoes in an airtight container. To reheat, add a splash of milk and gently warm on the stove or microwave, stirring occasionally to maintain their creamy consistency.
Recipes with Leftover Mashed Potatoes
- Mashed Potato Pancakes: Form leftover mashed potatoes into patties and pan-fry until golden brown for a delightful breakfast or snack.
- Loaded Potato Skins: Fill potato skins with leftover mashed potatoes, sprinkle with cheese and bacon bits, then bake until bubbly for a savory appetizer.
- Shepherd’s Pie: Layer mashed potatoes over leftover turkey or roast, creating a comforting Shepherd’s Pie.
- Potato Croquettes: Shape mashed potatoes into croquettes, coat in breadcrumbs, and fry until crispy for an elegant side dish.
This Thanksgiving, treat your loved ones to the creamy indulgence of homemade mashed potatoes. With simple ingredients and my easy-to-follow recipe, you’ll create a side dish that steals the show and leaves a lasting impression on your holiday table. Here’s to a feast filled with warmth, joy, and the irresistible allure of perfectly whipped mashed potatoes!
If you’re looking for a great-tasting gravy to go alongside these delicious potatoes try my Homemade Turkey Gravy.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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The Best Homemade Mashed Potatoes
Equipment
- 5.5 Quart Our Place Perfect Pot
- Colander
- Measuring Cups
- Food Mill or Potato Ricer
Ingredients
- 4 pounds of Yukon Gold or Russet potatoes peeled and cubed
- 1/2 cup of salted butter softened
- 1 1/2 cups of whole milk warmed
- 1/2 cup of sour cream
- Salt and pepper to taste
- Optional additions: minced or roasted garlic chives, or grated cheese for extra flavor
Instructions
- Peel and cube 4 pounds of potatoes, rinse thoroughly, add potatoes to a pot, and fill with cold water. Add 1-2 tbsp of sea salt. Bring to a boil and simmer until potatoes are fork-tender.
- Drain the potatoes in a colander and return them to the pot. Using a potato food mill or potato ricer, mash the potatoes until smooth and lump-free back into the pot.
- In a small saucepan or using a microwave, heat 1 1/2 cups of whole milk and 1/2 cup of salted butter. Make sure it is hot to keep the potatoes warm. Incorporate the milk and butter into the mashed potatoes, slowly. Then add sour cream. Mix until the potatoes achieve a creamy consistency.
- Season with salt and pepper to taste. For added flavor, include, roasted or minced garlic, chives, or grated cheese, customizing the dish to suit your preferences.
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