The Best Creamy Mashed Potatoes for Thanksgiving
The potatoes look done on the outside, but the centers are still firm—that’s what happens when the water gets a head start. I begin these Thanksgiving mashed potatoes in cold…
By Ava
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Reading time: 8 min
Tip: save now, make later.
The potatoes look done on the outside, but the centers are still firm—that’s what happens when the water gets a head start. I begin these Thanksgiving mashed potatoes in cold water, so the Yukon Gold pieces cook evenly from edge to center instead of turning soft around the outside before the middle is ready.
Once they’re tender, draining well and letting the potatoes dry briefly in the warm pot makes a noticeable difference. I warm the cream and butter separately, then add that mixture gradually as I mash. The result is smooth and rich without the potatoes feeling wet or heavy, with freshly ground pepper to finish.
Kitchen Note
I divide the kosher salt between the cooking water and the finished mash. The potatoes take on seasoning as they cook, and adding the last teaspoon after mashing lets me taste the whole batch before it goes to the table.
Save these creamy Thanksgiving mashed potatoes for a holiday table: Yukon Golds, warm cream, and plenty of butter make a smooth, satisfying side.
Why These Potatoes Start in Cold Water, Not a Boiling Pot
Potato pieces don’t all cook at the same speed if the outside is plunged into boiling water. The edges can get soft while the centers are still firm, which makes it harder to finish the batch evenly. Starting the peeled Yukon Golds in cold water gives the heat time to move through each piece as the pot comes up to a boil.
Cutting the potatoes into similar 1 1/2-inch pieces helps, too. A handful of much smaller pieces can fall apart before the larger ones are tender, leaving you with uneven texture in the mash. Keep the pieces close in size, cover them with about an inch of water, and simmer until a fork slides in easily. That straightforward start makes the mashing stage more predictable, especially when you’re cooking a full pot for Thanksgiving.
What Yukon Golds, Cream, and Butter Each Bring to the Mash
- Yukon Gold potatoes — Their naturally buttery flavor and creamy texture suit a smooth mash without needing an especially starchy potato. Choose firm potatoes without soft spots; standard grocery-store Yukon Golds work well. Russets are a workable swap if that’s what you have, but they make a fluffier, less buttery-tasting mash, so add the warm dairy gradually and stop when the texture is where you want it.
- Heavy cream — Cream gives the potatoes body and a lush texture that a thinner liquid won’t match. A fresh carton from the grocery store is fine; there’s no need to seek out a specialty brand. Half-and-half can stand in, though the finished mash will be a little less rich.
- Unsalted butter — Butter brings richness and rounds out the cream. Regular unsalted butter is all you need here, since it melts into the warm cream rather than being served on its own. Salted butter works in a pinch, but taste before adding the finishing salt so the mash doesn’t become too salty.
- Freshly ground black pepper — Grinding it fresh gives the finished potatoes a more fragrant, peppery finish. If you only have pre-ground pepper, use it; the potatoes will still be seasoned, though the pepper will taste less lively.
From Fork-Tender Potatoes to a Smooth, Creamy Mash
Start the potatoes in cold, salted water
Put the peeled, cut potatoes in an 8-quart pot with the cold water and 2 teaspoons of kosher salt. The pieces should be covered by about 1 inch of water. Bring the pot to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes. They’re ready when a fork pierces them easily, without a firm spot in the center.
Warm the cream and butter gently
While the potatoes simmer, put the heavy cream and butter pieces in a 1-quart saucepan over low heat. Give them 3 to 5 minutes, until the butter has melted and the cream is steaming. Keep the heat low; boiling the cream isn’t the goal. If the potatoes finish first, turn off the heat under them while you finish warming the dairy.
Let the drained potatoes dry in the pot
Drain the potatoes well, then return them to the pot over low heat. Stir gently for 1 to 2 minutes, until the surfaces look dry rather than glossy with water. Keep the movement light so the pieces don’t break down before you start mashing. This brief pause gives excess moisture a chance to evaporate.
Mash gradually and season at the end
Mash the potatoes while slowly adding the warm cream-and-butter mixture. Pour in a little at a time and continue until the potatoes are smooth and creamy; you may not need to rush the addition. Stir in the remaining teaspoon of kosher salt and the freshly ground black pepper. Stop once the texture is smooth, since extra mixing can make mashed potatoes dense or gluey.
Small Changes That Still Keep the Potatoes Creamy
Leave a little texture in the mash
For a more rustic bowl, mash the potatoes just until most of the pieces are broken down instead of taking them all the way to completely smooth. Keep the cream and butter, adding the mixture gradually; the finished potatoes will still be rich, with a few tender bits throughout.
Make the mash less buttery
Use 4 ounces of butter instead of 8 ounces and keep the cream as listed. The potatoes will still mash smoothly, but the butter flavor and richness will be lighter. Add the butter to the warm cream as usual, then season the finished mash to taste.
Make a dairy-free version
Replace the heavy cream with an equal amount of unsweetened dairy-free cooking cream and use an equal amount of unsalted plant-based butter in place of the butter. Warm them gently together just as you would the dairy ingredients. The potatoes will stay creamy, though the flavor will depend on the plant-based products you choose.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days. They’ll firm up as they chill.
- Freezer: Freeze in airtight portions for up to 1 month for the best texture. Thaw overnight in the refrigerator; the potatoes may be a little less smooth after thawing.
- Reheating: Warm them gently in a covered saucepan over low heat, stirring occasionally, until steaming hot. High heat can scorch the bottom before the center warms through.
Questions That Come Up While Making Thanksgiving Mashed Potatoes
The Best Creamy Mashed Potatoes for Thanksgiving
Ingredients
Equipment
Method
- Place the potatoes in an 8-quart pot, add the cold water and 2 teaspoons of the salt, and make sure the potatoes are covered by about 1 inch of water.
- Bring the water to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
- While the potatoes simmer, warm the heavy cream and butter in a 1-quart saucepan over low heat for 3 to 5 minutes, until the butter melts and the cream is steaming; do not boil.
- Drain the potatoes well and return them to the pot over low heat for 1 to 2 minutes, stirring gently, until their surfaces look dry.
- Mash the potatoes, gradually adding the warm cream mixture until smooth and creamy.
- Stir in the remaining 1 teaspoon salt and the pepper.