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The Best Creamy Mashed Potatoes for Thanksgiving

Thanksgiving mashed potatoes are simmered until fork-tender, then mashed with warm cream and butter for a smooth, creamy texture. Yukon Gold potatoes and freshly ground black pepper make this a comforting holiday side.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 3 qt cold water
  • 1 tbsp kosher salt divided
  • 1 cup heavy cream
  • 8 oz unsalted butter cut into pieces
  • 0.5 tsp freshly ground black pepper

Equipment

  • 1 8-quart pot
  • 1 1-quart saucepan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mash the potatoes, gradually adding the warm cream mixture until smooth and creamy.
  6. Stir in the remaining 1 teaspoon salt and the pepper.

Notes

For the smoothest texture, warm the cream and butter without boiling. Refrigerate leftovers for up to 4 days; freeze for up to 1 month. For a dairy-free variation, use unsalted dairy-free butter and unsweetened plant-based cream.