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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with Yukon Gold potatoes, warm butter, and heavy cream for a smooth, rich texture. Simmer the potatoes until a fork slides easily into them, then mash and gradually stir in the warm dairy mixture.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 354
Ingredients Method Notes

Ingredients
  

  • 5 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 0.75 cup unsalted butter cut into pieces
  • 1.5 cup heavy cream
  • 0.5 tsp ground black pepper
  • 1 inch water cold, enough to cover the potatoes

Method
 

  1. Put the potatoes in an 8-quart pot and cover with cold water by 1 inch; add 1 tablespoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until a fork slides easily into the potatoes.
  3. While the potatoes cook, warm the butter and heavy cream in a small saucepan over low heat, stirring occasionally, until the butter melts and the mixture is steaming; do not let it boil.
  4. Drain the potatoes well in a colander and return them to the pot.
  5. Set the pot over low heat for 1 to 2 minutes, shaking it gently, until excess moisture evaporates.
  6. Mash the potatoes with a potato masher until mostly smooth.
  7. Gradually stir in the warm butter-and-cream mixture until creamy.
  8. Stir in the remaining 1 teaspoon salt and the black pepper, and serve warm.

Notes

For the smoothest texture, warm the butter and cream and do not let the mixture boil. Refrigerate leftovers for 3 to 4 days; freezing is fine, though the texture may change slightly. For a dairy-free swap, use plant-based butter and unsweetened oat cream.