Creamy Mashed Potatoes
Nothing is better than a pile of hot, creamy mashed potatoes whether smothered in gravy or topped with melting butter. You know I’m right! And a Thanksgiving dinner just wouldn’t be the same without them. After all, they are as much a part of the holiday as roasted turkey and pumpkin pie. (and where would you put that delicious turkey gravy without them?)
Some people think mashing up the perfect mashed potatoes is hard to do but, on the contrary, it’s really quite easy.
Tips for the Perfect Mashed Potatoes
- Cooking with the right potatoes is a start. I use Yukon gold potatoes because I think they are sweet and buttery on their own.
- Remember to cut the potatoes the same size prior to cooking them. This will ensure that all the potatoes are cooked through at the same time.
- Drain well. Designate someone to do the mashing while you work on the gravy. Usually it’s either my son or son-in-law who lends a hand (‘cause Dad’s carving the turkey).
- Lay the butter and half & half next to them and let ‘em at them. They always do a fantastic job and it takes a little pressure off the cook to have some help in the kitchen.
- Whip them until they turn into a creamy billowy mound of goodness. You’ll have perfect mashed potatoes every time.
Frequently Asked Questions About Homemade Mashed Potatoes
How many potatoes should I cook for a crowd?
½ pound of potatoes per person is considered a serving. For 10 people, you would need 5 pounds of potatoes.
How do I keep mashed potatoes warm until dinner?
Place potatoes in a crockpot and set it to low. they will keep warm for up to 4 hours.
Can I reheat mashed potatoes?
Of course! Just add a little cream to moisten them and place in the microwave at 50% power for 2-3 minutes or until hot. You can also place in a casserole dish with a little extra cream and bake in a 350 degree oven for 30 minutes.
That’s it! Lovely creamy mashed potatoes to add to your tasty Thanksgiving table. Still stressing about the big day? Check out our Thanksgiving Day Planner for easy minute by minute steps to a worry-free holiday as well as all the delicious recipes you’ll need to make the day special. Have a fantastic Thanksgiving!
More Delicious Sides for your Thanksgiving Dinner
- Classic Turkey Stuffing
- Traditional Green Bean Casserole
- Super Popular Sweet Potato Casserole
- Homemade Cranberry Orange Relish
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
HOW TO MAKE CREAMY MASHED POTATOES
Ingredients
- 2 lbs. Yukon gold potatoes, washed, peeled and quartered
- ¼ cup butter, to taste (use non-dairy buttery spread for a dairy-free option)
- ¼ cup fat-free half & half, cream or milk (to make dairy-free substitute almond milk)
- Salt & pepper to taste
Instructions
- Peel potatoes and place in medium saucepan. Fill with water to cover. Add about ¼-1/2 teaspoon salt (I like to use less and let everyone add to their own liking) and bring to a boil.
- Simmer for 20-25 minutes or until a fork inserted in a potato breaks it apart.
- Drain potatoes and place in a bowl. Using a small hand mixer or a masher, whip potatoes, adding butter and half & half as you whip. Pepper may also be added if your family prefers it a little spicier. Do not over-beat as you want them to stay light and fluffy.
- You have to gauge how much half & half or butter you put in. Taste it for butter content and add more if you desire. If the potatoes need to be a little creamier, add more half & half a little at a time.
Notes
Tips for the Perfect Mashed Potatoes
- Cooking with the right potatoes is a start. I use Yukon gold potatoes because I think they are sweet and buttery on their own.
- Remember to cut the potatoes the same size prior to cooking them. This will ensure that all the potatoes are cooked through at the same time.
- Lay out the butter and half & half so they are ready to add to the drained potatoes.
- Whip them until they turn into a creamy billowy mound of goodness.
Nutrition
