These creamy, buttery perfect mashed potatoes will come out delicious every time. Make them the crowning glory on your Thanksgiving or holiday table.
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 as part of the holiday as turkey and pumpkin pie. (and where would you put that delicious turkey gravy?)
Some people think mashing up the perfect mashed potatoes is hard to do but, on the contrary, it’s really quite easy. Cooking with the right potatoes is a start. I use Yukon gold potatoes because I think they are sweet and buttery on their own. Then all it takes is adding the right ingredients and whipping them up into a creamy billowy mound of goodness and you’ll have perfect mashed potatoes every time.
One thing that is very important to remember is 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. Once done, I drain them and designate someone to do the mashing for me while I work on the gravy. Usually it’s either my son or son-in-law who lends a hand (‘cause Dad’s carving the turkey). I lay out 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.
That’s it! Lovely 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.
Happy Thanksgiving!
- 1-1/2 to 2 lbs. Yukon gold potatoes, washed, peeled and quartered
- 1/4 cup butter, to taste (use non-dairy buttery spread for a dairy-free option)
- 1/4 cup fat-free half & half, cream or milk (to make dairy-free substitute almond milk)
- Salt & pepper to taste
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Peel potatoes and place in medium saucepan. Fill with water to cover. Add about 1/4-1/2 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.
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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.
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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.
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Believe me, these potatoes, with just the addition of half & half and butter make the fluffiest and tastiest mashed potatoes you have ever had.
Everything You Need for a NO STRESS THANKSGIVING
- Thanksgiving Day Planner
- The Secret to the Perfect Thanksgiving Turkey
- Rich & Creamy Turkey Gravy
- Simply Classic Turkey Dressing (Stuffing)
- How to Make Perfect Mashed Potatoes
- Traditional Green Bean Casserole
- Our Most Popular Sweet Potato Casserole
- Homemade Cranberry Orange Relish
- Easy Delicious Pumpkin Pie
- Pairing your Thanksgiving Turkey with Wine
- Thanksgiving Recipe Roundup
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05/25/2017 at 3:25 pm […] around the world and each shine when cooking them a certain way. I love Yukon Golds for the perfect Mashed Potatoes, red potatoes for Roasted Potato Salad and those beautiful purple potatoes in my Crockpot Pot […]