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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are simmered until fork-tender, then mashed with warm butter and cream for a smooth, rich texture. A little black pepper and kosher salt bring out the flavor of Yukon Gold potatoes.
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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: 380
Ingredients Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 4 qt water cold
  • 1 tbsp kosher salt divided; for the potatoes
  • 1 tsp kosher salt divided; remaining salt
  • 0.5 cup unsalted butter cut into pieces
  • 1 cup heavy cream
  • 0.25 tsp black pepper

Method
 

  1. Place the potatoes in an 8-quart pot with the cold water and 1 tablespoon salt.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  4. While the potatoes cook, warm the butter and heavy cream in a small saucepan over low heat for 3–5 minutes, until the butter is melted; do not let the mixture boil.
  5. Drain the potatoes well.
  6. Return the potatoes to the pot and set the pot over low heat for 1–2 minutes, gently shaking the pot until the potatoes look dry on the surface.
  7. Mash the potatoes with a potato masher, gradually mixing in the warm butter and cream until creamy.
  8. Stir in the remaining 1 teaspoon salt and the black pepper, then serve hot.

Notes

For the smoothest texture, warm the butter and cream before mixing them into the potatoes. Refrigerate leftovers for 3–4 days; freeze for up to 1 month. For a dairy-free version, use plant-based butter and unsweetened plant-based cream.