Loading…

The potatoes should give way easily when a fork presses into them, but the finished mash can still turn heavy if too much water clings to the pieces. I drain them well and let them sit over low heat for a minute or two before mashing; that small pause makes a noticeable difference in these creamy mashed potatoes for Thanksgiving.

Yukon Golds bring a naturally buttery texture, and warm butter and cream blend in without cooling the potatoes down. I add that mixture in a few additions, then fold in sour cream at the end for a little tang. The result is smooth and creamy without losing the potato flavor, ready to serve hot alongside the rest of the Thanksgiving table.

Why Starting Yukon Golds in Cold Water Gives You a Creamier Mash

Potatoes cook from the outside in. If the water is already boiling when the pieces go in, their outsides can soften before the centers catch up. Starting the peeled, evenly cut pieces in cold water gives them time to heat through together, so you get tender potatoes from edge to center instead of a mix of breaking edges and firm middles.

The size matters, too. Cutting the potatoes into pieces about the same size helps them finish cooking at roughly the same time. Yukon Golds are a good fit for this approach because they mash into a naturally creamy texture without needing aggressive mixing. Cook them until a fork meets very little resistance; pulling them early leaves firm bits that won’t disappear when you mash. A gentle simmer after the water comes to a boil keeps the pieces cooking steadily rather than knocking them around.

Yukon Golds, Butter, and Cream: What Each One Brings

• Yukon Gold potatoes — Their yellow flesh and naturally creamy texture give this mash its rich potato character. Choose firm potatoes without soft spots. Russets can work, but they’re starchier and make a fluffier, less buttery mash.
• Unsalted butter — Butter contributes richness and a rounded flavor, while unsalted butter lets you control the seasoning yourself. A standard grocery-store butter works well; use one you enjoy tasting on its own if you want the butter flavor to stand out.
• Heavy cream — Cream gives the mash body and a smooth finish. Warming it with the butter helps it blend into the potatoes evenly. For a lighter result, whole milk can replace the cream, though the mash won’t be as rich.
• Sour cream — This brings a gentle tang that keeps the buttery potatoes from tasting flat. Full-fat sour cream gives the creamiest finish; plain full-fat Greek yogurt can stand in, with a slightly sharper tang.
• Freshly ground black pepper — Freshly ground pepper brings a more fragrant, noticeable bite than pre-ground pepper. Pre-ground is fine if that’s what you have; add it gradually and taste as you go.

The Potatoes Need to Dry Before the Dairy Goes In

Start the pieces in cold, salted water

Put the peeled potato pieces in an 8-quart pot, cover with cold water, and add the first portion of kosher salt. Bring the pot to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes. The pieces are ready when a fork pierces them very easily; if the center still feels firm, give them a little more time.

Warm the butter and cream gently

While the potatoes simmer, put the butter and heavy cream in a small saucepan over low heat. Stir until the butter has melted and the mixture is steaming. Keep the heat gentle and don’t let it boil. If the potatoes finish first, keep the dairy mixture warm over low heat rather than pouring it in cold.

Let drained potatoes release excess moisture

Drain the potatoes well, then return them to the pot over low heat for 1 to 2 minutes. Shake the pot occasionally as the excess moisture evaporates. This is the moment to pay attention to the surface: the pieces should look dry rather than wet or shiny. Don’t skip this stage, since water left clinging to the potatoes can thin the finished mash.

Mash first, then add the warm dairy in portions

Use a potato masher for a little texture or press the potatoes through a ricer for a smoother result. Stir in the warm butter-cream mixture in a few additions, folding until each portion blends in before adding the next. Stop once the potatoes look smooth and creamy; vigorous or prolonged mixing can make them sticky. If the mash looks a little loose at first, give each addition time to absorb before deciding it needs anything else.

Finish with sour cream and seasoning

Fold in the sour cream, the remaining kosher salt, and the black pepper. Taste a small spoonful so you can judge the seasoning once everything is combined. The finished potatoes should feel soft and creamy, not gluey, and should hold gently on a spoon. Serve them hot.

How to Tune the Tang, Texture, and Dairy

Questions That Come Up While the Pot Is on the Stove

The Best Creamy Mashed Potatoes for Thanksgiving

Thanksgiving mashed potatoes get their smooth, creamy texture from Yukon Gold potatoes folded with warm butter and heavy cream. Sour cream adds a tangy finish to this stovetop side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 servings

Course: Side Dish

Cuisine: American

Calories: 435

Ingredients Method Notes

Ingredients

  

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

Method

 

1. Put the potatoes in an 8-quart pot and add the cold water and 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 the potatoes are very tender when pierced with a fork.
3. While the potatoes cook, warm the butter and heavy cream in a small saucepan over low heat, stirring until the butter melts and the mixture is steaming; do not let it boil.
4. Drain the potatoes well and return them to the pot.
5. Cook over low heat for 1 to 2 minutes, shaking the pot occasionally, until excess moisture evaporates.
6. Mash the potatoes with a potato masher or press them through a ricer.
7. Stir in the warm butter-cream mixture in a few additions until smooth and creamy.
8. Fold in the sour cream, remaining 1 teaspoon salt, and black pepper.
9. Taste the potatoes.
10. Serve hot.

Notes

For the smoothest texture, add the warm butter-cream mixture in a few additions. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. Plain Greek yogurt can replace the sour cream.