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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.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
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.