Go Back

The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving start with Yukon Gold potatoes simmered until fork-tender, then mashed with warm butter and cream. Sour cream adds a tangy finish to this smooth, rich holiday side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • cold water as needed
  • 1 tbsp kosher salt divided
  • 0.75 cup unsalted butter
  • 1 cup heavy cream
  • 0.5 cup sour cream

Method
 

  1. Peel the potatoes and cut them into 1 1/2-inch pieces.
  2. Put the potatoes in an 8-quart pot with enough cold water to cover by 1 inch.
  3. Stir 2 teaspoons of the salt into the water.
  4. Bring the water to a boil over high heat.
  5. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until a fork slides easily into the largest pieces.
  6. Drain the potatoes well and return them to the pot.
  7. Set the pot over low heat for 1 to 2 minutes, shaking it gently, until excess moisture has evaporated.
  8. While the potatoes cook, warm the butter and heavy cream in a 2-quart saucepan over low heat for 3 to 5 minutes, until the butter has melted and the mixture is steaming; do not let it boil.
  9. Mash the potatoes until smooth, gradually mixing in the warm butter and cream.
  10. Fold in the sour cream and remaining 1 teaspoon salt, then serve hot.

Notes

For the smoothest potatoes, warm the butter and cream gently and avoid letting the mixture boil. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may change slightly. Plain Greek yogurt can replace the sour cream for a tangier, higher-protein option.