In our family, we always divvy out the tasks for the Thanksgiving meal. The divvying starts with writing out the long list of dishes that will comprise our Thanksgiving feast. Once this list is made, names are assigned to each dish. Mashed potatoes are always one of the last dishes assigned. They are like the kid in gym class who waits on the sideline until they hear their name. Although everyone loves these delicious creamy mashed potatoes, no one is quick to volunteer for the task of peeling potatoes.
Although these potatoes are one of the last to get picked for making, they are always the first to go from the table. These mashed potatoes are so simple and tasty. They are creamy, soft, and the perfect accompaniment to gravy, cranberry sauce, and all the other delicious flavors on a Thanksgiving table (or any other dish — there is not much that creamy, buttery mashed potatoes don’t make better!)
These mashed potatoes, despite requiring a few moments of patience to peel, are one of the simplest things to make. They just require a few ingredients and about 20 minutes to whip together the most decadent side. After peeling the potatoes, just whip to combine and enjoy!
To make the creamy mashed potatoes:
Start by peeling and chopping the potatoes into 1-inch cubes. If you aren’t going to boil them right away, make sure to place them into a bowl of ice water as they will oxidize and turn brown if they sit out.
Once the potatoes are cut into cubes, place them in a large pot of boiling, salted water. Cook the cubed potatoes for 10-15 minutes until they are tender. To test if the potatoes are done, stick a fork in the middle of a potato cube. The fork should slide through but the potatoes shouldn’t totally crumble apart on their own.
As the potatoes are cooking, heat a stick of butter and whole milk in a small saucepan or in the microwave. Heat the milk and butter together until the butter is melted and the milk has heated through.
Once the potatoes are cooked through, strain them and place them into the bowl of a stand mixer or back into the pan. With a whisk attachment or hand mixer, break up the potatoes on low speed for 1 minute. Once the potatoes have broken up, add in the milk and butter mixture, salt, and pepper. Whisk it all together on high speed for 3-5 minutes until soft and creamy. Top with chives and serve immediately.
Notes on creamy mashed potatoes:
- Use cubed potatoes immediately: Once the potatoes have been peeled (and cut) they will begin to oxidize. To ensure they don’t turn brown, boil them immediately or place them in a bath of ice water until boiling.
- Reheating to keep them creamy mashed potatoes: Mashed potatoes often become crumbly and dry when reheating. To avoid this, reheat them on the stove with some half and half until warmed through.
- Whole milk: if you want an even more decadent mashed potato, use half and half or heavy cream in place of half of the milk.
Creamy Mashed Potatoes
Ingredients
- 3 pounds russet potatoes peeled and chopped
- 1 stick melted butter
- 1-1.5 cups whole milk depending on if you like thicker or thinner
- 1.5 teaspoon salt
- 1 teaspoon cracked pepper
- herbs to top Chives or Thyme
Instructions
- Peel the potatoes. After peeling, cut them into 1 inch cubes and put them into a large pot of boiling, salted water
- Boil the potatoes for 10-15 minutes until you can stick them with a fork and they are soft all the way through. Pour the potatoes into a colander. After straining, put them in the bowl of a stand mixer or return them to the pot
- While the potatoes boil, heat butter and milk in the microwave or on the stove until butter is melted and mixture is warmed
- With a stand mixer and a whisk attachment or hand held mixer, start with the potatoes on low. After 1 minute, start to slowly stream in the hot milk and butter mixture. Add enough of the mixture while whipping the potatoes until the potatoes are the desired consistency (for a thicker potato add less of the milk and butter and for a thinner add more). Note: A potato mashed can also be used instead of the mixer for this step.
- Add in salt and pepper. Whip the potatoes on high speed for 3-5 minutes until creamy and smooth
- Top with chives and serve while hot
Entertainer’s Note:
Mashed potatoes do not reheat well, so these are ones to wait until the last minute to make before serving. If you need to prepare in advance, reheat on the stove with a splash of half and half to make creamy again
Ideas for leftover mashed potatoes!
- Potato Pancakes: Using leftover mashed potatoes, form disks. Melt butter in a pan and fry until golden on both sides. The potatoes will be heated through with a golden crust on both sides. This is a delicious way to serve mashed potatoes the next day. We love adding in sour cream, chives, caramelized onions, or other add-ins to make them even more delicious.
- Shepherd’s Pie: Shepherd’s pie is another way to enjoy leftover mashed potatoes. Shepherd’s pie is a delicious, gravy base topped with a generous, golden layer of mashed potatoes. Make a Shepherd’s pie according to instructions and use the mashed potatoes as the topping. This is a great way to get a fresh, new meal with leftover mashed potatoes. If using potatoes after Thanksgiving, the Shepard’s pie can be made with a turkey base and gravy. It is a great way to make the most of delicious leftovers!
- Switch it up! Although we love creamy mashed potatoes just as they are, add other additions for a new twist. Some ideas include:
- Herb mashed potatoes: Add herbs into the mashed potatoes like thyme, rosemary, sage or a combination!
- Truffle mashed potatoes: Add truffle butter or olive oil into leftover mashed potatoes. Top with chives or a drizzle of melted butter / olive oil for a delicious truffle twist on the classic.
- Cheesy mashed potatoes: Fold in shredded gruyere or cheddar or other cheese into the mashed potatoes and heat. This will create a delicious cheesy version of the classic.
