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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with tender Yukon Gold potatoes, warm cream, and butter for a smooth, rich texture. A quick drying step helps the potatoes absorb the warm dairy without turning watery.
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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: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 3 qt cold water plus more if needed to cover
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining, divided
  • 1 cup heavy cream
  • 0.5 cup unsalted butter cut into pieces
  • 0.5 tsp black pepper

Equipment

  • 1 8-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes in an 8-quart pot and add the cold water, adding more if needed to cover the potatoes by 1 inch.
  2. Stir in 1 tablespoon of the salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  5. Drain the potatoes well and return them to the pot.
  6. Set the pot over low heat for 1 to 2 minutes, shaking the pot gently, until the potatoes look dry and the steam subsides.
  7. While the potatoes cook, warm the cream and butter in a small saucepan over low heat, stirring occasionally, until the butter melts and the mixture is steaming; do not let it boil.
  8. Mash the potatoes with a potato masher, gradually adding the warm cream mixture until the potatoes are creamy and smooth.
  9. Stir in the remaining 1 teaspoon salt and the black pepper.
  10. Serve hot.

Notes

For the smoothest texture, dry the drained potatoes over low heat until they look dry and the steam subsides. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free version, use dairy-free cream and plant-based butter.