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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes are made with Yukon Golds simmered until tender, then mashed smooth with warm cream and butter. The result is rich, fluffy potatoes with a simple seasoning of kosher salt and black pepper.
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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: 363
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup cold water or enough to cover the potatoes by 1 inch
  • 2 tsp kosher salt divided
  • 1 cup heavy cream
  • 8 tbsp unsalted butter cut into pieces
  • 0.25 tsp black pepper

Method
 

  1. Place the potatoes in a 6-quart pot and add the cold water and 1 teaspoon of the salt.
  2. Bring the potatoes to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until a knife slides easily into the potatoes.
  3. While the potatoes cook, combine the heavy cream and butter in a small saucepan over medium-low heat for 3 to 5 minutes, until the butter melts and the cream is steaming; do not let it boil.
  4. Drain the potatoes thoroughly and return them to the pot.
  5. Set the pot over low heat for 1 to 2 minutes, shaking it occasionally, until the potatoes look dry on the surface.
  6. Remove the pot from the heat and mash the potatoes until smooth.
  7. Gradually mix in the warm cream and butter.
  8. Stir in the remaining 1 teaspoon salt and the black pepper.

Notes

For fluffy potatoes, dry them over low heat until the surface looks dry before mashing. Refrigerate leftovers for 3 to 4 days; they can be frozen. For a dairy-free variation, use plant-based cream and butter.