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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with tender Yukon Gold potatoes, butter, and steaming heavy cream for a smooth, rich texture. Simmer the potatoes until a fork slides easily into them, then mash and stir in the warm cream mixture.
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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: 386
Ingredients Method Notes

Ingredients
  

  • 4 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 1.5 tsp kosher salt remaining, divided
  • 0.5 cup butter unsalted, cut into pieces
  • 1 cup heavy cream
  • 0.5 tsp black pepper freshly ground

Method
 

  1. Put the potatoes in a 6-quart pot and cover with cold water by about 1 inch.
  2. Stir 1 tablespoon kosher salt into the water.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat and simmer for 15 to 20 minutes, until a fork slides easily into the potato pieces.
  5. While the potatoes cook, warm the butter and heavy cream in a 1-quart saucepan over low heat for 3 to 5 minutes, until the butter melts and the cream is steaming; do not let it boil.
  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, to let excess moisture evaporate.
  8. Remove the pot from the heat and mash the potatoes until mostly smooth.
  9. Gently stir in the warm cream mixture, remaining 1 1/2 teaspoons kosher salt, and black pepper until creamy.
  10. Serve warm.

Notes

For the smoothest texture, avoid overmixing the potatoes. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is possible, though the texture may change slightly when reheated. For a dairy-free option, use plant-based butter and an unsweetened dairy-free cream alternative.