There’s no food that’s quite as comforting as creamy mashed potatoes. While they are usually served on the side, they have such an importance to the meals they are part of. They are a staple side for Thanksgiving, and this delicious version will help get you the creamiest, tastiest mashed potatoes possible.
Potatoes with a lot of water in them don’t taste creamy. The key is to have dry potatoes and incorporate the warm cream, milk and butter with them.
Cooking potatoes whole (even with the skin on) is best because they will absorbe less water. I confess that only cook whole potatoes if I don’t mind waiting a long time for them to cook. I usually cut them in half to speed up the process.
After the potatoes are cooked in the water and fork tender, they are briefly placed in the oven to dry them out a bit and get them even hotter (but not crispy).
Pushing the potatoes and garlic through a potatoes ricer get ensures all the lumps are removed and ensures they will be super smooth and creamy.
How to keep mashed potatoes warm?
While it is possible to make mashed potatoes ahead of time and re-heat them, it’s really best to make them as close to serving time as possible. Keep mashed potatoes warm by placing them in a bowl over a pot of warm but not boiling water on the stove. Cover the bowl with plastic wrap and poke a few small holes to let steam escape.
Mashed PotatoesPrint Pin Rate
- 2 lb Idaho Russet Potatoes , peeled
- 4 Garlic Cloves , peeled
- 1/2 cup Whole Milk , hot
- 1/2 cup Heavy Cream , hot
- 1/4 LB Unsalted butter , room temperature
- Kosher Salt & Freshly Ground Pepper
- Cover the potatoes and garlic cloves in a pot with cold water.
- Bring to a boil and add plenty of salt to season the potatoes. Cook until you can easily stick a fork through the potatoes.
- While the potatoes finish cooking; pre-heat your oven to 350 degrees.
- Strain the cooked potatoes and transfer them on a parchment-lined sheet pan.
- Place the potatoes in the oven for 5 to 8 minutes to dehydrate them of any extra water that might have been absorbed.
- Push the potatoes and cooked garlic through a potato ricer or food mill to get out any lumps.
- Mix the potatoes with the milk, cream, butter and season well with kosher salt & freshly ground pepper.
- Taste your mashed potatoes and add more butter, cream or seasoning as needed.
- Cover and keep warm until serving.
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