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The Best Creamy Mashed Potatoes for Thanksgiving

Mashed potatoes for Thanksgiving are made with Yukon Gold potatoes, butter, whole milk, and sour cream for a smooth, creamy texture. Drying the potatoes briefly before mashing helps them absorb the warm dairy mixture.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 4 qt water
  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 1 cup unsalted butter
  • 1.5 cup whole milk
  • 1 cup sour cream
  • 0.5 tsp black pepper

Method
 

  1. Put the potatoes in an 8-quart pot with the water and 2 teaspoons of the salt; the water should cover the potatoes by about 1 inch.
  2. Bring to a boil over high heat.
  3. Reduce to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes well.
  5. Return the potatoes to the pot.
  6. Set the pot over low heat for 1–2 minutes, shaking gently, until the surface moisture evaporates.
  7. While the potatoes dry, warm the butter and milk in a 2-quart saucepan over medium-low heat for 3–5 minutes, until the butter melts and the milk is steaming; do not boil.
  8. Remove the saucepan from the heat.
  9. Whisk in the sour cream.
  10. Mash the potatoes until smooth.
  11. Gradually stir in the warm dairy mixture.
  12. Stir in the remaining 1 teaspoon salt and the black pepper.
  13. Serve warm.

Notes

For the creamiest texture, let the drained potatoes dry until their surface moisture evaporates before mashing. Refrigerate leftovers for up to 4 days; freezer storage is suitable. For a dairy-free version, use dairy-free butter, milk, and sour cream.