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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with Yukon Gold potatoes, butter, and warm heavy cream for a smooth, rich texture. Simmer the potatoes until fork-tender, then mash them with the warm dairy mixture and serve hot.
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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: 400
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes in a 6-quart pot and add cold water to cover by 1 inch; stir in 1 tablespoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. While the potatoes cook, warm the butter and cream in a small saucepan over low heat, stirring occasionally, until the butter is melted and the mixture is hot; do not let it boil.
  4. Drain the potatoes well and return them to the pot.
  5. Set the pot over low heat for 1 to 2 minutes, shaking it gently, until the potatoes look dry on the surface.
  6. Remove the pot from the heat and mash the potatoes until mostly smooth.
  7. Gradually pour in the warm butter-and-cream mixture, mashing until creamy.
  8. Stir in the remaining 1 teaspoon salt and the pepper.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot.

Notes

For the best texture, dry the drained potatoes over low heat until they look dry on the surface before mashing. Refrigerate leftovers for 3–4 days; freezing is not recommended because the texture may change. For a dairy-free option, use plant-based butter and unsweetened dairy-free cream.