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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with Yukon Gold potatoes, butter, heavy cream, and sour cream for a smooth, rich texture. The potatoes are simmered until tender, dried briefly over low heat, then mashed and folded with warm cream.
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Prep Time 15 minutes
Cook Time 22 minutes
standing 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 8-quart pot

Method
 

  1. Put the potatoes in an 8-quart pot.
  2. Cover the potatoes with the cold water.
  3. Add 2 teaspoons of the kosher salt.
  4. Bring to a boil over high heat.
  5. Reduce the heat and simmer for 15 to 20 minutes, until a knife slides easily into the potatoes.
  6. Drain the potatoes well and return them to the pot.
  7. Set the pot over low heat for 1 to 2 minutes, gently shaking it, until the surface moisture evaporates.
  8. Mash the potatoes until smooth.
  9. Add the butter and mash until melted and incorporated.
  10. Warm the heavy cream in a small saucepan over low heat until steaming.
  11. Gradually fold the warm heavy cream into the potatoes until creamy.
  12. Fold in the sour cream, remaining 1 teaspoon kosher salt, and black pepper.
  13. Cover and let stand for 5 minutes before serving.

Notes

For the smoothest texture, dry the drained potatoes over low heat until the surface moisture evaporates. Refrigerate leftovers for 3 to 4 days; freezer storage is possible. For a dairy-free version, use plant-based butter, cream, and sour cream.