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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with Yukon Gold potatoes, butter, warm cream, and sour cream for a rich, smooth texture. Simmer the potatoes until fork-tender, then mash and fold in the dairy for a comforting holiday side dish.
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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: 610
Ingredients Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 1 cup heavy cream
  • 1 cup unsalted butter 2 sticks, cut into pieces
  • 0.5 cup sour cream at room temperature
  • 0.5 tsp black pepper freshly ground

Method
 

  1. Place the potatoes in an 8-quart pot and cover with cold water by 1 inch; stir in 2 teaspoons of the salt.
  2. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Meanwhile, warm the cream in a small saucepan over low heat for 3 to 4 minutes, until steaming; keep warm.
  4. Drain the potatoes well and return them to the hot pot over low heat for 1 to 2 minutes, shaking the pot occasionally, until the surface moisture evaporates.
  5. Remove the pot from the heat and mash the potatoes with the butter until melted and incorporated.
  6. Gradually mash in the warm cream until creamy.
  7. Fold in the sour cream, remaining 1 teaspoon salt, and pepper.
  8. Taste and adjust the seasoning if needed, then serve warm.

Notes

For the smoothest texture, mash just until creamy and avoid overworking the potatoes. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture may become grainy. For a dairy-free version, use unsweetened dairy-free cream, butter, and sour cream.