Thanksgiving Mashed Potatoes: Step-by-Step Guide

When I think of food for holiday meals, mashed potatoes are one of the first things that comes to mind.  And these mashed potatoes are the ultimate holiday comfort food with their rich buttery flavor.   This easy-to-make recipe uses just 5 ingredients and will be a sure crowd-pleaser.

Let’s Get Started

For most recipes, I encourage you to gather all your ingredients and equipment as a first step in a procedure known as Mise en Place.  Mise en Place helps you become organized by reading and understanding the recipe, then gathering needed equipment and collecting the ingredients.  The process is especially helpful in this recipe as there are several considerations before you begin cooking.

Potatoes

Peel or Don’t Peel

Personal preference plays a role here. Historically, both my mother, grandmother, and great-grandmother always peeled their potatoes. But, I’ve learned that the peel contains valuable nutrients, so now I sometimes opt to keep it on (Shhh!  That’s our secret). That said, come holiday season, tradition prevails – my mother, bless her departed soul, would most-certainly disapprove if I served mashed potatoes with the peel on.

Creamy or With Texture

Another matter of personal preference.  For our first family Christmas dinner, after we moved here to Indiana, my aunt asked me to bring mashed potatoes.  When I took the lid off the serving dish, I received a somewhat lukewarm response.  I like my mashed potatoes with texture, so everyone knows they are real potatoes.  To my surprise, my extended family prefers creamy mashed potatoes.  By which I mean CREAMY.  The following Thanksgiving, I stood beside my cousin for what seemed like 20 minutes as she whipped mashed potatoes until they were velvety smooth and creamy.

If you like some texture, use a potato masher until the potatoes reach the desired consistency.  A little lumpy, or all the way too smooth and creamy.

If you prefer smooth mashed potatoes, first, make sure you peel the potatoes.  Then, use an electric hand mixer or stand mixer to whip the potatoes until they are smooth.

Ingredients

Before we get to the steps in the recipe, here’s a list of the ingredients you’ll need to make these mashed potatoes.

• Russet Potatoes:  As I said earlier, I’m a big fan of russet potatoes.  Of course, you are free to use a different variety or a combination of varieties if you prefer.
• Butter:  I used unsalted butter, cut into tablespoon size pats.  Salted works equally well, just be mindful of the salt content and taste before adding additional salt.  When I make mashed potatoes, I like them super buttery.  I didn’t include as much butter in this recipe but absolutely feel free to add as much butter as you like.
• Milk:  I use whole milk for this recipe as it provides a bit richer flavor.  You can also use 2% milk.  Another wonderful substitution is heavy cream which brings a bolder flavor and creamier texture.
• Salt and Pepper to Taste

How to Make Mashed Potatoes

• Cut the potatoes.  Feel free to peel the potatoes or leave the skins on.  Then, chop the potatoes into evenly sized 1″ pieces.  As you cut the potatoes, transfer them to your large stockpot full of cold water.

• Boil the potatoes.  After cutting all your potatoes, ensure the pan has enough cold water so that the waterline is roughly an inch above the potatoes. Add 1 tablespoon of salt to the water. Turn the heat to high and bring the water to a rolling boil. Boil the potatoes for approximately 10-12 minutes until a fork inserted in the middle of a potato piece goes in with minimal resistance. Carefully transfer the potatoes to a colander and drain the water.  Allow the potatoes to remain in the colander for 4-5 minutes to allow all the excess water to evaporate.  Don’t worry, the temperature won’t appreciable drop before you mash the potatoes.

• Transfer the potatoes back to your stockpot or a large mixing bowl.  Add 4 pats of butter.  Using the masher of your choice, begin to mash the potatoes by incorporating the butter.  Add the milk a little at a time to achieve the desired consistency.

• Taste and Final Seasoning.  Taste one last time, add salt and/or pepper to taste.  Serve warm.

Tips to Make Perfect Mashed Potatoes

1. Avoid waterlogged potatoes. Too much water in your potatoes will ruin your mashed potatoes.  But don’t worry, it’s easy to avoid.
   1. Don’t overboil.  As the potatoes approach the end of the cooking time, be mindful of their progress.  The potatoes can go from perfectly cooked to overcooked in a very short period of time.  As soon as you can insert a fork into the potato with very little effort, they are done.
   2. Allow to rest and dry after cooking.  After draining the potatoes, allow them to rest in the colander for a few minutes to evaporate excess water.
   3. Taste.  Taste.  Taste.  Taste at every step as you make the mashed potatoes and salt as needed.
   4. Don’t overmix.  Mix just enough to combine the ingredients and absorb the moisture.  Mixing anymore can quickly produce gummy mashed potatoes.

Variations

• Garlic Mashed Potatoes:  You can roast a head of garlic and add to the mash for extra-rich garlicky flavor.
• Cheesy Garlic Mashed Potatoes:  Add sharp cheddar cheese and roasted garlic to the mash after you’ve reached your desired consistency.

Storage

Refrigerator

Allow the potatoes to cool completely.  Transfer to an airtight container and store in the refrigerator for up to three days.  You can reheat on the stove, in the oven, or microwave.

Freezer

Store mashed potatoes in an airtight container in the freezer for up to one month.  Thaw overnight and reheat on the stove, in the oven, or microwave.

Perfect Mashed Potatoes

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Seasoned to perfection, these mashed potatoes have a creamy, velvety texture that is the perfect balance of rich butter, and tender, fluffy potatoes.  Topped with a light sprinkle of fresh chives or a hint of grated cheese, these mashed potatoes elevate any meal to a new level of comfort and luxury.

• Author: Foodienoise
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8 (1-cup) servings 1x
• Category: Side
• Method: Stovetop
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 4 pounds Russet Potatoes, chopped into 1″ pieces
• 1 tablespoon Kosher salt
• 1/4 cup + 2 tablespoons butter (salted or unsalted)
• 2/3 cup whole milk, 2% will work also
• Salt and Pepper to taste

Equipment Needed:

• 6–quart stock pot
• Potato Masher, or
• Electric Mixer (or Stand mixer)

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Instructions

1. Feel free to peel the potatoes or leave the skins on.  Then, chop the potatoes into evenly sized 1″ pieces.  As you cut the potatoes, transfer them to your large stockpot full of cold water.
2. After cutting all your potatoes, ensure the pan has enough cold water so the waterline is roughly an inch above the potatoes. Add 1 tablespoon of salt to the water. Turn the heat to high and bring the water to a rolling boil. Boil the potatoes for approximately 10-12 minutes until a fork inserted in the middle of a potato piece goes in with minimal resistance.
3. Carefully transfer the potatoes to a colander and drain the water.  Allow the potatoes to remain in the colander for 4-5 minutes to allow all the excess water to evaporate.  Don’t worry, the temperature won’t appreciably drop before you mash the potatoes.
4. Transfer the potatoes from the colander to your stockpot or a large mixing bowl.  Add 4 pats of butter.  Using the masher type of your choice, begin to mash the potatoes by incorporating the butter.  Then, add the milk a little at a time as you continue to mash until you reach the desired consistency.
5. Taste a final time.  Add salt and pepper to taste.  Top with the remaining butter.
6. Serve warm.