Introduction
Thanksgiving Mashed Potatoes are a creamy, buttery side dish, perfect for holiday feasts, family dinners, or comfort meals. This classic recipe, featuring Yukon Gold potatoes with rich cream and roasted garlic, delivers velvety texture with deep savory flavor. Presented in a white ceramic bowl, optionally garnished with melted butter and chives, these Thanksgiving Mashed Potatoes offer a warm, appetizing aesthetic that elevates any table. This recipe provides a simple stovetop method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to classic that brings comforting, crowd-pleasing charm to any occasion.
Ingredients
For the Thanksgiving Mashed Potatoes:
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 head of garlic, top sliced off
- 1 tbsp olive oil
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup heavy cream, warmed
- ½ cup whole milk, warmed
- 2 tsp kosher salt
- ½ tsp white pepper
- ¼ tsp ground nutmeg (optional)
For Serving:
- Optional: Chives, melted butter, cracked black pepper
- Suggested Accompaniments: Gravy, roasted turkey
- Suggested Pairings: Red wine, sparkling cider
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Potato ricer or masher, large pot
Step-by-Step Process
- Roast Garlic: Preheat oven to 400°F (200°C). Place the garlic head on foil, drizzle with olive oil, and wrap tightly. Roast 35–40 minutes until golden and soft. Cool slightly, then squeeze cloves into a bowl and mash with a fork. This adds sweet, nutty depth without raw bite.
- Boil Potatoes: Place peeled, quartered potatoes in a large pot. Cover with cold water by 1 inch. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to medium. Simmer 15–18 minutes until fork-tender—do not overcook or they’ll be watery. Test center pieces.
- Drain and Dry: Drain potatoes in a colander. Return the empty pot to low heat for 30 seconds to evaporate moisture. Add potatoes back. This dries them for fluffier mash and better butter absorption.
- Rice or Mash: Pass hot potatoes through a ricer into the pot for the smoothest texture, or mash with a potato masher. Avoid the food processor—it makes gluey potatoes. Work quickly while hot.
- Warm Dairy: In a small saucepan or microwave, gently warm heavy cream and milk together until steaming—do not boil. Warm liquid prevents cold lumps and ensures silkiness.—
- Add Butter First: Add softened butter in 3–4 batches to the hot potatoes. Fold gently with a spatula until fully melted and absorbed after each addition. Butter first coats starch for a creamier result.
- Fold in Dairy: Gradually pour in warm cream-milk mixture, ¼ cup at a time, folding gently. Stop when desired consistency is reached—some like thick, others loose. Do not overmix.
- Season and Flavor: Fold in roasted garlic mash, salt, white pepper, and nutmeg. Taste and adjust—salt sharpens, nutmeg adds warmth. The potatoes should be rich but balanced.
- Rest and Serve: Cover pot with lid; let rest 5 minutes off heat—this allows flavors to meld. Transfer to a warmed white ceramic bowl. Make a well in the center; add a pat of melted butter. Garnish with chives.
Tips for Better Thanksgiving Mashed Potatoes
- Start potatoes in cold water—even cooking
- Dry potatoes after draining—fluffier mash
- Use butter before dairy—creamier texture
- Warm dairy prevents lumps
- Presented in a white ceramic bowl to showcase the golden flecks
- Make up to 2 hours ahead; keep warm in a slow cooker on low
- Freeze up to 1 month in an airtight container
- Enhance aesthetic: swirl with gravy boat nearby
Variations and Customization
- Loaded Mashed: Fold in bacon, cheddar, scallions.
- Garlic Herb: Add fresh thyme and parsley.
- Truffle Mashed: Stir in 1 tsp truffle oil.
- Vegan: Use plant butter, oat cream.
- Make-Ahead: Reheat with extra cream in a double boiler.
- Skin-On Rustic: Leave peels on red potatoes.
- Cheesy Mashed: Mix in 1 cup Gruyère.
- Sweet Potato Mash: Swap for sweet potatoes + brown sugar.
Storage and Serving Tips
- Store covered in the fridge up to 4 days.
- Reheat on stovetop with extra cream, stirring often.
- Freeze in portions up to 1 month; thaw overnight.
- Serve hot for the best texture.
- Pair with red wine or sparkling cider to complement richness.
- Present in a white ceramic bowl with garnishes for a cozy, elegant charm.
Nutritional Information
Based on 10 servings:
- Calories: 380 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 500mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
- Vitamin A: 20% Daily Value
- Vitamin C: 30% Daily Value
- Calcium: 6% Daily Value
- Iron: 6% Daily Value
Note: Values with full dairy (vegan or loaded versions vary). High in comfort.
Conclusion
This Thanksgiving Mashed Potatoes recipe delivers creamy, buttery perfection with roasted garlic depth in every spoonful. It transforms humble spuds into a holiday essential. Its boil-and-fold method and warm presentation make it a go-to. The velvety texture and rich flavor delight every bite. It’s sure to be a cherished recipe, loved for its comforting, crowd-pleasing charm.
Thanksgiving Mashed Potatoes Recipe: Creamy and Buttery
Ingredients
- 3 lbs Yukon Gold potatoes
- 1 head of garlic
- 1 cup butter
- 1 cup cream
- ½ cup milk
- 2 tsp salt
- Optional: Chives
- Suggested Pairings: Gravy turkey
Instructions
- Roast garlic 35–40 min.
- Boil potatoes until tender.
- Drain; dry in pot.
- Rice or mash hot potatoes.
- Fold in butter, then warm dairy.
- Add garlic, salt, and pepper.
- Rest 5 min.
- Serve in a white ceramic bowl.
Notes
- Dry potatoes for fluffiness.
- Store in fridge 4 days or freeze 1 month.
- Try a loaded or truffle variation.
- Pair with melted butter.
