In our family, tasks for the Thanksgiving meal are always divided among everyone. We begin by listing all the dishes, then assign names to each. Mashed potatoes are often one of the last things chosen — the dish everyone loves but few volunteer to make, since peeling potatoes takes time. Yet, despite being picked late, mashed potatoes always disappear first from the table. They’re creamy, buttery, and pair perfectly with gravy, cranberry sauce, and all the other Thanksgiving flavors. In truth, they improve almost any meal.
These mashed potatoes are straightforward to prepare and require only a few ingredients. With about 20–25 minutes total, you can make a rich, velvety side dish. After peeling and cutting the potatoes, a quick boil and a whisking with warm butter and milk delivers the most comforting, decadent mashed potatoes.
These potatoes remain tender and creamy when prepared correctly. The technique is simple: cut into even cubes, boil until tender, warm the dairy with butter, then whip everything together until smooth. Finish with salt, pepper, and fresh herbs like chives for brightness.
To make the creamy mashed potatoes:
Peel the potatoes and cut them into 1-inch cubes. If you won’t boil them immediately, place the cut potatoes in a bowl of ice water to prevent browning from oxidation.
Put the cubed potatoes in a large pot of boiling, salted water. Cook for 10–15 minutes until tender — a fork should slide through a cube easily without it falling apart. While the potatoes cook, warm the butter and whole milk together in a small saucepan or microwave until the butter is melted and the mixture is hot.
Drain the potatoes and return them to the pot or place them in the bowl of a stand mixer. Using a whisk attachment or a hand mixer, break up the potatoes on low for about a minute. Slowly stream in the hot milk-and-butter mixture while mixing. Add just enough liquid for your preferred consistency — less for thicker, more for thinner mashed potatoes. Season with salt and cracked pepper and whip on high for 3–5 minutes until smooth and fluffy. Garnish with chives and serve immediately.
Notes on creamy mashed potatoes:
- Use cubed potatoes immediately: Peeled and cut potatoes oxidize quickly. Boil them right away or keep them submerged in ice water until you’re ready to cook.
- Reheating to keep them creamy: Mashed potatoes can dry out when reheated. Warm them gently on the stove with a splash of half-and-half or milk to restore creaminess.
- Whole milk options: For an even richer texture, substitute half of the milk with half-and-half or heavy cream.
Creamy Mashed Potatoes
Ingredients
- 3 pounds russet potatoes peeled and chopped
- 1 stick melted butter
- 1-1.5 cups whole milk depending on if you like thicker or thinner
- 1.5 teaspoon salt
- 1 teaspoon cracked pepper
- herbs to top Chives or Thyme
Instructions
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Peel the potatoes. After peeling, cut them into 1 inch cubes and put them into a large pot of boiling, salted water
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Boil the potatoes for 10-15 minutes until you can stick them with a fork and they are soft all the way through. Pour the potatoes into a colander. After straining, put them in the bowl of a stand mixer or return them to the pot
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While the potatoes boil, heat butter and milk in the microwave or on the stove until butter is melted and mixture is warmed
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With a stand mixer and a whisk attachment or hand held mixer, start with the potatoes on low. After 1 minute, start to slowly stream in the hot milk and butter mixture. Add enough of the mixture while whipping the potatoes until the potatoes are the desired consistency (for a thicker potato add less of the milk and butter and for a thinner add more). Note: A potato mashed can also be used instead of the mixer for this step.
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Add in salt and pepper. Whip the potatoes on high speed for 3-5 minutes until creamy and smooth
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Top with chives and serve while hot
Entertainer’s Note:
Mashed potatoes are best made close to serving time because reheating can dry them out. If you must prepare them in advance, reheat gently on the stove with a splash of half-and-half or milk to restore a creamy texture.
Ideas for leftover mashed potatoes
- Potato Pancakes: Shape leftover mashed potatoes into disks and fry in butter until golden on both sides. Serve with sour cream, chives, or caramelized onions for a simple, delicious next-day breakfast or side.
- Shepherd’s Pie: Use leftover mashed potatoes as a topping for shepherd’s pie. Spread the potatoes over a savory meat and gravy filling (turkey works well for post-Thanksgiving) and bake until the top is golden for a comforting reheated meal.
- Mix-ins for a new twist: Stir additional ingredients into your mashed potatoes to change the flavor profile:
- Herb mashed potatoes: Fold in thyme, rosemary, or sage for aromatic notes.
- Truffle mashed potatoes: Add truffle butter or a drizzle of truffle oil and finish with chives for an indulgent twist.
- Cheesy mashed potatoes: Fold in shredded Gruyère, cheddar, or another favorite cheese and warm until melted for a creamy, cheesy version.
