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Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving are made with Yukon Gold potatoes, warmed butter and milk, and sour cream for a smooth, rich texture. Boiling the potatoes until fork-tender and letting them steam-dry helps keep the mash creamy rather than watery.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 294
Ingredients Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 4 qt cold water About; or enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 0.5 cup unsalted butter cut into pieces
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 0.25 tsp ground black pepper

Method
 

  1. Put the potatoes in a 10-quart pot and add the cold water and 1 tablespoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat to maintain a gentle boil.
  3. Cook for 15–20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes well and return them to the pot.
  5. Let them sit over low heat for 1 minute, shaking the pot once, to evaporate excess moisture.
  6. Meanwhile, warm the butter and milk in a small saucepan over low heat until the butter melts; do not let the mixture boil.
  7. Mash the potatoes until smooth.
  8. Gradually mix in the warm butter and milk.
  9. Fold in the sour cream, remaining 1 teaspoon salt, and black pepper.
  10. Taste and adjust the seasoning before serving.

Notes

For the smoothest texture, mash the potatoes while hot and add the warm butter and milk gradually. Refrigerate leftovers for 3–4 days; freezing is not recommended because the texture may become grainy. For a dairy-free variation, use plant-based butter, milk, and sour cream.