Discover Our All-Time Favorite Thanksgiving Recipe with Over 3.7 Million Clicks!

In our home, opinions on mashed potatoes are split. My husband prefers his with a hearty, chunky texture and bits of potato skin throughout. On the other hand, I favor them silky and creamy—the more butter, the better.

As the primary chef in our family, it’s no shock that when mashed potatoes make the dinner list, they’re usually the creamy variety. It seems that readers of Simply Recipes agree, often opting for Elise Bauer’s renowned Perfect Mashed Potatoes. This dish is a top pick for Thanksgiving and it’s clear why.

Why Creamy Mashed Potatoes Are a Must-Have

Mashed potatoes are a staple of the Thanksgiving feast. To many (myself included), they steal the spotlight from the turkey. This beloved side dish is simple to prepare and doesn’t need an extensive list of ingredients, but it’s also easy to mess up, turning sticky, soggy, or clumpy.

The trick to avoiding a mashed potato mishap during the year’s biggest cooking event? A reliable, tried-and-true recipe. This recipe has been perfected by countless home chefs who praise its creamy consistency and rich, buttery taste, with reviews often using descriptors like “silky smooth,” “wonderful,” and “a huge success.”

How to Make Flawless Mashed Potatoes

Keep these essential tips in mind for a big bowl of deliciously creamy, flavorful mashed potatoes:

Opt for Yukon gold potatoes over Russets. Although Russets are often recommended, Yukon golds naturally possess a creamy texture and a buttery taste that really stands out. They also absorb less water, reducing the risk of your potatoes becoming overcooked and mushy.

Always begin with the potatoes in cold water, then bring them to a boil and let them simmer, rather than dropping them into boiling water. This method ensures even cooking, preventing the outside from getting too soft while the inside remains undercooked.

Heating the butter and cream before incorporating them into the potatoes helps the ingredients meld more seamlessly. One user, Mr. Smith, mentioned achieving similar success by using softened butter, saying, “I put the drained potatoes back into the pot, let them dry briefly, then mash them, add softened butter (not melted), and only at the end do I mix in hot milk.”

Avoid using a food processor or blender. While it might seem easier, excessively processing the potatoes will lead to a sticky texture.

For exceptionally fluffy mashed potatoes, employ a ricer. Passing the potatoes through the small openings of the tool also aerates them.

If you’re serving a larger crowd, this recipe can be easily doubled or tripled.

The basic seasonings are salt and pepper (used generously!), but you can also enhance the flavor with roasted garlic or miso paste for an extra savory touch.

Don’t forget to add your favorite toppings. Carol suggests in the comments, “I also mix in cream cheese and sour cream along with fresh chives from the garden.” Or you could go for a loaded baked potato style with a topping of sour cream and crumbled bacon.