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Thanksgiving Mashed Potatoes

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Ingredients Equipment Method

Ingredients
  

  • 5 lb (2.3kg) Yukon Gold potatoes, peeled and cut into even 2-inch chunks
  • 1 cup (225g) butter
  • 11/2 cups (360ml) whole milk, half-and-half, or heavy cream
  • 1 tablespoon fine salt, plus more for the cooking water
  • White pepper
  • Optional: 4 to 6 roasted garlic cloves; 1/2 cup sour cream or cream cheese; chives
  • Fridge: 2 days, made slightly loose. Reheat with added warm milk and butter.
  • Freezer: mashed potatoes made with plenty of fat freeze reasonably for 1 month, more butter and cream helps them survive. Thaw in the fridge and reheat gently.
  • Holding: up to 3 hours in a slow cooker on warm.

Equipment

  • Large pot
  • Potato masher or ricer
  • Measuring cups
  • Wooden spoon
  • Colander
  • Serving bowl

Method
 

Step 1
  1. Boil. Put the potato chunks in a large pot, cover with cold, well-salted water, and bring to a boil. Simmer 15 to 20 minutes, until a knife slides through with no resistance. Do not overcook, waterlogged potatoes make a wet mash.
Step 2
  1. Dry them. Drain, then return the potatoes to the empty hot pot for 1 to 2 minutes, shaking, to steam off surface water.
Step 3
  1. Warm the dairy. Heat the butter and milk together until the butter melts. Add roasted garlic here if using.
Step 4
  1. Rice. Push the hot potatoes through a ricer or food mill back into the pot.
Step 5
  1. Fold. Pour in most of the warm dairy and fold gently with a spatula until just combined. Add the rest to reach the texture you want. Season with the salt and white pepper.