the classic recipe
Creamy mashed potatoes (Thanksgiving classic)
Thanksgiving mashed potatoes are American holiday comfort at its most fundamental — fluffy clouds of potato, glistening with melted butter, mixed with enough cream to make them practically pillowy. The ricer is the secret weapon (the difference between fluffy and gluey is everything), and there's no such thing as too much butter at Thanksgiving. Served with a well in the center filled with turkey gravy, they're the carb-rich foundation that holds the entire holiday plate together.
yields 8 servings·472 kcal per serving·cuisine American
The traditional recipe
Instructions
Peel and cut 2 kg (about 4.5 lbs) of russet potatoes into roughly equal 2.5 cm (1-inch) cubes.
Place the potatoes in a large pot and cover with cold, generously salted water (the water should taste like the sea). Bring to a boil over high heat, then reduce to a steady simmer.
Cook uncovered for 15–18 minutes, until a fork slides into the largest piece with zero resistance. Drain thoroughly in a colander and let steam off for 1–2 minutes.
While the potatoes drain, warm 270 ml (1¼ cup) whole milk and 115 g (1 stick) unsalted butter in a small saucepan over medium-low heat until the butter is fully melted and the mixture is steaming — do not boil.
Pass the hot potatoes through a ricer or food mill directly back into the warm pot. Do not use a food processor or electric mixer — overworking releases starch and creates a gluey texture.
Pour roughly half of the warm butter-milk mixture over the riced potatoes and fold gently with a spatula until just incorporated. Add the remaining liquid gradually, folding until you reach your desired consistency — fluffy and holds its shape, not pourable.
If using, fold in 240 ml (1 cup) sour cream for a subtle tang, or 240 ml (1 cup) heavy cream for a richer, silkier result. Add freshly ground white pepper and taste for salt.
Transfer immediately to a warm serving bowl. Make a shallow well in the center and add a knob of butter to melt. Serve at once — mashed potatoes lose their texture quickly as they cool.