How to Make Buttery, Super Creamy Mashed Potatoes Like a Chef for Thanksgiving
When it comes to the holy grail of Thanksgiving sides, there’s no topping fluffy mashed potatoes. Sure, you have your stuffing, cornbread, mac and cheese, gravy, green bean casserole and a cornucopia of fall veggies all clamoring for attention on your plate, but if you’re anything like us, you go straight for that luscious little puddle of creamy mashed potatoes first.
It’s the vehicle for scooping up all that turkey after all! And the rest of the T-giving classics. Every bite just tastes better with a few mashed potatoes mixed in. This is why we asked PARADE Chef Jon Ashton to spill his secrets about how to make this restaurant-worthy recipe at home. Heed his advice below.
Related: 10 of the Most Delicious Mashed Potatoes Recipes Ever
What Makes Mashed Potatoes Creamy?
Honestly, cream. Heavy cream. No this is not a low-carb, low-cal, dairy-free mashed potato kind of recipe—it’s the opposite. But it’s so, so good and sometimes, isn’t that all that matters? Especially on Thanksgiving (aka elastic waist pants day)? Chef Ashton’s recipe includes heavy cream, milk and butter for the smoothest, creamiest mashed potatoes ever.
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Ingredients Needed for Creamy Mashed Potatoes
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- 5 lbs Yukon Gold potatoes, scrubbed, skin left on
- Kosher salt and white pepper
- 1 cup full-fat milk (warmed)
- 1 cup heavy cream (warmed)
- 1 stick butter, melted
- 2 Tbsp chives, finely chopped
Equipment Needed
- Colander/Steamer
- Large pot/Dutch oven
- Pairing knife
- Food mill/Ricer
- Whisk
Related: How Many Potatoes Do You Really Need Per Person for Dinner?
How to Make Creamy Mashed Potatoes
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1. Place a metal colander or steamer insert into a large pot or Dutch oven. Add a couple inches of water, enough to reach the bottom of colander.
2. Turn the heat to high and bring water to a boil. Add the potatoes, cover, and reduce heat to medium-high.
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3. Cook the potatoes 10 to 20 minutes, until they are soft and the tip of a paring knife inserted into potato meets no resistance.
4. Pour off the water from the Dutch oven. Set a food mill or ricer over the now empty, but still warm pot. Spear each potato with a dinner fork, and process or rice the potatoes into the pot.
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5. Whisk the potato purée with a hand whisk, then gradually fold in the hot milk, cream and melted butter.
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6. Then season with salt and white pepper to taste.
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7. Garnish with minced chives.
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8. Serve and enjoy!
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Related: 5 Ideas for Adding Flavor to Mashed Potatoes (Plus One Very Surprising Ingredient)
Best Tips
- Steaming the potatoes makes them not hold as much water and makes for a fluffier potato.
- Spear potatoes with a fork to avoid burning your hands.
- If you don’t have a food mill or ricer, you can also use a stand mixer with a paddle attachment—this is the best and most efficient way to avoid over-mixing the potatoes.
- Adding cold milk and cream will cool the potatoes and make them harder to mix, so you want to add warm milk and cream.
- Using Yukon gold potatoes (with medium starch) gives a preferred flavor.
- Using white pepper has a clean taste and adds a flavor depth you don’t get from black pepper.
Can Mashed Potatoes Be Made Ahead of Time?
Mashed potatoes can be made up to 3 days in advance and covered in the fridge. Then add milk and cream at the last moment.
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