How to Make the Best Mashed Potatoes for Thanksgiving

If you want creamy, rich, and unforgettable mashed potatoes this Thanksgiving, this recipe delivers every time. It’s simple, comforting, and full of bold, buttery flavor — everything a holiday side dish should be.

Ingredients:

3 lbs Yukon Gold potatoes, peeled and cut into chunks
1 cup heavy cream (warm)
½ cup unsalted butter (room temperature)
4–5 cloves garlic, smashed (optional)
Salt and pepper to taste
Fresh chives or parsley for garnish

Instructions:

Boil the potatoes: Place the potato chunks in a large pot and cover them with cold, salted water. Add the smashed garlic if using. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender. Avoid overcooking to keep them fluffy.

Warm the cream: While the potatoes boil, gently heat the heavy cream in a small saucepan. Warm cream absorbs better and helps create smoother potatoes.
Drain and mash: Drain the potatoes well and return them to the hot pot. Let them sit for a minute to steam off excess moisture. Mash using a potato masher, ricer, or hand mixer — depending on your preferred texture.
Add the richness: Add the butter first, mixing until fully melted. Slowly pour in the warm cream while stirring. Season generously with salt and pepper.
Finish and serve: Taste and adjust the seasoning. Garnish with fresh chives or parsley for color.