Best Mashed Potatoes

Rule #329: Sometimes the side dishes get all the glory.

These Best Mashed Potatoes are the ultimate recipe for a delicious, comforting side dish for your next gathering! They’re also a perfect pairing with a savory Thanksgiving Turkey.

Just look at those fluffy mounds of buttery perfection.

First, rinse and peel about 4 lbs. of Yukon Gold potatoes. They’re my favorite kind to use because they’re rich in flavor and don’t get gummy like traditional Russet potatoes.

You can peel the potatoes ahead of time and keep them covered in cold water until you’re ready to cook.

Make sure the potatoes are a uniform size (about 2″ pieces). Pour cold water over the potatoes up to 1″ above them. Add in 1 tbs. Kosher salt, cover, turn heat to medium-high, and bring to a boil. Once boiling, reduce the heat to a simmer and cook until potatoes are fork-tender (about 20 minutes).

While the potatoes are cooking, melt together some whole milk, thyme, bay leaves, and butter over medium heat, stirring occasionally. Once melted, discard herbs and set aside.

Instead of mashing our potatoes, we rice them using a Potato Ricer like you see below. By ricing the potatoes, you don’t release as much starch, making them lighter and fluffier instead of thick and gummy.

Pour the milk and butter mixture into the riced potatoes, and gently stir to combine. Season with 2 tsp. Kosher salt and 3/4 tsp. freshly ground black pepper.

Delicious, buttery, savory, fluffy “mashed” potatoes ready for the eating!

I garnish our Mashed Potatoes with a few sprigs of fresh thyme and some freshly ground black pepper.

Like I said before, these pair perfectly with a delicious Thanksgiving Turkey and also Thanksgiving Dressing and Green Bean Casserole.


Best Mashed Potatoes

4 pounds Yukon Gold potatoes, peeled, cut into 2” pieces
1 tbs. + 2 tsp. Kosher salt, divided
1½ cups whole milk
3 sprigs thyme, plus more for garnish
2 bay leaves
¾ cup (1½ sticks) unsalted butter
¾ tsp. freshly ground black pepper

Place potatoes in a large stockpot and cover with cold water up to 1” above potatoes. Add 1 tbs. Kosher salt, cover, and bring to a boil over medium-high heat. Reduce heat to a simmer, (about medium-low), partially cover, and cook until potatoes are fork tender but not crumbling apart (about 20-25 minutes).

Reserve ½ cup starchy cooking liquid*. Drain potatoes. Pass hot potatoes through a potato ricer back into the stockpot (don’t allow to cool or potatoes will lose their fluffly texture).

Meanwhile, heat milk, thyme, bay leaves, and butter in a small saucepan over medium heat until butter is melted, stirring occasionally (about 4 minutes). Remove from heat. Remove herbs from warm milk mixture; discard.

Gradually add milk mixture to potatoes, stirring with a spoon until combined and smooth; season with 2 tsp. Kosher salt and ¾ tsp. freshly ground black pepper. Stir to combine.

Garnish potatoes with extra thyme sprigs, if desired.

*Do Ahead: Potatoes can be made ahead of time. Just before serving, warm potatoes and reserved cooking liquid. Gently stir in ¼ cup cooking liquid. If potatoes aren’t thin enough, add remaining liquid until desired consistency is achieved.

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