The Best Mashed Potatoes for Thanksgiving are filled with simple ingredients: butter, sour cream, milk, salt, and pepper, and a secret ingredient.
- 3 pounds Yukon Gold Potatoes, peeled
- 1 stick salted butter
- 3/4 cup half and half
- 3/4 cup sour cream
- 1/2 cup Duke’s mayonnaise
- 1 +/- tablespoon salt
- 1/2 +/- tablespoon fresh ground black pepper
Peel your potatoes and cut into 1-2 inch chunks.
Place in a large stock pot, covering with COLD water.
Pour 1 tablespoon of salt into water with potatoes and place on stovetop.
Bring to a boil and cook potatoes until fork tender.
In a separate sauce pan, heat butter and half & half together until butter is melted and half & half is warm.
Drain potatoes into a colander and place back into pot.
Mash potatoes over medium heat to release extra moisture.
Pour in warm butter and half & half and mash to combine.
Add sour cream and mayo, continuing to mash and mix.
Taste potatoes and gauge how much salt and pepper will be needed. Add accordingly.
See notes if you are making a few days ahead of time.
If you would like to make this recipe ahead of time pour the mashed potatoes into a buttered baking dish (or a buttered foil pan for easy clean up!). Smooth the potatoes and allow to cool completely before covering with foil and storing in the fridge. When ready to cook, remove from fridge and peel back foil. Dot half a stick of butter on top and cover with foil. Place in a COLD oven, and turn to 350˚. If your oven space allows, place another baking dish on the below rack and pour water half way up. This will create steam in the oven to warm the potatoes with. Bake for 30 minutes, removing the foil with 5 minutes to go. Check to make sure potatoes are hot in the center.
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