Description
Thanksgiving Mashed Potatoes are a must-have on every table! With a few simple ingredients, you’ll have the best potatoes for Thanksgiving Dinner!
Ingredients
Scale
- 5 lbs. Yukon Gold Potatoes, peeled and diced
- 1 stick of salted Butter
- 1 cup Heavy Cream
- 1 cup Sour Cream
- 2 tsp Kosher Salt (adjust as you need)
- 1 tsp Black Pepper
Instructions
- In a large pot, add your peeled and diced potatoes to cold water.
- Place the pot on the stove, cover it, and bring it to a boil.
- Allow the potatoes to boil until they are fork tender.
- In a small saucepan, over low heat melt your one stick of butter with 1 cup of heavy cream.
- Once your potatoes are cooked through, drain.
- Use a potato ricer, and rice the potatoes into a large mixing bowl.
- Pour over the cream and butter, and give a good stir.
- Add in your sour cream, salt, and pepper. Stir to combine until evenly distributed.
- Turn out into a serving dish, or follow the instructions for how to keep warm, or freeze for later.
Notes
KEEPING WARM
To keep the potatoes warm for up to 30 minutes before serving, place them over a pot with simmering water. Don’t let the boil touch the water.
FREEZING & REHEATING INSTRUCTIONS
You can freeze your potatoes a month in advance of eating. Turn out into a freezer-safe baking dish. I prefer to use aluminum foil pans. Cover with aluminum foil, then wrap tightly with plastic wrap. Freeze. 3 days before cooking, remove from the freezer and allow the mashed potatoes to thaw in the fridge. When you’re ready to cook, place it in a cold oven, then turn the oven to 350˚. Bake for 45 – 60 minutes, until the middle, is piping hot. Serve!
