Thanksgiving Mashed Potatoes are a must-have on every table! With a few simple ingredients, you’ll have the best potatoes for Thanksgiving Dinner!
- 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
- 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.
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!
Keywords: Thanksgiving Mashed Potatoes