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The Best Creamy Mashed Potatoes for Thanksgiving

Creamy mashed potatoes for Thanksgiving combine Yukon Gold potatoes with warm butter and heavy cream for a smooth, rich texture. Sour cream, kosher salt, and black pepper add a tangy, savory finish to this stovetop side dish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining, divided
  • 1 cup unsalted butter cut into tablespoons
  • 1.5 cup heavy cream
  • 0.5 cup sour cream
  • 0.5 tsp ground black pepper

Equipment

  • 1 8-quart pot
  • 1 2-quart saucepan

Method
 

  1. Put the potatoes in an 8-quart pot and cover with cold water by 1 inch; add 1 tablespoon of the salt.
  2. Bring the water to a boil over high heat.
  3. Reduce the heat and simmer for 15 to 20 minutes, until a knife slides easily into the potatoes.
  4. Drain the potatoes well and return them to the pot.
  5. Set the pot over low heat for 1 to 2 minutes, shaking it gently, until the surface moisture evaporates.
  6. While the potatoes cook, combine the butter and heavy cream in a 2-quart saucepan and warm over low heat for 3 to 5 minutes, until the butter melts; do not let the mixture boil.
  7. Mash the potatoes with a potato masher, then gradually stir in the warm butter-and-cream mixture until creamy.
  8. Fold in the sour cream, remaining 1 teaspoon salt, and black pepper.
  9. Serve warm.

Notes

For the smoothest texture, warm the butter and cream before stirring them into the potatoes. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture may turn grainy. For a dairy-free variation, use plant-based butter, cream, and sour cream.