Get ready to make the most amazing Thanksgiving mashed potatoes that will have your guests clambering for seconds—and thirds! You know the deal: fluffy, creamy, and slathered in gravy. The only problem you might face is trying to keep everyone from diving in before they’re even on the table!
Mashed Potato Perfection
These mashed potatoes are not just any mashed potatoes; they are the *best* mashed potatoes! Rich, buttery, and oh-so-comforting, this recipe will elevate your Thanksgiving feast to legendary status.
Ingredients
- 2 pounds of russet potatoes, peeled and cut into chunks
- 1 stick of unsalted butter, melted (because butter makes everything better!)
- 1 cup of heavy cream, or milk if you are feeling a bit healthier
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Garlic powder, sour cream, or cream cheese for that extra zing!
Instructions
- First things first, toss that potato into a big pot of salted water and bring it to a boil! We want these puppies to become tender and soft like a marshmallow in hot cocoa.
- Once they are easily pierced with a fork (about 15-20 minutes), drain the water and return the potatoes to the pot. Get ready to whip it good!
- Add in your melted butter and heavy cream. For those with a penchant for the decadent, feel free to add a scoop of sour cream or cream cheese for that “wow” factor!
- Now it’s time to mash! Using a potato masher, or if you’re feeling fancy, a ricer, mash those babies until they’re smooth and creamy. No lumps allowed; we are going for silky glamour here!
- Season generously with salt and pepper. Taste as you go—it’s a culinary adventure! Adjust to your preference and make sure to share the darlings with your taste-testers—aka family and friends!
- Finally, transfer your glorious creation into a serving bowl and drizzle a bit more melted butter on top because, why not? You deserve it!
And there you have it! Your mashed potatoes should now be the star of the Thanksgiving table. Just don’t forget the gravy—because what are mashed potatoes without the glorious, rich sauce to accompany them? Serve hot and watch them disappear faster than you can say “leftovers!”
