Thanksgiving 101: The Best Mashed Potatoes! Thanksgiving is one of those holidays where mashed potatoes really shine, but this recipe is good enough that you’ll be making it all year round! Flavorful, cheesy, and fluffy!
Thanksgiving 101: The Best Mashed Potatoes! Can you believe Thanksgiving is right around the corner? I can’t. It seems the older I get, the faster time flies! With Turkey Day less than two weeks away, I decided it was about time I start sharing with you the recipes that’ll be on my table this year!
Let’s start with “The Best” Mashed Potatoes. I’m callin’ these guys the best because I haven’t come across a recipe I like better! It’s possible there’s a better one out there, but this is my fave. There are a few differences with this recipe compared to most standard mashed potato recipes. For starters, yukon gold potatoes are used in place of the standard russet. Instead of just milk and butter, these guys get a healthy dose of cream cheese, butter, sour cream, and just a little bit of milk to make them fluffy. Oh, and don’t let me forget to mention the garlic! I threw a couple of garlic cloves in with the potatoes while they were boiling and mashed them in with the potatoes. Add a little salt and pepper in and you’er done! The end result? Flavorful, cheesy, fluffy mashed potatoes that will perfectly compliment the Thanksgiving turkey!
Yields enough potatoes to feed a crowd! PS: Checkout the gravy recipe below. I needed one that didn’t call for chicken/turkey drippings and this fit the bill. It’s simple, but quite good!
- 5 pounds yukon gold potatoes – washed, peeled, and cut into 2 inch chunks
- Enough water to cover the potatoes in a large stock pot
- 1- 8 ounce package cream cheese
- 1 stick butter
- 1/2 cup sour cream
- 1/4-1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, peeled
- 1/2 teaspoon garlic powder
- In a large stock pot, arrange potatoes cut into 2 inch chunks. Add in 4 garlic cloves that have been peeled. Add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes or until the potatoes are fork tender. Drain the liquid from the potatoes.
- Return the cooked potatoes and 4 garlic cloves to the pan. Add in butter, cream cheese, sour cream, salt, pepper, and garlic powder. Using a potato masher, mash, mash,mash the potatoes until most of the clumps are removed.
- Add in milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.
- If you want ultra smooth potatoes, beat them with a hand or stand mixer until the desired consistency has been reached.
- Serve with gravy if you’d like.
- 1 stick unsalted butter
- 1 1/2 cups yellow onion, finely diced
- 1/4 cup flour
- 1 teaspoon salt
- 1/2-3/4 teaspoon ground black pepper
- 2 cups chicken stock
- In a large sauce pan, melt butter. When the butter is melted, add onions and sauté until the onions just start to turn brown, about 15 minutes.
- Stir in flour and allow to cook for a few minutes. Whisk, whisk, whisk.
- Add in salt, and pepper, then slowly pour in the chicken stock. Simmer on low for about 5 minutes, or until the gravy is heated through and has thickened. Serve warm.