When it comes to the holy grail of Thanksgiving side dishes, there’s no such thing as a topping of mashed potatoes. Sure, you’ve got your filling, cornbread, macaroni and cheese, gravy, green bean casserole, and a cornucopia of fall vegetables on your plate all screaming for attention, but if you’re anything like us, head straight to this delicious little one puddle creamy mashed potatoes First.
After all, it is the vehicle for Turkey! And the rest of the T-giving classics. Every bite just tastes better with some mashed potatoes. That’s why we asked PARADE Chef Jon Ashton shares his secrets to making this restaurant-worthy recipe at home. Follow his advice below.
Also see: 10 of the most delicious mashed potatoes recipes ever
What Makes Mashed Potatoes Creamy?
Honestly cream. whipped cream. No, this isn’t a low-carb, low-calorie, dairy-free mashed potato recipe — it’s the opposite. But it is oh well well and sometimes, isn’t that all that matters? Especially on Thanksgiving (aka Elastic Waist Pants Day)? Chef Ashton’s recipe included whipped cream, milk and butter for the smoothest, creamiest mashed potatoes ever.
Ingredients for creamy mashed potatoes
- 5 lbs Yukon Gold potatoes, scrubbed, skin on
- Kosher salt and white pepper
- 1 cup whole milk (warmed)
- 1 cup cream (heated)
- 1 stick of butter, melted
- 2 tbsp chives, finely chopped
See also: How Many Potatoes Do You Really Need Per Person for Dinner?
How to make creamy mashed potatoes
1. Place a metal strainer or steamer basket in a large saucepan or Dutch oven. Add a few inches of water, enough to reach the bottom of the colander.
2. Turn up the heat and bring water to a boil. Add the potatoes, cover and reduce the heat to medium-high.
3. Cook the potatoes, 10 to 20 minutes, until tender and the tip of a paring knife inserted into the potato meets no resistance.
4. Drain the water from the Dutch Oven. Place a food grinder or rice machine over the now empty but still warm pot. Pierce each potato with a fork and place the potatoes in the pot or process them into rice.
5. Beat the mashed potatoes with a whisk, then gradually fold in the hot milk, cream and melted butter.
6. Then season with salt and white pepper.
7. Garnish with chopped chives.
8. Serve and enjoy!
Related: 5 Ideas to Add Flavor to Mashed Potatoes (Plus One Very Surprising Ingredient)