Many would argue that mashed potatoes are the most important part of a holiday meal. And I would agree! I just can’t imagine a family gathering without them. Butter, sour cream, and milk make Creamy Mashed Potatoes flavorful and fluffy. They are the best Thanksgiving side dish!
When I am roasting a turkey or baking a meatloaf, mashed potatoes are a must. They go hand in hand with hearty fall and winter meals. I always serve them with butter and a sprinkle of dried parsley. And don’t forget the gravy, lots and lots of savory gravy for those fluffy mashed potatoes. The best comfort food you can make!
Creamy Mashed Potatoes are a traditional side dish for Thanksgiving when served with roasted turkey, cranberry sauce, creamy green beans and dinner rolls. It just wouldn’t be the holidays without all of the favorite side dishes that your family has come to expect each year.
More Side Dishes for Thanksgiving
Add some of these recipes to your list of side dishes to try this season and be sure to leave me a comment below. I’d love to hear about your yummy successes in the kitchen!
What type of potatoes should I use to make mashed potatoes?
Russet potatoes are best to use when making mashed potatoes. They are soft, fluffy and delicious. New potatoes (yellow) are delicious when used to make Sour Cream and Chive Potatoes. And red potatoes are best when used in a creamy casserole, like this one for Cheesy Southern Red Potatoes.
Sweet potatoes are also traditionally used to make so many holiday dishes. They are a great choice for mashing or roasting on a sheet pan with other vegetables, as in this recipe for Sheet Pan Sweet Potatoes and Green Beans.
What’s needed to make Creamy Mashed Potatoes?
POTATOES– This recipe uses 6 large or 8 medium potatoes. Cut them into 1-inch chunks before boiling in salted water for 10-12 minutes.
SOUR CREAM– Sour cream adds some tanginess and a smooth texture to the potatoes.
UNSALTED BUTTER– You’ll need to add one tablespoon of unsalted butter for every potato used in this recipe. So if you use 6 potatoes, add 6 tablespoons of butter. The butter adds richness to the potatoes.
MILK– This adds moisture and gives your potatoes a smooth consistency.
DRIED PARSLEY– Use a pinch of dried parsley for garnishing your mashed potatoes. It makes them pretty and appetizing.
How to make the Best Mashed Potatoes
Some tips for making creamy mashed potatoes and some things to avoid.
- Always salt the water when boiling potatoes. Add two teaspoons of salt to the water. It sounds like a lot, but most of it will get drained off of the potatoes before mashing them.
- Drain the water completely from the potatoes. Excess water will make your mashed potatoes thin and watery.
- Salt and pepper your potatoes to taste before serving. They should taste great as a stand alone dish. Do not rely on your gravy to make them delicious.
- Never use an electric mixer to beat your mashed potatoes. They will become starchy and pasty when beaten too much. No one likes mashed potatoes that taste like paste. I know it may seem convenient, but you should use a potato masher, potato ricer or food mill to mash your potatoes. This potato ricer from Walmart is affordable, sturdy and easy to clean.
Can I Freeze Mashed Potatoes?
Mashed potatoes can be frozen in freezer-safe containers or plastic freezer bags. Allow the potatoes to cool completely and then mash thoroughly. It is best to freeze them before adding sour cream, milk and butter. Mashed potatoes can be frozen for up to 3 months.
When you are ready to serve them, remove the mashed potatoes from the freezer and allow them to thaw in the refrigerator overnight. Place in a saucepan and stir in the sour cream, milk and butter. Heat until hot and creamy, then add salt and ground black pepper to taste. This makes a quick and easy side dish for many meals.
Frozen mashed potatoes can also be reheated in the slow cooker. Simply add the thawed potatoes to the slow cooker, along with the sour cream, milk and butter. Stir and heat on low for at least an hour. Turn slow cooker to warm and serve when needed.
More of the Best Potato Side Dishes
- Crispy Smashed Potatoes
- Cheesy Potatoes
- Classic Potato Salad
- Crockpot Potatoes and Green Beans
- Hasselback Potatoes
- Au Gratin Potatoes
I hope you love these Creamy Mashed Potatoes as much as we do! And be sure to enter your email address in the SUBSCRIBE BOX to get more recipe sent directly to your inbox.
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Creamy Mashed Potatoes
Ingredients
- 6 large russet potatoes, about 3 pounds
- 2 teaspoons salt
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 2/3 cup milk
- 1/2 teaspoon dried parsley, for garnish
- salt and black pepper, to taste
Instructions
- Peel and cut potatoes into 1-inch cubes. Make them uniform in size, so that they cook evenly. Add the potatoes to a large pot of cold water, along with two teaspoons of salt.
- Bring the potatoes to a boil and continue cooking over medium heat for another 10-12 minutes, until the potatoes are tender. Drain the potatoes thoroughly and return them to the pan.
- Add the butter and mash until combined. Add the sour cream and the milk and continue mashing until the potatoes are smooth and creamy. Do not overmix them.
- Season with salt and ground black pepper to taste. Serve with a main dish like turkey, ham or roasted chicken. Recipe makes 8 servings.
Equipment
- 1 large saucepan, or small Dutch Oven
- 1 potato masher, or potato ricer, or food mill
Notes
- Always salt the water when boiling potatoes. Add two teaspoons of salt to the water. It sounds like a lot, but most of it will get drained off of the potatoes before mashing them.
- Drain the water completely from the potatoes. Excess water will make your mashed potatoes thin and watery.
- Salt and pepper your potatoes to taste before serving. They should taste great as a stand alone dish. Do not rely on your gravy to make them delicious.
- Never use an electric mixer to beat your mashed potatoes. They will become starchy and pasty when beaten too much. No one likes mashed potatoes that taste like paste. I know it may seem convenient, but you should use a potato masher, potato ricer or food mill to mash your potatoes.
