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🥔 Mashed Potatoes

Prep: 15 minCook: 15-20 minTotal: ~35-40 min

🥔 My Mashed Potatoes Plan: Perfect Thanksgiving Mash

The goal: Soft, velvety, quietly glorious - like a cozy cloud you can eat

Ingredients

  • • 3-4 lbs potatoes
  • - Yukon Gold = creamy (recommended)
  • - Russet = fluffy
  • - Mix = magic
  • • 1 stick butter (½ cup; more if your soul says yes)
  • • ½-1 cup milk or heavy cream (warm it!)
  • • Salt
  • • Pepper
  • • Optional flavor boosts:
  • - Garlic powder or roasted garlic
  • - 2 tbsp sour cream (super creamy)
  • - 2 oz cream cheese (silky and rich)
  • - Chives

Step-by-Step Method

1. Prep the potatoes

  • Peel them if you want smooth mash
  • Cut into even chunks (about golf-ball size)
  • Even sizes = even cooking = no weird hard pieces

2. Boil gently

  • Put potatoes in pot before turning on the heat
  • Cover with cold water + 1 tbsp salt
  • Bring to a gentle boil
  • Cook until fork-tender (fork slides in with no resistance)
  • Usually takes 15-20 minutes, depending on size

3. Dry them out slightly (secret to fluffy, not watery)

  • Drain completely
  • Return to the hot pot
  • Let sit on low heat for 30 seconds to evaporate extra moisture

4. Warm your dairy

Warm butter + milk/cream together. Warm dairy = absorbs better → smoother mash.

5. Mash gently

  • Use a hand masher, NOT a blender (blenders make glue!)
  • Add half the butter/cream mix → mash
  • Add more until you hit your desired texture

6. Season

Start with: 1 tsp salt, ½ tsp pepper. Taste and adjust.

Optional: Make Them "Holiday-Level"

These turn your potatoes from "good" → "wow":

  • • Add 2 tbsp sour cream for tang and richness
  • • Add 2 oz cream cheese for restaurant-style silky texture
  • • Fold in roasted garlic (1-2 cloves mashed)
  • • Whip in chives at the end for freshness

🚀 Shortcut Version (Fast but Fancy)

  • • Yukon Golds
  • • Heavy cream warmed with butter
  • • Salt
  • • Pepper
  • • Tiny spoon of garlic powder
  • • Small dollop of sour cream
  • Done. Feels luxurious.

Pro Tips

  • ✓ Start potatoes in cold water for even cooking
  • ✓ Don't skip the "dry in pot" step - removes excess moisture
  • ✓ Warm dairy = better absorption = smoother mash
  • ✓ Use hand masher, NOT blender (blenders make glue!)
  • ✓ Season well - potatoes need salt!
  • ✓ Keep warm in double boiler or covered dish over warm water