These Perfect Mashed Potatoes really do turn out rather perfect, and they’re a great make-ahead recipe since they warm up well too.
I’m starting to freak out a little bit about Thanksgiving. My in-laws are coming into town, my mother will be visiting too, and I’m hosting! In my new house! I know that doesn’t seem like such a big deal, but I don’t usually host a big, important, scary meal like Thanksgiving that involves a giant roasted turkey. I can host dinner parties for 20 people, but for some reason that turkey gives me GREAT anxiety! I can make the side dishes- no problem, which means I can make great, perfect mashed potatoes!
How to make Perfect Mashed Potatoes:
Choose your potatoes. I usually like to use Yukon Gold, but Idaho potatoes or Russets are just fine too.
Peel the potatoes.
Cut the potatoes into 1-inch pieces.
Put the potatoes in a pan, and fill with water to cover the potatoes.
Add three tablespoons of kosher salt to the water, and boil your potatoes until tender. Don’t worry, your potatoes won’t be salty. But the kosher salt adds great flavor to the potatoes!
Drain the potatoes.
Roast the potatoes briefly to dry them out. You want to use butter and milk to make your mashed potatoes tender- not water!
Mash, mash, mash. If you use one of these handheld mashers, your potatoes will likely be somewhat lumpy since it’s kinda impossible to get out all of the lumps with a hand masher. I have a Potato Ricer that I like to use when I really want them to come out nice and smooth.
Then add some butter and warm milk and mash all of it together. Add a little salt and pepper to taste, and that’s it.
They are perfect! If you want to make these ahead for the big day, just wrap them well with plastic wrap and refrigerate. Warm them in the slow cooker on the day of serving, adding more butter and milk as needed to keep them deliciously fluffy and tender. Be sure to check out my Thanksgiving menu to see all of the favorite recipes that I like to make for Thanksgiving at my house. Enjoy!
How to Make Perfect Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold or Idaho potatoes, peeled and cut into 1-inch pieces
- 3 tablespoons kosher salt
- 1 cup warm milk
- 4 tablespoons unsalted butter, cut into small pieces
- ½ teaspoon freshly ground black pepper
- additional salt, to taste
Instructions
PREPARE THE POTATOES:
- Preheat the oven to 250° F. Place the potatoes in a large pot and fill with enough water to cover. Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender- (about 12 to 15 minutes). Drain the potatoes, transfer to a rimmed baking sheet, and place in the oven until thoroughly dried out – 7 to 8 minutes.
MASH THE POTATOES:
- Mash the potatoes until smooth, taking care not to overwork them. I like to use a potato ricer. Add the butter and milk a little at a time, mashing them into the potatoes. Stir in the pepper. Add additional salt, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so good, Lori! There’s nothing more comforting than a big heap of fluffy, buttery mashed potatoes alongside any meal. Love this!
Nothing better than mashed potatoes and gravy!! I make mine similar to this, except I mash them in the same pot I cooked them over heat to help evaporate the water instead of putting them in the oven before adding my milk and butter. I also like a little sprinkle of seasoned salt and when I’m feeling extra bad I add a little cream cheese. Thanksgiving can’t get here soon enough! I’m sure your turkey will turn out fabulous, hope you have a wonderful day with your family.
Hosting Thanksgiving for a small group is so much fun! Your table can look beautiful, you can use your “good stuff” and the menu is already mostly pre-planned. Turkeys are not difficult-just give it plenty of butter/oil and plenty of salt for flavor, put herbs under the skin and fill the cavity with a nice big onion. Not kidding about salt. When you think you have plenty-salt it again. This always works for me. Of course, the most important thing is to take the time to truly enjoy the people at your table.
Thank you so much- I love your advice!
Hi Lori, thanks for the recipe. Which type of potatoes do you prefer? Idaho or Yukon Gold? I find Yukon Gold sometimes doesn’t get as smooth as Idaho, but I like the flavor the Yukon better. I was just wondering which type you normally use when making this recipe?
I do like to use Yukon Gold bc I feel like they have better flavor. For this recipe I used Idaho potatoes since I wasn’t able to find Yukons.
I never thought of drying the potatoes out in the oven! Brilliant! And yes Thanksgiving can be scary. I am a guest this year and excited for the break.
Oh yeah, there is nothing I love more on my Thanksgiving table than mashed potatoes! And these look mighty perfect indeed.
We solved the dilemma of roasting the perfect turkey last year… we did this by purchasing a turkey fryer! The turkey came out perfect in 45 minutes! Of course, you have to make 2 smaller birds (the fryer is best for about a 10-12 pound turkey)… but, it’s a guarantee that there will be leftovers! Best turkey I’ve ever had… and, it freed up my oven for the side dishes!
Lori, what a beautiful picture of mashed potatoes! It’s almost a case study in food photography!
Love this recipe.I’m very conscious about calories and would replace the butter with olive oil. My child will love it: -)
Have a great week.
P.S. I’m frpom Toronto, and I love Yukon potatoes, this is something I am really missing while living in Europe…
Looks delish Lori. It’s amazing how many different ways people use to prepare such a simple side 🙂
These really do look perfect, and I LOVE that you can make them ahead! Such a lifesaver for busy Thanksgiving day!