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Thanksgiving Mashed Potatoes That Stay Creamy and Fluffy

Thanksgiving Mashed Potatoes That Stay Creamy and Fluffy

Fluffy russet potatoes mashed with butter, warm milk, fresh garlic, and sour cream for a rich, creamy side dish. Perfect for family dinners and fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds russet potatoes peeled and cut into 1½-inch chunks
  • 1½ teaspoons salt for the cooking water
  • 6 tablespoons unsalted butter
  • 1 cup whole milk
  • 3 garlic cloves peeled and minced
  • ½ cup full-fat sour cream
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh chives optional

Equipment

  • Large pot (5- to 6-quart)
  • Colander
  • Potato masher
  • Small saucepan
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Serving bowl
  • Potato ricer (optional)

Method
 

  1. Peel the potatoes and cut them into evenly sized chunks.
  2. Place the potatoes in a large pot, cover with cold water by about 1 inch, and add the salt.
  3. Bring the water to a boil, reduce to a gentle simmer, and cook for 15 to 20 minutes until fork-tender.
  4. Drain thoroughly and return the potatoes to the warm pot over low heat for 1 to 2 minutes to release excess moisture.
  5. Warm the milk, butter, and minced garlic in a small saucepan over low heat for 3 to 5 minutes. Do not boil.
  6. Mash the hot potatoes until most large lumps disappear.
  7. Add about three-quarters of the warm milk mixture and fold gently.
  8. Add more of the mixture gradually until the potatoes reach your preferred consistency.
  9. Fold in the sour cream and black pepper.
  10. Taste and adjust the seasoning. Garnish with chopped chives if desired, then serve hot.

Notes

  • Russet potatoes produce a fluffy texture, while Yukon Gold potatoes make a creamier, denser mash.
  • Warm the dairy before adding it to the potatoes.
  • Add the liquid gradually to avoid making the mash too thin.
  • Refrigerate leftovers within two hours and use within 3 to 4 days.
  • Reheat leftovers to 165°F (74°C) throughout.