Creamy mashed potatoes are a favorite for the Thanksgiving table and so easy to prepare!
As a kid, my mom put me in charge of making the mashed potatoes, so I’ve literally been making this recipe for over 35 years. It’s tried and true and comes out delicious every single time.
I prefer using Yukon potatoes to make the dish super creamy, and a full fat sour cream and unsalted butter to round things out. Potato skins contain a nice amount of potassium, folate, and fiber so I like to leave them on for added nutrients.
Here are some other holiday side dishes you might enjoy!
Roasted Butternut Squash with Goat Cheese and Pecans
Slow-Cooked Greens with Garlic
Brussels Sprout Gratin
“Cornbread” and Sausage Stuffing
Sweet Potato Casserole
Creamy Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- 3 pounds Yukon potatoes, cut into 2-inch pieces
- 1/2 cup whole milk (I use raw milk)
- 8 tablespoons unsalted butter
- 1/4 cup sour cream
- 1 tablespoon Celtic Sea salt (if you’re using a conventional salt like Morton, then add 1 1/2tsp. and then increase the salt to taste)
- Freshly ground black pepper (optional)
- Place the potatoes in a large pot, cover with water and bring to a boil over high heat. When the water begins to boil, reduce the heat to medium-high. Continue to boil until potatoes are cooked through, about 15-20 minutes. Drain the potatoes and then put them back into the pot. Add the milk, butter, sour cream and salt to the pot and using a potato masher, mash the potatoes until no large lumps remain. Season to taste with salt and pepper. Serve.
- Serving Size: 6
Photo Credit: Becky Winkler