There’s nothing quite like a big bowl of creamy mashed potatoes to make Thanksgiving feel like home. This classic side dish has graced our holiday table for as long as I can remember – my grandma would always make an extra-large batch because my cousins and I would sneak spoonfuls before dinner was even served! What I love about this recipe is how simple it is – just potatoes, butter, milk, and a little love – yet it always steals the show. Whether you’re serving them with turkey and gravy or just enjoying them straight from the pot (no judgment here!), these mashed potatoes are the ultimate comforting thanksgiving sides that everyone will beg you to make year after year.
Why You’ll Love These Classic Mashed Potatoes
Listen, I know everyone claims their mashed potatoes are the best, but trust me – this recipe is special. Here’s why it’s been my go-to thanksgiving sides dish for years:
- So easy a kid could make it – just boil, mash, and stir. No fancy techniques needed!
- Creamy dreamy texture that’ll have everyone asking for seconds (and thirds…)
- Perfect blank canvas – delicious as-is, or add garlic, cheese, or herbs if you’re feeling fancy
- Crowd-pleaser guaranteed – even picky eaters can’t resist these buttery clouds of happiness
- Makes your house smell amazing – that warm, buttery aroma is basically holiday perfume
Seriously, these potatoes disappear faster than I can make them every Thanksgiving. And that’s saying something coming from a family that eats like we’re training for competitive eating!
Ingredients for the Best Thanksgiving Sides
Okay, let’s talk ingredients – because great mashed potatoes start with the right stuff! I’ve made this recipe so many times I could probably do it in my sleep, but I still double-check my shopping list every Thanksgiving. Here’s what you’ll need for the creamiest, dreamiest thanksgiving sides that’ll have your guests raving:
- 2 lbs russet potatoes – peeled and cubed (trust me, russets mash up the fluffiest!)
- 1/2 cup milk – warmed (cold milk will make your potatoes sad and lumpy)
- 4 tbsp butter – the real deal, none of that margarine nonsense
- 1 tsp salt – plus more to taste (I always sneak a pinch more)
- 1/2 tsp black pepper – freshly ground if you’ve got it
That’s it! Five simple ingredients that transform into pure comfort food magic. I like to set everything out on the counter before I start – my grandma called this « getting acquainted with your ingredients » and swore it made everything taste better. Who am I to argue with generations of potato wisdom?
How to Make Classic Mashed Potatoes for Thanksgiving Sides
Alright, let’s get to the fun part – turning those simple ingredients into the creamiest, dreamiest mashed potatoes your Thanksgiving table has ever seen! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way that make all the difference. Follow these steps, and you’ll have perfect thanksgiving sides that’ll have everyone asking for your secret (don’t worry, I won’t tell if you keep it to yourself!).
Step 1: Boil the Potatoes
First things first – the potatoes! Here’s my golden rule: always start with cold water. I know it’s tempting to use hot to save time, but trust me, cold water helps them cook evenly. Toss your cubed potatoes into a big pot, cover them by about an inch of cold water, and crank that heat to high. Once it’s boiling, turn it down to a nice simmer (that’s when you see little bubbles dancing around the edges) and set your timer for 15-20 minutes. You’ll know they’re ready when a fork slides in easily – think « soft enough to mash » but not « falling apart in the water. »
Step 2: Mash and Combine
Drain those beauties well – soggy potatoes make sad mashed potatoes! Now, here’s where the magic happens. Return them to the warm pot (off the heat) and start mashing. I like to use an old-fashioned potato masher because it gives that perfect rustic texture. Once they’re mostly broken down, add your butter first – let it melt into all those little potato crevices. Then slowly pour in the warm milk while you keep mashing. Pro tip: stop when it’s just combined! Over-mashing makes them gluey, and we want fluffy clouds of potato perfection. Taste and add more salt if needed – I always do!
See? I told you it was easy! Now try not to eat the whole pot before dinner – that’s the real challenge with these thanksgiving sides.
Tips for Perfect Thanksgiving Sides
After years of making mashed potatoes for Thanksgiving (and occasionally messing them up spectacularly), I’ve picked up some foolproof tricks for the best thanksgiving sides you’ll ever make. First – warm your milk! Cold milk makes the potatoes seize up like they’re shocked by the temperature change. I microwave mine for 30 seconds while the potatoes boil. Second, taste as you go – potatoes need more salt than you think, but you can always add more. And here’s my secret weapon: let the butter soften at room temperature before mixing it in. It blends so much better than straight-from-the-fridge butter!
Want to take your potatoes to the next level? Try roasting a few garlic cloves with the potatoes – the caramelized flavor is incredible. Or stir in a spoonful of sour cream at the end for extra tangy creaminess. Just don’t tell my grandma I said that – she’d swear her original recipe needs no improvements!
Serving Suggestions for Your Thanksgiving Sides
Oh honey, these mashed potatoes were born to be paired with all your favorite holiday dishes! I always serve them piping hot with a lake of gravy (my aunt’s secret recipe) and slices of juicy turkey. They’re also heavenly with green bean casserole or piled next to sweet potato soufflé. For a real showstopper, make a well in the center and fill it with buttery corn or caramelized onions. And between you and me? Leftover mashed potatoes make the best next-day breakfast when fried up crispy in a skillet!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, you’ll probably have some of these heavenly mashed potatoes left after Thanksgiving (unless your family is like mine and inhales them instantly!). Here’s how to keep them tasting fresh: First, let them cool completely before storing – no one wants a sweaty potato situation. Pop them in an airtight container in the fridge, and they’ll stay good for 3-4 days. Want to freeze them? They’ll keep for about a month – just thaw overnight in the fridge before reheating.
Now, the trick to reheating without turning them into glue? Add a splash of milk or cream and stir gently while warming over low heat. I like to use the microwave at 50% power in 30-second bursts, stirring between each one. If they look a little dry, don’t panic! Just mix in a pat of butter – it’s like giving your potatoes a second chance at life. Trust me, these reheating tricks will make your leftovers taste almost as good as fresh!
Nutritional Information
Now, I’m no nutritionist – I’m just a mashed potato enthusiast! But here’s the deal: these numbers are rough estimates that can change based on your exact ingredients. Using whole milk vs. cream, or adding extra butter (no judgment!) will tweak the counts. The important thing is that every creamy bite is packed with love – and that’s the best nutrition of all!
Frequently Asked Questions
Can I make mashed potatoes ahead of time for Thanksgiving?
Absolutely! I do this every year to save my sanity on turkey day. Make them as usual, then transfer to a heatproof bowl and press plastic wrap directly onto the surface (this prevents that weird skin from forming). When you’re ready to serve, reheat gently in the microwave or over a double boiler, stirring in a splash of warm milk or cream to bring back that perfect creamy texture. They’ll taste just-made – promise!
Help! My mashed potatoes turned out gluey – how do I fix them?
Oh no, we’ve all been there! First, don’t panic. Gluey potatoes usually mean we got a little too enthusiastic with the mashing (those starches can be tricky!). Try folding in some warm milk or cream a tablespoon at a time until they loosen up. If they’re really stubborn, you can whisk in a bit of melted butter – the fat helps smooth everything out. And next time, remember: russet potatoes + gentle mashing = fluffy perfection!
What’s the best way to keep mashed potatoes warm for serving?
My grandma taught me this genius trick: transfer them to a heatproof bowl, cover with foil, and set the bowl over a pot of barely simmering water (don’t let the water touch the bowl). This creates a gentle steam bath that keeps them perfect for hours! If you’re short on time, a slow cooker on the « warm » setting works great too – just stir occasionally and keep a little extra warm milk nearby in case they dry out.
Can I use a hand mixer instead of mashing by hand?
You can, but be careful – it’s easy to overdo it! I only use my hand mixer on the lowest setting for about 30 seconds max after I’ve done most of the mashing by hand. Too much mixing makes potatoes gluey, and nobody wants that at Thanksgiving! If you go this route, make sure your potatoes are very tender first – lumpy potatoes + mixer = lumpy mashed potatoes (just smoother lumps!).
Classic Mashed Potatoes
Ingrédients
Equipment
Method
- Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the pot. Mash with a potato masher.
- Add the warm milk, butter, salt, and pepper. Stir until smooth and creamy.
- Serve warm.