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Home » Thanksgiving

Creamy, Buttery Mashed Potatoes

by Stacey Leave a Comment

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My creamy buttery mashed potatoes are a classic representation with warm milk, butter, salt and pepper.

Potatoes. If you are a regular reader of my site (which of course you are) you know potatoes are my favorite food in the world! I'm obsessed. I can't think of another food as versatile as potatoes. Chicken is pretty versatile and I accept that and I love chicken too. However, if given the choice between potatoes and chicken I would choose potatoes every time. For Thanksgiving, I always go with a classic creamy, buttery mashed potatoes. They are so damn good and so, so easy to make.

Classic Creamy, Buttery Mashed Potatoes for Thanksgiving is My Happy Place

There are a lot of fancy things you can do with mashed potatoes. You can add cheddar, cream cheese, sour cream, Parmesan, scallions, chives, garlic, or herbs. There are a lot of flavor combinations you can opt for. However, for Thanksgiving I prefer going a classic route. A simple combination of warm milk, butter, salt and pepper. This is where I call home for Thanksgiving mashed potatoes. Potatoes are sometimes at their best when you do less with them instead of more. These classic mashed potatoes are a great example of this.

Add the warm milk a little at a time until you reach the desired consistency. And butter, oh, the butter!
Don't forget to taste and add any additional
salt & pepper if needed
Make a swirly pattern with your spatula, pour a little melted butter and sprinkle chives for garnish

Thanksgiving: The One Time a Year You Cook a Turkey!

Welcome to my Thanksgiving Series! This is a feast I made for about $95 and it serves 8-10 people. You’ll probably still have some leftovers too! I bought a whopping 19 ½ pound turkey and economized as much as I could to keep this under $100. I know staying on a budget is important. This is my first Thanksgiving as a food blogger and I hope to add new Turkey Day recipes each year. The dinner here is a budget-friendly, beginner-friendly option.

All the Thanksgiving Series Essentials to Go with Your Creamy Buttery Mashed Potatoes:

  • Thanksgiving Turkey & Gravy
  • Steamed Brussel Sprouts w/Toasted Pine Nuts & Bacon Bits
  • Sautéed Butternut Squash with Caramelized Leeks & Thyme
  • Easy Pepperidge Farm Stuffing with Apples & Celery
  • Killer Apple Pie with Butter Crust

Need Some Appetizer Ideas for the Holidays? I Gotcha Covered:

  • Holiday Appetizers: Phyllo Cups Five Ways
  • Warm Shrimp & Gorgonzola Dip w/Pancetta Bacon (can make ahead and reheat)
  • Crispy Thai Pork Toast (can make ahead and reheat)
  • Honey Butter Bourbon Shrimp (more shrimp -yay!)
  • Nana's Weird Hot Dog Appetizer
  • Stuffed Mushrooms with Sausage, Panko & Cheddar
  • Brown Sugar Bacon Sticks Brushed w/Maple Syrup
  • Cute Little Mac & Cheese Mini Muffins (kids go crazy for these!)
  • Apple Brie Crostini w/Toasted Pecans & Drizzled Honey
  • Garlic Shrimp Crostini w/Romesco & Shaved Parmesan
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Fantastic Creamy, Buttery Mashed Potatoes


  • Author: Stacey
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
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Description

When I say Fantastic Creamy, Buttery Mashed Potatoes - I mean classic mashed potatoes made with warm milk, butter, salt and pepper. The only way to eat them on Thanksgiving Day.


Ingredients

Units Scale
  • 8 large russet potatoes (about 5 pounds)
  • 1-2 cups warm milk
  • 8 tablespoons of butter
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon of chives, chopped (optional garnish)
  • 1-2 tablespoons butter, melted (optional garnish)

NOTE: You should have a hand blender or potato masher for this recipe.


Instructions

  1. Don’t forget to watch the video which shows all the steps. 
  2. Peel all the potatoes.
  3. Cut potatoes in half length-wise, then cut each half again lengthwise, then cut potatoes into cubes. Try to cut potatoes into approximately the same size so they cook evenly. 
  4. Divide potatoes between two pots (or one really big one if you have it!). Fill pots with water and heat on high. Should take 20-30 minutes start to finish for potatoes to come to a boil and be cooked until fork tender. If it’s boiling too intensely on high heat, turn it down a little. You should test a few potato cubes to make sure they are cooked all the way through. 
  5. While the potatoes are boiling, you can chop the chive garnish if you are using. 
  6. Just before the potatoes are finished you should cut a stick of butter into 8 tablespoons and heat your milk in the microwave. I usually heat 2 cups of milk and use about 1 ½ cups total. It really depends on the size of the potatoes. To be safe, I always have 2 cups heated and use what I need. 
  7. Once potatoes are finished, drain in a colander and transfer to a large mixing bowl. 
  8. Add all the butter, salt and pepper and half of the heated milk. 
  9. Start mixing the potatoes with your hand mixer and add more warm milk as needed until you reach the desired consistency. 
  10. Taste to check for seasoning and add more salt and pepper if you think it needs it. 
  11. Transfer potatoes to a serving dish, melt additional butter to pour on top (optional) and sprinkle fresh chives on top (also optional). Enjoy!

Equipment

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Hamilton Hand Mixer

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Calphalon Pot/Dutch Oven (5 Quart)

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Cutting Board (18"x12"x.05")

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Peeler

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Colander, 3-Quart

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Stainless Steel Mixing Bowls

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Image of Serving Bowls (set of 2)

Serving Bowls (set of 2)

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