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My all-time favorite mashed potatoes recipe! These homemade mashed potatoes are perfectly rich and creamy and buttery, full of great flavor, easy to make, and always a crowd fave. Perfect for Thanksgiving or other holidays, or just as a delicious side dish for any weeknight dinner. Feel free to add extra garlic or seasonings if you would like. Presenting my all-time favorite mashed potatoes recipe!
It has come to my attention that in nine years of blogging, I have somehow neglected to share with you my go-to recipe for this most classic of classic side dishes, which simply will not do with Thanksgiving — the ultimate celebration of side dishes — just around the corner. So today, allow me to present my tried-and-true, back-pocket, made-’em-a-million-times, always-a-crowd-fave, all-time-favorite mashed potatoes recipe. Now of course, everyone is entitled to their own opinion about exactly what constitutes the best mashed potatoes recipe. But if I’m the one put in charge potatoes for Thanksgiving, this recipe is my idea of perfection. Basically, they’re total winners, and I’m pretty sure you’re going to love them too. So if you’re looking for a winning homemade mashed potatoes recipe, bookmark this one and my favorite mushroom gravy and let’s mash some potatoes together!
It’s a tip I picked up from The New York Times years ago, and I’m convinced that the mixture gives you the best of both worlds. Too much water is the enemy of mashed potatoes, but the good news is that it’s easy to avoid. I know, so many of us grew up boiling whole potatoes. But the problem is that large, whole potatoes cook unevenly.
So instead, cut your potatoes into evenly sized smaller pieces for quick and even boiling. Or maybe the tip should be, don’t multitask too much near the end of the potatoes’ cooking time. You want to keep a close eye on them. As soon as a dinner knife can be inserted easily into a potato with minimal resistance, they’re ready to go. Immediately after the potatoes have been drained, return them to the hot stockpot, and place it back on the hot burner over low heat. Hold the stockpot handles with oven mitts, and gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes.
