Classic mashed potatoes are made impossibly creamy using the whip attachment on your mixer! These perfect mashed potatoes are going to quickly find a permanent spot on your Thanksgiving dinner table.
The sides have officially taken over Thanksgiving dinner, you guys. And as much as I love the bird, I really wouldn’t have it any other way.
Sides >>> everything else on Thanksgiving, not including the multiple slices of pie and whipped cream consumed at like midnight when you’re not dying from overeating anymore.
Really though on that same subject, it happens almost every year that pretty much the second my family is done stuffing their faces with Thanksgiving dinner, a little kid voice that clearly has a bottomless pit stomach will pipe up, “time for pie??” Nearly on cue everyone will groan and say neeeeeeever.
Never = an hour at the most. 🙄🙄
But let’s save the pie talk for another day, shall we? I actually have oneeeeee more pie recipe coming before T-day but that’s not until Monday. Save your pie appetite until then.
And now we can FINALLY talk about the mashed potatoes I’ve been keeping to myself for years now.
Quite simply, guys, these are the kind of mashed potatoes you’re gonna be dreaming about forever. Ultra-buttery, impossibly creamy, and obviously the absolute best.
My secret to getting that perfect level of potato creaminess every time? Don’t just mash ’em. Mash ’em THEN whip ’em up for awhile with all our butter + garlic + milk + salt + pepper goodness. We are totally abusing the potatoes today, guys, but this technique is literal GOLD for getting that perfect bowl of mashed potatoes every time.
And perfect these really are. Perfectly begging for a faceplant.
I honestly never make my mashed potatoes any other way anymore, guys. I promise that once you try these you never will either.
You also may never make anything else but mashed potatoes ever again. <<< it’s been known to happen.
And that’s kinda A-okay with me, guys.
- 2 lbs Yukon gold potatoes, peeled and quartered
- 2 cloves garlic
- 1/4 cup butter
- 1 cup milk
- 1/2 cup half-and-half cream
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
- Place potatoes in a large pot and cover with water. Bring potatoes to a boil over medium-high heat, then reduce heat to medium and let potatoes simmer until very tender, about 15 minutes. Remove from heat, drain, and let stand covered in pot 10 minutes to dry out potatoes.
- Mash potatoes with a potato masher and place in a large stand mixer, fitted with a whip attachment.
- In a medium saucepan over medium-high heat, saute garlic in butter until just fragrant. Stir milk, cream, and nutmeg into mixture and bring to a simmer over medium-high heat. Pour into mashed potatoes and season with salt and pepper to taste.
- Whip potatoes on medium to high speed 2 minutes until potatoes are completely creamy and smooth. Transfer potatoes to a serving dish and sprinkle with fresh parsley. Enjoy!
Try these CROCKPOT mashed potatoes next if you’re in the mood for easy!!