We’re equipped to claim that this mashed potatoes recipe produces the fluffiest and creamiest facet dish around. Opt for Yukon Golds (or russets, however in no way crimson potatoes), which might be the quality potatoes for mashing, and feature a wealthy buttery taste and creamy mouthfeel. The secret’s to now no longer waterlog the spuds: Boil potatoes over low warmth in well-salted water with their skins on, which enables them take in much less moisture, yielding a silky texture, now no longer a gummy or gluey one. As for the ones skins, the ricer or meals mill will trap them—remarkable information for lazy chefs everywhere. (Want all of the seasoned tips? Watch Andy lead them to here!) And higher still, all of it takes place at the stovetop, leaving your oven absolutely free.
If you’re tight on time on Thanksgiving, or every other day you propose to serve this consolation meals conventional, you may make this recipe an afternoon earlier and tuck it into the refrigerator. And even as you’re at it, you can get a head begin with this gravy recipe, which is going remarkable with the potatoes, doesn’t rely upon turkey drippings, and may be made as much as 5 days ahead. (A dollop of bitter cream and a few thinly sliced inexperienced onions or a touch greater melted butter in no way harm either.)
If you opt for garlic mashed potatoes crowned with a few crispy, crunchy bits, or ones made with baked potatoes and completed with a conventional chive garnish, we’d understand.
4 lb. medium Yukon Gold potatoes, scrubbed
4 tsp. kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk
Place potatoes in a large pot and pour in cold water to cover by 1″. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with a few grinds of pepper.
Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.