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Make the best Thanksgiving mashed potatoes of your life with these chef tips
Hey, spud! We've got all the tricks and tools you need (like peelers, ricers and mixing bowls) to whip this side dish into shape.
Is the Thanksgiving feast really complete without a bowl piled high with creamy, fluffy mashed potatoes? For most of us, the answer is no: According to a study commissioned by The Little Potato Company, it's the No. 1 way people like to eat their spuds.
Even if you have a tried-and-true recipe, it can be tricky to get the texture of your mashed potatoes right. Then there's all the mix-ins: Do you add cream or butter? How much salt do you need? What, if anything, should you top your taters with?
To answer all these burning questions and more, we asked a chef, a recipe developer and a cookbook author how to make the best mashed potatoes. Follow their advice and your next batch will be the cream of the crop!
Use the right potatoes
A potato is a potato, right? Not quite, says Barbara Costello, cookbook author and founder of Brunch with Babs. She says you should use Yukon Gold potatoes, no exception. "Cook them in cold milk instead of water to ensure the creamiest potatoes ever." Recipe developer and content creator Toni Chapman (@themoodyfoody) also loves Yukons but suggests adding some Russet potatoes as well. "I always start with both for a perfect texture." Cut them into large chunks before cooking them to save some time.
A good chef's knife will make any slicing and dicing you have to do much easier, especially when you're dealing with dense tubers. Our resident cookware tester ranked this as one of her top picks in our guide to the best chef's knives, praising it for its durability and price (it rarely costs more than $40).
"The Genesis may not be a flashy knife, but it is a real workhorse in the kitchen," she wrote. Point taken!
Try steaming instead of boiling
Most people boil their potatoes before mashing, but Rob McDaniel, owner of the restaurant Helen in Birmingham, Ala., has another way. "I prefer to steam my potatoes," he says. "Boiling results in a potato that is saturated with water. Limiting the amount of water in the potato will allow for more butter and cream to be incorporated into your mashed potatoes."
Most vegetable steamers look pretty similar, so it's all about quality. Oxo is a favorite brand of Yahoo editors, and this pick gets more than 5,000 perfect five-star reviews on Amazon.
"Excellent product, quality manufacturing, designed with intelligence — yes, even for a steamer! I like the gauge of the stainless steel, the feet and the telescoping handle ... [it] has a clever little opening that will accept a fork to help lift it out when you're done cooking," wrote one fan.
Granted, it's not cheap, but this stockpot is made by Le Creuset, one of the most beloved cookware brands out there. It's another favorite of our resident cookware tester, who recently crowned a Le Cresuset pot her top pick in the best Dutch ovens of 2024. She has owned the same pot for 20 years, and it looks almost as good as new!
This stockpot comes in nine rich colors, so really, it's as decorative as it is useful.
Choose your mashing tool wisely
Both Costello and McDaniel like a good, old-fashioned potato ricer for mashing. "It creates the perfect texture and peels your potatoes for you, which is a huge time saver!" she says. Adds McDaniel: "It helps create a smooth but not soupy texture, like 'tempered Ice cream' with no lumps."
Chapman, for her part, uses a hand masher. "A good hand masher keeps the texture light and fluffy without overworking the potatoes," she says.
Whatever you do, don't overmix! One of the biggest mistakes people make is over-processing their potatoes, says Costello. "Don’t use a hand or stand mixer to mash them. A potato ricer will do all the work for you." Chapman adds, "Overmixing or over-mashing potatoes can lead to a gummy texture because it breaks down the starch too much. To avoid this, mash the potatoes while they’re still hot and gradually add liquid [to the] mixture. Less is more when it comes to getting that perfect texture."
Costello's go-to potato ricer is this handy gadget, which works much like a lime or lemon juicer and quickly pulverizes potatoes into tiny bits. She's not the only fan: More than 2,400 shoppers gave it a five-star review!
"I have been 'mashing' potatoes by hand or with an electric mixer for my whole life ... yes that has been a while since I am 60. Been wanting to try a ricer for years! This Thanksgiving I had to make potatoes for 35 people and just couldn't see hand-mashing 20 pounds of taters. This thing made a world of difference. I did have to use several bowls to get all of them done, but man oh man, is it ever easy. It's a little messier than mashing them in the cooking pot, but well worth the extra cleanup!!!" wrote one fan.
This KitchenAid find is the No. 1 top-rated hand masher on Amazon, with a near-perfect 4.8 stars from more than 13,000 reviews. "I've tried several 'fancy' potato mashers that have never lasted for long. This masher does exactly what I need without bells and whistles and so far no issues!" wrote one shopper.
It also comes with a red or blue handle if you're looking to add some color to your utensil crock.
Keep the ingredients simple
You're already making the turkey, so no need to complicate the sides! All of our experts recommend using basic mix-ins like butter, heavy cream, milk, salt and pepper. If you want to get fancy, Chapman has a few easy suggestions: "The secret to my mashed potatoes is layering rich, flavorful ingredients that take this classic dish to the next level. You can use unsalted butter, but I find the salted just adds another depth of flavor!"
She also roasts garlic and adds it to the potatoes when she mixes in the butter and cream. And she takes the seasoning a step further with "fresh herbs like rosemary or parsley for a touch of brightness."
If you want a healthier option, consider blending your potatoes with steamed cauliflower. The result tastes like the classic, but has added protein and fiber.
Kerrygold butter is a favorite of many chefs and food pros, for good reason. It's rich and has a quintessential butter flavor. Amazon shoppers agree: It gets an impressive 4.9 stars from nearly 7,000 ratings.
McDaniel prefers white pepper in his mashed potatoes over black. It has a slightly earthier flavor and is a good choice if you'd rather not have black specks dotting your creamy, off-white potatoes.
Make them in advance
Yes, you can prep your spuds early and then simply heat them up before guests arrive! If you're going to do that, make sure to store them in an airtight container for no more than two days before the big meal. And don't forget to break out the slow cooker to warm them up, says Costello. "A slow cooker will effortlessly reheat them before serving."
Can a slow cooker be beautiful? It turns out the answer is yes — just take a gander at this lovely, streamlined option from Drew Barrymore's beloved housewares line. At one point Walmart couldn't even keep these appliances in stock, but now there are 11 colors for sale.
More than 8,800 Walmart shoppers are obsessed with the 6-Quart Programmable Slow Cooker, giving it five stars and calling it "amazing" and "absolutely gorgeous."
More mashed potato-making must-haves
Scrub those spuds! This brush makes it easy — it has ultra-tough recycled plastic bristles sprouting out of the bamboo handle, plus a built-in eye remover so you don't need to jab at those little spots with your peeler.
Ina Garten loves these peelers, and it's easy to see why. They're versatile (you can use them on soft and hard fruits and vegetables), comfortable (the ergonomic shape is ideal for left- or right-handers) and durable (they feature a sharp carbon steel blade).
Plus, you can grab a set of three for $14. How fabulous is that?
These mixing bowls are another Ina Garten-approved essential — what more do you need to know? The larger sizes can easily accommodate your chopped, riced potatoes, and the glass is sturdy enough that it can withstand some knocking about. They also look nice and simple enough that you could serve the finished dish in them.
If you're like our deals writer and resident pro baker Britt Ross and prefer stainless steel mixing bowls over glass, we've got you covered. Ross notes that these bowls are shatterproof, and they're also a bargain — you get a set of five (with lids!) for just $22.
Got a pal who can't resist potatoes? Get them this nifty gift set, which recently made it onto Oprah's Favorite Thing list for 2024. It includes a beautifully designed stainless steel peeler and masher, plus a silicone and beechwood spatula, all packaged inside a gift box that reads, "Keep calm and mash potatoes." Frankly, I can't think of better advice for this time of year!
Plain white serving bowls are great, but if you want something with a little more interest, this stoneware find could do the trick. Its slightly weathered finish and raised scroll pattern add subtle farmhouse style.
At 10 inches in diameter, this bowl could easily hold spuds for a crowd! Artisans in Portugal hand-make and hand-glaze each piece. You'd think that means you have to treat the bowl delicately, but it's dishwasher-, microwave- and even oven-safe (up to 450 degrees F).
