-
Active Time
30 minutes
-
Total Time
55 minutes
There’sno shortage自制的土豆泥倒数es in the world, but not all are created equal. To develop our favorite version, we conducted aseries of taste tests. The resulting recipe yields fluffy, rich, and creamy spuds flavored with garlic and thyme and enriched with tangy sour cream.
Of course, the best mashed potatoes start with the best potatoes. Russets are a popular choice for this classicside dish, but four out of five staffers preferred the silky texture and naturally buttery flavor of Yukon Golds. For even more flavor, we tossed a few garlic cloves into the pot too (much easier than dealing with roasted garlic and just as delicious). For super-creamy mashed potatoes, it’s worth investing in apotato ricer or food mill. If you don’t mind a chunkier mash, a handheldpotato masheris fine. Whatever you do, skip the food processor—that’s the quickest way to gluey, unpleasant spuds.
A few other things to keep in mind: Add the diced potatoes to a pot of cold, heavily salted water, then place the pot over the heat and bring it to boil. Tossing potatoes into already boiling water will cause uneven cooking and without that good dose of seasoning from the beginning, they’ll never taste quite right. Finally, cook them at a simmer—if the boil is too vigorous, the potatoes will start to break apart, causing them to soak up too much of the boiling liquid.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Potato Ricer
$29 At Amazon
-
Small Saucepan
$235 $120 At Amazon
-
Stainless Clad Stock Pot
$159 At Made In
Ingredients
8–10 servings
Step 1
Cover4 lb. Yukon Gold potatoes, peeled, cut into 2" pieces,6 large garlic cloves, peeled, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltwith cold water in a large pot. Bring to a low boil on the stovetop over high heat, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
Step 2
Meanwhile, heat1¼ cups whole milk,4 thyme sprigs, and¾ cup (1½ sticks) unsalted butterin a small saucepan over medium, stirring, until butter is melted. Remove from heat; set aside.
Step 3
Drain boiled potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
Step 4
Discard thyme from warm milk mixture and gradually stir into hot potatoes, reserving about ½ cup if you plan to make in advance (see Do Ahead). Season with2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher saltand¾ tsp. freshly ground black pepper. Fold in½ cup sour creamand stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining2 Tbsp. unsalted butterand more pepper.
Do Ahead:Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved ½ cup milk mixture, rewarmed to melt butter.
Editor's note:This recipe was first printed November 2016. Head this way for morecomfort food favorites→
Leave a Review
Reviews (38)
Back to TopI really liked this recipe a lot. I don't have a ricer or food mill but just mashed them by hand and then whipped quickly with a hand mixer and they turned out great. I added more sour cream than it called for because I love the flavor. I loved adding the garlic to the pot with the potatoes while they cook, so smart!
Brian
Austin, TX
8/14/2023
Great food!
Anonymous
New York, NYC
2/12/2022
Plan to make these tomorrow. Recipe looks great!!
Anonymous
Broadview Heights, OH
12/31/2021
We used russet potatoes because that’s what we had. It was easy and delicious and I can see how the Yukon’s would be ideal, but they weren’t necessary to the recipe. We also used ricotta cheese in place of the sour cream, and I think it was a great substitution. Everyone at our Thanksgiving meal enjoyed the potatoes and there were sadly no leftovers. Would definitely make again!!
Susan J
Los Angeles, CA
11/26/2021
Amazing. Received raves.
Mathew
Montrose
11/22/2021
Just the best ever
Anonymous
20740
11/2/2021
I used low-fat, lactose-free milk and it was excellent!
sandyps
Malibu, CA
7/6/2021
I can’t handle dairy so I was able to make these dairy free/vegan. I used unsweetened soy milk, smart balance sticks, and tofutti sour cream. Same ratios as the recipe called for, but I omitted the thyme. I did roast the garlic in the oven and mashed it in with the potatoes. (I peeled double the amount of garlic and drenched it in olive oil, salt and pepper. Single layer on aluminum foil and folded it into an envelope before cooking it at 350 degrees for 35 minutes). My dairy loving family couldn’t tell the difference. I’ll be making these every year from now on!
uclakaren
Los Angeles, CA
12/26/2020
These were easy to make and so creamy & flavorful. Definitely the best mashed potatoes I have made. The only thing I did differently was to substitute Creme Fraiche for the sour cream as I had it on hand.
susan.wiers1667
Michigan
12/25/2020
So delicious and so easy. I made it with a combination of Russet and Yukon Gold because that's what I had on hand, but stuck to everything else in the recipe. Great flavor, and the thyme really takes it up a notch.
megankelbel8636
Minneapolis, MN
12/7/2020
@DVWOODCOCK995114, so yours isn’t really a review, but simply your preference, without having tried it. Got it... having made this recipe, they are raved the best mashed my family have tried. The only mashed potato recipe we make, with ricer used. So creamy, tasty good!
PBarre
10/11/2020
Absolutely the easiest and best mashed potatoes I've ever made. Kudos to Rhoda Boone!
prototype
Houston
11/29/2019
Yukon golds make the best mashed potatoes. This is worth the little bit of extra effort. What makes it better is use a bit less fat and substitute half the butter with duck fat.
pfriedkin
Orange County, CA
11/25/2019
I love to cook, but the last thing I want on Thanksgiving is a fussy recipe. I'm going to stick with my russets: boil, mash, season, serve, perfect!
Anonymous
11/23/2019
I always add 1 russet potato (size depends on amount of Yukon Gold or white potatoes). It makes them less gluey.
Anya1321
Crawford, NY
11/23/2019
See Related Recipes and Cooking Tips
-
53 Easter Side Dishes for a Spring Celebration
Outshine the ham (or the lamb, or the salmon) with our favorite recipes for spring vegetables and more. -
What We're Actually Cooking for Thanksgiving
The Epicurious team thinks about Thanksgiving for months before the big day. Here’s what we’re actually putting on our menus. -
21 Ways to Make Mashed Potatoes
There's more than one way to creamy, dreamy potato deliciousness. -
Our Best November Recipes for Cozy Fall Cooking
Recipes for the big feast—and dinners that are just right for right now. -
Our 73 Best Thanksgiving Side Dishes
Round out your holiday table with our best ideas for Thanksgiving sides. -
79 Comfort Food Recipes to Make While Wearing Your Fuzzy Slippers
Breakfasts, lunches, dinners, and breakfast-for-dinners that are simple enough to cook on a Tuesday when you need something cozy. -
31 Sour Cream Recipes to Finish Off That Tub in Your Fridge
If you have sour cream in your fridge, these muffins, cakes, and comforting main dishes are just moments away. -
91 Vegetable Sides for Your Thanksgiving Menu
这是如何确保你的客人很多brussels sprouts, sweet potatoes, and green beans on Turkey Day. -
61 Vegetarian Thanksgiving Recipes That Will Make You Forget About Turkey
The best vegetarian Thanksgiving recipes, including creamy mashed potatoes, green bean casserole, sweet potatoes, and more.
