The Easiest Way to Make Creamy Mashed Potatoes

Discover your new favorite recipe for silky, smooth mashed potatoes, crafted by food writers Ananda Eidelstein and Jenna Helwig. These one-pot mashed potatoes are perfect for Thanksgiving or any meal where you want a crowd-pleasing side dish. The secret lies in using Yukon Gold potatoes instead of the traditional Russet variety, as they help avoid a gummy texture. Cooking the potatoes with half-and-half rather than water allows them to absorb the creamy liquid, enhancing their tenderness. To achieve the ideal fluffy consistency, use a potato ricer or, as a substitute, a food mill or traditional masher for a more rustic texture. Avoid electric mixers or processors to prevent a gluey consistency. With a few additional ingredients like butter, sour cream, and seasoning, you’ll perfect these creamy mashed potatoes that will impress your guests. Store any leftovers refrigerated and reheat with reserved cooking liquid to retain their velvety texture.