Thanksgiving Mashed Potatoes Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1lbs (1/2kg) of golden potatoes, cleaned up and peeled
  • 4 Tablespoons of fresh cream (heavy or non fat)
  • 2 Tablespoon of butter
  • 1 Tablespoon of milk
  • ½ Teaspoon of salt to taste
  • ¼ Teaspoon of pepper (white or black)
  • Water
  • You will also need a manual potato smasher
  1. Chop the peeled potatoes into cubes
  2. Place them in a saucepan and put water in it till the potato cubes are covered with water.
  3. Add some salt to taste and bring the water to boil. Then simmer and cover the saucepan and cook the potatoes for about 15-20 minutes.
  4. Remove the cover and put a fork in one of the pieces of the potatoes and check if cooked and soft.
  5. Drain out the remaining water from the saucepan and let the potatoes sit for some while so that any remaining water evaporates.
  6. In a pan take the butter and melt it. Then add the cream to it and stir and mix with the butter.
  7. Once the cream and butter mix well, add this to the potatoes in the saucepan.
  8. Using a potato smasher, smash the potatoes into a fine paste.
  9. Add the milk, salt and pepper as per liking and blend in.
  10. Blend until the right consistency is achieved but not too gluey.
  11. Serve these fluffy and smooth mashed potatoes in a bowl with fresh or dried parsley.
To make garlic mashed potatoes you can add 2-3 cloves of garlic when the potatoes are boiling. Then mash them up with the potatoes. Dried parsley or coriander gives a great flavor to otherwise rustic tasting potatoes. When adding milk to the mashed potatoes, add warm milk to make a better blend. Cold milk can make potatoes gluey. Do not add too much milk, or else the consistency will become thin and you would have to add more potatoes. When you mash the potatoes when they are really hot and add warm milk to them and mash well, you can add less butter and make them more healthy.
Recipe by Mashed Potatoes Recipe at