We’re able to declare that this mashed potatoes recipe produces the fluffiest and creamiest aspect dish round. Go for Yukon Golds (or russets, however by no means pink potatoes), that are the best potatoes for mashing, and have a wealthy buttery taste and creamy mouthfeel. The secret is to not waterlog the spuds: Boil potatoes over low warmth in well-salted water with their skins on, which helps them take up much less moisture, yielding a silky texture, not a gummy or gluey one. As for these skins, the ricer or meals mill will catch them—nice information for lazy cooks in all places. (Need all the professional ideas? Watch Andy make them here!) And higher nonetheless, all of it occurs on the stovetop, leaving your oven utterly free.

For those who’re tight on time on Thanksgiving, or another day you intend to serve this consolation meals basic, you may make this recipe a day prematurely and tuck it into the fridge. And whilst you’re at it, you can get a head begin with this gravy recipe, which works nice with the potatoes, doesn’t depend on turkey drippings, and might be made as much as 5 days forward. (A dollop of bitter cream and a few thinly sliced inexperienced onions or a bit further melted butter by no means harm both.)

For those who favor garlic mashed potatoes topped with some crispy, crunchy bits, or ones made with baked potatoes and completed with a basic chive garnish, we’d perceive.