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We’re ready to declare this the fluffiest and easiest creamy mashed potatoes recipe around (though, if you like yours topped with some crispety cruncheties, we understand). The key here is not to waterlog your spuds: boiling the potatoes with their skins on means they’ll absorb less moisture, yielding a silky mash, not a gummy one. Yukon Golds are ideal, with rich buttery flavor and creamy texture. As for those skins, the ricer or food mill will catch them—great news for lazy cooks everywhere. (Want all the pro tips? Watch Andy make them here!)
If you’re tight on time on Thanksgiving, or any other day you plan to serve these creamy mashed potatoes, you can make this recipe a day in advance and tuck it in the refrigerator. And while you’re at it, you could get a head start with this gravy recipe, which goes great with these potatoes, doesn’t rely on turkey drippings, and can be made up to five days ahead.
Editor’s note: This recipe was originally published October 16, 2017.
pounds medium Yukon Gold potatoes, scrubbed
teaspoons kosher salt, plus more
cups whole milk
cup heavy cream
head of garlic, halved crosswise
cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk