This Is Our Most Popular Thanksgiving Recipe Ever (It Got Over 3.7 Million Clicks)

Year after year, our readers come back to this recipe for Thanksgiving and beyond.

When it comes to mashed potatoes, we are a household divided. My husband loves his chunky and thick, with pieces of skin studded throughout. I, however, am on team silky and smooth. The creamier, the more buttery, the better.

Since I’m the main cook, it probably comes as no surprise that whenever mashed potatoes are on the menu, it’s likely the smooth and creamy kind. As it turns out, Simply Recipes readers feel the same way and rely on Elise Bauer’s aptly named Perfect Mashed Potatoes. It’s our most popular Thanksgiving recipe ever, and it’s easy to see why.

Why You’ll Love These Creamy Mashed Potatoes

Mashed potatoes are an essential part of Thanksgiving dinner. Some may even argue that mashed potatoes and their side dish brethren—not the turkey—are the stars of the meal (guilty!). The classic Turkey Day side isn’t difficult to make nor does it require a lot of ingredients, but it can easily go from glorious to gummy. Or mushy. Or lumpy.

So how exactly do you avoid that on the biggest cooking holiday of the year? By having a trusted, foolproof recipe in your back pocket. These mashed potatoes have been tested by hundreds of home cooks who can attest to their creamy texture and buttery flavor—in fact, you’ll find phrases like “silky smooth,” “fabulous,” and “absolute hit” pop up in the comments of this five-star recipe.

Tips for Making Perfect Mashed Potatoes

Keep these helpful tips in mind to make a heaping bowl of ultra-creamy, flavorful mashed potatoes:

Use Yukon gold potatoes in place of Russets. While the latter is typically recommended for mashed potatoes, Yukon golds have a naturally creamy texture and buttery flavor that shines here. They also absorb less water, which means you’re less likely to end up with overcooked, mushy spuds.

Read More: Yukon Gold vs. Russet Potatoes: An Expert Explains the Difference

Always start the potatoes in cold water, then bring them to a boil and simmer rather than adding them to already-boiling water. This helps the spuds cook more evenly so you don’t end up with a soft exterior, but a center that’s still hard.

Warming the butter and cream before adding them to the potatoes helps the ingredients combine more thoroughly. User Mr. Smith has also used softened butter with similar results, writing in the comments, “I return the drained potatoes to the pot and let them dry for a minute or two, then mash, then add softened butter (not melted), and only the end do I add hot milk.”

Skip the food processor and blender. While it may feel more convenient, overworking the potatoes will result in a gummy mash.

For extra fluffy mashed potatoes, use a ricer. Running the spuds through the tool’s tiny holes also aerates them.

If you’re hosting a large group, you can easily double or triple this recipe.

The recipe calls for seasoning with salt and pepper (generously!), but these potatoes would be fantastic flavored with roasted garlic or even miso paste for extra umami.

Add your favorite garnishes. “I also add cream cheese and sour cream as well as fresh chives from the garden,” recommends Carol in the comments. Or give it the loaded baked potato treatment with a finishing dollop of sour cream and crumbled bacon bits.

Get Recipe with Title: Perfect Mashed Potatoes