Creamy, silky, the most luxurious mashed potatoes. While they might seem simple, these homemade mashed potatoes combine perfectly fluffy potatoes with an insane amount of butter and cream for a side dish that honestly steals the show from whatever main you’re serving at your Thanksgiving dinner table. Let me show you how to make it.

Understanding Your Components

1. Potatoes: The type of potato matters more than you’d think. Yukon Golds are my go-to – they have a naturally buttery flavour and creamy texture that’s perfect for mashing. Russets work too and give you fluffier, lighter mashed potatoes. Red potatoes are too waxy and won’t give you that cloud-like texture we’re after. Whatever you choose, make sure they’re all roughly the same size so they cook evenly.
2. Butter & Milk: This is where we don’t hold back. Good mashed potatoes need a generous amount of both. The butter adds richness and flavour, while the milk creates that silky, smooth texture. Warm your dairy before adding – cold milk will cool down your potatoes and make them harder to mix smoothly.
3. Herbs: think fall! So thyme, rosemary, sage would be perfect for this recipe.
4. Cheese: I used a mixture of mozzarella and parmesan. Mozzarella for the stretch while parmesan adds a nice bitterness to the richness of the mash. Mix and match with whatever you have on hand.
5. Mashing Tool: A potato ricer or food mill gives you the absolute smoothest, fluffiest results with zero lumps. For extra silky mash, I used a stick blender to remove the lumps for an extra smooth mashed potato. Though be careful to not overdo it as it can turn rubbery.

Tips!

Dry Your Potatoes: After draining, return the potatoes to the hot pot and let them steam over low heat for 1-2 minutes, stirring occasionally. This evaporates excess moisture and prevents watery mashed potatoes. You want dry, fluffy potatoes before adding any dairy.

Warm Your Dairy: Heat your milk together with the herbs until the mixture is warm. This allows your flavours of the herbs to come out while keeping your potatoes warm when mixing. Adding cold dairy to hot potatoes causes them to seize up and get gummy.

Use a stick blender: Once you have incorporated your dairy into the potatoes, use a stick blender to quickly pulse through the mash to make it extra smooth! Careful not to overdo it as it can turn rubbery.

Season Generously: Mashed potatoes need more salt than you think. Taste and adjust seasoning at the end – they should taste well-seasoned on their own, not bland. White pepper is traditional for keeping the colour pristine, but black pepper works too if you don’t mind the specks.

Storage and Reheating Guide

• Fresh Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days
• Freezing: Freeze mashed potatoes in portions for up to 2 months. Thaw overnight in refrigerator before reheating. Note that texture may be slightly grainy after freezing.
• Reheating – Microwave: Microwave in 30-second intervals, stirring between, adding a tablespoon of butter or cream to refresh the texture
• Reheating – Oven: Place in a buttered baking dish, dot with extra butter, cover with foil, and reheat at 350°F for 20-30 minutes until warmed through

Make ahead tips:

• Full Make Ahead: Make mashed potatoes up to 2 days ahead, store refrigerated, and reheat with extra cream and butter stirred in to refresh. Add the cheese and bake
• Prep Potatoes Early: Peel and cut potatoes up to 2 hours ahead and store submerged in cold water to prevent browning. Drain well before cooking.
• Par-Cook Method: Boil potatoes until almost tender up to 4 hours ahead, drain, and set aside. Finish cooking and mashing just before serving for the freshest texture.

Ingredients

1.2kg Yukon Gold potatoes, peeled and chopped
1/2 cup milk
2 sprigs thyme
2 sprigs rosemary
2 cloves garlic, crushed
200g salted butter, cubed
1/2 cup Mozzarella cheese
1/4 cup parmesan cheese

Method – How to make Mashed Potato Casserole

1. Bring a pot of water to a boil and cook your potatoes until fork tender. Drained and set aside to cool slightly for 2-3 minutes
2. Preheat your oven to 180C/350F.
3. In a different pot, add in the milk, herbs and garlic. Bring it to a simmer and keep it simmering for 3-5 minutes for the ingredients to release its flavours into the milk. Set aside.
4. With a potato ricer or some sort of mesh, mash your potatoes. Add in herb infused milk and mix well until combined. Add in the butter and mix well until combined. Season to taste and transfer the mash into a casserole dish.
5. Top the casserole with cheese and bake until the cheese is melted and golden brown. Remove from oven and let cool slightly before enjoying!