Thanksgiving is only a few days away. Many of you are preparing to cook one of the largest meals you will cook all year. You will spend hours and hours, if not days, planning and preparing to create a delicious for your family and loved ones. It is a daunting task. That’s why I wanted to share this recipe for The Ultimate Thanksgiving Mashed Potatoes. Not only are they delicious, but they are simple to make. You don’t need to strain them. You don’t even really need to mash them. How can that be possible? You’ll have to keep reading to find out.

Preparing the potatoes

For this recipe, I suggest using yellow potatoes. If you don’t have yellow potatoes like Yukon golds, you can use russets though you will want to use half as many because russets are generally larger than yellow potatoes. Peel and dice the potatoes, then put them in a 3-qt pot.

Rinse the potatoes

Because of the way the potatoes are cooked, it is crucial to rinse off the excess starch. Rinse the potatoes by filling the pot with room temperature water, swirling the potatoes around, then draining the water. Do this at least three times or until the water is completely clear. Drain off the last bit of rinsing water.

Making The Ultimate Thanksgiving Mashed Potatoes

Cooking The Potatoes

To maximize the flavour of the potatoes, they are cooked in chicken stock. You can use turkey stock if you have some, but chicken stock is a great all-purpose alternative. Pour enough chicken stock into the pot to cover the potatoes. Next, mince four cloves of garlic and add that to the potatoes. Put a quarter cup of butter in the pot, then a big pinch of pepper. Don’t add salt until the potatoes are cooked. The stock and butter have salt in them. That salt flavour will become more concentrated as the stock evaporates. Adding salt at the beginning is a risk as the potatoes may end up too salty.

Boiling The Potatoes

Put the pot on the stove on high. Bring the potatoes to a boil and cook for about ten minutes. Reduce the heat to medium and cook for another 5 to 10 minutes or until the liquid comes no more than halfway up the potatoes.

Whisking The Potatoes

At this point, the potatoes should be very soft. Take them off the heat and start beating them with a firm whisk. Continue to beat the potatoes until they are smooth and creamy. Stir two tablespoons of freshly chopped parsley into the potatoes. Taste and season the potatoes with salt and pepper as needed. If the potatoes are a little too runny, you can put them back on medium heat and continue to cook them for a few more minutes. Just make sure to keep stirring them as they cook as they may stick to the bottom of the pot and burn.

The Ultimate Thanksgiving Mashed Potatoes

And that is how you make The Ultimate Thanksgiving Mashed Potatoes. If you’d like to add even more flavour, you can add additional herbs like time or savoury. You can even add some dried onion flakes (about a tablespoon) when adding the butter and stock. The point is that this is an easy way to add tonnes of flavour to make those same old mashed potatoes the star of your Thanksgiving dinner.

The Wrap-Up

I hope you enjoyed this post for The Ultimate Thanksgiving Mashed Potatoes. But, mostly, I hope that you have a great Thanksgiving. In the spirit of the season, I wanted to take a second to say how thankful I am for you. You have continued to support me by reading and sharing my posts over the years, which means the world to me. Thank you, and Happy Thanksgiving.

The Ultimate Thanksgiving Mashed Potatoes

In this recipe, potatoes are cooked in chicken stock with garlic and butter, then finished with fresh parsely. There is no cream or milk in these ultimate thanksgiving mashed potatoes making them surprisingly light and delicious.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish

Cuisine: Canadian

Keyword: Garlic Mashed Potatoes, Mashed Potatoes, Thanksgiving

Servings: 4

Author: Chef Ben Kelly

Equipment

• 3-qt pot
• vegetable peeler
• Whisk
• knife

Ingredients

• 6 small Yellow Potatoes
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/8 tsp black pepper
• 2 tbsp chopped parsely
• 1 L chicken stock or enough to cover the potatoes
• salt to taste

Instructions

• Peel and dice the potatoes.
• Rinse the potatoes in three changes of room temperature water.
• Cover the potatoes with chicken stock.
• Add the garlic, pepper, and butter to the pot.
• Bring the pot to a boil on high heat and cook for ten minutes. Reduce the heat to medium and cook until the potatoes start to fall apart and the liquid only comes up halfway on the potatoes.
• Take the pot off the heat and whisk the potatoes until they are smooth and creamy.
• Stir in the parsley, taste the potatoes and adjust the seasoning with salt and pepper as needed.
• If the potatoes are too wet once whisked, put them back on the burner on medium heat, and stir with a wooden spoon or spatula for a minute or two until the potatoes have reached your desired consistency.
• Serve immediately.

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