That feeling when you’ve been doing mashed potatoes wrong this whole time.
This simple cooking hack will make your spuds the star of the Thanksgiving table they were always meant to be. Here’s the trick: Rather than boiling your potatoes in water like a basic, simmer them in milk instead. This way, the potatoes absorb the creaminess of the milk and then mash into a silky smooth vessel for turkey and gravy. Bonus: You only have one pan to clean up afterwards.
Creamy Mashed Potatoes Recipe
In a large pot, cover 2 lbs. yukon gold potatoes (peeled and diced) with 3 cups whole milk. Bring to a simmer over medium-low, and cook, stirring frequently, until the potatoes are very tender, about 20 minutes. (Note: the milk should never come to a full boil, just a simmer, but it should reduce a bit. If it feels like there’s too much liquid, you can strain the potatoes, reserving the milk, then add it in a little at a time to reach desired consistency.) Mash the potatoes with the milk directly in the pot until smooth, then stir in 3 tbsp. butter and season with salt and pepper.