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Potatoes And Butter: A Love Story

Behold, the perfect food. Get the full Thanksgiving menu here.

Lauren Zaser/ Alice Mongkongllite / Via BuzzFeed Life

What you'll need:

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For the exact ingredient amounts and full recipe, jump to the bottom of this post.

1. Start by peeling all the potatoes. As you work, store the peeled potatoes in a bowl of water to prevent them from turning brown.

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2. Cut them into large chunks.

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Try to make them all the same size so they cook in the same amount of time.

3. Place them in a large pot and cover them with with water by 2 inches. Season the water with some salt and bring to a boil.

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4. Boil the potatoes until they're totally tender, 15-20 minutes. To test one, smash a piece with a fork. It should smash like this.

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SO tender.

5. Drain the potatoes and put them back into the pot over low heat. Stir them occasionally, this will help them dry out so you don't have watery potatoes.

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This will also help them break down, which is helpful for when you're mashing later.

6. While those 'taters are drying, in a separate pot, heat up your milk and butter just until the milk is hot and the butter is melted. Season with salt and pepper.

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7. Pour the hot milk mixture over potatoes, season with salt and pepper (yes, again!) and add sour cream.

To mash, you can use a ricer, or a masher, or an electric mixer….OR you can just use a wooden spoon.

Depends on what you already have, and how important it is to you that your mash is ultra-super-mega smooth. I like a few chunks up in there, so I like the old-school wooden spoon technique:

8. Mix, mix and mix again, using your wooden spoon to kinda break up any obvious chunks.

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Now would be the time to use your electric hand mixer if you just can't stand any lumps. But I say: EMBRACE THE LUMPS.

9. Transfer the potatoes to your serving vessel of choice and maybe plop some extra butter on there because you deserve the best.

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Sour Cream Mashed Potatoes

Recipe by Alison Roman

Serves 8

4 lbs russet potatoes, peeled and cut into 1-inch pieces

Kosher salt and pepper

1 cup whole milk

4 Tbsp. (1/2 stick) unsalted butter, plus more for serving

1 cup sour cream

Place the potatoes in a large pot and cover with 2 inches of water. Add some salt and bring to a boil. Cook the potatoes until they're totally cooked through and tender—about 20 minutes at a boil. You can check the potatoes periodically by poking them with a fork to see how tender they are.

Drain the potatoes and return them to the pot. Place them over low heat and stir them occasionally for about 5 minutes. This will dry them out slightly, so you don't have watery mashed potatoes. While that's happening, heat the milk and butter in a small pot until the butter melts and the milk is hot. Season with salt and pepper.

To mash, you can use a ricer, or a masher, or an electric mixer….OR you can just use a wooden spoon.

So, using a wooden spoon or a masher or whatever: Add the hot milk mixture to the potatoes along with the sour cream and start mashing and/or mixing. Don't go too crazy or you'll end up with gluey 'taters. Season with salt and pepper.

To serve, spoon them into a bowl or a cute pot or whatever. Plop a little bit of butter on top and watch it melt, creating a wonderful fantasy river of butter.

DO-AHEAD

The potatoes can be made a few hours before the main event. Just keep them in the same pot you made them in (or transfer them to a microwave-safe bowl) and cover them. Heat them back up over low heat, stirring occasionally so they don't brown on the bottom. Or microwave them in 1 minute intervals, stirring in between, so they heat evenly.

Get the full Thanksgiving menu here.