Thanksgiving is never complete without a traditional, easy, and creamy mashed potato recipe like this one. Mixed with half and half, these creamy potatoes will be your new favorite recipe you’ll use at Thanksgiving and other family dinners.
Since I’ve been sharing all my favorite Thanksgiving recipes here on That’s Inappropriate, I know you didn’t think i would forget the mashed potatoes did you? I am a meat and potatoes girl. Blame it on my southern upbringing, but I can pretty much eat potatoes in any form and be happy.
Thanksgiving dinner is not complete without a perfect creamy dollop of mashed potatoes on my plate.
Sometimes I think potatoes are my nemesis, but when we’re talking Thanksgiving recipes, anything goes right? For one day a year, you’re not allowed to feel guilty about putting all the yummy things in your tummy. And, mashed potatoes are quite possibly my absolute favorite at Thanksgiving.
But, before I share that recipe, make sure to check out my Traditional Roasted Turkey Recipe, My Classic Green Bean Casserole and my Candied Yams. Is your mouth watering yet? Mine is!
OK – Back To The Best Part. The Mashed Potatoes.
This is an easy and classic mashed potato recipe. I love using half and half instead of milk to make them even creamier and richer.
Easy And Classic Creamy Mashed Potatoes Ingredients
2 lbs russet potatoes, peeled and cut into cubes
2 tablespoons butter
1/4 cup half and half
salt and pepper
Easy and Classic Creamy Mashed Potatoes Instructions
Peel and slice potatoes and place them into a stock pot of cold water. Heat on medium high until boiling. Boil for 20-25 minutes or until a fork can be easily stuck into potatoes. Drain and return potatoes to pan.
Place butter and half and half into pan and use a potato masher to mash potatoes. Season with salt and pepper and mix well. Spoon into a serving dish and serve immediately.
Serves 6-8 So basically, double it for Thanksgiving Y’all. You won’t regret it.
Classic Mashed Potatoes
Classic Mashed Potato recipe
Ingredients
- 2 lbs russet potatoes, peeled and cut into cubes
- 2 tablespoons butter
- 1/4 cup half and half
- salt and pepper
Instructions
Peel and slice potatoes and place them into a stock pot of cold water.
Heat on medium high until boiling.
Boil for 20-25 minutes or until a fork can be easily stuck into potatoes.
Drain and return potatoes to pan.
Place butter and half and half into pan and use a potato masher to mash potatoes.
Season with salt and pepper and mix well.
Spoon into a serving dish and serve immediately.
Notes
The half and half is there to make the potatoes creamier.