It’s no secret that mashed potatoes are every bit as much the star of the Thanksgiving table as the turkey. Perhaps even more so in some cases. After all, mashed potatoes are the harbinger of gravy, which, let’s be real, is the actual star of the show. As important as they are, though, mashed potatoes can come with some unappetizing setbacks. If your mashed potato recipe is not executed perfectly, this Thanksgiving favorite can be lumpy or gluey, underseasoned and bland, too runny or too stiff. For such a simple dish, it certainly carries its fair share of potential pitfalls.
With this simple mashed potato recipe and method, though, perfect, Michelin-quality mashed potatoes can be easily achieved every single time. The best part? It’s extremely simple to remember, so there’s no need to bring out the crowded recipe box for this one. The ratio for perfect mashed potatoes is 4 parts Yukon Gold potatoes, 1 part heavy cream, and 1 part European butter. We love this simple 4:1:1 ratio because it’s also easily scaled up or down, depending on the size of your gathering. For example, if you have 500 grams of potatoes, you’ll use 125 grams of both cream and butter.
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