We're ready to declare these the fluffiest and easiest creamy mashed potatoes around (though, if you like yours topped with some crispety cruncheties, we understand). The key here is not to waterlog your spuds: Boiling the potatoes with their skins on means they'll absorb less moisture, yielding a silky texture, not a gummy one. Yukon Golds are the best potatoes for mashing, with rich buttery flavor and creamy mouthfeel. As for those skins, the ricer or food mill will catch them—great news for lazy cooks everywhere. (Want all the pro tips? Watch Andy make them here!)
If you’re tight on time on Thanksgiving, or any other day you plan to serve these mashed potatoes, you can make this recipe a day in advance and tuck it in the refrigerator. And while you’re at it, you could get a head start with this gravy recipe, which goes great with the potatoes, doesn’t rely on turkey drippings, and can be made up to five days ahead.
SPECIAL EQUIPMENT
A potato ricer or food mill fitted with fine disk
Step 1
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Step 2
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Step 3
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Step 4
Serve mashed potatoes topped with a few grinds of pepper.
Step 5
Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
