No Thanksgiving dinner is complete without a mashed potatoes covered in turkey gravy. To make an extra special version of the dish, use cream instead of milk.

Serves 8

2 lbs Yukon gold potatoes, peeled and quartered
1 tsp. salt
½ cup heavy cream
½ stick butter
1 Tbsp. sour cream
Salt and Pepper

Peel potatoes, and cut into 1-inch-thick slices. Put potatoes into a saucepan; cover with water by 1 inch. Add 1 teaspoon salt. Bring to boil, reduce heat and simmer covered for about 15-20 minutes. Drain water from potatoes; return potatoes to pot.

In a small saucepan, bring cream to a boil.
Add butter to potatoes. Use potato masher to mash potatoes until completely melted and well incorporated. Slowly pour in hot cream, stirring continuously. Add sour cream, pepper and salt; stir to combine. Taste, and adjust for seasoning.


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