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Creamy Thanksgiving Mashed Potatoes

VegetarianGluten-free
Diet labels & ingredient swaps

Labels describe the listed ingredients; check packaged ingredients, optional extras and cross-contact for your needs. Gluten-free is not an allergen-safety guarantee. Vegetarian cheese should use vegetarian rennet.

HCP browsing criteria, per original-size serving: high-protein ≥25 g protein and ≥20% of calories from protein; low-carb ≤15 g total carbs; keto-friendly ≤10 g total carbs with ingredient review; low-fat ≤3 g fat and ≤30% of calories from fat. These use estimated nutrition for the version described on the recipe, excluding specified extras. Mediterranean-inspired describes ingredients, not a prescribed diet. Unreviewed recipes are left unlabelled; no badge does not mean a recipe is unsuitable.

Creamy, buttery potatoes with a rustic skin-on texture and a simple stovetop method that leaves the oven free.

Prep: 15 min Cook: 25 min Approx. total: 40 min Serves 8 Easy

Timing is approximate; see instructions for prepared-ingredient assumptions.

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Creamy Thanksgiving Mashed Potatoes — finished-dish illustration

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LET’S GET COOKING

Creamy Thanksgiving Mashed Potatoes

8 servings
servings

Original recipe: 8 servings.

Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.

Ingredients

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Instructions

  1. Simmer the potatoes

    Place potatoes in a large pot and cover with cold water by about an inch. Bring to a boil, reduce to a steady simmer and cook 15–20 minutes, until a knife slides through the pieces easily.

    Tip: Cut evenly so the pieces finish together.

  2. Drain and dry

    Drain well, return to the warm pot off the heat and let steam escape for 2 minutes.

    Tip: Excess water makes mashed potatoes loose.

  3. Mash and enrich

    Warm milk and butter gently in a small saucepan until the butter melts. Mash potatoes by hand, then fold in the warm milk mixture, salt and pepper.

    Tip: Stop once combined; a blender or food processor can make potatoes gluey.

  4. Serve

    Divide into eight side portions and serve hot. If holding, keep at 140°F (60°C) or above and check temperature rather than leaving the pot on the counter.

    Tip: The skin-on version is intentionally rustic.

A LITTLE EXTRA HELP

Recipe tips & helpful notes

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NUTRITION & YOUR NEXT MEAL

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Choose a recipe version below. Estimates are per recipe serving; optional ingredients, brands and preparation can change the result.

Original recipe

Estimated nutrition per serving · 1/8 of the defined batch

Calories
201 kcal
Protein
4.5 g
Carbs
31.3 g
Fat
6.9 g
Fiber
3.6 g

One serving is one eighth of the batch. The calculation uses raw skin-on potatoes and all measured milk and butter. Cooking water is discarded.

Calculated using USDA FoodData Central reference foods. Not laboratory analysis or kitchen-tested nutrition. About the reference data.

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Creamy, buttery potatoes with a rustic skin-on texture and a simple stovetop method that leaves the oven free.

Make ahead & Thanksgiving timing

Cook up to a day ahead, cool promptly and refrigerate. Reheat covered with a splash of milk, stirring, until 165°F throughout. Extra milk changes the estimate.

Tools for this recipe

Large saucepan, colander and potato masher; a food processor is not needed. See useful equipment and alternatives you may already own.

Portions & nutrition notes

One serving is one eighth of the batch. The calculation uses raw skin-on potatoes and all measured milk and butter. Cooking water is discarded.

Nutrition is calculated from USDA FoodData Central reference foods. Brands, portion size and cooking yields vary. This is a researched recipe, not a claim of kitchen testing. Finished-dish image is an AI-generated illustration.

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