No Thanksgiving table is complete without potatoes. Whether they’re creamy and buttery, mashed alongside turkey and gravy, or transformed into a rich and flavorful sweet potato purée, these beloved side dishes are an essential part of the holiday meal. And with so many varieties and preparations to choose from, Thanksgiving is the perfect opportunity to give potatoes a little extra attention.
From classic russet and Yukon Gold potatoes to sweet potatoes, these recipes offer two delicious ways to bring this humble staple to the center of the table. Best of all, both are simple to prepare, making them just right for a holiday meal when there’s plenty of cooking already underway.
The Fluffiest Garlicky Mashed Potatoes
Serves 8–10
Ingredients
- 4 pounds russet potatoes
- 1 pound Yukon Gold potatoes
- 3 Tablespoons kosher salt, plus more to taste
- 1 cup whole milk
- ½ cup heavy cream
- 8 whole black peppercorns
- 3 sprigs thyme or 1 sprig rosemary
- 2 bay leaves
- ½ cup unsalted butter
- Ground black pepper, to taste
Directions
Fill a large pot halfway with water. Peel the potatoes and cut them into 2-inch pieces. Add enough water to cover the potatoes by 1 inch, if needed, and stir in the kosher salt. Bring the water to a boil, then reduce the heat to medium-low and gently simmer the potatoes for 10–15 minutes, or until tender. Drain the potatoes and transfer them to a baking sheet. Allow them to dry for 5–10 minutes.
Meanwhile, combine the milk, heavy cream, peppercorns, thyme or rosemary, and bay leaves in a small saucepan over medium heat. Stir occasionally and heat until the mixture is very hot but not boiling, about 10 minutes. Strain the cream mixture and set aside.
Mash the potatoes and stir in the melted butter. Gradually add the hot cream mixture, stirring until smooth and creamy. Season generously with salt and ground black pepper. Serve warm, drizzled with additional melted butter.
Bourbon Sweet Potato Purée with Buttered Pecans
Serves 8–10
Ingredients
- 6 pounds sweet potatoes
- 3 Tablespoons bourbon
- 1 stick unsalted butter, divided
- 2 cups pecan halves (8 ounces)
- 1 teaspoon salt, plus more to taste
- 2 Tablespoons dark brown sugar
Directions
Preheat the oven to 425°F. Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake in the center of the oven for about 1 hour, or until tender.
When the sweet potatoes are cool enough to handle, peel them and transfer half to a food processor. Add the bourbon and 6 Tablespoons of the butter, then process for about 6 seconds. Transfer the purée to a large bowl. Process the remaining sweet potatoes until completely smooth and add them to the bowl. Stir the two batches together until well combined, then season with salt and pepper to taste. Transfer the purée to a 2-quart gratin dish.
Reduce the oven temperature to 325°F. Spread the pecans in a single layer in a shallow baking pan and bake in the center of the oven for about 10 minutes, or until fragrant. Watch them carefully, as pecans can burn quickly. Toss the hot pecans with the remaining 2 Tablespoons butter and a pinch of coarse salt.
Arrange the buttered pecans over the sweet potato purée and sprinkle with the brown sugar. Bake in the upper third of the oven for about 30 minutes, or until the purée is heated through and the pecans are lightly browned. Serve warm.