The food editor of Sunset magazine elevates Thanksgiving mashed potatoes to their rightful status as much more than a side dish.

Click here to watch Margo demonstrate how to make these mashed potatoes in her You’re Doing It All Wrong video.

See our Ultimate Thanksgiving Guide for more recipes, tips, tricks, and intel.

  • Difficulty: Easy

Ingredients (5)

  • Russet or Yukon Gold potatoes
  • Salt
  • Warmed milk or cream
  • Chopped herbs, such as chives or parsley
  • Butter


  1. Peel and rinse the potatoes, then cut them into evenly sized chunks.
  2. Place the potatoes in a pot of cold, heavily salted water and bring to a boil. Reduce the heat to low and simmer for about 25 minutes, until the potatoes fall apart when pierced with a knife.
  3. Drain the potatoes and return them to the hot pot. Dry them over low heat, stirring until they completely fall apart and are white on the edges.
  4. Finish mashing the potatoes with a hand masher or a ricer.
  5. Add the milk or cream until the mixture looks like soup, then stir constantly until the milk or cream has been absorbed.
  6. Stir in chopped herbs of your choice and butter to taste. Serve immediately.