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- Yukon Gold potatoes, mashed delicately using a potato ricer, make for a smooth, creamy consistency.
- Using both unsalted butter and half-and-half gives the mash a delicious richness and silky texture.
- Fresh chopped thyme leaves add a lightly earthy, herbal note that pairs well with other classic Thanksgiving dishes.
This simple Thanksgiving-ready side turns just a handful of ingredients into a dish that feels ultra-luxurious. Rich Yukon Gold potatoes are passed through a potato ricer for optimal creaminess, then mixed with a thyme-infused blend of butter and half-and-half, plus a heap of grated salty, nutty Parmigiano-Reggiano cheese. The result is silky, savory, and subtly herb-y — just as mashed potatoes should be.
Get the smoothest, fluffiest mashed potatoes
For optimal mashed potato texture, using the right potato variety is key. Here, we use Yukon Golds, a great all-purpose potato that’s also naturally waxy, which makes for a super creamy texture when mashed. For fluffiness, we press the boiled potatoes through a ricer; you could also use a food mill or simply press them through a fine-mesh sieve, though they may come out slightly less airy. If you choose to mash your potatoes by hand, be gentle — otherwise, they will turn gluey.
Notes from the Food & Wine Test Kitchen
Removing excess water from the potatoes after boiling is crucial for the best texture; drain well and, if you’d like, pat dry or toss them in the pot over the heat for a minute until the moisture evaporates.
