Creamy Mashed Potatoes That Will Steal the Show This Thanksgiving! 🥔💛

Ingredients:

4 pounds Yukon Gold potatoes, peeled and cut into chunks 🥔
1 cup whole milk 🥛
1/2 cup heavy cream
1 cup unsalted butter, softened 🧈
4 cloves garlic, minced (optional) 🧄
Salt and black pepper to taste 🧂

Step-by-Step Directions:

Boil the Potatoes: Put your peeled and chunked potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes or until fork-tender. Drain well.

Heat the Creamy Goodness: In a small saucepan, heat the milk, heavy cream, and butter over medium heat until warm and the butter has melted. If you like extra flavor, add minced garlic and let it infuse for a few minutes. It’ll take your mash to another level! 🧄✨

Mash ‘Em Up: Put the drained potatoes in a big mixing bowl and mash them while they’re still warm. Slowly add the hot milk and butter mixture, stirring until the potatoes are creamy and smooth. Season with salt and black pepper to taste. 🥔🤤

Extra Creamy Touch: If you want an extra-smooth mash, use a hand mixer to whip the potatoes for 1-2 minutes after adding the cream mixture. Just be careful not to overmix—they’ll be perfectly fluffy! 🔥

Serve & Enjoy: Serve these creamy mashed potatoes piping hot, with a dollop of butter on top. They’re the perfect side dish for just about anything, especially Thanksgiving dinner! 🍽️