📝 About This Recipe
The quintessential centerpiece of the Thanksgiving table, these potatoes are whipped to a cloud-like consistency using buttery Yukon Golds and a touch of tangy crème fraîche. Paired with a deeply savory, mahogany-hued gravy made from roasted drippings and fresh herbs, this dish embodies the warmth of the harvest season. It is a masterclass in texture and flavor, designed to be the comforting heart of your holiday feast.
🥗 Ingredients
The Potatoes
- 5 pounds Yukon Gold potatoes (peeled and cut into uniform 2-inch chunks)
- 1 cup Unsalted butter (high-quality European style, at room temperature)
- 1 cup Whole milk (warmed)
- 1/2 cup Crème fraîche or sour cream (at room temperature)
- 2 tablespoons Kosher salt (plus more to taste)
- 1 teaspoon White pepper (finely ground to keep potatoes pristine)
- 4 pieces Garlic cloves (smashed)
The Gravy
- 4 cups Turkey or Chicken stock (low sodium, high quality)
- 1/2 cup Turkey drippings (fat separated and reserved)
- 1/2 cup All-purpose flour
- 1/4 cup Dry sherry or white wine (to deglaze the pan)
- 2 sprigs Fresh thyme (leaves removed and minced)
- 1 sprig Fresh rosemary (minced finely)
- 1 teaspoon Worcestershire sauce (for depth of umami)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh chives (finely snipped)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Place the potato chunks and smashed garlic cloves in a large stockpot. Cover with cold water by at least 2 inches and add 2 tablespoons of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
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3
While potatoes simmer, prepare the gravy base. In a medium saucepan, heat 1/2 cup of reserved turkey fat (or butter if drippings are scarce) over medium heat.
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4
Whisk in the flour to create a roux. Cook, whisking constantly, for 3-5 minutes until the roux smells nutty and turns a light golden brown.
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5
Slowly pour in the sherry or wine to deglaze, whisking rapidly to prevent lumps. Gradually add the turkey stock and drippings, whisking until smooth.
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6
Stir in the thyme, rosemary, and Worcestershire sauce. Simmer the gravy for 10 minutes until thickened; season with salt and black pepper to taste. Keep warm on low.
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7
Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot and place over low heat for 1-2 minutes, shaking the pot to steam off any excess moisture.
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8
Pass the hot potatoes and garlic through a potato ricer or food mill into a large warm bowl for the smoothest possible texture.
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9
Gently fold in the room-temperature butter one piece at a time until fully incorporated and glossy.
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10
Slowly pour in the warm milk and crème fraîche. Using a silicone spatula or whisk, fold until the potatoes are light and fluffy. Do not overmix or they will become gummy.
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11
Season with white pepper and additional salt if needed. Taste as you go—potatoes require generous seasoning.
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12
Transfer the potatoes to a warmed serving bowl, create a well in the center with the back of a spoon, and pour in a generous amount of gravy. Garnish with chives and flaky salt.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from edge to center. Drying the potatoes in the hot pot after draining is the secret to a non-watery, fluffy mash. Use a potato ricer instead of an electric mixer to prevent the starches from becoming gluey. Ensure your dairy is warm and your butter is room temperature so the potatoes stay hot and absorb the fats perfectly. If your gravy is too thin, simmer it longer; if too thick, whisk in a splash more stock or a tablespoon of heavy cream.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for the ultimate holiday plate. Pair with a crisp, acidic white wine like a Dry Riesling or a buttery Chardonnay to cut through the richness. These potatoes are the perfect bed for roasted root vegetables or sautéed green beans with almonds. Leftovers make incredible shepherd's pie toppings or crispy potato pancakes the next morning.