Garden-Fresh Classic Mashed Potatoes

Creamy, buttery, and naturally rich, these mashed potatoes let home-grown flavors shine. Whether you grow russets, Yukon Golds, or a colorful mix, fresh-dug potatoes make this Thanksgiving staple truly unforgettable.

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Course Side Dish

Servings 6

Ingredients

From the Garden

3 lbs potatoes home-grown, yukon gold for creamy; russet for fluffy
2-3 cloves garlic optional
2 tbsp fresh herbs chives, parsley, thyme, or rosemary (optional)

Pantry Staples

1/2-3/4 cup whole milk warm
4-6 tbsp butter
Salt & Pepper to taste
1/4 cup sour cream or cream cheese for extra richness optional

Instructions

Prepare the Potatoes
Peel if desired (leave some skin on for texture).
Cut into even chunks for quick, uniform cooking.
Boil Until Tender
Add potatoes to a pot of cold, salted water.
Bring to a boil and cook 12–15 minutes, until a fork slides in easily.
If using garlic, add whole cloves to the water for mellow, roasted-like flavor.
Drain & Steam-Dry
Drain well and return potatoes to the hot pot.
Let them sit 1–2 minutes to evaporate excess moisture.This is the secret to fluffy mashed potatoes.
Mash & Mix
Add butter first and mash until smooth.
Gradually mix in warm milk until you reach your preferred consistency.
Season with salt and pepper.
Stir in fresh herbs if using.
Finish with Garden Flair
A sprinkle of chopped chives or parsley on top
A swirl of melted butter
Fresh-cracked pepper

Notes

Garden-Grown Variations

Garlic Herb Mash: sauté garden garlic + thyme in butter before adding.
Roasted Potato Mash: roast potatoes instead of boiling for deeper flavor.
Carrot or Parsnip Mash: mix in roasted home-grown roots for color & sweetness.