How to Make the Best Thanksgiving Mashed Potatoes with Garlic and Chive Butter

No Thanksgiving dinner is complete without a bowl of creamy, buttery mashed potatoes! These Thanksgiving mashed potatoes with garlic and chive butter are silky smooth, rich, and full of flavor, making them the perfect side dish to pair with turkey, gravy, and all your holiday favorites.

Infused with roasted garlic, fresh chives, and creamy butter, this easy-to-make mashed potato recipe takes your holiday meal to the next level. Whether you prefer them extra smooth or slightly chunky, this dish is a crowd-pleaser that everyone will love.

No Thanksgiving feast is complete without rich, creamy mashed potatoes, and this recipe takes them to the next level with garlic and chive butter. These silky, buttery mashed potatoes are packed with flavor and make the perfect side dish for turkey, gravy, and all your holiday favorites.

This easy-to-follow recipe ensures that your mashed potatoes turn out light, fluffy, and full of garlicky goodness, with just the right touch of fresh chives for a subtle oniony kick.

1. Why You’ll Love These Mashed Potatoes

• Ultra creamy and smooth – No lumps, just silky perfection
• Loaded with flavor – Garlic and chive butter adds a delicious twist
• Perfect for Thanksgiving – A classic comfort food side dish
• Make-ahead friendly – Saves time on a busy holiday
• Pairs well with turkey, stuffing, and gravy

2. Ingredients for Mashed Potatoes with Garlic and Chive Butter

For the Mashed Potatoes:

• 3 lbs russet or Yukon gold potatoes, peeled and cubed
• 1 tablespoon salt (for boiling water)
• ½ cup heavy cream (or whole milk)
• ½ cup butter, melted
• ¼ cup sour cream (optional, for extra creaminess)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

For the Garlic and Chive Butter:

• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• ¼ cup fresh chives, finely chopped

this Recipe

3. Step-by-Step Instructions

Step 1: Boil the Potatoes

1. Peel and cut potatoes into evenly sized cubes.
2. Place them in a large pot of cold water with 1 tablespoon salt.
3. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
4. Drain the potatoes well and return them to the pot.

Step 2: Make the Garlic and Chive Butter

5. In a small pan, melt 4 tablespoons butter over low heat.
6. Add minced garlic and cook for 1-2 minutes, until fragrant (don’t brown it!).
7. Stir in chopped chives and remove from heat.

Step 3: Mash the Potatoes

8. Using a potato masher or ricer, mash the potatoes until smooth.
9. Stir in melted butter, heavy cream, sour cream, salt, and pepper.
10. Mix until light and creamy—avoid over-mixing to prevent a gluey texture

Step 4: Add the Garlic and Chive Butter

11. Pour the garlic and chive butter over the mashed potatoes.
12. Gently fold it in until fully incorporated.

Step 5: Serve Warm

13. Transfer to a serving bowl and garnish with extra chives and butter.
14. Serve immediately with turkey and gravy!

4. Tips for Perfect Mashed Potatoes

• Use russet or Yukon gold potatoes – They make the fluffiest mash.
• Boil potatoes in salted water – Enhances flavor from the inside.
• Drain potatoes well – Too much moisture can make them watery.
• Mash while hot – Cold potatoes don’t absorb butter and cream as well.
• Use a ricer for ultra-smooth potatoes – Avoids lumps and keeps them fluffy.
• Don’t over-mix – Overworking the potatoes makes them gluey.

5. Variations and Substitutions

Make It Dairy-Free:

• Use coconut milk or almond milk instead of cream.
• Replace butter with olive oil or dairy-free butter.

Make It Vegan:

• Use plant-based butter and coconut cream for a creamy vegan version.

Make It Extra Rich:

• Add ½ cup Parmesan cheese for a cheesy twist.
• Use roasted garlic instead of fresh garlic for a milder flavor.

Make It Healthier:

• Swap sour cream for Greek yogurt for extra protein.
• Use cauliflower instead of half the potatoes for a lower-carb version.

6. What to Serve with Mashed Potatoes

Mashed potatoes pair perfectly with classic Thanksgiving dishes:

• Roast turkey and gravy – A Thanksgiving must-have
• Herb stuffing – The perfect combination of flavors
• Green bean casserole – A crunchy contrast to creamy potatoes
• Cranberry sauce – A sweet and tangy contrast

Drink Pairings:

• White wine – Chardonnay or Sauvignon Blanc
• Apple cider – A warm, spiced non-alcoholic option
• Cranberry spritzers – A refreshing contrast

7. How to Store and Reheat Leftovers

Storage:

• Refrigerate in an airtight container for up to 4 days.

Reheating:

• Stovetop: Reheat over low heat, stirring in a splash of milk or butter.
• Microwave: Heat in 30-second intervals, stirring each time.
• Oven: Cover with foil and bake at 350°F for 15 minutes.

Make-Ahead Tip:

• Prepare the mashed potatoes 1-2 days in advance and store in the fridge.
• Reheat with a little extra butter and cream to restore creaminess.

Print

FAQs

1. Can I make mashed potatoes ahead of time?

Yes! Store in the fridge for up to 2 days and reheat with extra butter and cream.

2. What’s the best way to make mashed potatoes extra smooth?

Use a potato ricer instead of a masher to create the fluffiest texture.

3. Can I freeze mashed potatoes?

Yes! Freeze in an airtight container for up to 2 months. Thaw and reheat with butter and milk.

4. How do I keep mashed potatoes warm for serving?

Use a slow cooker on warm or place the bowl over a pot of simmering water.

5. Can I use roasted garlic instead of fresh?

Absolutely! Roasted garlic adds a sweeter, milder flavor to the dish.

6. What’s the best milk for mashed potatoes?

Heavy cream makes them extra rich, but whole milk or half-and-half also works well.

7. Can I make mashed potatoes without peeling them?

Yes! Leave the skins on for a rustic, more textured version.

8. Why do my mashed potatoes taste bland?

Make sure to salt the water when boiling potatoes—it enhances their natural flavor.

9. What can I do if my mashed potatoes are too thick?

Add a splash of warm milk or broth and mix gently.

10. How do I make mashed potatoes without lumps?

Use a potato ricer or sieve, and never use a blender—it makes them gluey!