And now, it’s time for the main event of Thanksgiving … mashed Idaho® potatoes! The Idaho Potato Commission continues to be your go-to resource for all things mashed taters: recipes, tips, how-to videos, and more! Visit our mashed potato hub for more than a dozen cooking demonstrations, like how to boil potatoes best. Once you’ve got the basics mastered, scroll down to our recipe rolodex and pick from any of our delicious dishes. Might we suggest the Creamy Buttermilk and Parsley Mashed Potatoes? Using both buttermilk and heavy cream will give this pot o’ potatoes a flavor profile like no other!

Navigate to All Things Mashed Potatoes for more information. 

We’re here to teach you how to mash the best potatoes ahead of Thanksgiving, which is coincidentally National Mashed Idaho Potato Day. Start by using Idaho Russet potatoes. Their high solids content provides great texture, especially when you leave the skins on! Peel and chunk the spuds into similarly sized pieces before submerging them in a pot of cold water. Bring the potatoes to a boil for 5 to 8 minutes to ensure even cooking. Once fork tender, strain and heat the spuds for 15 to 30 seconds to remove more moisture. Add warm cream or milk, then mash with a potato masher, ricer, or any device that gets the job done. Continue to add butter and cream until you reach your desired creaminess. Don’t forget the butter! These potatoes are perfect as is, but feel free to add additional flavor enhancers at this point such as herbs, cheese, roasted garlic, and more!

Head to the Idaho Potato YouTube channel for more mashed potato instructional videos.