These Thanksgiving mashed potatoes are packed with the flavors of roasted chicken, butter, and cream cheese to create the ultimate Thanksgiving side dish recipe. Add in a secret seasoning and this traditional side dish may just become the star of your Thanksgiving meal.
Make use of the slow cooker on Thanksgiving
I’ve hosted Thanksgiving for the past five years and while I truly love hosting, I find that no matter how much I prepare ahead of time, the final hour before dinner is served can be a bit chaotic. Between carving the turkey, making the gravy and putting finishing touches on all of the sides, managing Thanksgiving dinner while entertaining guests can be challenging. I like to make use of my slow cooker because not only are the oven and stovetop already overcrowded, but the built in timer on the device keeps me organized. I can start the potatoes in the slow cooker around the same time that I pop my turkey in the oven and put the finishing touches on the potatoes. To make these potatoes in the slow cooker, I simply chop the potatoes and place them in the slow cooker. Add just enough water to cover them. Add 3 teaspoons of Better than Bouillon Roasted Chicken Base or 3 chicken bouillon cubes. Slow cook on low for 3-4 hours or on high for 6-8, or until the potatoes are tender. Once they’re done cooking, drain the water and set it aside. Mash the potatoes with 1/2 cup of the water/bouillon mixture until they reach a smooth and creamy consistency. Add the butter, milk, cream cheese and seasoning and stir to mix. Add more water/bouillon mixture if needed to reach desired consistency. Taste and add salt and black pepper to taste.
Everything but the Leftovers.
If you’re lucky enough to live near a Trader Joe’s then I don’t have to tell you how much fun their holiday products are. One of my favorites is the Trader Joe’s Everything but the Leftovers seasoning. It’s a delicious combination of turmeric, thyme, rosemary, garlic, onion and more…and it’s truly stuffing and gravy flavor in a bottle. I add this seasoning to my Thanksgiving mashed potatoes to take the flavor to the next level. I’ve listed it as optional in case you don’t have access to a TJ’s but if you do, be sure not to leave this secret ingredient out!
Potato Skins
Peeling potato skins for mashed potatoes is a total waste of time in my opinion. Those skins are packed with nutrients including fiber, vitamins, minerals and phytochemicals. Save yourself 10 minutes of work and keep those skins on and mash them right in. They add color, a little texture and increase the nutritional value of our favorite Thanksgiving side dish!
What’s in Instant Pot Thanksgiving Mashed Potatoes?
- 3 lbs Yukon Gold potatoes, chopped. Yukon Gold is my favorite but Russet potatoes are also a great option.
- 3 teaspoons Better than Bouillon Roasted Chicken Base or chicken bouillon cubes
- 5 tablespoons butter
- 1 cup whole milk, half and half or heavy cream
- 4 oz cream cheese
- 1/2 tablespoon Trader Joe’s Everything but the Leftovers seasoning (optional). Taste and add more if desired. Poultry seasoning has a similar taste but every brand is different so start with 1/2 teaspoon and add more to taste.
- Salt and black pepper, to taste
Stovetop directions
- Add the potatoes to a large pot and add just enough cold water to cover them. Add the bouillon or base and stir to combine. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are fork tender. Drain the potatoes but do not discard the water. Set it aside.
- Add about 1/2 cup water/bouillon mixture back into the potatoes and mash them using a potato masher until smooth. fAdd the butter, milk, cream cheese and Trader Joe’s Seasoning and stir to mix. Taste and add additional seasoning if needed. Add additional water/bouillon mixture if needed to reach desired consistency. I like to use a potato masher but feel free to use a potato ricer, a food mill or even a hand mixer or a stand mixer instead.
- Taste and add salt and pepper to taste. I didn’t specify the exact amount of salt and pepper because it will vary depending on how much is in the bouillon you use and the amount of seasoning.
Looking for more Thanksgiving recipes?
Thanksgiving Mashed Potatoes
Ingredients
- 3 lbs Yukon Gold potatoes chopped. Yukon Gold is my favorite but Russet potatoes will also work.
- 3 teaspoons Better than Bouillon Roasted Chicken Base or chicken bouillon cubes
- 5 tablespoons butter
- 1 cup whole milk or half and half or heavy cream
- 4 oz cream cheese
- ½ tablespoon Trader Joe’s Everything but the Leftovers seasoning optional. Taste and add more if desired. Poultry seasoning has a similar taste but every bottle is different so start with 1/2 teaspoon and add more to taste.
- Salt and black pepper to taste
Instructions
- Add the potatoes to a large pot and add just enough water to cover them. Add the bouillon or base and stir to combine. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the potatoes but do not discard the water. Set it aside.
- Add about 1/2 cup water/bouillon mixture back into the potatoes and mash them using a potato masher until smooth. Add the butter, milk, cream cheese and Trader Joe’s Seasoning and stir to mix. Taste and add additional seasoning if needed. Add additional water/bouillon mixture if needed to reach desired consistency.
- Taste and add salt and pepper to taste. I didn’t specify the exact amount of salt and pepper because it will vary depending on how much is in the bouillon you use and the amount of seasoning.
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