Ingredients

• Russet Potatoes: Please, for the love of all that is fluffy, use Russets. Their high starch content is what makes mashed potatoes light and airy. I tried Yukon Golds once, and they were good, but a little waxy for my taste. Never, ever use red potatoes. Just don’t.
• Whole Milk & Heavy Cream: This is not the time for skim milk. We’re going for creamy perfection, and fat is your friend here. The combination gives you richness without being overwhelmingly heavy. I warm it up before adding it—a trick my aunt taught me.
• Unsalted Butter: Lots of it. And make it unsalted so you can control the salt level yourself. I once grabbed the salted butter by mistake and my potatoes were basically a salt lick. A delicious salt lick, but still.
• Day-Old Bread: This is key for stuffing! Fresh bread will turn to mush. I just leave a loaf of crusty sourdough or French bread on the counter overnight. It needs to be stale and thirsty to soak up all that brothy goodness without falling apart.
• Yellow Onions & Celery: The holy trinity of stuffing flavor, along with butter. Don’t skimp. The smell of these sautéing is pure magic. I chop them pretty small so you get flavor in every single bite without a huge chunk of celery surprising you.
• Fresh Sage & Thyme: Dried is fine in a pinch, but fresh herbs just hit different. They add this earthy, woody aroma that screams Thanksgiving. I once forgot the sage and the whole dish just felt… empty. It’s that important!

Instructions

Step 1: Potato Prep & Veggie Chopping

First things first, let’s get chopping. I put on some music and just get into the zone. Peel and cube those potatoes into uniform-ish 1-inch pieces so they cook evenly. Get them into a big pot and cover them with cold, salted water. So much salt. Like, ocean water salty. This is the only chance you have to season the actual potato! Then, dice up your onions and celery for the stuffing. This is the moment my kitchen starts to officially smell like the holidays are here. It’s the best.

Step 2: Boil the Potatoes

Crank the heat on that pot of potatoes and bring it to a boil. Once it’s bubbling away, reduce the heat to a simmer and let ’em go until they’re super tender, about 15-20 minutes. You’ll know they’re ready when a fork slides in with absolutely no resistance. I always test a few just to be sure. I’ve made the mistake of undercooking them before, and let me tell you, lumpy potatoes are a sad, sad sight. Don’t be me. Be patient. Drain them really well when they’re done.

Step 3: Sauté the Stuffing Base

While the potatoes are doing their thing, melt a generous amount of butter in a large skillet over medium heat. I’m talking like, half a stick. Add your chopped onion and celery and a good pinch of salt and pepper. Cook them down until they’re soft and translucent, which takes about 8-10 minutes. Your whole house will smell incredible! This step is so important for building that deep, savory flavor base for the stuffing. Don’t rush it! Low and slow is the way to go here.

Step 4: Mash Those Potatoes!

Okay, potato time! Put the drained, hot potatoes back in the warm pot. I use a potato ricer for the absolute fluffiest result—it pushes the potato through tiny holes, making it light as a cloud. A classic masher works great too! Just mash them up until they’re smooth. Now, add your warmed milk/cream mixture and the rest of that glorious butter. Gently fold it all together until just combined. Please, don’t overmix, or you’ll enter the dreaded wallpaper paste zone. Taste and add more salt and pepper as needed!

Step 5: Assemble the Stuffing

In a massive bowl—seriously, the biggest one you have—combine your stale bread cubes, the sautéed onion and celery mixture, and your fresh herbs. Give it a gentle toss. Now, slowly pour in the vegetable or chicken broth, mixing as you go. You want the bread to be moist, not swimming. I usually start with 3 cups and add more if it looks dry. I didn’t expect how much broth it would soak up the first time I made it. Taste it and season generously with salt and pepper. Now, transfer it all to a buttered 9×13 inch baking dish.

Step 6: Bake the Stuffing & Serve

Pop that stuffing into a preheated oven at 375°F (190°C). Bake it for about 30-40 minutes, until the top is golden brown and crispy and the center is hot and steamy. I like my stuffing with a crispy top and a soft center. While it bakes, you can keep the mashed potatoes warm on the stovetop on the lowest possible heat, with a lid on. When everything is ready, serve it all up immediately! The combo of the creamy potatoes and the herby, crusty stuffing is just… perfection. It’s what Thanksgiving dreams are made of.

Storage Tips

Okay, let’s talk leftovers, the best part of Thanksgiving! Both the stuffing and mashed potatoes store pretty well in airtight containers in the fridge for up to 4 days. For reheating mashed potatoes, my go-to method is on the stovetop over low heat with a splash of milk or cream to bring them back to life. I microwaved them once and they got a weird, gluey texture—so don’t do that lol. The stuffing reheats beautifully in the oven or even in a hot skillet with a little butter, which gets the top extra crispy again. You can also freeze the stuffing for up to a month, but I find the potatoes don’t freeze and thaw very well, their texture gets a bit watery.

Ingredient Substitutions

I get it, sometimes you don’t have everything! For the stuffing, you can totally use vegetable broth instead of chicken broth to make it vegetarian. I’ve done that plenty of times and it’s just as delicious. If you don’t have crusty sourdough, a good cornbread also makes an amazing stuffing base with a slightly different texture. For the potatoes, if you’re out of heavy cream, you can use all whole milk, it’ll just be slightly less rich. I tried using sour cream in place of some of the butter once… and it worked surprisingly well, adding a nice little tang! Don’t be afraid to play around, that’s half the fun of cooking.

Serving Suggestions

Obviously, these are best buds with turkey and gravy. It’s their destiny. But they need friends! A tangy cranberry sauce is a must to cut through all the richness. I also love having something green on the plate, like simple roasted green beans or Brussels sprouts. For drinks, a crisp white wine like a Sauvignon Blanc is great, or just a classic sparkling cider. Honestly, my favorite way to eat the leftovers is a giant plate of just stuffing and mashed potatoes, covered in gravy, while watching a Christmas movie. No turkey needed. It’s the ultimate comfort meal.

Cultural Backstory

Stuffing and mashed potatoes are the bedrock of the American Thanksgiving table. They’re not the flashiest dish like the turkey, but they’re the ones everyone truly looks forward to. For my family, these recipes are a story. The way I make my stuffing is adapted from my grandmother, who used simple white bread and Bell’s seasoning. I added the fresh herbs and sourdough over the years to make it my own. The mashed potatoes are my dad’s specialty—he’s the one who taught me the importance of a potato ricer. Every family has their own version, their own secret ingredient, and that’s what makes it so special. It’s a tradition passed down through messy kitchens and full bellies.

Frequently Asked Questions

→ Can I make these ahead of time to save stress on Thanksgiving?

Absolutely! I do it every year. You can make the mashed potatoes completely and refrigerate them. Reheat on the stove with a splash of milk. For the stuffing, you can assemble the whole thing the day before (without baking), cover, and refrigerate. Then just pop it in the oven!

→ My stuffing came out too dry or too soggy. What did I do wrong?

It’s a common problem! If it’s too dry, you likely needed a bit more broth. If it’s soggy, you might have added too much broth or used bread that was too fresh. Using day-old, properly dried bread is the best way to avoid the sog!

→ What’s the absolute best way to mash potatoes?

Okay, my secret weapon is a potato ricer. It makes them impossibly fluffy. But a good old-fashioned hand masher works great for a more rustic texture. Please, I’m begging you, step away from the electric mixer or food processor unless you want potato glue! I learned that one the hard way.

→ How do I keep the mashed potatoes warm without them drying out?

My favorite trick is to put them in a slow cooker set to the ‘warm’ setting. They’ll stay perfect for hours. You can also place the pot over a smaller pot of simmering water (like a double boiler) to keep them warm and creamy without scorching the bottom.

→ Can I add other things to the stuffing?

Yes! Please do! I love adding things like cooked sausage, sautéed mushrooms, dried cranberries, or toasted pecans. Stuffing is a great canvas for experimentation. Just don’t tell my grandma I said that, she’s a purist, haha. Have fun with it!