Description
My foolproof, super cozy recipes for Thanksgiving stuffing and mashed potatoes. Perfect for the big day, full of stories and easy tips from my chaotic kitchen!
Ingredients
Scale
- For the Fluffiest Mashed Potatoes:
- 5 lbs Russet potatoes, peeled and cubed
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 stick (1/2 cup) unsalted butter, cubed
- Salt and freshly ground black pepper to taste
- For the Coziest Stuffing:
- 1 loaf (about 1 lb) day-old sourdough or French bread, cut into 1-inch cubes
- 1/2 cup unsalted butter
- 2 large yellow onions, diced
- 4 celery stalks, diced
- 3–4 cups chicken or vegetable broth, warmed
- 2 large eggs, lightly beaten
- Flavor Builders:
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup fresh parsley, chopped
- Kosher salt
- Black pepper
Instructions
- Prep Potatoes & Veggies: First, get your potatoes peeled and cubed. Place them in a large pot and cover with cold, heavily salted water. This is your only chance to season the potatoes themselves! While they wait, melt butter in a large skillet over medium heat and sauté the diced onions and celery with a pinch of salt until soft and fragrant, about 8-10 minutes. This smell is pure holiday magic.
- Boil the Potatoes: Bring the pot of potatoes to a rolling boil, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until a fork pierces them with zero resistance. I always undercooked them when I first started, and believe me, lumpy potatoes are no fun. When they’re perfectly tender, drain them completely and return them to the warm pot.
- Make the Potato Magic Happen: While the potatoes are still steaming hot, it’s time to mash! I swear by my potato ricer for the fluffiest texture, but a masher is great too. Mash them until they’re smooth. Warm your milk and cream in a small saucepan or the microwave—this is a critical step! Pour the warm dairy and the cubed butter into the potatoes. Gently fold everything together until just combined. Overmixing is the enemy here; it makes them gummy.
- Season and Finish the Potatoes: Now for the best part: tasting! Season your beautiful, creamy potatoes with salt and pepper. Don’t be shy. Keep tasting and adjusting until they sing. I like to add a final sprinkle of fresh parsley or some chives if I’m feeling fancy. Cover them and keep them warm while you finish the stuffing. If you have a slow cooker, setting it to ‘warm’ is a lifesaver.
- Assemble the Stuffing: In your biggest mixing bowl, combine the stale bread cubes, the sautéed onion and celery mixture, and all those lovely fresh herbs (sage, thyme, parsley). Give it a good toss to distribute everything. In a separate bowl, whisk the eggs and then slowly pour in about 3 cups of the warm broth. Pour this liquid mixture over the bread and gently mix until everything is moistened. If it looks dry, add a bit more broth.
- Bake to Golden Perfection: Transfer the stuffing mixture to a generously buttered 9×13 inch baking dish and spread it into an even layer. I like to dot the top with a few extra small pieces of butter for an extra-crispy crust, because that’s my favorite part! Bake in a preheated 375°F (190°C) oven for 30-40 minutes. It’s done when the top is a beautiful golden brown and the center is set. Serve hot alongside the mashed potatoes!