Rich, creamy, and full of flavor, these Thanksgiving potatoes are the perfect comfort side dish to complete your holiday meal.

3 pounds Yukon Gold potatoes

½ cup unsalted butter, softened

1 cup heavy cream

1 cup sour cream

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

½ cup grated Parmesan cheese

2 tablespoons chopped fresh chives (optional)

Additional salt and pepper to taste

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Prepare the Potatoes: Peel and cut Yukon Gold potatoes into chunks.

Boil the Potatoes: Add to a large pot, cover with cold water, and add a pinch of salt. Bring to a boil.

Cook Until Tender: Simmer for 15–20 minutes, until fork-tender.

Drain and Dry: Drain well and let sit in the pot for a few minutes to dry.

Mash the Potatoes: Mash with a masher or ricer until smooth.

Add Ingredients: Mix in butter, heavy cream, sour cream, garlic, salt, and pepper.

Incorporate Cheese: Fold in the Parmesan cheese.

Taste and Adjust: Add more salt or pepper to taste.

Transfer to Baking Dish: Spread into a greased baking dish.

Optional Topping: Sprinkle extra Parmesan cheese on top.

Bake: Preheat oven to 350°F (175°C); bake for 15–20 minutes until heated through and lightly golden.

Garnish: Sprinkle with fresh chives before serving (optional).

Letting the potatoes dry slightly before mashing enhances the texture.

Use freshly grated Parmesan for best flavor.

Can be prepared ahead and reheated before serving.