Mashed potatoes, 3 ways!

Mashed potatoes don't have to be complicated. Just peel, boil and mash to enjoy these easy recipes.

Mashed potatoes are the essential dish for any Thanksgiving dinner. But unless you want to use a box of potato flakes, you are going to have to peel some potatoes. Here are three recipes: a classic stovetop, slow cooker, and make-ahead that are each guaranteed to produce mashed potatoes your guests will rave about.

Easy Stovetop Mashed Potatoes

• 3 lbs. Yukon gold potatoes
• 1 1/4 cups heavy cream
• 6 ounces (1/2 stick) of unsalted butter
• 1 tsp. salt
• Salt and pepper to taste

Peel three pounds of Yukon Gold potatoes and cut into two-inch cubes. Put potatoes in a large pot and cover with two inches of cold water. Heat the water and potatoes to boiling and then add the salt and set to simmer. Cook the potatoes until tender, 15 to 20 minutes. Place the heavy cream and butter in a microwaveable container and heat until butter is almost melted, and mix until blended. Drain potatoes and mash until lumps are gone, and slowly pour in the heavy cream mixture in thirds until smooth. Add salt and pepper to taste.

Slow Cooker Mashed Potatoes

Recipe courtesy of Pillsbury

• 5 lbs. russet potatoes, peeled and cut into one-inch chunks
• 1 1/2 cups chicken broth
• 1/4 unsalted butter
• 1 cup sour cream or yogurt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 to 1 cup warm milk

Place potatoes, chicken broth and butter in a 4- or 5-quart slow cooker. Cook on high setting for four to four-and-a-half hours until potatoes are tender. Add sour cream, garlic powder, onion powder, salt, and pepper, and mash until blended. Add in milk until the mixture has the desired consistency. Keep on warm for up to two hours. Stir before serving.

Courtesy Pexels

Make-Ahead Mashed Potatoes

Recipe Courtesy Foodnetwork.com

• 5 lbs. Yukon gold potatoes
• 8 ounces cream cheese
• 1 cup (1 stick) unsalted butter
• 1 cup sour cream
• 1/2 chopped scallions or chives
• Salt and pepper to taste

Peel and dice potatoes and bring to a boil in salted water. Cook until tender but not mushy. Drain potatoes, return them to the pot, and start mashing. Add in cream cheese, butter, and sour cream, and mash well until combined. Add salt, pepper, and chives, and pour into a 13x9 baking dish. Cover and refrigerate for up to two days. Reheat in a 350-degree oven for 45 minutes or until hot.