There is something profoundly comforting about mashed potatoes. They don’t steal the spotlight like the roast turkey, and they rarely make the headlines of a holiday meal, but they are always there reliable, warm, and deeply satisfying. On Thanksgiving, they serve as the culinary glue that binds the plate together. You could almost say that without mashed potatoes, a Thanksgiving plate feels a little incomplete, like a song without harmony, a house without light, or a story without its soul. For many, mashed potatoes are the first thing you reach for on the plate. Not because they’re flashy, but because they carry a kind of emotional weight that few foods do. They remind you of home, of your mother’s steady hand whisking cream into butter-soft potatoes on a stove that had been on since dawn. They bring back the sound of the electric mixer, the steam rising like a quiet cloud from a bowl too hot to touch, the clink of a wooden spoon against ceramic. You might recall the first time you were trusted to mash them yourself, elbow-deep in a pot of gold, learning the delicate line between fluffy and gluey. Mashed potatoes are a memory food, a dish that tastes like the past smooth, seasoned, full of intention, and somehow always just right.

But mashed potatoes are only half the story. Their soulmate, their perfect companion, is the gravy rich, brown, and often overlooked until the very last moment. Thanksgiving gravy isn’t just a topping; it’s an inheritance. In some households, the making of the gravy is a sacred task, often passed down from one generation to the next. The person responsible for it might hover anxiously over the stove, whisk in hand, monitoring every bubble, stirring with gentle care as drippings from the turkey mingle with roux and broth to become something extraordinary. It’s a kind of alchemy, turning the remnants of the roast into a sauce that deepens every bite. Together, mashed potatoes and gravy perform a quiet kind of magic. They bring warmth and weight to the plate. They complement the turkey, hold the stuffing, and provide a canvas for cranberry sauce and green bean casserole to rest beside. There is no wrong way to eat them some like to make a crater in the potatoes and pool the gravy in the center, others drizzle it lightly, and some drown the whole plate in it without hesitation. However it’s done, the result is comfort in its purest, most delicious form. In regional variations, you might find garlic-infused mashed potatoes, potatoes whipped with cream cheese or sour cream, or even rustic versions with skins left on for added texture and flavor. Some families swear by Yukon Golds for their buttery softness, while others cling to the fluffiness of Russets. Yet no matter how it’s prepared, the dish remains a constant, a culinary hug that transcends age, region, and background. It is food as ritual, food as remembrance.

As for gravy, there are those who debate endlessly over how to make it right. Some rely on flour-based roux, others on cornstarch slurries. Some add a splash of wine or a touch of Worcestershire. For others, it must be simple: turkey drippings, a bit of flour, and salt. No matter the technique, what truly makes gravy special is not its method but its purpose to bring everything together, to elevate the ordinary into the extraordinary, and to make every bite feel whole. This dish, more than any other, represents the heart of Thanksgiving. It doesn’t demand attention but earns it. It doesn’t dazzle with color or presentation, but with presence. It is the food you turn to for comfort when the conversations lull and the candles flicker. It is there on every plate, nearly always second-helped, often fought over when the bowl starts to run low. It is, in a quiet way, the most beloved dish on the table.

Now, here is how to make it, in its most classic form the version that feels like home.
For the mashed potatoes peel five pounds of Russet potatoes and cut them into chunks then place them in a large pot and cover with cold water add a generous pinch of salt and bring to a boil then reduce to a simmer and cook until the potatoes are fork-tender this should take about twenty to twenty-five minutes while the potatoes are cooking warm one and a half cups of whole milk and one stick of unsalted butter in a small saucepan over low heat do not let it boil once the potatoes are cooked drain them thoroughly then return them to the pot allow them to sit uncovered for a few minutes to let excess moisture evaporate then begin mashing using a potato masher ricer or electric hand mixer slowly add the warm milk and butter mixture mash until smooth and fluffy season with salt and freshly ground black pepper to taste taste and adjust seasoning as needed serve warm for the gravy pour the drippings from your roasted turkey into a glass measuring cup and let it sit for a few minutes then skim off most of the fat leaving about a quarter cup in a medium saucepan over medium heat add the fat and whisk in a quarter cup of all-purpose flour to create a roux cook this for two to three minutes whisking constantly until it turns golden brown gradually whisk in two to three cups of turkey stock or a combination of stock and the remaining drippings bring the mixture to a simmer and cook until it thickens this should take about five to seven minutes season with salt pepper and optionally a splash of soy sauce or a dash of Worcestershire for depth strain if desired then serve hot over mashed potatoes and everything else on the plate.