Peel and cut 5 lb russet potatoes into evenly-sized chunks about two inches across. Place them in a large pot, cover with cold salted water, and bring to a boil over high heat. This prevents uneven cooking and ensures fluffy texture throughout the finished dish.

Reduce heat and simmer for 15-18 minutes until a fork easily pierces the largest potato chunks without resistance. Drain thoroughly in a colander, then return the hot potatoes to the warm pot to evaporate excess moisture naturally.

While potatoes cook, melt 8 tbsp butter in a small saucepan over low heat with 4 minced garlic cloves. Cook gently for 3-4 minutes until garlic softens and becomes fragrant but never browns, creating the base for creamy mashed potatoes crowd favorites everywhere.

Mash the drained hot potatoes using a potato ricer for silky texture, or use a hand masher for chunkier results depending on your preference. Avoid electric mixers with this thanksgiving mashed potatoes crowd recipe because overmixing develops gluten and creates gluey, unpleasant consistency.

Pour the garlic-butter mixture into mashed potatoes, then add 1 cup heavy cream, 1/2 cup sour cream, and 1/4 cup whole milk gradually while gently folding to combine. Season with 2 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp white pepper, tasting as you go.

Fold in 2 tbsp fresh chopped chives and 1 tbsp fresh parsley, then transfer to a buttered serving dish. Top with paprika immediately before serving for color and subtle smoky flavor that makes guests ask about your secret ingredient.