Peel and cube the potatoes into evenly sized pieces so they cook at the same rate.

Place them in a medium pot and cover with cold water. Add a pinch of salt.

Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender.

Pro tip: Start with cold water—this ensures the potatoes cook evenly from the inside out.

While the potatoes are simmering, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion and sauté for 2–3 minutes until translucent. Then add the minced garlic and cook for another minute.

Add the ground turkey to the skillet. Break it apart with a spatula so it cooks evenly.

Season with paprika, thyme, salt, and pepper. Stir occasionally until the turkey is fully cooked and lightly browned, about 8–10 minutes.

Pro tip: Don’t overcrowd the pan; cooking in batches if needed helps the turkey brown better instead of steaming.

Drain the cooked potatoes and return them to the pot.

Add the butter and begin mashing. Slowly add milk, a little at a time, until you reach your desired creaminess.

Season with salt and pepper to taste.

Pro tip: For extra fluffy mashed potatoes, whip them with a hand mixer for 1–2 minutes after mashing.

If you’re adding frozen peas or other quick-cooking veggies, stir them into the hot skillet with the turkey. Let them warm through for 2–3 minutes.

Taste and adjust seasoning if needed.

Spoon a generous portion of mashed potatoes onto each plate.

Top with the seasoned ground turkey and veggies.

Garnish with chopped fresh parsley for a pop of color and freshness.

Pro tip: Serve immediately for the best texture, but leftovers store well in the fridge for 2–3 days. Reheat gently to keep the potatoes creamy.