I recently whipped up this creamy holiday mashed potatoes recipe for a family dinner, and I couldn’t wait to share it with you. There’s something comforting about rich, silky mash on your plate during the holidays.
After a few tries, I found the balance of butter, cream, and potato that hits just right. It’s not complicated, but the results always feel special. You can also enjoy similar flavors in this Chicken With Creamy Dijon Sauce and Mashed Potatoes Recipe.
Ingredients
Here’s what you’ll need (this yields about two generous side-dish servings):
- 18 to 22 ounces russet potatoes (roughly 2 large) — I prefer russets for their light, fluffy texture; they break down beautifully when cooked and mashed.
- 4 cups cold water — starting with cold water ensures the potatoes cook evenly instead of the outside overcooking while the insides remain hard.
- 2 teaspoons kosher salt (for the cooking water) — salting the water seasons the potatoes from the inside out.
- 2 tablespoons unsalted butter — adds richness without overwhelming; I use room temperature so it blends easily.
- ¼ cup cream (or milk if you want something lighter) — cream gives extra silkiness; if using milk, add a touch more butter to boost richness.
- Additional salt and freshly ground black pepper, to taste — always adjust at the end for best flavor.
Note: several servings (i.e. this is meant as a holiday-side for two, or with other dishes, it can extend to more portions)
Variations
If you want to adapt this recipe, here are some ideas:
- Dairy-free / vegan option: Use plant-based butter and oat, almond or cashew cream (or a blend). Be gentle in mixing so texture stays smooth.
- Lower fat / lighter: Use milk instead of cream, and perhaps reduce butter slightly, then add a spoon of Greek yogurt or sour cream for creaminess.
- Flavor enhancers: Fold in roasted garlic, Parmesan, chopped chives, fresh herbs (rosemary, thyme), or even crumbled bacon for a loaded version.
- Cheesy twist: Add grated sharp cheddar, Asiago, or goat cheese right before serving (freshly grated is best to melt in).
- Herb mash: Stir in finely chopped parsley, dill, or scallions for fresh color and flavor.
For another indulgent potato dish, you can also try The Best Creamiest Baked Mashed Potatoes Recipe that pairs perfectly with your holiday spread.
Cooking Time
Here’s how long it takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot (to boil potatoes) — ensures enough room for even cooking
- Colander (to drain potatoes) — for quick and thorough draining
- Potato masher (or hand ricer) — gives ideal texture without overworking
- Small saucepan (to warm cream or milk) — prevents shocking potato with cold dairy
- Mixing spoon or spatula (to fold in butter/dairy) — gentle mixing preserves fluffiness
How to Make Creamy Holiday Mashed Potatoes
Below are the core steps I follow:
Peel and Cut the Potatoes
I peel the russet potatoes and cut them into even-sized chunks (about 1 to 1½ inch). That ensures they cook evenly.
Boil in Cold Salted Water
Place the potatoes into the pot, cover with 4 cups of cold water, and stir in the 2 teaspoons of kosher salt. Bring to a boil, then reduce heat, and simmer until they are fork-tender (about 15 minutes)
Drain and Steam-Dry
I pour the potatoes into a colander, then return them to the pot off the heat and let them steam for 2-3 minutes. This evaporates excess moisture.
Mash with Butter
While still hot, I mash the potatoes with the 2 tablespoons of room-temperature butter, working it in fully before adding liquid.
Stir in Warm Cream (or Milk)
In a separate small saucepan, I gently warm the ¼ cup cream (or milk). Then I slowly pour it into the mashed potatoes while stirring, ensuring a smooth texture.
Adjust and Garnish
Finally, I taste and correct it with salt and pepper. I like to top it with a little extra pat of butter, or sprinkle fresh herbs before serving.
Additional Tips for Making This Recipe Better
From my experience, these tweaks help the mashed potatoes turn out even better:
- Always warm the cream or milk before adding — cold dairy can cool and stiffen the mash.
- Don’t over-mash — when you see the potatoes starting to look gluey, stop. Gentle mashing gives the best texture.
- Use a mix of potato types (russet + Yukon Gold) if you want a balance of fluff and buttery creaminess.
- Let the potatoes rest a minute after draining so excess steam evaporates.
- If the mash seems dry later, stir in a splash of hot milk or cream — that revives its creaminess.
How to Serve Creamy Holiday Mashed Potatoes
Serving this dish well makes it feel holiday-worthy:
- Spoon the mash into a nice, shallow bowl or on a platter, pushing it into gentle swirls.
- Add a pat of butter on top so it melts over the warm mash.
- Garnish with chopped chives, parsley, or a sprinkle of paprika for color.
- Serve alongside roasted meats (turkey, beef, chicken), glazed veggies, or gravy.
- For presentation, you can pipe the mash into a casserole dish and toast lightly under a broiler for a golden crust.
Nutritional Information
Here’s a rough estimate per serving (side portion):
- Calories: ~ 300 kcal
- Protein: ~ 4 g
- Carbohydrates: ~ 35 g
- Fat: ~ 14 g
Make Ahead and Storage
Refrigeration
You can refrigerate leftovers in an airtight container for up to 3 days. When ready to eat, reheat gently on the stove or in the microwave with a splash of warm milk or cream.
Freezing
Freezing isn’t ideal since the texture may degrade, but if needed, freeze in portioned containers for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place mashed potatoes in a saucepan over low heat; stir occasionally and add a bit of warm milk, cream, or butter to bring back the silky texture.
Why You’ll Love This Recipe
Here are some reasons this mashed potato is a holiday favorite of mine:
- It’s simple and forgiving — few ingredients, forgiving technique.
- It’s rich yet balanced — the cream and butter give indulgence without heaviness.
- It adapts well — you can customize with herbs, cheese, or dairy-free swaps.
- It’s perfect for small gatherings — the quantity works well for two but scales easily.
- The texture is dreamy — fluffy yet creamy, ideal for holiday plates.
Creamy Holiday Mashed Potatoes Recipe
Ingredients
Method
- I peel the russet potatoes and cut them into even-sized chunks (about 1 to 1½ inch). That ensures they cook evenly.
- Place the potatoes into the pot, cover with 4 cups of cold water, and stir in the 2 teaspoons of kosher salt. Bring to a boil, then reduce heat, and simmer until they are fork-tender (about 15 minutes)
- I pour the potatoes into a colander, then return them to the pot off the heat and let them steam for 2-3 minutes. This evaporates excess moisture.
- While still hot, I mash the potatoes with the 2 tablespoons of room-temperature butter, working it in fully before adding liquid.
- In a separate small saucepan, I gently warm the ¼ cup cream (or milk). Then I slowly pour it into the mashed potatoes while stirring, ensuring a smooth texture.
- Finally, I taste and correct it with salt and pepper. I like to top it with a little extra pat of butter, or sprinkle fresh herbs before serving.
Notes
- Always warm the cream or milk before adding — cold dairy can cool and stiffen the mash.
- Don’t over-mash — when you see the potatoes starting to look gluey, stop. Gentle mashing gives the best texture.
- Use a mix of potato types (russet + Yukon Gold) if you want a balance of fluff and buttery creaminess.
- Let the potatoes rest a minute after draining so excess steam evaporates.
- If the mash seems dry later, stir in a splash of hot milk or cream — that revives its creaminess.
