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Creamy Holiday Mashed Potatoes Recipe
Ash Tyrrell

Creamy Holiday Mashed Potatoes Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. I peel the russet potatoes and cut them into even-sized chunks (about 1 to 1½ inch). That ensures they cook evenly.
  2. 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)
  3. 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.
  4. While still hot, I mash the potatoes with the 2 tablespoons of room-temperature butter, working it in fully before adding liquid.
  5. 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.
  6. 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.