Holiday Mashed Potatoes

The first bite of creamy, buttery mashed potatoes at Thanksgiving – that’s pure holiday magic right there. Every year, I tweak my family’s recipe for holiday mashed potatoes, trying to make them even more decadent and delicious than the last. I’ve made this recipe at least a dozen times in my own Texas kitchen, and last year I finally landed on a version that’s so good, it might just become a new family tradition. Get ready to learn my secrets for the fluffiest, most flavorful mashed potatoes you’ve ever tasted!

Why This Recipe Works

Let’s be honest, the holidays are BUSY. This recipe is a lifesaver because it delivers restaurant-quality mashed potatoes without a ton of fuss. It’s perfect for those hectic days leading up to the big feast.

• Quick & Easy: Ready in under an hour, even with peeling potatoes!
• Make-Ahead Friendly: Prepare the potatoes a day or two in advance and reheat.
• Kid-Approved: My kiddos gobble these up every time!

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1 cup whole milk
• 8 oz cream cheese, softened
• 1 cup (2 sticks) unsalted butter, cut into cubes
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup chopped fresh chives or parsley, for garnish

Ingredient Notes

Yukon Gold Potatoes: These are my go-to because they have a naturally buttery flavor and creamy texture that’s perfect for mashed potatoes. Russet potatoes work too, but they can be a bit starchier and require more liquid.

Heavy Cream & Whole Milk: Don’t skimp on the fat! The combination of heavy cream and whole milk creates a rich, decadent base for the potatoes. You can use half-and-half if you’re looking to lighten things up slightly, but the texture won’t be quite as luxurious.

Cream Cheese: This is my secret weapon for extra creamy mashed potatoes! It adds a subtle tang and a wonderful richness that elevates the dish.

Garlic: Just a touch of garlic adds a savory depth of flavor. If you’re not a fan of garlic, you can omit it.

Butter: Use good quality unsalted butter! It really makes a difference in the flavor.

Step-by-Step Instructions

Step 1: Cook the Potatoes

Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt (about 1 tablespoon). Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. The potatoes should be easily pierced with a fork. I learned after the second try that starting with cold water ensures even cooking.

Step 2: Drain & Dry

Drain the potatoes in a colander and return them to the pot. Place the pot back on the stove over low heat for a minute or two to dry the potatoes. This step is crucial for preventing watery mashed potatoes!

Step 3: Heat the Dairy

While the potatoes are drying, combine the heavy cream, whole milk, minced garlic, and cubed butter in a saucepan. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warmed through. Be careful not to boil! Warming the dairy helps it incorporate smoothly into the potatoes and prevents them from becoming gluey.

Step 4: Mash the Potatoes

Remove the potatoes from the heat. Using a potato ricer or a potato masher, mash the potatoes until smooth. Be careful not to overmix, as this can make them gummy.

Step 5: Incorporate the Dairy

Gradually pour the warm cream mixture into the mashed potatoes, mixing until smooth and creamy. Add the softened cream cheese and continue to mix until fully incorporated and the potatoes are light and fluffy. Taste and season with salt and freshly ground black pepper to taste. Remember, you can always add more, but you can’t take it away!

Step 6: Serve & Garnish

Transfer the mashed potatoes to a serving bowl. Garnish with chopped fresh chives or parsley, if desired. Serve hot and enjoy!

Expert Tips from My Kitchen

After making these mashed potatoes countless times, here are some tips I’ve picked up along the way:

• Don’t overmix! Overmixing mashed potatoes releases too much starch and results in a gummy texture.
• Warm your dairy. Cold dairy can lower the temperature of the potatoes and make them gluey.
• Use a potato ricer for the smoothest results. A potato ricer creates the lightest, fluffiest mashed potatoes possible. If you don’t have one, a potato masher works just fine.
• Taste as you go. Seasoning is key! Add salt and pepper gradually until you reach the desired flavor.
• Add a pinch of nutmeg. For a warm, subtle spice, add a pinch of ground nutmeg to the potatoes.
• Make them extra decadent. Swirl in a pat of brown butter before serving for an extra layer of nutty flavor.
• Keep them warm. If you’re not serving the potatoes right away, keep them warm in a slow cooker or in a heat-safe bowl set over a pot of simmering water.

Storage & Meal Prep

Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat mashed potatoes in the microwave, on the stovetop over low heat, or in the oven at 350°F (175°C). Add a splash of milk or cream to help them rehydrate and prevent them from drying out. I prefer the stovetop method, stirring frequently for the best results.

Make-Ahead: You can make the mashed potatoes a day or two in advance. Store them in the refrigerator and reheat them before serving. This is a lifesaver during the holidays!

Substitutions & Variations

Dairy-Free: Use plant-based milk (like almond or soy milk) and vegan butter instead of dairy. Be sure to choose a plant-based milk that is unsweetened and unflavored.

Gluten-Free: This recipe is naturally gluten-free.

Garlic Herb Mashed Potatoes: Add 1/4 cup of chopped fresh herbs (like rosemary, thyme, and parsley) to the potatoes along with the garlic.

Loaded Mashed Potatoes: Stir in cooked bacon, shredded cheddar cheese, and sour cream for a loaded mashed potato experience. This is a HUGE hit with my kiddos!

Roasted Garlic Mashed Potatoes: Roast a head of garlic and mash it into the potatoes for a sweeter, more mellow garlic flavor.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Mashed potatoes are a great make-ahead dish. Prepare them up to two days in advance, store them in the refrigerator, and reheat them before serving. Add a splash of milk or cream when reheating to restore their creamy texture.

How do I know when the potatoes are done?

The potatoes are done when they are easily pierced with a fork. They should be soft and tender, not firm or crunchy.

What can I substitute for heavy cream?

You can use half-and-half or whole milk instead of heavy cream. However, the potatoes will be less rich and creamy. I haven’t tried it myself, but some readers have told me that coconut milk works well for a dairy-free option, though it will impart a slight coconut flavor.

How do I store leftovers?

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Be sure to let them cool down before refrigerating them.

Is this kid-friendly?

Yes! My kids love these mashed potatoes. They are creamy, flavorful, and easy to eat. You can even sneak in some pureed vegetables (like cauliflower or sweet potato) for extra nutrition.

My mashed potatoes are gluey, what did I do wrong?

Overmixing is the most common cause of gluey mashed potatoes. Be gentle when mashing and avoid using a blender or food processor. Also, make sure to dry the potatoes after boiling to remove excess moisture.

These holiday mashed potatoes are a guaranteed crowd-pleaser, perfect for bringing a little extra love and comfort to your family’s holiday table. I’m so proud of this recipe, and I know it’ll be a star at your next celebration. From my Texas kitchen to yours, I hope you enjoy them as much as we do!

Give this recipe a try and let me know how it turns out in the comments below! I love hearing your feedback and seeing your creations. Don’t forget to subscribe to my newsletter and follow me on social media for more family-friendly recipes and cooking tips. Happy cooking, y’all!

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