Holiday Mashed Potatoes Recipe
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These holiday mashed potatoes are perfect for any family holiday!
I questioned very much if I should share this recipe. I know there are many of you out there who still subscribe to the “fat-is-bad” idea. So I wasn’t sure what the reaction to this recipe would be. But…
It is clean.
Clean eating is about avoiding processed foods. If you purchase good quality dairy products, then the fat just becomes a healthy part of your eating plan. Yes, fat is healthy. We need fat. Good fat. Tasty fat. In moderation.
I make these mashed potatoes once a year for Thanksgiving. I have no guilt in eating them either. Yes, there’s a ton of fat. So much so, that I won’t even bother posting nutrition data for this one. I mean honestly, if you’re going to eat these, just enjoy them. (Yes, I’m being stubborn about the fat. I refuse to post the nutrition data here on principle alone. There are plenty of recipe calculators on the web if you really must know.).
This is the one dish that my family requests that I bring no matter where I’m going for the holidays. And since I’m cooking this year, you can bet it will be on my table for everyone this year too. No guilt, no regrets. Just happy faces around the table. And what better way to share clean eating than with something that tastes so sinfully good?
And for those trying to avoid fat or at the very least, cut back on it, you can always substitute a lot of the fat with chicken broth and some coconut oil for smoothness and flavor. If you do this, you may also want to try mixing in a little garlic powder for extra flavor.
Also, if you need to cut down on the glycemic effect, try blending in some steamed cauliflower. You can replace about half the potatoes with cauliflower, then proceed with the recipe as instructed.
Note that I give you an option below to slightly cut back on the fat content. However, I do not use the potato water. I use the cream. And yes, it’s good. Really good. Fat and all.
Recipe Note
In this recipe, you can use heavy cream OR reserved cooking water. You can also use a combination of the two. DO NOT add both in their full amount or you will get soup instead of mashed potatoes.
FAQs
Which Potatoes Are Best For Mashing?
Russet or Yukon Gold potatoes are the best for making mashed potatoes. You can certainly use other types, but the texture won’t be the same.
How Do I Get The Fluffiest Mashed Potatoes?
You can use a ricer to pres your boiled potatoes through. This adds air and fluffiness.
How Can I Prevent Mashed Potatoes From Becoming Gluey Or Sticky?
Avoid over-mixing. Mash them just enough to get to the consistency you want, then stop. Over mashing will make your mashed potatoes “gummy” in texture.
Can I Make Mashed Potatoes In Advance?
You can! Make them up to 2 days in advance for the freshest flavor.
How Can I Reheat Mashed Potatoes Without Losing Flavor Or Texture?
You can, but you’ll have to be careful. Remember that adding fat is better than adding liquid, but a little of both can’t hurt during reheating. A little butter and maybe a splash of cream just to keep things from burning. You can also reheat in the microwave or the oven on a lower warming temperature.
How Can I Add Extra Flavor To Mashed Potatoes?
If you love more varied flavors in your mashed potatoes, try adding in some smashed, roasted garlic or fresh herbs such as chives or rosemary. You can even mix in or top your mashed potatoes with things like grated cheese or dollops of sour cream.
Should I Peel The Potatoes, Or Can I Leave The Skins On?
That is totally up to you. Some people love having the skins in their mashed potatoes as it adds more texture. But some people prefer the smoother texture that comes from removing the skin first.
What’s The Best Way To Keep Mashed Potatoes Warm Until Serving?
Your best option is a large slow cooker set to the warm setting. Make sure the lid stays on until you are ready to serve. Then once everyone has been served, replace the lid to keep them warm in case people want a second helping. Note that a little splash of cream will help if they start to look a bit dried out. Splash and stir until they are back to the way you want them.
Can I Make Mashed Potatoes In A Pressure Cooker Or Slow Cooker?
You can! Here’s how to make Instant Pot mashed potatoes. If you have a slow cooker, here are the steps for using it:
How To Make Mashed Potatoes In A Slow Cooker
- Prep your potatoes and cut them into quarters. (peel them first if you don’t want skins)
- Put them into the slow cooker with at least 1 cup of broth or water. You want enough to cover the bottom of the slow cooker but not enough to cover the potatoes completely. Add 1 or 2 tsp. of salt and any seasonings (such as garlic) that you might want to add. You can skip that though if you don’t want anything extra.
- Cook on high for 3-4 hours or low for 6-7 hours until the potatoes are fork-tender.
- When the cooking is done, drain off any leftover liquid and then mash your potatoes as you normally would adding milk, cream, and/or butter. You can use a separate bowl, or mash them right in the slow cooker.
How Can I Fix Mashed Potatoes That Are Too Thin Or Too Thick?
If your potatoes turn out too thin or runny, you’ll want to mash in more cooked potatoes.
If your potatoes are too thick, add more liquid such as cream, milk, or even a little water. Just don’t overdo the water or it will significantly reduce the overall flavor of your mashed potatoes. Milk or cream are your best options.
What’s A Good Portion Size Per Person?
For a single serving side dish portion, plan on about a 1/2 cup to 3/4 cup per person.
This does not include second helpings. Double up if you plan to go back for more.
About The Ingredients
Russet potatoes – Peeled – you can leave the skins on if you like skins in your mashed potatoes.
Butter – Use a good quality butter like Kerry Gold or some other good quality brand. It makes a difference here.
Heavy cream – Or 2 cups if not using the potato water. (See next)
Reserved water – From boiling potatoes, plus extra if needed – OR omit water and use 2 cups heavy whipping cream.
Salt – Add to taste.
How To Make Mashed Potatoes For The Holidays
Boil the potatoes in a large stock pot.
When the potatoes are soft and falling apart, drain the water, being sure to reserve at least 1 cup in case you need it.
Allow the potatoes to cool enough that you can handle them.
Once cooled, use a dull-edged knife to peel the skins. You can leave them on if you prefer skins in your mashed potatoes.
Mash the potatoes, butter, and whipping cream together. Test the consistency. If you like it, you only have salt left to add. If you don’t like it, add more cream or some potato water (as you wish) until you reach your desired consistency.
Serve with… BUTTER!
Storage
Store leftovers in an airtight container and keep them in the fridge for up to 3 or 4 days.
Freezing
I do not recommend freezing this.
Reheating
Reheat in an oven or in a microwave. You can do it in a pot on the stovetop, but you’ll need to add a bit more butter and maybe even some milk. Stir constantly to avoid burning.
More Healthy Holiday Recipes
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Holiday Mashed Potatoes
Ingredients
- 5 lb. russet potatoes (peeled – you can leave the skins on if you like skins in your MPs)
- 8 oz. butter (2 sticks)
- 1 cup heavy whipping cream (or 2 cups if not using the potato water)
- ½ cup reserved water (from boiling potaotoes, plus extra if needed – OR omit water and use 2 cups heavy whipping cream)
- salt to taste
Instructions
- Boil the potatoes in a large stock pot.
- When the potatoes are soft and falling apart, drain the water, being sure to reserve at least 1 cup in case you need it.
- Allow the potatoes to cool enough that you can handle them.
- Once cooled, use a dull-edged knife to peel the skins. You can leave them on if you prefer skins in your mashed potatoes.
- Mash the potatoes, butter, and whipping cream together. Test the consistency. If you like it, you only have salt left to add. If you don't like it, add more cream or some potato water (as you wish) until you reach your desired consistency.
- Serve with…. BUTTER!
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 11/26/13.
Huzzah!! Pretty much the way my Mom and I (and my late grandmother) prepare mashed potatoes. We use whole milk and still have fabulous results.Obscene amounts of butter… I think if our guests saw what happens in the prep they would run screaming into the night. 😀 Life is too short to eat crappy mashed potatoes! Especially at Thanksgiving. A little of the ‘good stuff’ goes a long way.
Thank you for everything you do! You make my clean eating adventure much easier!
Jessica W – Haha! Yes, you have to enjoy good mashed potatoes at least once a year. No way around it. 🙂
Sounds absolutely divine! And I agree with the whole fat thing. I will definitely try these sometime.
Melissa – Let me know how you like them!
This is exactly my grandma’s recipe for potatoes. It is simple and delicious and, mostly importantly, you can actually taste the potatoes. It’s not bogged down by crazy ingredients and complements any Thanksgiving meal!
Emily – Exactly! I do enjoy actually tasting the potatoes! 🙂
Sounds wonderful and yummy! Cannot wait to try this recipe. Thank you.
Lori – I hope you enjoy it!
Just wondering if you have though about using cauliflower in replace of potatoes for those who are worried about some of the starchy content?
RandiH – I have and it’s totally doable. You can follow the same recipe here but just add the cream and butter to your liking.
Could I use half n half instead of cream?
Amy – Sure!
So can you boil the potatoes with or without the skins? You say to peel but then to peel after they have boiled. Any preference? thanks.
Jen – I always peel mine after boiling. It just works better for me.
YUM 🙂 This is how my Gram made mashed potatoes too! Russets and tons of butter 🙂
I am just starting this clean eating thing and your entire website is the cornerstone of my change. I appreciate your website SO MUCH!!! You are one awesome chef and person for doing all this!! <3
Dian – Awww, thank you so much! That’s so sweet of you to say. 😀
We are new to clean eating in my household and the one thing we’ve been wondering about is ” mashed potatoes “. They are a staple in my house and we eat them usually once or twice a week :/ . I do use milk instead of cream ( although with the cream they are much better ), so we were wondering if we should we cut back or not be eating them at all in the ” clean eating lifestyle “? My husband is very opposed to ruling them out completely and he hates whenever I mix them with cauliflower to try and lighten them up lol. Thanks!
Cherelle – Potatoes, in and of themselves, are clean. They are unaltered as they are. Not processed (in their natural state). But potatoes contain a ton of starch and sugars, so most clean eaters avoid them or limit them. If you eat them twice a week, try cutting back to once a week. It takes time to make these adjustments. It’s okay if you don’t do this overnight. The truth is, if the cream is organic and grass-fed (whole foods sells it), then it’s completely clean. But if your goal is fat loss, then obviously, you don’t want to overdo it. That being said, you never want to use reduced fat milk as that is processed. So if you use milk, get the organic/grass-fed (Organic Valley) full fat. And if you can’t find or afford that type of milk, the next step would be to simply use full-fat (vitamin-d) milk in moderation.
How many people will this feed?
Alexis – It makes 10 cups.