Holiday ONLY Mashed Potatoes Recipe -
Holiday ONLY Mashed Potatoes Recipe
  • READY IN 40 mins

Holiday ONLY Mashed Potatoes

Recipe by  

"These mashed potatoes are too fattening to have on a regular basis. I only make these on holidays, and everyone wonders what's in them that's makes them so rich..."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2005

This is similar to how I make mine. Just a hint to those of you that complained of gooey, etc. Heat the cream/milk and butter before mixing it. Never use cold milk and butter. I just heat it 30-60 seconds in the microwave when I'm ready for it.

Most Helpful Critical Review
Dec 08, 2003

I'm sorry, but I didn't like these. Maybe I should have mashed them by hand instead of using an electric mixer. The texture was like adding elmer's glue! Might try again using half & half instead of heavy cream and more butter.

Nov 29, 2004

I had a 10 pound bag of white potatoes, so I used them instead. Peeled all but 5 in the bag and quartered them and cooked them on low until they were falling apart. Drained, mashed and added salt & pepper, 2 sticks real butter, 4 oz cream cheese and heavy cream to get the consistency I wanted. After mashing and beating with hand mixer, I put in my crock pot dotted with some more butter on low for 1-1/2 to 2 hours until the rest of the meal was ready. They were the best mashed potatoes ever!

Dec 08, 2003

I thought these were great. I left the potatoes a little lumpy because I like them that way and added the milk (I didn't have or need the cream) until they were just right. Next time I will add a little garlic while the potatoes are cooking.

Nov 18, 2004

Since being vegan, I tried this recipe with soy milk creamer, tasted like you used real half and half. Plus it cuts down the fat drastically.

Dec 08, 2003

These are awesome. I make these all the time for my husband who loves them. I do add some garlic powder or roasted garlic to mix it up a bit. Thanks for posting. A keeper.

Dec 08, 2003

Holidays Only? Just substitute fat free dairy product for heavy cream and you can have them every day. I used 3/4 cup and 1t garlic powder. My family thought they were rich and creamy and went back for seconds. Thanks Nancy.

Jan 04, 2012

This recipe is how I typically make my potatoes with one exception -- normally I use milk and, honestly, I didn't notice a difference with the heavy cream. Anyway, my trick for perfect mashed potatoes I learned from a chance viewing of a few minutes of Cooking with Emeril (or whatever it was called...) several years ago. He instructed to return the drained potatoes to the pot for a few minutes before adding the ingredients and mashing them. The heat removes the excess moisture. I didn't watch to see how he recommended mashing them but I have always used an electric mixer (now a stand mixer) and ever since I began following his method I have not had that gummy, gluey, watery, whatever-you-wanna-call-it it's yucky consistency. Give it a try!


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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