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Creamy Holiday Mashed Potatoes Recipe
Ben Carraoli

Creamy Holiday Mashed Potatoes Recipe

I just pulled a big bowl of these creamy holiday mashed potatoes out of the kitchen, and wow — they turned out so silky, comforting, and festive. I used a simple, classic method and made a few tweaks to suit my taste and holiday table.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 10 large potatoes peeled — I like using starchy potatoes such as Yukon Gold or Russet because they mash smoothly and soak up butter and milk perfectly.
  • 2 cups milk 2% or whole — warm milk gives that extra creaminess and helps the potatoes absorb flavor evenly.
  • 250 g cream cheese cubed — cream cheese adds tang and richness that keeps the mashed potatoes extra velvety.
  • ¼ cup butter — melted butter infuses richness and that signature holiday flavor.
  • 1 tsp salt — a small amount brings balance and enhances the natural potato flavor.
  • Finely chopped chives optional — I like adding them at the end for a pop of color and freshness.

Method
 

  1. Peel and cut the potatoes in half. Place them in a large saucepan and cover with cold water. Bring to a boil, then reduce to medium heat and cook until a fork slides in easily — about 25 to 30 minutes.
  2. While the potatoes cook, gently heat the milk in a bowl or saucepan. Add the cream cheese and butter, stirring until melted and combined into a smooth mixture. This step ensures the ingredients blend easily into the hot potatoes later.
  3. Once the potatoes are fork-tender, drain them well and let them sit for a minute in the warm pot so extra moisture evaporates. Mash until smooth and fluffy using a masher or ricer.
  4. Pour the warm milk, butter, and cream cheese mixture into the mashed potatoes. Add salt and gently mix until fully incorporated. Be careful not to overmix — that can make the mash gluey instead of creamy.
  5. Transfer to a serving bowl and top with a little butter and chopped chives for garnish. If not serving immediately, cover and keep warm in a low oven or slow cooker until ready to enjoy.

Notes

  • I always mash by hand — using an electric mixer can overwork the potatoes and make them gummy.
  • I pre-warm the milk, butter, and cream cheese so the mixture absorbs easily into the hot potatoes without cooling them down.
  • After draining, I leave the pot uncovered on low heat for 30 seconds to let excess steam escape — this prevents watery mashed potatoes.
  • I adjust the salt at the very end; sometimes, the potatoes need a touch more seasoning once the dairy is added.
  • If I’m serving later, I keep the mash covered in a warm oven so it stays soft and creamy.