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Holiday ONLY Mashed Potatoes

Rated as 4.42 out of 5 Stars

"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

40 m servings 339 cals
Original recipe yields 10 servings

Directions

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  • Prep

  • Cook

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  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!

Nutrition Facts


Per Serving: 339 calories; 18.2 g fat; 41.6 g carbohydrates; 4.1 g protein; 57 mg cholesterol; 85 mg sodium. Full nutrition

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Reviews

Read all reviews 110
  1. 161 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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 ins...

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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...

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 s...

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 ad...

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 p...

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.

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.

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 b...

Nope, you do not have to peel a red potatoe:) The skin is fleshy and add some health to that cream. I LOVE HEAVY CREAM. AND REAL BUTTER!!! The Russets I do peel. Find them even better than the o...

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 ins...