Creamy Mashed Potatoes for a Crowd

When it comes to Christmas dinner, mashed potatoes are more than just a side dish, they’re part of the tradition. Set among platters of roast meats, gravy boats, and well-loved family recipes, these creamy mashed potatoes are made to serve a crowd and fit seamlessly into a festive holiday table. Using a 10-pound bag of potatoes, this recipe makes about 20 generous servings, ensuring there’s plenty for seconds (and leftovers, if you’re lucky).

The texture is smooth, fluffy, and perfectly scoopable, just the way mashed potatoes should be on Christmas Day. They’re rich without being heavy, designed to cradle gravy and soak up every bit of flavor from the rest of the meal. Whether you choose classic butter and cream or go with dairy-free, plant-based options, the result is equally indulgent and satisfying.

One of the best parts of this recipe is how easily it adapts to different guests at the table. It can be made entirely dairy-free and vegan without sacrificing flavour, making it a thoughtful addition when hosting family and friends with varying dietary needs. You can also dress it up for the holidays with roasted garlic, a hint of nutmeg, fresh chives, or a swirl of olive oil for a beautiful finish.

Served in a large, warm bowl at the center of the table, these mashed potatoes feel right at home among Christmas favorites. They’re familiar, reliable, and deeply comforting; the kind of dish that quietly anchors the meal and brings everyone back for just one more spoonful before the evening ends.

Creamy Mashed Potatoes

These creamy mashed potatoes start with a full 10-pound bag of potatoes and turn into a silky, comforting side dish perfect for holidays, potlucks, or Sunday dinner. They’re easy to whip up with a stand mixer, and the liquid options make them adaptable for vegetarian or even vegan guests.

Makes about 20 servings

Ingredients

  • 10 pounds potatoes, peeled and cubed

  • 1/2 pound (2 sticks) butter or margarine (use vegan margarine for dairy-free)

  • 1–2 tablespoons salt, to taste

  • Milk, vegetable broth, or reserved hot potato cooking water (enough to reach desired creaminess)

  • Additional salt and pepper to taste

Instructions

  1. Prep and cook the potatoes

  • Peel the potatoes, then cut them into evenly sized cubes so they cook at the same rate.

  • Place the cubes in a large pot and cover with cold water by about an inch.

  • Add a generous pinch of salt, then bring to a boil over medium-high heat.

  • Once boiling, reduce to a gentle simmer and cook until the potatoes are very tender when pierced with a fork.

  1. Drain and set up for mashing

  • Carefully strain the potatoes in a colander, reserving some of the hot cooking water if you plan to use it as your liquid.

  • Let the potatoes sit in the colander for a minute or two so excess steam can escape; this helps keep them fluffy instead of watery.

  1. Cream the potatoes in the mixer

  • Transfer the hot potatoes to the bowl of a stand mixer fitted with the paddle attachment.

  • Add the butter or margarine, cut into pieces. Make sure it is at least room temperature, or gently warmed, so it melts in smoothly.

  • Start the mixer on low speed to break up the potatoes and begin blending in the fat.

  1. Add liquid and seasonings

  • With the mixer running on low, add 1 tablespoon of salt and a splash of your chosen liquid:

    • Milk for classic richness.

    • Vegetable broth for a savory, dairy-free option.

    • Reserved hot potato water for a lighter, vegan-friendly version.

  • Continue adding liquid a little at a time until the potatoes reach your preferred creamy consistency.

  • Taste and adjust with more salt (and pepper if you like).

  1. Beat until smooth, not gummy

  • Increase the mixer speed slightly and blend just until the potatoes are smooth and creamy.

  • Avoid overmixing, which can make the potatoes dense and gluey.

Tip: How to Avoid Gummy Potatoes

  • Use warm ingredients: Make sure your butter or margarine and your milk, broth, or cooking water are warm or at least room temperature before adding them. Adding cold ingredients to hot potatoes can shock the potato starches, causing them to seize and turn gummy instead of silky.

  • Mix gently: Use the paddle attachment and stop as soon as the potatoes are smooth. Overworking the starch will also lead to a gluey texture.

Serve these creamy mashed potatoes hot, topped with a pat of butter, a drizzle of olive oil, or a sprinkle of fresh herbs. They hold well in a warm oven or slow cooker, making them a stress-free star on any big-meal menu.