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Classic Mashed Potatoes
Katie Lee's Christmas dinner recipes: juicy prime rib and creamy mashed potatoes. TODAY, December 19th 2016.
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Cream and butter are the secrets to decadent mashed potatoes that are worthy of a holiday meal, but also easy enough to make on any weeknight. 


    • 4 pounds Russet potatoes, peeled and cut into 1½-inch pieces
    • Salt and pepper
    • 2 cups cream
    • 1 stick (8 tablespoons) unsalted butter


1. Place the potatoes in a large saucepan and cover with cold water. Add 1 tablespoon salt. Bring to a boil then reduce heat to a simmer. Cook until fork tender, about 10-12 minutes. 

2. While the potatoes cook, heat the half-and-half and butter in a small saucepan over medium-low heat. 

3. Drain the potatoes and put back in the large saucepan. Add half of the half-and-half and put on low heat.

4. Use a potato masher and begin to mash everything together. Add the rest of the half-and-half and mash until smooth. Season with salt and pepper to taste.