Festive Chestnut Mashed Potatoes: The Perfect Holiday Side

Looking for a cozy, elegant, and slightly unexpected side dish? These Festive Chestnut Mashed Potatoes are creamy, buttery, and wonderfully aromatic – an elevated twist on the classic mash. With chestnuts, fresh thyme, and a touch of nutmeg, this side dish feels indulgent enough for your Christmas table yet simple enough for a winter weeknight dinner.

This post was first published in November 2019, updated in October 2025.

Hey, folks – I hope you all are doing well!

Today, I am thrilled to share with you a perfect festive side dish for Thanksgiving and Christmas. So, without further ado, let’s dive into these Festive Chestnut Mashed Potatoes.

Why You’ll Love These Festive Chestnut Mashed Potatoes

• Perfect for the holidays: Creamy, rich, and beautifully seasonal – ideal for Christmas or New Year’s feasts.
• Nutty elegance: Chestnuts add subtle sweetness and sophistication.
• Creamy texture: Smooth potatoes, butter, and milk make them luscious and comforting.
• Pomegranate seeds: Add sparkle, tart freshness, and visual contrast.
• Aromatic touch: Fresh thyme and nutmeg add warmth and depth.

Flavour and Texture Profile

This mash combines the earthy comfort of potatoes with the delicate sweetness of chestnuts. The butter and milk bring creamy richness, while the thyme and nutmeg lend festive character. Every spoonful feels cozy, velvety, and slightly luxurious – exactly what a holiday chestnut mashed potatoes recipe should be.

Ingredients You’ll Need for Festive Chestnut Mashed Potatoes

• Starchy potatoes: The base of the mash, providing a smooth, fluffy texture. Russet or Yukon Gold are ideal, but you can substitute with any starchy variety – just avoid waxy potatoes, which make the mash denser.
• Cooked chestnuts: Add sweetness, a nutty aroma, and creamy depth. Vacuum-packed chestnuts are easiest to use, but roasted or canned chestnuts work well, too. For a twist, try combining with roasted parsnips or sweet potatoes.
• Milk: Adds moisture and silkiness. Use 2 % milk for a light texture, or whole milk or half-and-half for extra richness. You can also replace part of it with the potato-boiling water for a lighter version.
• Unsalted butter: The heart of creamy mashed potatoes – adds richness and flavour. For dairy-free alternatives, use good-quality olive oil or vegan butter.
• Fresh thyme: Offers a delicate herbal note that pairs wonderfully with chestnuts. Substitute with rosemary, sage, or a mix of your favourite festive herbs.
• Freshly grated nutmeg: Provides subtle warmth and holiday aroma. If you don’t have fresh nutmeg, use a small pinch of ground allspice or cinnamon for a similar cozy feel.
• Salt: Brings all flavours into balance. Sea salt or kosher salt is best; add gradually and taste as you go.
• Pomegranate seeds: Add sparkle, tart freshness, and visual contrast. You can skip them or swap for dried cranberries or chopped parsley for colour.

Can I Use a Mixer for Making Mashed Potatoes?

It’s best not to use a mixer when making mashed potatoes. Over-mixing can quickly turn the potatoes gluey and heavy instead of creamy and fluffy. The starch in potatoes breaks down too much under fast or prolonged mixing, ruining that light, silky texture. You may use a hand mixer on low speed or an immersion blender, but be careful not to overmix to maintain the desired texture.

But for the best result, use a simple potato masher to make these holiday mashed potatoes with chestnuts. Chestnuts naturally soften and blend beautifully, so you can achieve a smooth, luxurious mash without any vigorous whipping – just a little patience and gentle mashing.

More Festive Chestnut Recipes

• Crêpes with leftover Turkey, Chestnuts and Cranberries
• Chestnut and Bacon Pasta
• Cranberry Chestnut Relish (Christmas Relish)
• Chestnut Sausage Pasta
• Chestnut Onion Soup (with brandy)

I’d love for you to try this Festive Chestnut Mashed Potatoes. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Festive Chestnut Mashed Potatoes: The Perfect Holiday Side

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Thanksgiving, Festive Mains, Chestnut RecipesCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time

30

minutes

These Festive Chestnut Mashed Potatoes are creamy, buttery, and aromatic – the perfect cozy side for your Christmas or holiday table.

Cook Mode

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Ingredients

• about 1.5 lb. (700g) of starchy potatoes (e.g., Russet or Yukon Gold), peeled and cut into few parts

• 300 g. cooked and peeled chestnuts (I used vacuum packed)

• 1 cup (240 ml.) 2% milk (or you can substitute a part with the water)

• 4 tbsp. (60 g) unsalted butter + more to garnish

• 1 tbsp. fresh thyme + more to garnish

• 1/2 tsp. freshly grated nutmeg + more to garnish

• a good pinch of salt

• pomegranate seeds, for garnish

Directions

• In a small saucepan heat the milk with 4 tbsp. of butter, until the butter is melted and the milk is hot (don’t bring to a boil).
• Place potatoes in a large pot and cover with cold, salted water by a few centimeters. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
• Drain cooked potatoes reserving some water, if you wish to use it.
• Add the milk-butter mixture (or some reserved water) and mix just to slightly incorporate (*See notes).
• Add the chestnuts, and using a potato masher (**See the notes), mash until smooth and adding more liquid or butter if desired (that’s the good way to use up some of the water!)
• Stir in the thyme, nutmeg, and salt. Try and adjust seasoning to your liking. Serve sprinkled with some pomegranate arils, thyme, and more butter. Enjoy!
  
  

Notes

• Incorporate the liquid part gradually, in a few steps.  It’s easy to control the process and adjust the consistency to your liking.
• I don’t recommend using an electric device as it’s easy to overbeat the potatoes, and they will become gluey. A potato mash and your arms are the best tools!