Rustic Mashed Potatoes
Rustic Mashed Potatoes with Butter: creamy, buttery comfort with skins left on for extra texture. It's your go-to side for cozy, homemade meals.
Equipment
- 1 Potato Masher
- 1 Large 2-Quart Pot with Lid
Ingredients
- 2 Pounds Small Golden Potatoes
- Cold Water
- 1 Teaspoon Fine Sea Salt Divided
- ⅓ Cup Heavy Cream
- ¼ Cup Salted Butter
- ½ Teaspoon Black Pepper Freshly Ground
Instructions
- Prepare Potatoes. Wash and scrub the potatoes well.Put the whole, unpeeled potatoes in a pot large enough to hold no more than 2 layers of potatoes. Cover them with at least 1 inch of cold water and add ½ teaspoon salt.2 Pounds Small Golden Potatoes, Cold Water, 1 Teaspoon Fine Sea Salt
- Boil Potatoes. Bring the potatoes to a boil over high heat. Reduce heat to a simmer and cook the potatoes until they are tender, but not soft. A toothpick, fork, or knife will easily pierce a potato when it is cooked.
- Heat Cream & Butter. As the potatoes cook, heat the heavy cream and the butter in a 1 cup measuring cup in the microwave for 1 minute, or until the butter is melted and the cream is hot. You can also use a small saucepan on the stove over low heat.⅓ Cup Heavy Cream, ¼ Cup Salted Butter
- Drain & Mash. Drain the potatoes of all of the water. Use a potato masher to mash the hot potatoes using a single up-and-down motion for each potato or group of potatoes, leaving the potatoes in large chunks.
- Season & Add Warmed Dairy. Sprinkle in the freshly ground black pepper and remaining ½ teaspoon of salt to the potatoes and add the warmed cream and melted butter. Stir just enough to blend in the melted butter, cream, and seasonings. Serve with additional butter and a sprinkling of chopped fresh chives.½ Teaspoon Black Pepper
Notes
My Top Tips
♡ Do not overwork the potatoes by stirring them with the potato masher! Use only a single up-and-down motion to mash a potato or a group of potatoes. Overworking the potatoes will make them sticky and glutinous.
♡ Never add a cold liquid or cold ingredient to mashed potatoes. Cold ingredients will immediately cool the potatoes, so they won't be hot when you serve them. They will also make the potatoes less creamy.
♡ These mashed potatoes are "rustic" and should have chunks of potatoes and not be perfectly smooth. So, don't use a hand mixer, food processor, or blender to make these mashed potatoes.
Make-Ahead & Storage
Make-Ahead: You can make this mashed potato recipe in advance and refrigerate it to reheat and serve later.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
How to Reheat Leftover Mashed Potatoes
Microwave. Gently reheat them in the microwave in a microwave-safe container. Stir them midway through the reheating time.
Oven. If you have a larger quantity of leftover mashed potatoes, place them in a buttered baking dish, top them with grated cheese, and bake them in a 350° oven until they are heated through.
Pan Fry. Leftover mashed potatoes can be formed into small patties, coated with seasoned panko, and gently pan-fried over medium heat in a large skillet with a tablespoon each of olive oil and butter.
Nutrition
Calories: 344kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 692mg | Potassium: 981mg | Fiber: 5g | Sugar: 2g | Vitamin A: 652IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 2mg
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