This easy rustic mashed potatoes recipe is my go-to potato dish for any busy night. In about 20 minutes you can have delicious creamy mashed potatoes with minimal effort and no peeling!
I love potatoes! They are so versatile and can be transformed into a quick side dish like mashed potatoes and potato croquette or part of the main course such as Gnocchi and Shepherd’s Pie. Potatoes are a great source of fiber and the skin has a good amount of vitamins and minerals as well. Peeling potatoes can significantly reduce their nutritional content, which is another reason this recipe is perfect.
Check out this homemade recipe here >>> Shepherd’s Pie
The Ingredients
Potatoes
Being the main ingredient, use any potato that you love. Due to their absorbency and softness, Idaho russet potatoes are usually recommended for mashed potato applications. But I think it’s really up to you and what you already have available to use.
Butter & Cream
Butter adds a silky buttery taste and the cream helps combine everything leaving a creamy consistency throughout. The cream can be whole milk, half-and-half, or heavy cream.
Seasonings
Salt and pepper does the trick every time. You can add whatever else seasoning that you like.
Toppings
This recipe is a great base for adding any toppings to create an even more flavorful dish.
Here are some of my favorites:
Garlic Parmesan
5-7 minced garlic cloves
1 cup Parmesan
White Truffle
½ – ¾ cup white truffle oil
1 tsp ground nutmeg
2 tsp white pepper
My favorite Truffle Oil >>> TRUFF White Truffle Oil
Sour Cream & Onion
1 cup sour cream
¼ chives
Cheesy Bacon
1 cup of cheddar
½ cooked bacon crumbles
½ cup cream cheese
Tips and Tricks to a Perfect Rustic Mashed Potatoes
- Use cool water to start the potatoes, this evenly cooks them to the center.
- Season and taste the water, so the salt can season the potatoes while it cooks.
- Be careful using a metal potato masher in nonstick pans, as it can damage the coating.
- Don’t over mix the potatoes. It can become gummy and stiff.
Easy Rustic Mashed Potatoes
Equipment
- One medium pot
- Strainer
- Potato masher
Ingredients
- 3-4 large russet potatoes
- white pepper
- 5 tbsp unsalted butter
- ½ cup milk or cream, warmed
- kosher salt to taste
- white pepper to taste
Instructions
- Rinse potatoes and cut into evenly large cubes. Bring a medium pot with the potatoes and salted cool water to boil. Reduce to a gentle boil and cook until fork-tender, 15-20 minutes.
- Turn off the heat and drain the potatoes. Using the residue heat, add butter, cream, and salt & pepper to taste. Mash and blend until roughly smooth. Add any desired toppings.
- Serve warm.