Basic Rustic Mashed Potatoes

This basic, tried and true recipe for basic rustic mashed potatoes is my go-to recipe for a quick weeknight side. With only one pot, 20 minutes, and no peeling involved, these flavorful, chunky mashed potatoes are delicious, nutritious and so easy!

Everyone needs a basic mashed potato recipe to whip up on weeknights! This is the one I use each and every time for a quick, effortless and nutritious side dish.

Why You'll Love These Mashed Potatoes

These mashed potatoes are incredibly easy - there is no peeling required; just cut the potatoes, boil them and mash them right in the same pot with a potato masher. The simple recipe and method yield rustic mashed potatoes with a chunkier texture, plus a delicious savory flavor without over-doing the butter and cream thanks to two pantry staples - broth and whole cloves of garlic that get boiled with the potatoes!

Are Mashed Potatoes Bad For You?

Potatoes usually fall victim to diet culture demonization of white, starchy foods. But the reality is that potatoes are incredibly nutritious! Potatoes, particularly with the skin, are high in fiber, vitamin C, potassium, folate, and B6. They also contain small amounts of other important minerals like calcium, iron, phosphorus and potassium, and are high in disease-fighting antioxidants. To increase the bad rap, mashed potatoes can often be made with high amounts of butter and cream. To keep these weeknight potatoes on the healthier side, I use just enough butter for a rich, creamy flavor and regular milk instead of heavy cream.

Which Potatoes Are Best For Mashed Potatoes?

High-starch potatoes are best for mashed potatoes. My favorite are Yukon golds since the skins are so tender (and the fiber-rich skins stay in this recipe) and they have a luxurious, creamy texture. Plain ol' Russet potatoes also work great.

How To Make Basic, Rustic Mashed Potatoes

1. Wash and cut the potatoes. Add them to a pot with garlic cloves, broth, salt and water.
2. Boil potatoes uncovered for 15 minutes, or until tender.
3. Drain the water. Add butter and mash potatoes with a potato masher or ricer.
4. Heat the milk in the milk in a microwave-safe dish for 30 seconds. Add warm milk, salt and pepper to the potatoes and mash with the potato masher again until you reach your preferred consistency.

Tips For Making The Best Mashed Potatoes

• Save a dirty colander by using the lid of your pot to drain the water from the pot, while keeping the potatoes inside, then mash the potatoes right in the pot! This works best in stainless steel pots. Do not use a potato masher (or beater) in a non-stick pot. It will damage your pot.
• If you don't have a potato masher, you can use hand beaters, a ricer, or a food mill.
• Don't skip warming the milk. It helps incorporate the milk into the potatoes for a more fluffy, creamy consistency.
• To prevent gummy, sticky potatoes, make sure you mash the potatoes while they are still hot and don't over-work them. Also use the warm milk as described above.

Storing Leftovers

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, stir a little more milk (and butter, if you like) into the leftover potatoes and heat in a pot on the stove over low heat, or in the oven, covered, stirring occasionally. Leftovers work great for my mini mashed potato bites!

More Delicious Mashed Potato Recipes

• Whipped Black Pepper Goat Cheese Mashed Potatoes
• Blue Cheese Mashed Potatoes with Caramelized Onions
• Brown Butter Sage Mashed Sweet Potatoes

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