Basic Rustic Mashed Potatoes

closeup of rustic mashed potatoes in a grey bowl with melted butter on top.

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!


  • 3-4 small Yukon gold or russet potatoes (about 3 cups cubed)
  • 2 cloves garlic, smashed
  • 1 cup chicken or vegetable broth
  • 1/4 tsp kosher salt
  • 1 1/2 tbsp butter
  • 1/2 cup milk
  • salt and black pepper to taste


  1. Wash potatoes and cut into 1-inch cubes.
  2. Add potatoes to a medium pot with garlic, broth and salt. Add enough cool water to the pot to cover potatoes by about an inch.
  3. Bring potatoes to a boil. Gently boil on medium heat until soft, about 15 minutes.
  4. Drain potatoes. I like to use the lid of my pot to  hold the potatoes in while pouring the water out to avoid dirtying a colander.
  5. Add butter to the hot potatoes. Mash with a potato masher. 
  6. Heat milk in a microwave safe dish for 30 seconds. Add to the potatoes along with the salt and pepper. Mash again with the potato masher until milk is incorporated and potatoes are semi-smooth. Serve warm. 


  • 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.

Keywords: basic mashed potatoes, rustic mashed potatoes, easy chunky mashed potatoes