The Easiest Mashed Potatoes are rustic, yet creamy and oh so comforting! Top with your favorite gravy or just a pat of butter for a delicious side dish!
Mashed potatoes, who doesn’t love them right?! Well, let me share my recipe for the easiest mashed potatoes ever!!! No, they aren’t the instant kind either. Some of you may not like this recipe and that is ok. If you can’t stand skin or lumps in your mashed potatoes then this recipe is not for you, sorry.
These are what I like to call rustic mashed potatoes.
AKA….. I’m lazy.
I don’t peel the potatoes and I don’t use a ricer. It takes too much time and I don’t want an extra piece of equipment to clean. Just keepin it real here folks!
I love these mashed potatoes served with all sorts of meats. And they are great topped with gravy or just a pat of butter. Some of our favorite recipes to serve with these potatoes are Pork Marsala, Old Fashioned Meatloaf, and any beef pot roast recipe just to name a few.
I think my kids could eat the whole pan itself for dinner. Now, my husband on the other hand not so much. He isn’t the hugest fan of mashed potatoes (I know, right???) and he really doesn’t care for them when they are lumpy.
Like I said earlier….. this recipe isn’t for everyone.
Now I do want to share a few tips with you and these apply to any mashed potato recipe:
- Choose the right potato. For a thick and chunky mashed potato use red skinned. For those silky smooth mashed potatoes use russets or Yukon golds.
- Salt the water. When the potatoes come to a boil add in a hefty amount of salt. This will help to flavor your mashed potatoes immensely!!
- Start with cold water. This helps the potatoes to cook more evenly.
- Add in the butter and milk warm. This helps the potatoes soak up the butter and milk better and won’t leave you with cooled mashed potatoes. I however often skip this and add it in straight from the fridge. Again, I am usually running behind on time and I’m lazy. You do you though I’m just giving you advice for the best potatoes.
- Don’t overwork the potatoes. When the potatoes are mashed they release starch and overworking them will result in gummy, gluey potatoes, yuck! So, just keep the mixing to a minimum once mashed.
Well, I hope you can benefit from the tips for the best mashed potatoes even if you don’t care for this type of recipe. 🙂
In other news, the kiddos are still loving school and their first week is almost over! Before I know it the school year will be half way over. It has been an adjustment for myself this week as well. I don’t have my older ones to help me with the little ones and yet having 4 of them out of the house makes me feel like I live in a mansion. Well, not quite but I am definitely appreciating the extra elbow room, lol. I am slowly getting back into a routine and hopefully, things will get back on track here on the blog.
- 3 pounds small red potatoes washed
- 1/2 cup milk warmed
- 4 ounces cream cheese softened
- 4 tablespoons butter melted
- 2 tablespoons chopped fresh chives optional
If necessary cut potatoes into smaller pieces. Try to cut so they are all about the same size so they will cook evenly. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat and season with salt. Don't be too shy with the salt. Reduce heat to medium low and simmer the potatoes until they are easily pierced with a knife. (About 30ish minutes) Drain potatoes and return them to the pot.
Add in the milk, cream cheese, butter and chives. With a potato masher, wooden spoon or a rubber spatula smash the potatoes then gently stir to combine. Take care once the potatoes are mashed not to stir too much or the potatoes could become gummy. Season with salt and pepper to taste. If the potatoes are too thick add in a little more milk until they reach your desired consistency. The mashed potatoes will thicken as they sit.
1. This recipe doesn't produce smooth mashed potatoes but a slightly "rustic" mashed potato.
2. See recipe post for tips and tricks for the best mashed potatoes.