My Chunky Mashed Potatoes are rustic, creamy, and oh-so comforting! Top with your favorite gravy or a pat of butter for a delicious side dish. Made with just 4 ingredients in under 45 minutes!

Chunky Mashed Potatoes
Mashed potatoes… who doesn’t love them, right?! Well, I’m about to share my recipe for the easiest mashed potatoes ever. And no, they aren’t the instant kind either! I’m talking real, honest spuds, paired with real milk, butter, and cream cheese.
I understand that some of you may not like that recipe, and that is okay. If you can’t stand skin or lumps in your mashed taters, then this recipe isn’t for you. Check out my Easy Garlic Mashed Potatoes instead!
These are what I like to call rustic mashed potatoes. Also known as, I’m lazy.
I don’t peel the potatoes and don’t use a ricer, either. 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.
So if you like chunky mashed potatoes too, I think you’re going to love this chunky mashed potato recipe just as much as I do!
Why You’ll Love Rustic Mashed Potatoes
- Super easy to make
- Minimal ingredients
- Hearty
- Perfect for the holidays or weeknight dinner
- Customizable
- A comfort food staple!

Key Ingredients to Make My Chunky Mashed Potatoes Recipe
- RED POTATOES – I like red for rustic mashed potatoes because they cook up fairly quickly, especially compared to other varieties! You may need to cut them into smaller pieces before getting started — they’ll cook evenly if they are all about the same size.
- MILK – I like whole milk here for an extra creamy texture, but you can use whatever milk you usually keep at home. Warm it before using.
- CREAM CHEESE – The other key to super creamy results! Cream cheese also adds a touch of tang to the mix which I love. Alternatively, you could use Greek yogurt.
- BUTTER – Would it even be a creamy mashed potatoes recipe without butter? It’s a must for me!
- CHIVES – Totally optional, but I like adding some chopped chives as a garnish.
Instructions to Make My Chunky Mashed Potato Recipe
COOK THE POTATOES: Place the potatoes in a large pot and cover with water. Bring to a boil and season generously with salt. Reduce the heat to medium-low and allow the potatoes to simmer for about 30 minutes until cooked. Drain, then return to the pot.
MASH: Add the milk, cream cheese, butter, and chives (if using) to the pan and smash, then stir gently to combine. Don’t stir too much!
SEASON & SERVE: Taste your chunky mashed potatoes and season if needed. Serve immediately and enjoy!

FAQ
Most mashed potatoes recipes will turn out lumpy if you undercook the spuds. I want to clarify here — your chunky mashed potatoes should have chunks in them, but there shouldn’t be pieces of undercooked potato floating around in there. Make sure to cook them until fork tender.
If your potatoes come out runny, you can rely on some instant mashed potatoes to save the day. Add a tablespoon or two, then mix to tighten the taters up a bit. However, keep in mind that these will thicken slightly while they sit, so wait a few minutes before adding anything to them just to make sure they need it.
It depends on what kind of consistency you’re going for. If you want light and fluffy results, then yes, you should soak the potatoes to remove any excess starch. If you want more rustic mashed potatoes, as seen here, you don’t need to soak them!
Red Rustic Mashed Potatoes Pro Tips
- Choose the right potato. For thick and chunky results, use red potatoes. And 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 helps flavor them immensely!
- Start with cold water. The potatoes will cook more evenly.
- Boil the potatoes until they’re fork-tender, but not too mushy. Test for doneness by sticking a fork into one of the spuds. If it goes in easily, they’re ready.
- Add the butter and milk when they’re still warm. The potatoes will soak up them up better and won’t leave you with cold rustic 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 so overworking them will result in gummy potatoes — yuck! You want chunky mashed potatoes, not gluey ones. So, just keep the mixing to a minimum once mashed.
- Storage. I rarely have leftovers when I make my chunky mashed potatoes recipe, but if I do, I place them in an airtight container in the fridge. They’ll keep for up to 3 days.

More Mashed Potatoes Recipes To Try
- Slow Cooker Mashed Potatoes
- Loaded Mashed Potato Casserole
- Bacon Mashed Potatoes
- Instant Pot Meatloaf and Mashed Potatoes
- Mashed Sweet Potatoes
Thanks so much for reading! Let me know what you think about this chunky mashed potatoes recipe!
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Chunky Mashed Potatoes
Ingredients
- 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
Instructions
- If necessary cut potatoes into smaller pieces. Try to cut them 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.