Rustic Mashed Potatoes are my absolute favorite mashed potatoes, ever. So full of perfect potato flavor!
Light, fluffy, creamy, with a toasty complex flavor. My favorite mashed potatoes with skins left in.
There are probably as many ways to make mashed potatoes as there are people. Runny, lumpy, with skin, without skin, boiled, roasted, with cheddar, with garlic, with leeks, with green peas, with Russets, with Yukon Golds, I’ve even seen blue mashed potatoes.
The photo above is my Rustic Mashed Potatoes with Creamy Mushroom Sauce on top. Such a wonderful meal!
When I make mashed potatoes, I usually chop the potatoes (Yukon Golds or Russets) into 1-2 inch cubes, and boil the chopped potatoes for about 20 minutes, until tender when pierced with a fork; then mash with milk & butter.
However, when I want something a little extra special, I’ll bake the potatoes. It gives the mashed potatoes an earthy rustic quality with a more complex flavor. I’m also a big fan of skins left on- easier, healthier, and tastier.
The skins develop a caramelized toasty quality after an hour or so in the oven.
I love my Potato Ricer. If you don’t have one, I would seriously recommend one; it makes smooth evenly mashed potatoes. No lumps! You can use a hand masher, however, the final dish will be lumpier and possibly heavier. I usually don’t care for potatoes made with an electric mixer, as they can be overworked and too starchy.
This is my Potato Ricer. Place the cooked potatoes in the small bowl, and press down on the handle to squish the potato through the holes underneath.
The photo above is rustic mashed potatoes served with country gravy.
The milk that’s added to the potatoes needs to be hot, or the mashed potatoes may be gluey or sticky.
Also, whole milk will taste best. I’ve made pretty good potatoes with 2% milk, but for special occasions, I’ll go with a few extra calories and a lot of taste.
Rustic Mashed Potatoes Recipe
Rustic Mashed Potatoes
My favorite mashed potatoes!
- 2 lbs large Russet or Yukon Gold potatoes
- 1 cup whole milk
- 1/2 stick unsalted butter
- 1 teaspoon kosher salt
- Preheat oven to 425 degrees F.
- Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake until tender, 1 to 1 1/4 hours.
- Heat milk, butter, and salt in a heavy saucepan over moderate heat until butter is melted.
- While milk mixture heats, unwrap baked potatoes and, cut unpeeled potatoes in quarters. Force hot potatoes through Potato Ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined. The skins will need to be scooped out of the bowl of the ricer as you mash the potatoes.
- Make ahead: Mashed potatoes can be made 1 day ahead. Reheat, covered, in a heavy saucepan over low heat with 1/4 cup additional milk, stirring after potatoes are warm, until heated through; or in a baking dish, covered, in a moderate oven; or in a microwave, stirring halfway through heating, about 2 minutes total.
adapted from Gourmet