Everyone loves these Rustic Mashed Potatoes. They are chunky, creamy, buttery potatoes and they’re perfect for any occasion.
Butter and garlic combine to make any form of potato more delicious, don’t they? These potatoes have been a family favorite for as long as we’ve been married.
My husband made these potatoes the first Thanksgiving we were together and my entire family devoured them. He was super laid back about it and potatoes became his “thing” for the next dozen Thanksgivings at least.
How To Make Rustic Smashed Potatoes
His method was simple, just smash up the potatoes and add butter, salt, and a splash or two of milk. The real secret is not to stir or mash them too much.
I like to drain the potatoes and place them back in the pot over very low heat to make sure that any liquid or steam is released while you’re mashing them.
Once everything is roughly mashed with a potato masher (this is my favorite one for potatoes), add the butter, smash it in, and add the milk, half and half, or cream.
Add a generous sprinkling of garlic, salt, and pepper, taste the potatoes, and adjust to taste.
What Makes These Smashed Potatoes?
I rarely peel the potatoes for mashed potatoes, so I call them “smashed” instead of the traditionally smooth, mashed potatoes.
This is a rustic pot of mashed potatoes that the whole family loves. They are chunky, creamy, buttery potatoes and they’re perfect for any occasion.
There’s a time for every possible kind of potato in my life and these are my favorite easy-to-make smashed potatoes.
Make-Ahead Mashed Potatoes
When making this dish a day or two in advance, let the potatoes cool completely before placing in an airtight storage container. If you have a baking dish with a lid, that will work fine and you can reheat in the dish when ready to serve.
Take the potatoes out of the fridge about 2 to 3 hours before serving time. Then place in a 350-degree oven for about 20 to 30 minutes or until warmed through. Fluff the potatoes and top with a few pats of butter before serving.
Alternatively, the cold potatoes can be transferred to a crock-pot and warmed on LOW heat for 3-4 hours. Stir once or twice while reheating. Fluff the potatoes and top with a few pats of butter before serving.
I like to serve these potatoes with Balsamic Glazed Meatloaf or Pan Fried Pork Medallions. The creamy wine sauce for the pork is perfect with these potatoes.
Roast some broccoli or green beans to serve alongside and you’ll have the whole meal on the table in no time.
Garlic Smashed Potatoes
Ingredients
- 4 pounds golden, Dutch, or red potatoes, scrubbed and chopped into 2-inch pieces
- 1/2 cup butter, plus 2 tablespoons more for serving
- 1/3 – 2/3 cup milk, half and half, or cream *
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon garlic powder, adjust to taste
- 1/2 teaspoon freshly ground black pepper, adjust to taste
Instructions
- Add the potatoes to a large pot and cover with water. Bring to a boil over high-heat. Check the potatoes periodically and drain them as soon as you can easily pierce the potatoes with a fork, this typically takes about 15 minutes. (You don't want them to be soft enough to just fall off the fork.)
- After you drain the potatoes in a colander, transfer them back into the hot pot. Place the pot back on the stove over the lowest heat setting. Smash the potatoes with a handheld potato masher (this is my favorite one for potatoes) and add the butter.
- Continue smashing the potatoes until they are as smooth as you like. Depending on how dry the potatoes are, start by adding a splash of milk or cream. Stir it in and continue adding liquid slowly until the desired consistency has been reached.
- Stir in the salt, garlic, and pepper. Taste and adjust the seasonings. Top the hot potatoes with the additional butter right before serving. Enjoy!
Notes
Nutrition
{originally published 10/4/11 – recipe notes and photos updated 10/23/20}
Barbara Riccio says
Mainly wondering if you keep skins on the potatoes, like you said, how come every picture of them mashed is shown without skins? I always made them without skins and was wondering what they looked like, as mashed potatoes, WITH the skins on.
Mary Younkin says
I typically use yellow, Dutch, or golden potatoes and I don’t peel them. The skins are there, Barbara. They’re simply so thin and pale, you can’t really see them in photos. I’ve also made this recipe with red potatoes, in which case the peels are definitely visible.
Chrys says
Link to your favorite potato masher won’t open, or is broken. What is the name of the item, and where can you buy it please? Thank you.
Mary Younkin says
Thanks for the heads up, Chrys! I’ve fixed the link in the post. Here’s the potato masher: https://amzn.to/3mhq34a