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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
4poundsgolden, Dutch, or red potatoes, scrubbed and chopped into 2-inch pieces
1/2cupbutter, plus 2 tablespoons more for serving
1/3 - 2/3cupmilk, half and half, or cream *
1teaspoonkosher salt, adjust to taste
1/2teaspoongarlic powder, adjust to taste
1/2 teaspoonfreshly ground black pepper, adjust to taste
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!
The amount of milk, half and half, or cream necessary will depend on how dry the potatoes are. Start with just a splash and slowly add more until the potatoes reach the desired consistency.