Classic Rustic Mashed Potatoes
Sometimes the best side is the simplest one. These mashed potatoes are exactly that. Just tender boiled potatoes, warm cream, melted butter, and hand-mashing to keep a little rustic texture. Soft, fluffy, and familiar without being heavy, they can anchor almost any plate between bolder sides.
Yukon Golds make them naturally creamy, while Russets keep them light and fluffy. Use whichever you prefer, or a mix for the best of both. Warm butter and cream ensure everything blends smoothly, and drying the potatoes briefly in the pot keeps the mash from turning gluey.
Prep
⏱️ 15 min
Cook
🔥 20–25 min
Total
⏳ ~40 min
Serves
🍽️ 6
Ingredients
- 3 lb potatoes (Yukon Gold for creamy / Russet for fluffy / mix for both)
- 1 tbsp kosher salt (for boiling water)
- 6 tbsp butter, plus more to finish
- 3/4 cup heavy cream, gently warmed
- 3/4–1 tsp kosher salt, to taste
- Freshly ground black pepper
Potato choice: Yukon Golds make creamy mashed potatoes with a rich golden color, while Russets mash lighter and fluffier. A 50/50 mix gives you the best of both.
Start in cold water: Adding potatoes to boiling water causes the outside to fall apart before the center cooks. Cold water ensures even cooking.
Instructions
- Prep and boil: Peel potatoes, cut into 1½–2 inch chunks, cover with cold water + 1 tbsp salt, boil until tender (15–20 minutes).
- Warm the cream + butter: Gently heat until butter melts. Do not simmer.
- Drain + dry: Return drained potatoes to hot pot for 1–2 minutes to steam off moisture.
- Hand-mash: Mash until mostly smooth with a few soft rustic bits. Add half the warm cream mixture.
- Finish texture: Add remaining cream mixture; season with salt + pepper.
- Serve warm: Add a pat of butter and serve immediately.
By PantryJoy • November 17, 2025
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