WHAT’S ON THE SIDE?
Rustic Mashed Potatoes
Array/5
COOK TIME
25 min
TOTAL TIME
40 min
SERVINGS
4-6 min
Just so you know, mashed potatoes are literally one of my favorite foods. Definitely a top five. They’ve been my favorite since I was little. My grandma knew to make extra mashed potatoes because I would eat so much. They are basically just the ultimate comfort food and always remind me of big family get togethers. What’s better than a forkful of mashed potatoes, corn and a little gravy. OMG.
I started making the mashed potatoes for family gatherings at a young age. Mainly just because I wanted to make sure they were really, really good. I like a good creamy but rustic mashed potato and don’t skimp on the butter.
So I’m sharing my mashed potato recipe since Thanksgiving is coming up soon. Now, this is the recipe, however, I feel like I do a lot by taste. So start with these amounts and then taste and add more to make it perfect for your taste. This recipe calls for a lot of butter, do not be alarmed. But it’s Thanksgiving!
Enjoy my absolute favorite mashed potatoes!
Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
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Rustic Mashed Potatoes
Rustic and buttery mashed potatoes. The real deal with these.
Ingredients
5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened Hiland butter, plus more for topping
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup Hiland half-and-half
1/2 cup Hiland heavy cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Instructions
- Preheat oven to 350 degrees. Peel the potatoes and cut into fourths. Place the potatoes in a large pot and fill with water to just cover them. Bring to a boil and cook for about 25 minutes or until tender with a fork.
- Drain water from the potatoes and return to the pot. Turn the burner to low and mash the potatoes with a masher. Mash together for about 4-5 minutes until smooth. Turn off the burner.
- Add the butter, cream cheese, half and half, heavy cream and salt and pepper. Stir to combine. If the potatoes are too thick, add a little bit of milk to thin out. Taste test and add more salt and pepper if needed.
- Scoop the mashed into a large casserole dish. Place dollops of butter on top of the potatoes. Cover with foil and bake for about 10 minutes. Remove the foil and then bake for 10 more minutes.
- Serve warm!
Notes
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