These rustic mashed potatoes are super easy to put together, but have a creaminess and richness to them that makes them surprisingly craveable for such a staple side dish!
I picked up the basics of this mashed potato recipe from one of my aunts (I have quite a few!). I made some ingredient/measurement changes and basically made it my own, and now I make these quite a few times a year. You should have seen the kitchen when I made them for Thanksgiving last year – I’ll just tell you now, it was a mess. I can imagine that from someone else’s perspective it would have been pretty funny…I, however, didn’t find it funny in the slightest.
Picture this, me standing in the corner of our kitchen, the Kitchen Aid mixer going, and potatoes falling out onto the floor. I had tripled the recipe, so I was using about 18 potatoes, and they would not fit into the mixer. . . very aggravating! The next time I made them, I used two strainers and fixed two separate batches. (If you ever happen to triple or even quadruple this recipe, you may want to do that. Unless of course you have some hugely awesome commercial bakery style stand mixer!)
I make my mashed potatoes with the skin on, but you can do it either way. It’s really whatever you prefer, but leaving the skin on definitely gives them that “rustic” feel. I usually make these mashed potatoes for a crowd of about 6-15 people (six people obviously being just for my family). My family usually refers to them as “Grace’s famous mashed potatoes” which seems a little exaggerated to me. The recipe is pretty easy, and hopefully will please all who try it! I do have a friend who doesn’t like them because of the potato skins, but that’s okay, I don’t mind.
I hope you like them – have a great week!
- 5-6 red potatoes, peeled or not peeled, your choice
- 2-3 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/4 cup greek yogurt
- 1/4 teaspoon pepper
- Scrub and dry potatoes, then cut into quarters.
- Put cut potatoes in medium sized pot and cover with water. Bring to a boil.
- Once boiling continue to cook until a fork will slide through easily.
- Strain the potatoes and transfer to a stand mixer.
- Add butter and milk. Mix on low speed for 4-5 minutes, adding other ingredients one at a time. Depending on how creamy you like your potatoes, you may want to add more milk.
- Serve immediately.
These potatoes can be made in advance and just kept on the warm setting of your crockpot. Just make sure to stir occasionally.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 269mgCarbohydrates: 60gFiber: 5gSugar: 5gProtein: 9g
Nutrition information isn't always accurate.