Rustic Golden Mashed Potatoes

Keep the peel on yellow potatoes for a rustic texture and extra flavor.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 lbs yellow potatoes
• 4 Tbs butter
• 4 cloves garlic
• 2 tsp salt
• 1 tsp pepper
• 1/2 cup heavy cream
• 2 Tbs chives

Directions

1. Cut potatoes into 1-inch pieces. Add to a pot of heavily salted water.
2. Bring water to a boil and boil for 15 minutes, or until potatoes break easily with a fork.
3. Turn burner to low, drain potatoes, and leave in colander for a few minutes.
4. Place pot back on burner, add butter, and let melt for about 1 minute.
5. Add garlic, salt, and pepper and cook for another minute.
6. Pour potatoes back in pot and start mashing.
7. Add cream a little at a time while mashing.
8. After potatoes are creamy, stir in chives.

Notes

• Keep the peels: Scrub the yellow potatoes and leave the skins on for that rustic texture and extra flavor.
• Salt the water: Cook the potatoes in heavily salted water so they’re seasoned all the way through.
• Bloom the garlic: Give the garlic a minute in the melted butter before mashing to mellow its raw bite.
• Add cream gradually: Pour the heavy cream in a little at a time so you can stop at the texture you like.
• Don’t overmash: Stop once creamy—overworking the potatoes can turn them gluey.

Why This Works

• Garlic in butter: Cooking the garlic in butter infuses the fat with flavor and softens its sharpness before it meets the potatoes.
• Cream added slowly: Incorporating the cream a bit at a time gives you a silky, controlled consistency instead of a soupy mash.
• Skins for character: Leaving the peels on adds rustic texture and a little extra earthiness to every scoop.
• Salted from within: Seasoning the boiling water means the flavor is built into the potatoes, not just stirred on top.