Rustic Mashed Potatoes Recipes

EASY RUSTIC MASHED POTATOES FOR TWO RECIPE

Steps:

• Place potatoes in a medium saucepan and add water to cover by at least an inch. Add one teaspoon salt and bring to a boil over medium-high heat. When the water starts to boil, reduce the heat to medium-low and continue to cook for about 10-20 minutes. How long it takes the potatoes to cook depends on the size. They are done when they are tender and you can easily stick a fork in them.
• When they are done, remove from the heat and reserve 1/2 cup of the cooking liquid. Pour the potatoes into a colander to drain them. Put them back in the pan and let them sit for a few minutes to let the steam escape.
• While the potatoes are cooking combine the softened cream cheese and butter in a small bowl. Add two tablespoons of the reserved cooking water, one-fourth teaspoon of salt and pepper, and the chives and mix well to combine. Add more water if you want a creamier consistency.
• Use the back of a wooden spoon or a potato masher to gently smash the potatoes just until the skin breaks. Do not mash.
• Add the cream cheese mixture and combine being careful not to break up the chunks of potato. Add two tablespoons of the reserved cooking water and stir to combine.
• Taste and add additional salt and pepper, if needed, and serve immediately.

RUSTIC BLUE CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 400˚F.
• Place a baking sheet in the oven to heat for 5 minutes.
• In a large bowl, toss together the yam dice, olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pour onto the hot baking sheet. Bake for 20 minutes, or until the yams are brown and cooked through. Remove from the oven, transfer the yams to a medium bowl, and mash them. Set aside.
• While the yams are roasting, peel half or all of the peel from the potatoes. (Leaving some of the peel on adds texture and color to the dish.) Cut the potatoes into 2-inch pieces. Put the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of the salt, bring to a boil, and boil for 20 to 25 minutes, or until the potatoes are just cooked through.
• In a small pot, heat the milk over low heat.
• Strain the potatoes and return them to the pot. Add the butter, remaining salt and pepper, both cheeses, and the garlic powder, thyme, and warm milk. With a potato masher, gently mash the potato mixture. The potatoes should be slightly chunky.
• Gently fold in the roasted yams with the masher or a spatula. Do not fully incorporate the yams; leave spikes of color throughout the potatoes. Serve warm.
• Make Ahead
• The potatoes will keep, covered, for up to 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 30 minutes. Add more milk if needed.

LOADED RUSTIC MASHED POTATOES - COOK'S COUNTRY

Steps:

• Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch; bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.
• Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
• Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper and salt just until fully combined. Stir in cheddar, sour cream, chives and bacon until incorporated; try not to overwork.