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These rustic mashed potatoes are a flavorful spin on a classic dish. Naturally buttery gold potatoes are hand mashed with butter and cream, then combined with a savory combination of sautéed shallots, fresh thyme, and sage. Perfect for a holiday celebration or Sunday supper, they have just the right balance of traditional and unique flavors.
Notes From the MGC Kitchen
Growing up, my mom often added sautéed chopped onions to mashed potatoes to give them a little texture and added flavor. It was the only way my dad, a proponent of low carbs long before the term became part of everyone’s vocabulary, would eat them.
So, when we were looking to create a new take on our creamy mashed potato recipe we decided to go with that concept, swapping the onions for shallots and adding in some fresh herbs. We didn’t abandon the original idea though – there’s a variation below for mixing in bacon and onions.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- YUKON GOLD POTATOES: The thin skin and naturally buttery flavor of Yukon gold potatoes make them an ideal choice for preparing mashed potatoes in this way. You could also use baby potatoes, red or gold.
- SHALLOTS: Shallots have a mild sweetness that blends well with the fresh herbs, yet their flavor is subtle enough not to overpower the creamy, buttery flavor of the potatoes.
- FRESH HERBS: We call for fresh thyme and sage in this recipe and don’t recommend replacing them with the dried version. If you don’t have either on hand, you could substitute a little fresh parsley, or just omit the herbs altogether.
How To Make Rustic Mashed Potatoes
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
COOK THE POTATOES: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add some salt, and stir to dissolve. Boil until the potatoes are tender when pierced with a sharp knife. Drain and return to the heat for a minute to allow all the excess moisture to evaporate.
PREPARE THE SHALLOTS AND HERBS: Heat the olive oil and butter in a frying pan over medium heat. Add the shallots and sauté until soft and translucent, season with a pinch of salt and a few grinds of pepper, then add the thyme and sage and combine. Stir in the cream and continue cooking until the cream is heated through.
MASH THE POTATOES: Add the cream mixture to the drained potatoes, stir to combine, then gently mash with a potato masher, adding a little more cream if needed. Season to taste with salt and pepper and serve.
Tips For Success
LEAVE THE SKIN ON THE POTATOES: As long as you’re using a thin-skinned potato like the recommended Yukon Golds, leaving the skin on will add texture and flavor to the dish.
CUT THE POTATOES INTO SMALL CUBES: Cutting the potatoes into 1/2-inch cubes before cooking makes them easier to mash.
Recipe Variation: Rustic Mashed Potatoes with Bacon and Onion
The texture of rustic mashed potatoes makes it easy to mix in added flavors. We often make an easy variation on this recipe that includes bacon and onions to serve with roast pork. Here’s how to make it:
- Follow the recipe for preparing the potatoes, but instead of adding sautéed shallots, dice four strips of bacon and fry until crisp.
- Drain the bacon bits on paper towels, leaving some fat in the pan. Add a cup of chopped onion and cook until lightly caramelized.
- Add the butter and cream to the onion and once the butter is melted, return the bacon to the pan. Combine with the potatoes and mash together.
Discover More Classic Potato Recipes
Everyone loves a delicious potato dish, so here are some more tried-and-true recipes for you to try:
- Creamy Mashed Potatoes (light, creamy, and smooth – stovetop and Instant Pot instructions included)
- Scalloped Potatoes (delicious with that toasty oven-baked flavor)
- Our Best Oven Roasted Potatoes (simple, savory, and goes with everything)
- Colcannon (our version of an Irish classic made with fresh kale)
Rustic Mashed Potatoes
Ingredients
- 2-1/2 lbs Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1 tablespoon fresh thyme leaves, stripped from the stems
- 1 tablespoon chopped fresh sage leaves, stems removed
- Salt and freshly ground black pepper
- 1/2 cup light cream or half-and-half, plus more if needed
Instructions
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 teaspoons of salt and stir to dissolve.
- Boil for 10 to 12 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return to the heat for about 1 minute to allow all the excess moisture to evaporate.
- While the potatoes are cooking, heat the olive oil and butter in a frying pan over medium heat. Add the shallots and sauté until soft and translucent, 3 to 4 minutes. Season with a pinch of salt and a few grinds of pepper, then add the thyme and sage and combine.
- Stir in the cream and continue cooking until the cream is heated through, 2 to 3 minutes more.
- Add the cream mixture to the drained potatoes, stir to combine, then gently mash with a potato masher, adding a little more cream if needed.
- Season to taste with salt and pepper, transfer to a bowl, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As a retired chef, I am still fascinated by food. I find your recipes to be simple, innovative and delightfully different. I enjoy trying new twists on old favorites. Thank you.
Hi Beverly,
Thank you so much for the kind words and for taking the time to browse around the site. It means a lot coming from a professional.