Rustic Mashed Potatoes
These rustic mashed potatoes have a perfect balance of flavors and textures. Creamy, buttery, and infused with sautéed shallots and fresh herbs, they're easy to make (no peeling involved).
Servings: 6 servings
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
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.
Cut the potatoes into small cubes: Cutting the potatoes into 1/2-inch cubes before cooking makes them easier to mash and blend with the other ingredients.
Nutrition
Calories: 265 | Total Fat: 12g | Cholesterol: 27mg | Sodium: 219mg | Carbohydrates: 35g | Fiber: 5g | Sugar: 3g | Protein: 5g