Print Pin

Rustic Mashed Potatoes

Nothing beats a good helping of mashed potatoes. Rustic mashed potatoes are so creamy that they're good without gravy.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 servings
Author Sherry


  • 7 pounds Gold potatoes
  • ½ cup unsalted butter
  • cups milk see note
  • 1 teaspoon coarse sea salt
  • ½ teaspoon coarse ground black pepper


  • Scrub and wash potatoes with a vegetable brush but do not peel. Cut potatoes in half then cut each half in four or five pieces. Bring a generously salted large pot of water to a boil. Add potatoes, return to a boil, then reduce heat, and cook until tender. Drain well.
  • Add potatoes, butter, salt and pepper in a large bowl then mash. Add milk, a little at a time, and mix until desired consistency. Adjust salt and pepper as needed. Potatoes will be slightly lumpy.


I generally use evaporated milk in my mashed potatoes, but scalded whole milk works great. Taste differs slightly, depending on the milk.