Loaded Rustic Mashed Potatoes
No peeling, no fancy ingredients, no fuss—just perfect mashed potatoes.
Why This Recipe Works
For easy rustic mashed potatoes, we left the skins on and simply sliced the potatoes before boiling them. Choosing starchier russet potatoes, rather than Yukon Golds or Red Bliss, gave us a fluffier mash, and cooking and mashing the potatoes in the same saucepan saved on cleanup. For the dairy component, a mix of rich (but not too rich) half-and-half and melted butter gave us the comforting flavor and silky texture we were after. Finally, to fill this mash with the flavors of a loaded baked potato, we stirred in tangy sour cream, fresh chives, smoky bacon, and a handful of cheddar cheese.