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    Home » Recipes » Sides

    Best Ever Rustic Mashed Potatoes for Two

    Modified: Jul 31, 2022 · Published: Jun 6, 2020 by Sharon Rigsby · 6 Comments

    Jump to Recipe
    Pinterest pin for rustic mashed potatoes.

    Just wait till you taste one of my favorite side dish recipes, Rustic Mashed Potatoes for Two. Not only is it the best and loaded with flavor, but it is also a one-pan wonder with baby red potatoes topped with a tasty sauce made with tangy cream cheese and fresh chives.

    Rustic mashed potatoes in a white serving bowl garnished with chopped chives.

     Like my Easy Air Fryer Hasselback Potatoes, this indulgent potato recipe is for two. Of course, if you need to serve more folks, it’s easy to scale both recipes up. 

    Why you will love this recipe:

    1. Like my recipe for Parmesan Smashed Potatoes, it’s quick and easy; you can have this delicious side dish on the table in less than 15 minutes.
    2. You don’t have to peel or cut up the potatoes.
    3. It only takes minutes to whip the sauce up. 

    Only six ingredients:

    All you need are small red potatoes, cream cheese, butter, fresh chives, kosher salt, and ground black pepper.

    A bowl of red potatoes, a stick of butter, fresh chives and a box of cream cheese.

    How to make it:

    Place the spuds 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 boils, reduce the heat to medium-low and continue to cook for another 10-20 minutes. 

    How long it takes the spuds to cook depends on their size. They are done when they are tender, and you can easily stick a fork in them.

    A large pan with potatoes in water on the stove.

    When the spuds are done, remove them from the heat. Before draining them reserve one-half cup of the cooking liquid and set aside. Pour them into a colander to drain. 

    Put the spuds back in the pan and let them sit for a few minutes to let the steam escape.

    Baby red potatoes in a pan after cooking.

    While the spuds 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, the chives, and stir to combine.

    Chunks of cream cheese and butter in a clear glass bowl topped with chopped chives.

    Use the back of a wooden spoon or a potato masher to gently smash the potatoes just until the skin breaks.  Do not mash.

    Smashed cooked unpeeled potatoes in a bowl.

    Add the cream cheese mixture and combine, being careful not to break up the chunks of potatoes. Add one to two tablespoons of the reserved cooking water and stir to combine.

    Taste and add additional salt and pepper if needed. Serve immediately.

    A white bowl with smashed potatoes topped with a sauce and chives.

    Sharon’s tips:

    This recipe as written makes two huge portions. Depending on what else you are serving, you can probably get at least three and maybe four servings out of it.

    If you need to serve more folks, you can easily double or triple the recipe. This recipe allows you to scale it up or down but it doesn’t change the amount of the reserved cooking water you need to add. You will have to do this manually. It’s better to err on the side of too much water rather than too little. 

    Make sure your potatoes are roughly the same size so that they will cook evenly. If you have any that are larger than the rest, cut them in two. How long it takes the spuds to cook depends on their size. They are done when they are tender, and you can easily stick a fork in them.

    You can substitute any small or baby potatoes for the red potatoes. 

    Leftovers can be stored tightly covered in the refrigerator for up to four days. To reheat, place them on a microwave-safe dish and heat them in the microwave for a minute or two. 

    This recipe can be made ahead and reheated covered in a 350-degree oven until it is warmed through.  If you are going to make it ahead, add a few more tablespoons of the reserved cooking water to your sauce to make sure the potatoes don’t dry out. 

    If you make it ahead, you also might want to reserve about a tablespoon of the chopped chives to garnish it with.

    What to serve with it:

    I served this delicious side dish with Lemon Pepper Salmon, but it would pair equally well with Baked Grouper with Tomatoes and Artichokes or Chicken with Mushrooms and Herbs or even my Easy Southern Style Blue Crab Cakes.

    Here is a link to all of my main dish recipes if you need more menu suggestions.

    Related recipes: 

    If you like potatoes as we do, I think you may like these side-dish recipes as well: Old-Fashioned Creamed Potatoes, Easy Southern Potato Salad, Easy Southern Crispy Fried Potatoes, and Southern Candied Sweet Potato Casserole with Pecans. 

    Here is a link to all of my side dish recipes if you need more inspiration or menu ideas.

    ★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

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    A large bowl of rustic mashed potatoes garnished with fresh chives.

    Easy Rustic Mashed Potatoes for Two Recipe

    Sharon Rigsby
    These one-pan creamy red potatoes are cooked on the stove, then gently smashed and covered with a flavorful sauce made with tangy cream cheese and bright, colorful fresh chives.
    5 from 4 votes
    Print Recipe Pin Recipe
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 2 servings
    Calories 254 kcal

    Ingredients
      

    • 12 ounces small red potatoes unpeeled (12 ounces = about 12 small 1 to 2-inch potatoes)*
    • 3 tablespoons cream cheese softened
    • 1 tablespoon unsalted butter
    • 4 tablespoons reserved cooking water divided( add more if you want a creamier consistency)
    • 1 tablespoon fresh chives minced
    • 1-¼ teaspoons kosher salt divided
    • ¼ teaspoon ground black pepper

    Instructions
     

    • 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 ½ 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.

    Notes

    This recipe as written makes two huge portions. Depending on what else you are serving, you can probably get at least three and maybe four servings out of it.
    If you need to serve more folks, you can easily double or triple the recipe. 
    Make sure your potatoes are roughly the same size so that they will cook evenly. If you have any that are larger than the rest, cut them in two. 
    You can substitute any small or baby potatoes for the red potatoes. 
    Leftovers can be stored tightly covered in the refrigerator for up to four days. To reheat, place them on a microwave-safe dish and heat them in the microwave for a minute or two. 
    This recipe can be made ahead and reheated covered in a 350-degree oven until it is warmed through.  If you are going to make it ahead, add a few more tablespoons of the reserved cooking water to your sauce to make sure the potatoes don't dry out. 
    If you make it ahead, you also might want to reserve about a tablespoon of the chopped chives to garnish it with.

    Nutrition

    Calories: 254kcalCarbohydrates: 29gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 39mgSodium: 206mgPotassium: 49mgFiber: 3gSugar: 2gVitamin A: 850IUVitamin C: 11.6mgCalcium: 20mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *This post was originally published July 26, 2017. It was republished on June 6, 2020, with resized images, expanded directions, and new tips. 

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    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Terri

      September 02, 2020 at 5:00 pm

      I would like to make this dish and double it. In the notes following the recipe it states,
      “This recipe allows you to scale it up or down but it doesn’t change the amount of the reserved cooking water you need to add. You will have to do this manually.” I find this a bit confusing. Are you saying that the amount of reserved water used doesn’t increase if you double the recipe?

      Reply
      • Sharon Rigsby

        September 02, 2020 at 5:25 pm

        I’m sorry for the confusion. Yes, double the amount of reserved cooking water. You may not need it all, but add slowly and stir until it is the constancy you want.
        I hope you enjoy it!

        Reply
    2. Linger

      June 07, 2020 at 4:57 pm

      5 stars
      Sharon, I love the creaminess you added with the cream cheese. And skin-on mashed potatoes are my favorite. This is such a comfort food in the greatest sense and in my book can be eaten at any time of the year. Yum!! Thanks so much for sharing.

      Reply
    3. Leslie

      July 27, 2017 at 9:10 pm

      I can not express how much i love potatoes! I is absolutely unhealthy but i love them as crispy chips, french fri’s, gnocchi noodles oh i just love them. Yum, this looks tasty & it’s making me hungry.

      Reply
      • Gritsandpinecones

        July 28, 2017 at 7:49 am

        Hi Leslie, thanks so much for leaving a comment. I am with you, I love potatoes prepared anyway, and I could eat them every day! This is a really quick and easy recipe too which makes it even better. Let me know what you think if you try it out!

        Reply
        • Susan Barnes

          June 17, 2020 at 7:17 pm

          5 stars
          Our resident potato lover has made these twice and has really enjoyed them, including as leftovers. He remarked after dinner tonight that “these are pretty damned good.” I thought you would enjoy that.

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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