Easy Rustic Mashed Potatoes for Two Recipe
Servings: 2 servings
Calories: 254kcal
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.
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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: 254kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 206mg | Potassium: 49mg | Fiber: 3g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 2mg
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