Rustic Smashed Red Potatoes with Cream Cheese
Creamy yet textured mashed potatoes made with unpeeled small red potatoes, cream cheese, and butter. The skins remain intact for rustic charm and nutritional value. Finished with fresh chives, this side dish balances richness with restraint and serves as a perfect complement to roasted meats or vegetables.
Ingredients
Instructions
- 1
Place potatoes, salt, and bay leaf in a medium saucepan and cover with water by 1 inch.
- 2
Bring to a boil, then reduce heat and simmer, stirring once or twice, until potatoes are fork tender.
- 3
Drain well, reserving 1/2 cup cooking water. Discard the bay leaf.
- 4
Return saucepan to residual heat and shake potatoes to dry them out.
- 5
Whisk softened cream cheese with melted butter and 2 TBS potato water until smooth.
- 6
Stir in salt, pepper, and chives into the cream cheese mixture.
- 7
Break potatoes apart with a wooden spoon, smashing just enough to break the skins.
- 8
Fold in cream cheese mixture until most liquid is absorbed and potato chunks remain.
- 9
Add remaining potato water 1 TBS at a time if needed to reach desired consistency.
- 10
Taste and adjust seasoning with salt and pepper. Serve immediately.
Tips
Reserve potato cooking water to adjust consistency; potatoes will thicken as they sit.
Use a wooden spoon to avoid overworking the potatoes; rustic texture depends on leaving chunks intact.
Taste before serving to adjust seasoning, as some salt comes from the cooking water.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or potato water to restore creaminess.
Prepare through step 6 up to 2 hours ahead. Fold in cream cheese mixture just before serving to prevent thickening.
Serve hot immediately after folding in cream cheese mixture. Accompany roasted meats, grilled fish, or vegetable mains.
Common Mistakes
Over-mash to avoid a gluey, dense texture; stop when chunks remain visible.
Don't skip drying the potatoes after draining to avoid excess moisture and watery results.
Add potato water gradually to avoid oversaturating; the mixture will thicken upon standing.