Some might think “rustic” is just a fancy way of saying – “I make mashed potatoes with the skins on”, which some might think is being a lazy cook.
That is far from the truth!
Because the potato skins not only house most of the nutrients in the potato, but they also have a lot of fiber and they help to slow down the quick carbohydrate burst that starchy potatoes give; making them easier on your body and your blood sugar levels.
Enough of the story stuff, let’s get to how to make the dish.
- 3 lbs potatoes (We prefer a yellow or red potato, but anything is fine)
- 1 tsp sea salt (or to taste)
- 3/4 cup whole milk (buttermilk is also nice)
- 4 Tbsp butter (pastured/organic if you can)
- 1/2 cup sour cream, or creme fraiche
- 4-10 garlic cloves, minced or pressed
*Note on the garlic: We include raw garlic, because we like that strong flavor and it retains all of its health benefits. If you don’t care for raw garlic, then roast yours first. You can see another recipe using roasted garlic here.
1. Boil the potatoes in their skins until they are soft enough to easily pierce with a fork
Don’t leave potatoes boiling, or sitting, in hot water longer than necessary. This is because the potatoes will develop more of a gluey consistency.
2. Drain the cooked potatoes and add them to a pot
Best to drain them straight away, even if you won’t get to them for a few moments.
3. Add salted butter to the pot until melted
Use a good salted butter as this is important for the best flavor. Ideally if you can try grassfed butter for a more organic version.
4. Mash the butter and potatoes till smooth mashed consistency
Using either a potato masher (yes, the handheld kind) or a hand mixer, begin to mash the potatoes and mix in the butter. I don’t like mine super-smooth, but you can beat them until smooth if you like them that way.
5. Add in sour cream or creme fraiche, milk, salt, and garlic
Mix well and taste to see if it needs a bit more of anything.
Estimated Preparation Time
This rustic garlic mashed potatoes recipe dish takes about 35 minutes to prepare.
Alternative Recipe Ideas
Substitute coconut oil for the butter.
Instead of using milk and sour cream, you could use a mixture of chicken broth and coconut milk.
Try just omit the coconut milk and use all chicken broth, but you won’t want quite as much, since it is thinner than dairy. This will give it a rich flavor and you probably won’t even miss the dairy.
Where to Buy the Ingredients
We always recommend trying to buy the best ingredients you can to make the flavor of the dish the best it could be.
For potatoes you can get them delivered to you from Thrive Market (Tip: Use the Thrive Market codes page on Giving Assistant to try earn cash back and look for coupons.)
Same for getting the dairy products like butter, buttermilk, sour cream or creme fraiche.
You may also note that this recipe contains butter, whole milk and sour cream, which some still consider to be a healthy option to eat.
Looks like our bodies need good, old-fashioned saturated fats from dairy just like great-grandma grew up on.
The source matters, and so we like to choose organic ingredients and grass-fed dairy as much as possible, but the most important thing is sticking with traditional, and not modern, fats!
Try add this dish along with the our quinoa, kale and poached egg recipe for a lunch dish that is sure to fill anyone’s belly.