Kiss your vegetable peeler goodbye. There’s no longer any need to peel those potatoes. In fact, it’s actually better for you not to. Mashed Potatoes with Skin are smooth, creamy and buttery, with speckled bites of texture thanks to the peel.
They’re perfect for a quick and easy weeknight side dish, but especially wonderful for large holiday gatherings when time is of the essence!
Not only do making Mashed Potatoes with skin still intact cut back on the prep time, but this practice also adds vitamins and minerals to the potatoes’ overall nutritional value. According to SF Gate, when you compare the skin of the potato to the potato’s flesh gram-for-gram, it likely contains way more than you ever thought:
[Potato skin] has double the amount of seven nutrients, five times more riboflavin, seven times the calcium and 17 times more iron than the same amount of flesh.
MASHED POTATOES WITH SKIN | INGREDIENT OPTIONS
- Potatoes – Russet Potatoes will have thicker skin than most other potato varieties, so if you’re a fan of texture, stick with the Russets! However, you could also use Red Potatoes and Yukon Golds for making Mashed Potatoes with skin. If this is the case, you’ll only need to cut these potato varieties into 2-4 pieces before boiling.
- Butter – Melted butter will incorporate easier into your mash. If desired, melt the butter in a microwave-safe pitcher at 30-second intervals. You can use unsalted or salted butter for making Mashed Potatoes with Skin. Note: If using salted butter, you will need to cut the indicated salt quantity and, rather, season to taste.
- Cream – Heavy whipping cream will make your potatoes rich and decadently delicious, however, if you’re counting calories, whole milk or half-and-half would make a fine substitute.
- Kosher Salt and Pepper
HOW TO MAKE MASHED POTATOES WITH SKIN
- Prep the Potatoes – There’s no vegetable peeler needed here, but you’ll want to give the skin a good scrub to remove any clinging dirt from the potato skin before boiling. Then, cut the potatoes into 1″ chunks.
- Boil the Potatoes – Add your potatoes to a large saucepan and cover with cold water by 2″. Place over high heat and bring to a boil. Once the potatoes are boiling, you may need to reduce the heat to prevent spillovers. Simmer until fork-tender, 20-25 minutes, and strain well.
- Add Ingredients and Mash! – Add butter, cream, salt, and pepper to the potatoes. Then, it’s time to mash! You can use a wooden spoon, a whisk or a handheld mixer on low speed to mash your potatoes.
5 MORE MASHED POTATO RECIPES YOU’LL LOVE
- Cheesy Mashed Potatoes are baked until hot and bubbly and served up in casserole form for the ultimate comfort food side dish!
- Loaded Mashed Potato Casserole feature buttery mashed potatoes with cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions. The perfect make-ahead side dish casserole!
- The Best Mashed Potatoes Recipe is easier than you think! These classic mashed potatoes are made extra smooth and creamy thanks to simple ingredients. Plus, the trick to the lightest, fluffiest potatoes ever!
- Twice-Baked Potatoes with Cheddar and Bacon are made with cream cheese, Cheddar, bacon, and chives. The perfect make-ahead recipe for entertaining!
- Twice-Baked Potatoes with Havarti and Dill features a new take on twice-baked potatoes, with big flavor thanks to Havarti and Dill.
Mashed Potatoes with Skin are smooth, creamy and buttery, with speckled bites of texture (and let's not forget, added health benefits) thanks to the peel!
- 4 Russet potatoes scrubbed, quartered lengthwise and cut into 1” chunks
- 1/2 cup unsalted, room temperature butter
- 1/2 cup heavy whipping cream, warmed (in the microwave is fine)
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons minced chives (optional)
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Add potatoes to a medium-sized saucepan, fill to cover with water by 2 inches and place over medium-high heat. Allow to come to a boil and reduce to a rapid simmer. Simmer for 20-25 minutes, until the potatoes are fork-tender.
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Strain the potatoes well and add them back into the pot along with the butter, cream, salt, pepper, and chives (if using) to the potatoes.
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Mash using a wooden spoon, a whisk or a handheld mixer on low speed until smooth to your liking. Serve and enjoy.
You had me at potato. I could seriously eat that whole bowlful!
As I’ve gotten older, I really do love chunkier mashed potatoes with skin. Plus it’s so much easier than having to peel them all! Great recipe!
Mashed potatoes are seriously one of my favorite comfort foods and these look amazing. Will be making these soon.
I always keep the skins on with my mashed potatoes so this is right up my street! So yum!
I always always ALWAYS leave the skin on! #teamskin 🙂 p.s. love the idea of adding chives!
I am so glad to see I am not the only one who does this. I love using red potatoes for my recipe. I love how simple and to the point your recipe is and I can’t wait to try it with Russet potatoes instead of my usual. Headed to the store now for some fresh potatoes to whip up a batch.
Oh my goodness! This looks absolutely delicious I have never tried making it with skin on.. wi definitely try it 🙂 Thanks!
We always leave a few skins in our mashed potatoes! Such a perfect comfort dish recipe!
Ohhhh how scrumptious! We’re mashed potato-crazed over here and the no-peel no-hassle is the ONLY way we roll! Thanks for another great recipe 🙂
Love how creamy these look! Saving these mashed potatoes for Thanksgiving! Perfect!
You can leave the skin on? I’m definitely going with this route from now on. Saves so much work, and tastes yummy. 🙂
I’m all for adding some extra vitamins to any dish, but really I just prefer having the skin mashed right in with my potatoes. I often eat the skin of a baked potato too! This is a great recipe.
I’ve always liked the look and taste of mashed potatoes with skin. What I hadn’t considered was what you mentioned about the added vitamins and minerals found in the skin. This recipe is a win all the way around!
I love me some mashed taters, but hadn’t thought to use the skin before. What a great idea! I’m going to try this tonight!
This is a great change up from regular mashed potatoes and a perfect side dish.
I ALWAYS leave the skin on when making mashed potatoes! I love the nutritional value they give to the dish as well as the added texture.
I love leaving the skins on my mashed potatoes!
Delicious, flavorful, creamy, buttery, healthy and yum. My kids to love it at all their meals.
I love potatoes with the skin on but have actually never used them for mash! On my to make list!
Did you mean to write only 4 russet potatoes in the instructions? Because that’s what I had on hand and used, which wouldn’t have been enough combined with that much butter and heavy cream. I added 12 oz. of cauliflower (frozen then boiled until tender) to mix in to give the recipe more body and probably could’ve used another 12 oz. The taste was great though regardless, and I would make this recipe again with some altering of the ratios.
Hi Byenia! 4 potatoes are correct, but I’m so glad you enjoyed the recipe and made it your own!
I love potatoes, and this recipe for mashed potatoes is fantastic genuinely recommend. It is so scrumptious.
I have been keeping the skin intact when making mashed potatoes because of your recipe. It saves time, and I actually prefer it that way. 🙂
I tried your recipe last night and loved it! Can’t wait to make it again!
This is simple and easy recipe. I loved the mashed potatoes with the skin on.
I love my mashed potatoes with skin on. It’s how my mama always made them so I do too. My whole family likes them that way.