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.
6 MORE POTATO RECIPES YOU’LL LOVE
- Cheesy Mashed Potatoes
- Twice Baked Mashed Potatoes
- Loaded Mashed Potato Casserole
- The Best Mashed Potatoes Recipe
- Twice-Baked Potatoes with Cheddar and Bacon
- Twice-Baked Potatoes with 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
- 1/4 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)
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.
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. You add up to a 1/4 cup more cream for a smoother consistency, if desired.
Mash using a wooden spoon, a whisk or a handheld mixer on low speed until smooth to your liking. Serve and enjoy.