Skin-On Mashed Potatoes

• ~2 pounds potatoes with a thin skin (I prefer Yukon Gold or Red Bliss potatoes)
• 1/2 stick butter (4 oz), preferably softened.
• 3/4 cup sour cream or heavy cream (can also use half of each or milk but cream is richer)

Salt & ground black pepper to taste

1. Set out butter to soften if it isn't already.
2. Thoroughly wash and scrub potatoes until they are very clean. Cut out any bad spots or eyes.
3. Cut unpeeled potatoes into large chunks that are as even in size as possible. Place potato chunks into cold, salted water and bring to a boil. Boil the potatoes until they're tender, about 20 minutes.
4. Thoroughly drain potatoes in strainer and place back in the warm pot over low heat. One key to great mashed potatoes is getting rid of any water before mashing.
5. Add butter and start mashing potatoes with hand mixer or masher. Add in sour cream and/or cream. If using cream, I recommend slowly streaming it in because I never use the exact same amount each time due to the weight difference in the amount of potatoes used.
6. Season with salt and pepper to taste.
7. Top with extra butter, if desired.
8. Serve immediately. Leftover can be stored covered in the refrigerator for up to 3 days.