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Skin-on Mashed Potatoes
10 min
20 min
6
Steps
- Set out butter to soften if it isn't already.
- Thoroughly wash and scrub potatoes until they are very clean. Cut out any bad spots or eyes.
- 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.
- 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.
- 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.
- Season with salt and pepper to taste.
- Top with extra butter, if desired.
- Serve immediately. Leftover can be stored covered in the refrigerator for up to 3 days.
Originally published at smartsavvyliving.com. Reproduced for personal collection.
