With just the right amount of texture and creaminess, Skins on Mashed Potatoes will be a favorite on your next dinner menu, especially your Thanksgiving menu! Yes, I said texture. With the skins left on the potatoes, the mashed potatoes will be more rustic looking and vibrant.
Skins on Mashed Potatoes
To peel or not to peel, that is the question. Many people would say they want the creamiest, smoothest mashed potatoes possible, and I can’t help but agree! Leaving the skins on the potatoes saves you a lot of time and can add a little nutritional value, as well as some ‘character’. Potato skins have iron, potassium, and vitamins B and C. There is also a study on antioxidants being in a potato, especially in the skin. The more color the potato (like the reds I used) the higher the antioxidant level!
I think I will be leaving the skins on my potatoes from now on! In fact, hold on while I make some Twice Baked Potatoes, skin on, of course!
How to Make Skins on Mashed Potatoes
Since we are leaving the skins on the potatoes, make sure you wash them really well before cutting them. Quarter each potato and put them in a large pot. Fill the pot with water, cover it and bring it to a boil. Add salt, uncover, and bring it back to a boil over medium-high heat, cooking for about 25 minutes. When you check the potatoes, they should be fork-tender, meaning you could easily cut through the potatoes with a fork. When they are ready, drain the potatoes and put them back in the pot to be mashed. Finally, add the butter and cream and serve warm. I like to add a little more salt and pepper to my helping, but let your guests do that.
What Kind of Potato is Best for Skins on Mashed Potatoes?
For Skins on Mashed Potatoes, I chose to use red potatoes. They will give more of a texture than a Yukon Gold potato, but you could go with either option. In fact, you could go with any potato and leave the skin on. I only caution about using potatoes that are ‘young’ (picked in the spring or summer) because they can be a bit waxy and you will lose the rustic texture that I love in these potatoes. If you really want to make an impression, try Purple Peruvian or Blue Potatoes! Remember all those antioxidants I mentioned earlier?!? Plus, all that color will bring some conversation to your table!
Mashed Potatoes with Bacon Turkey Gravy on Top
Skins On Mashed Potatoes
- 6 pounds red potatoes, washed and cut into 2-inch chunks
- 1 teaspoon kosher salt
- ½ pound (2 sticks) (227g) unsalted butter, softened
- 1 cup (120g) heavy cream
- 1 teaspoon freshly ground pepper, to taste
- Wash and cut each potato into 2-inch chunks (quarter pieces).
- Put the potatoes in a large pot and fill with water, (enough to cover the potatoes). Cover the pot and bring to a boil.
- Add a large pinch of salt and boil, uncovered, over medium-high heat until fork-tender, about 25 minutes.
- Drain the potatoes and return to the pot.
- Off the heat, lightly mash the potatoes. Add the butter and cream and mash until incorporated.
- Season with salt and pepper and serve.
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