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Skins On Mashed Potatoes

November 14, 2019 / 3 Comments

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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.

These mashed potatoes actually have some nutritional value–well, besides all the butter and cream😉. Using red potatoes also gives them some color to add to your table. I will give you some other options for potatoes later on. If you want a creamier option for mashed potatoes, make my original Mashed Potatoes Recipe or Country Mashed Potatoes. I love potatoes however they are made, but mashed is always a popular side choice!

Skins On Mashed Potatoes

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!

Pouring Cream into Pot with Boiled Mashed Potatoes

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.

Spoonful of Skins On Mashed Potatoes

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!

Bowl of Skins On Mashed Potatoes with Gravy

Mashed Potatoes with Bacon Turkey Gravy on Top

Looking for More Potato Recipes?

Like I have mentioned before, I love potatoes, no matter how you cook them or bake them or roast them. You get the idea. I have plenty of options you can choose from!

Cheesy Scalloped Potatoes

Cheesy Roasted Potatoes

Garlic Potato Wedges

Roasted Potato Wedges

Pot of Skins on Mashed Potatoes

What Goes With Mashed Potatoes?

Bacon Wrapped Turkey

World’s Worst Stuffing

Candied Yams

Bacon Turkey Gravy

Easy Dinner Rolls

 

Print

Skins On Mashed Potatoes

With the perfect blend of creaminess and texture, Skins on Mashed Potatoes are a rustic and colorful way to serve this popular side dish.

Course Side Dish
Cuisine American
Keyword mashed potatoes, Skins on Mashed Potatoes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 579 kcal
Author Amanda Rettke-iambaker.net

Ingredients

  • 6 pounds red potatoes, washed and cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • 1/2 pound (2 sticks) (227g) unsalted butter, softened
  • 1 cup (120g) heavy cream
  • 1 teaspoon freshly ground pepper, to taste

Instructions

  1. Wash and cut each potato into 2-inch chunks (quarter pieces).

  2. Put the potatoes in a large pot and fill with water, (enough to cover the potatoes). Cover the pot and bring to a boil.

  3. Add a large pinch of salt and boil, uncovered, over medium-high heat until fork-tender, about 25 minutes.

  4. Drain the potatoes and return to the pot.
  5. Off the heat, lightly mash the potatoes. Add the butter and cream and mash until incorporated.

  6. Season with salt and pepper and serve.

 

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Filed Under: Recipe Index, Recipes, Side Dish, Thanksgiving / 3 Comments

Comments

  1. Kathy Huber says

    November 23, 2019 at 9:34 pm

    Love your recipes!!!

    Reply

Trackbacks

  1. Creamed Corn - I Am Homesteader says:
    November 19, 2019 at 8:23 pm

    […] day and give this recipe a shot! For other delicious side dishes you can make at home, try my Skins on Mashed Potatoes and Roasted Parmesan Green […]

    Reply
  2. Cranberry Sauce - I Am Homesteader says:
    November 19, 2019 at 11:59 pm

    […] After making your own homemade Cranberry Sauce, you will never buy cranberry sauce out of a can again! Seriously, this recipe is so easy to make, I bet you won’t have any leftovers of this often-overlooked Thanksgiving side dish! If you need more side dishes for your big feast, try my Maple Bacon Carrots and my Skins on Mashed Potatoes! […]

    Reply

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We love JESUS and respect the land He has trusted us with. Raising chickens, guineas, and kind & respectful children is our goal! #gardener

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