These are no ordinary mashed potatoes! Skin-on mashed potatoes add texture and color to liven up your dinner plate.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients:
2 lbs. potatoes
¾ c. milk
¼ c. chicken stock
3 Tbsp. unsalted butter
1 tsp. salt (additional salt is required when boiling potatoes)
1 tsp. pepper
½ tsp. garlic powder
½ tsp. onion powder
¼ c. sour cream (optional)
Directions:
Scrub the potatoes well. Using a peeler, peel ½ of the skin off of each potato.
Cut in quarters and place in large pot. Potatoes should be relatively the same size to ensure even cooking.
Cover potatoes with cold water and add about 1 Tbsp. salt. Bring to a low boil.
Boil potatoes until fork tender, about 12-15 minutes. Drain and set aside.
While potatoes are boiling, add milk, chicken stock, and seasonings in a small pot and simmer for about 5 minutes. Milk mixture should be warm, not boiling.
Add butter and milk mixture to cooked and drained potatoes. Using a potato masher, gently mash potatoes and ensure milk mixture and butter has been fully absorbed. Finish with sour cream (optional) and stir to combine.
Finish with freshly chopped chives (optional).
Tips:
Use russet potatoes for fluffier and starchy potatoes and red potatoes for a smoother mash. I prefer red or Yukon gold potatoes for this recipe.
I like to use a masher instead of a food mill or mixer for this particular recipe. It keeps the skin intact and allow for added texture.
When heating up the milk mixture, be careful not to scald the milk. Just lightly simmer until warm.
Leftovers? Potato pancakes are a breakfast favorite! Form potatoes into patties 1 inch thick. In a skillet on medium heat, add olive oil and cook patties 3-4 minutes per side, until fully heated.
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