Mashed potatoes with skins are just as tasty as those made with peeled potatoes. This is a version of mashed potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
Ingredients
- 2 pounds russet baking potatoes , unpeeled and cubed
- 0.5 cups butter
- 0.25 cups milk
- 2 tablespoons sour cream
- 2 teaspoons chopped garlic
- 2 teaspoons dried basil
- salt and ground black pepper to taste
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
-
2
Add butter to the bowl; use a potato masher or electric mixer to mash potato mixture until mostly smooth. Add milk and sour cream; continue mashing to desired texture. Be careful not to overmix potatoes once they are creamy.
-
3
Stir garlic and basil into mashed potatoes. Season with salt and pepper.
Nutrition Facts
Per serving
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