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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Homemade Lasagna Sheets
Homemade lasagna noodles are easier to make than you think and you don't even need a pasta machine. And forget about blanching the sheets before baking — no precooking is required!
Brooke's Best Bombshell Brownies
This brownie recipe is the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies ever.
Bat-Tito Bite
Celebrate Halloween with this spooky punch perfect for any gathering. Just don't forget the garnish, it's bloody delicious.