Print: Skin-On Savory Mashed Potatoes

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.

Prep

13 min

Cook

14 min

Servings

Difficulty

Easy

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 per serving

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