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Skin-on Mashed Potatoes

Serves: Makes 4 servings

Ingredients:

  • 2½ pounds red-skinned potatoes, cut into 1-inch chunks
  • 1 tablespoon plus 1½ teaspoons kosher salt, divided
  • ⅔ cup heavy cream
  • ⅔ cup whole milk
  • ¼ cup (2 ounces) unsalted butter
  • Freshly ground black pepper, as needed


Procedures:

In a large pot, add the potatoes and cover with water by one inch. Bring to a boil over high heat and add 1 tablespoon salt. Lower the heat to medium, cover partially, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain in a colander.

Meanwhile in a small saucepan combine the cream, milk, butter and remaining salt, heat over medium-low until the butter just melts, 3 to 4 minutes. Remove from the heat.

Using a potato masher, mash the potatoes to desired consistency, then using a silicone spatula, stir in the milk mixture. Taste and adjust seasoning with salt and pepper.

To serve: mound the potatoes in a warmed serving bowl and serve immediately

Recipe developed for Sur La Table’s Cooking Classes

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