Skin-on Mashed Potatoes
By Recipe developed for Sur La Table Cooking Classes
Skin-on Mashed Potatoes
By Recipe developed for Sur La Table Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.