Try this Skins on Mashed Potatoes recipe, or contribute your own.
- Carbohydrate 436.282157234231 g
- Cholesterol 163.030000207732 mg
- Fat 47.8519934641027 g
- Fiber 46.3624855377382 g
- Protein 53.9165685111084 g
- Saturated Fat 28.3369609697232 g
- Serving Size 1 1 recipe (2841g)
- Sodium 208.672753257619 mg
- Sugar 389.919671696492 g
- Trans Fat 3.52294244409308 g
- Calories 2317 calories
Step-by-step
- Put the potatoes in a large pot and cover with water.
- Cover the pot and bring to a boil.
- Add a large pinch of salt and boil, uncovered, over medium-high heat until fork tender, about 25 minutes.
- Drain the potatoes and return to the pot.
- Off the heat, lightly mash the potatoes.
- Add the butter and milk and mash until incorporated.
- Season with salt and pepper and serve.
Removing potatoes from the boiling water exactly when a metal skewer or paring knife slides into the center with zero resistance prevents waterlogged chunks that reject butter and cream. Red potatoes possess a thin skin high in moisture, making them ideal for rustic preparations because they soften completely during boiling without turning leathery. Testing doneness requires no thermometer; simply press a potato chunk against the side of the pot with a wooden spoon. If it yields instantly with a clean break, drain the water thoroughly and let the steaming pot sit off the heat for two minutes to evaporate excess surface moisture.
Transforming leftover portions into second-day meals relies on thermal management. Cold potatoes absorb significantly less fat, so whisking surplus mash with an extra splash of warm heavy cream before reheating restores the emulsion without breaking the dairy. Alternatively, shape chilled portions into patties and sear them in a cast-iron skillet over medium-high heat for four minutes per side until a golden crust forms.
