Mashed Potatoes with Skins

Creamy mashed potatoes & skins with Yukon Gold and Russets.

My dad said it best.  If he could only have one food in the world it would be the potato.  This from a man who was raised on an Idaho Spud Farm.  And of all the potato recipes.. nothing quite tops good old mashed potatoes.  We make them a little bit sophisticated by using 2 potato varieties. Yukon Gold Potatoes, and good old Idaho Russet potatoes. The Yukons make it creamier and the russets have a bit more body. I error on the side of having a bit more russets. Leaving the skins on is non negotiable. It ads nutrition, texture and heck, it’s easier than peeling them all! Don’t get hung up on exact proportions here. You have to create each batch with your own sense of what is best as potatoes vary in size, and we vary the batch depending on how many we are serving. One last note on the amazingness of mashed potatoes… they are super affordable, filling and kids love them! You can feed an entire family for a few bucks! How do you beat that? – Curt

 

INGREDIENTS

5 medium Golden Yukon Potatoes

5 medium Russet Potatoes

3 tablespoons butter

2 cups 2% milk or rice milk

sea salt & pepper to taste

 

OPTIONAL

4 tablespoons of sour cream

1 cup grated sharp cheddar cheese

1 cup grated gouda cheese

 

CLEAN AND CUT: Scrub potatoes till clean so that any dirt is removed from potatoes. Then, cut potatoes into about 2 – 3 inch chunks. Cutting into large chunks will speed up the cooking time.

BOIL: Choose a large cooking pot… large enough to mash potatoes in when finished boiling.  Boil potatoes until fork pierces easily.  Pull from heat and drain off water.

FINISH: Using a potato masher, mash down potatoes, adding butter and milk as you go.  Continue mashing until potatoes are light and creamy.  Salt and pepper to taste.


 

Note: 

NOTES: Potatoes are really an art. Not a difficult art, but it is an art. For one, potatoes vary in size. So, you have to learn to mash up a batch, then add the butter, salt, pepper to taste. Just add slowly and keep adding till you are happy with the batch. Just boil up the spuds, then mash like crazy. Then add butter and milk slowly. Too much milk will make the potatoes too thin and soupy. Too little and they will be dry. If I really want to be a bit decadent, I add more butter, a tad of sour cream, and then if I really want to go wild, I throw in just a bit of grated cheese. You can experiment with the cheeses as well. In our family, the mashed potatoes are so incredibly delicious, we hardly ever need gravy. Don’t get stuck on exact proportions having variety is half the fun!

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