Homestyle Skin-On Mashed Potatoes

Last updated on August 24th, 2021

A recipe for ‘homestyle skin-on mashed potatoes’? Say it ain’t so! Well, I’m sure there are a million recipes out there on the internet about potatoes, mashed; so what’s wrong with one more?

The event which inspired me to write out the recipe for my favorite dish down and share it on this blog is a discussion on Reddit of all places. There was a major debate about people preferring skin on or off of their potatoes when making mashed potatoes. I will always, always prefer skin on my cooked potatoes. My reasons for that are threefold.

One: Potato skins taste good. They are delicious and provide a texture and flavor you wouldn’t otherwise have with ‘bareskin potatoes‘. (bearskin? skinless?)

Two: Skins tell me that the potatoes aren’t instant. I will sum up my “dramatic food blogger life story” with this: I grew up poor and was raised on instant potatoes, but I can doctor instant potatoes up to taste close to ‘real thing’. However the one thing you can’t fake with instant potatoes is “skins”. End of story.

Three: I’m admittedly very lazy about certain things. I will never peel a potato for anything that I don’t need to. I may publish more “skin-ful” potato recipes. They are as delicious as their skinless counterparts, if not more so.

Tips & Tricks for making Homestyle Skin-On Mashed Potatoes

Choose your potatoes wisely. I usually use Yukon Gold variety you can find in any grocery store, they’re tasty and have thin skins.

Yukon Gold Potatoes

My second favorite for mashing are red potatoes. My very last choice are russet potatoes. While those are better for baking due to their texture, they are have great flavor and are good for when you want to punch up your mashed potatoes with mix-ins like cheese or bacon.

Boil the potatoes rapidly in plain salted water until they are just fork-tender but not more than that; about 25 – 30 minutes.

potatoes cut small pieces

Drain potatoes and place back into cooking pot away from heat. Dump all remaining ingredients in pot with potatoes before mashing. This is my go-to technique to ensure all ingredients are well incorporated.

Mashing technique: For this recipe my instructions say to use a hand masher. However, there are as many ways to do this as there are types of potatoes. The technique you choose for mashing your potatoes will determine the texture and quality of your mashed potatoes. You can use a potato ricer, a hand mixer or even a fork. Use what you have, what you’re familiar with.

potatoes with butter

Homestyle Skin-On Mashed Potatoes

0 from 0 votes
Recipe by Angela Course: Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

408

kcal
Total time

40

minutes

These simple homestyle skin-on mashed potatoes are delicious and easy to make. I have sized this recipe for six, because the leftovers are as good as the day you make them.

Ingredients

  • 6 medium Yukon Gold potatoes, diced into 2-inch pieces

  • 8 tbsp. butter (1 stick), cubed (see first note)

  • 1/2 cup half and half (see second note)

  • salt and pepper to taste

Directions

  • Bring six quarts of moderately salted water to a boil in a large pot.
  • Add diced potatoes (you can add potatoes to water before it reaches a boil if you prefer).
  • Cook until fork-tender.
  • Drain well and return to pan, removing from heat.
  • Add butter, half and half, salt and pepper (to taste) to cooked potatoes.
  • Mash firmly with hand masher until few lumps remain (it’s a texture I like for “homestyle”).
  • Serve immediately.
  • Refrigerate leftovers for up to five days in tightly sealed container.

Notes

  • You don’t have to use that much butter. I promise I won’t judge you, if you promise not to judge me for serving mashed potatoes with that much butter in them.
  • Half and half is a mixture of half cream and half milk. If you don’t have this available in your country you can make this yourself or use only whole milk. Can you use a milk substitute? Maybe, but I wouldn’t…
  • If you love butter and half and half and want to punch the richness and texture up a notch, add a spoonful of sour cream, a dollop of ricotta, or even a tablespoon of cream cheese.

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About

Angela is a full-time software engineer and part-time photographer who loves to cook. In her free time (??), Angela enjoys exploring her home state in the desert southwest with her family, playing video games, and writing about herself in the third person.

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