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Homestyle Skin-On Mashed Potatoes

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 298
Ingredients Method Notes

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

Method
 

  1. Bring six quarts of moderately salted water to a boil in a large pot.
  2. Add diced potatoes (you can add potatoes to water before it reaches a boil if you prefer).
  3. Cook until fork-tender.
  4. Drain well and return to pan, removing from heat.
  5. Add butter, half and half, salt and pepper (to taste) to cooked potatoes.
  6. Mash firmly with hand masher until few lumps remain (it's a texture I like for "homestyle").
  7. Serve immediately.
  8. 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.