Mashed potatoes with skins are just as tasty as those made with peeled potatoes. This is a version of mashed potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
Ingredients
- russet baking potatoes, unpeeled and: 2 pound (cubed)
- butter: 0.5 cup
- milk: 0.25 cup
- sour cream: 2 Tbsp
- garlic: 2 tsp (chopped)
- basil: 2 tsp (dried)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
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Add butter to the bowl; use a potato masher or electric mixer to mash potato mixture until mostly smooth. Add milk and sour cream; continue mashing to desired texture. Be careful not to overmix potatoes once they are creamy.
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Stir garlic and basil into mashed potatoes. Season with salt and pepper.
