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99% would make again

Chunky, Skin-On Mashed Potatoes

Tasty Team


for 10 servings

  • 5 lb red bliss potato (2 ¼ kg), skin on, quartered
  • cold water
  • 1 tablespoon kosher salt, plus more to taste
  • ½ cup unsalted butter (115 g), 1 stick, cubed
  • ½ cup heavy cream (120 mL)
  • 1 small clove garlic, minced
  • ½ cup sour cream (115 g)
  • freshly ground black pepper, to taste
  • 1 tablespoon green onion, chopped, for garnish

Nutrition Info

    Calories 337
    Fat 16g
    Carbs 45g
    Fiber 4g
    Sugar 2g
    Protein 5g

Estimated values based on one serving size.


  1. Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
  2. In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
  3. Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
  4. Garnish with green onions, if desired.
  5. Note: Any small waxy potato would work well in this recipe — such as Yukon Golds or new potatoes.
  6. Enjoy!

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