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Chunky, Skin-On Mashed Potatoes

by Pierce Abernathy featured in Mashed Potatoes Your Way

Ingredients

for 10 servings

  • 5 lb
    red bliss potato, skin on, quartered (2.2 kg)
  • cold water
  • 1 tablespoon
    kosher salt, plus more to taste
  • ½ cup
    unsalted butter, 1 stick, cubed (115 g)
  • 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

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Preparation

  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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