Chunky, Skin-On Mashed Potatoes
by Pierce Abernathy • featured in Mashed Potatoes Your Way
Ingredients
for 10 servings
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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
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½ cup sour cream (115 g) - freshly ground black pepper, to taste
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1 tablespoon green onion, chopped, for garnish
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Preparation
- 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.
- In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
- 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.
- Garnish with green onions, if desired.
- Note: Any small waxy potato would work well in this recipe — such as Yukon Golds or new potatoes.
- Enjoy!
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Tips
1 of
3
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Kate Ervin
Very crumbly and dry. I doubled the butter, cream, and sour cream which much improved the flavor and texture.
2018-11-22T18:39:18Z Helpful (5) -
Macy Graves
I doubled the butter, cream, and sour cream and it was PERFECT! I cut up more green onion and mixed it throughout. I will defiantly be making this again ❤️
2018-12-03T22:09:21Z Helpful (3) -
Kenya Rosales
Double the butter, heavy cream, garlic mixture add about 3-4 tbsp of garlic, add the sauce slowly until you reach the consistency you like your mashed potatoes
2018-11-22T21:19:01Z Helpful (3) -
ruby_22
I added bacon for an extra crunch! 🥰
2018-11-29T17:48:14Z Helpful (2)
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