Skin-on Savory Mashed Potatoes

SUBMITTED BY: MOONHAREHAYASHI PHOTO BY: ELLEN666

"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."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds unpeeled potatoes, cubed
1/2 cup butter
1/4 cup milk
2 tablespoons sour cream
2 teaspoons chopped garlic
2 teaspoons dried basil
salt and pepper to taste

READ REVIEWS (52)

DIRECTIONS

Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

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REVIEWS

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Reviewed on Aug. 1, 2006 by Marianne

I freaked out when I saw this recipe because I didn't know how much 2 lb of potatoes was. I used a kitchen scale, and 2 lb of potatoes is approximately 8 medium-sized potatoes. This recipe is very delicious and creamy. Definetely reccomended!

11 users found this review helpful

Reviewed on Jan. 27, 2004 by hawkika3

We really enjoyed these! Creamy texture, rather than the fluffiness I usually associate with mashed potatoes. I love potatoe skin, though, and it's so nutritious! I have also tried baking the potatoes for an hour and then mashing them. Also turns out well! Thumbs up!

8 users found this review helpful

Reviewed on May 4, 2006 by Michelle B.

This is a great recipe! The only thing I would change is the garlic... I found that adding the fresh chopped garlic was a bit strong and next time I think I'll saute it in olive oil for a minute or two just to take the edge off. Very good recipe though.

4 users found this review helpful

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