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This easy mashed potatoes recipe uses Yukon gold potatoes with skin on to make a delicious side dish in minutes. No peeling!
Skin On Mashed Potatoes
One of my least favorite kitchen tasks is peeling potatoes. Never liked it, never will. But with this easy recipe for mashed potatoes, there is no peeling invovled. None, whatsoever. That’s right, you can leave the skins on with this easy mashed potato recipe! It’s one of our favorite side dishes.
Now, I do peel potatoes for my creamy mashed potatoes. But I leave them on for my Instant Pot version. I also cook potatoes with skin for my potato salad, but I remove them after boiling — they come off very easily. So if you want rustic mashed potatoes, save a step and a bunch of time, and skip the peeling. You’ll also benefit from the added nutrients of the potato skins.
Ingredient Notes
Here’s what you need for this homemade mashed potato recipe. Full amounts are in the printable recipe card below.
- Yukon Gold potatoes — their thin skins and fluffy texture make them perfect for mashing. You can sub baby potatoes. I don’t personally like red potatoes for mashing, although they are perfect in salads. But you can use them if you like. Russets have thicker skins, so I don’t use them, but if you like very rustic potatoes, you can.
- Cream — I like half and half, but milk or heavy cream will work, as well.
- Butter — Butter is necessary. Enough said.
- Salt and Pepper — for seasoning
How to Make Mashed Potatoes with Skins On
First, you scrub the potatoes, then cut them into bite size pieces. Place them in a large pot of cold water, and bring to a boil. Let them cook until fork tender. Then, drain, and add back to the pot, along with melted butter and the cream. Season, mash with a potato masher and serve!
Serving Suggestions
I love serving mashed potatoes with meatloaf, stuffed peppers, turkey, short ribs, pork roast and pork tenderloin — anything with sauce or gravy! You can spoon the spuds into a serving bowl and top with more butter and parsley or chives for presentation.
Storing Leftovers
Store leftovers in an airtight container in your refrigerator for 3-4 days or in the freezer for up to 3 months. One of our favorite ways to repurpose leftover mashed potatoes in to make mashed potato patties. My kids love these! You can also reheat them in the microwave or in the oven.
Recipe Tips
Always start potatoes in cold water so they cook more evenly. I like to add the spuds to a pot of water as I cut them.
If you want to remove the peels, just cut them into larger pieces, and they come right off after cooking.
You can add more cream if needed for your desired consistency.
Easy Mashed Potatoes with Skin
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ cup salted butter 1 stick
- ½ cup half and half
- 2 teaspoons sea salt divided
- 1 teaspoon black pepper
Instructions
- Scrub potatoes well under cold running water
- Cut into bite size pieces and place in large pot of cold water
- Bring to a boil over high heat, add 1 tsp salt, reduce to simmer over medium heat, and cook for 15-20 minutes or until potatoes are easily pierced with a fork with little resistance
- Drain into a colander in the sink
- Melt butter in the same pot over low heat, and add the half and half
- Turn heat off. Add potatoes back into pot, season with remaining salt and pepper, and mash until mostly smooth — there will be a more rustic texture from the skin
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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