These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
To keep warm for up to 2 hours, cover the bowl with plastic wrap and set it over (but not in) a pan of barely simmering water.
Buttermilk & Chive Mashed Potatoes: Substitute 1-1/2 cups buttermilk (heated) for the half-and-half. Increase butter to 7 oz. (14 Tbs.). After adding the butter, stir in 1/2 cup chopped fresh chives.
Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.
Simple and perfect.
I love that I can skip the peeling step without feeling lazy, because they're "rustic"! I've made this twice, and wonder why I ever bothered with peeling in the first place! Putting the potatoes in a stand mixer makes these super easy, too. Great recipe.
I made this recipe for Thanksgiving and was very disappointed. Keeping the skins on the potatoes makes for much more work at the end. I would never make these again.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?