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.
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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.
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