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.
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.
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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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