Rustic Skin on Mashed Potatoes
These rustic style mashed potatoes are outrageously delicious and couldn't be easier to make!
Servings: 5
Cost: $1 / £1
Equipment
- Large Pot
- Colander
- Wooden Spoon
- Potato Masher
- Sharp Knife & Chopping Board
Ingredients
- 2lb / 1kg Baby Potatoes (see notes)
- 1/2 cup / 120ml Heavy/Double Cream, or as needed (can sub milk, just use less as it's thinner)
- 4 tbsp Butter
- 2 tsp Salt, plus more to taste
- Black Pepper, to taste
- Chives, to garnish
Instructions
- Slice any larger baby potatoes in half so they're all even sized, then add to a large pot.
- Fill with enough cold water to just about cover the potatoes, stir in 2 tsp salt then bring to a boil and cook for 15-20mins, or until the potatoes are soft right through the centre (timings will depend on size of potatoes). A fork should very easily be able to pierce through the potatoes.
- Drain in a colander (don't rinse) and leave to steam dry for a few mins. Meanwhile place the pot back on the stove and add cream & butter over low heat. Stir to combine, then add in the potatoes and turn the heat off.
- Mash until desired texture (don't use a hand blender or food processor as they can over-mix and go gluey). Season with a generous amount of salt and pepper to taste, then serve up with a pinch of fresh chives. Enjoy!
Video
Notes
a) Baby Potatoes - Baby potatoes work great because their skins are fairly thin, meaning the mash gets a nice bit of texture but it's not overbearing. If your baby potatoes are difference sizes just slice them all to the same size as the smallest ones, just so they cook evenly.
b) Can I use other Potatoes? - Yep! Any sort of starchy potato will work great (Maris Pipers/Maris Pipers). Just make sure they're obviously diced before boiled.
c) Storage - Allow to cool then tightly store in the fridge for 3-4days. I typically reheat in short blasts in the microwave, stirring as you go to ensure they reheat evenly. If they dry out at all just stir through a tbsp or so of cream/milk.
d) Calories - Based on the whole recipe divided by 5. Calories for one portion:
Nutrition
Calories: 279kcal | Carbohydrates: 32.36g | Protein: 4.52g | Fat: 15.14g | Saturated Fat: 9.373g | Polyunsaturated Fat: 0.634g | Monounsaturated Fat: 4.331g | Cholesterol: 44mg | Sodium: 70mg | Potassium: 790mg | Fiber: 4g | Sugar: 2.08g | Vitamin A: 544IU | Vitamin C: 35.9mg | Calcium: 43mg | Iron: 1.54mg