Potato/ Roast Dinner/ Sides

Rustic Skin on Mashed Potatoes

December 3, 2021 (Last Updated: December 13, 2021) by Chris Collins

These rustic style mashed potatoes are outrageously delicious and couldn’t be easier to make!

Wondering if you can make mashed potatoes without peeling the potatoes? The answer is absolutely yes! Leaving the skins on is not only great to cut down on prep time, but the skin also adds flavour and creates an awesome rustic texture.

mashed potatoes in large grey bowl on wooden chooping board garnished with chives

Mashed Baby Potatoes

That’s right, it’s baby potatoes all the way for this recipe! Here’s why:

  • Convenience – If your baby potatoes are small and all similar size, you don’t even have to dice them before boiling. That means no dicing OR peeling – win win!
  • Skin – The skins of baby potatoes are quite thin. This works great because they still add texture to the mash, but not so much it gets overbearing.

Boiling the potatoes

We’re of course going to be boiling the spuds to make the mash. Two things to consider: salt and starting off cold. Starting off with cold water will help cook the potatoes evenly, whilst heavily salting the water will begin seasoning the potatoes. I also have a hunch the salt helps break down the skin slightly, but i’m sure someone with any knowledge of science will clarify this 😂

Can I use other potatoes?

Yep! Any type of floury ‘all purpose’ potatoes will work great like Maris Pipers or Russets. However for the two above reasons I prefer baby potatoes.

Process shots: add potatoes to large pot (photo 1), add cold water and salt (photo 2), boil then drain (photo 3).

3 step by step photos showing how to boil baby potatoes

Skin on Mashed Potatoes

Once drained, I tend to leave them to steam for a few mins, just to get rid of some of the moisture.

To go in with the spuds, my two essential additions are butter and cream for ultra rich and creamy mash. I recommend melting the butter and warming the cream – this will help them both infuse the potatoes.

Mashed Potato Seasoning

You really don’t need any other seasoning beside salt and pepper. Potatoes soak up salt like nobodies business, so although we’ve salted the potatoes to boil, and we’ve used salted butter, you’ll almost certainly need more salt after they’re mashed.

Process shots: heat butter and cream (photo 1), add in potatoes (photo 2), mash (photo 3), stir in salt and pepper (photo 4).

4 step by step photos showing how to make skin on mashed potatoes

Mashed Potatoes FAQ

How do I prevent my mashed potatoes from going gluey?

You’ll find the potatoes go gluey if they’re over-mashed. As such, I don’t recommend using a hand mixer, food processor or anything like that. This is quite a rustic recipe, so a few lumps here an there are absolutely fine!

Do I have to add cream/butter?

Butter is non-negotiable, because mashed potatoes without butter is a crime. But you could sub the cream with milk, just use slightly less as it’s got a thinner consistency. You can leave out the liquid completely, they’ll just be less creamier.

How do I store mashed potatoes?

Allow to completely cool then tightly store in the fridge for 3-4days.

How do I reheat mashed potatoes?

I typically use the good old trusty microwave. Just reheat in short bursts, stirring as you go to ensure it heats through evenly.

skin on mashed potatoes in large grey bowl with two silver forks digging in

Serving Skin On Mashed Potatoes

To serve I love sprinkling with fresh chives, just for a pop of colour and flavour.

If there’s anything that’s MADE for mash, it’s sausages. Here’s some of my faves to serve with skin on mash:

Alongside some gravy (Red Wine Onion Gravy or All Purpose Gravy) you really can’t go wrong!

Alrighty, let’s tuck into the full recipe for these rustic mashed potatoes shall we?!

mashed potatoes and gravy on small white plate with small silver fork

How to make Skin on Mashed Potatoes (Full Recipe & Video)

mashed potatoes in large grey bowl on wooden chooping board garnished with chives

Rustic Skin on Mashed Potatoes

These rustic style mashed potatoes are outrageously delicious and couldn't be easier to make!
5 from 1 vote
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Servings (click & slide): 5
Course: Side Dish
Cuisine: Universal
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories per serving: 279kcal
Cost per serving: $1 / £1

Equipment:

  • Large Pot
  • Colander
  • Wooden Spoon
  • Potato Masher
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 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!

Quick 1 min demo!

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:

Your Private Notes:

Nutrition:

Nutrition Facts
Rustic Skin on Mashed Potatoes
Amount Per Serving
Calories 279 Calories from Fat 136
% Daily Value*
Fat 15.14g23%
Saturated Fat 9.373g47%
Polyunsaturated Fat 0.634g
Monounsaturated Fat 4.331g
Cholesterol 44mg15%
Sodium 70mg3%
Potassium 790mg23%
Carbohydrates 32.36g11%
Fiber 4g16%
Sugar 2.08g2%
Protein 4.52g9%
Vitamin A 544IU11%
Vitamin C 35.9mg44%
Calcium 43mg4%
Iron 1.54mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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