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 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).
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).
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.
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:
Alrighty, let’s tuck into the full recipe for these rustic mashed potatoes shall we?!
How to make Skin on Mashed Potatoes (Full Recipe & Video)
Rustic Skin on Mashed Potatoes
- Large Pot
- 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
- 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!
Your Private Notes:
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