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Do you prefer the skin on your potatoes or do you peel your potatoes beforehand? I am the type to eat the entire potato when I’m enjoying a baked potato, skin and all. So, it’s no different for my mashed potatoes! If you’re anything like me, then you will enjoy this Side Dish recipe for Creamy Skin-on Mashed Potatoes!
Instructions:
Start off by washing your potatoes. We are usually feeding around 5-7 people and I always make extra anyway for leftovers or for my hubby to take to work, so I used about 8 pounds of potatoes for this recipe. After washing them off with water in our sink, place them on a cutting board. I actually found this bamboo one at our local Dollar Tree that just now transitioned into a Dollar Tree Plus.
Next, I cut the potatoes in half lengthwise, then cut each half in two pieces.
Afterwards, I’ll slice those into about one inch chunks. The smaller they are, the quicker they will cook.
This next step is not pictured but I like to rinse the potato chunks off in a colander before adding them to my stock pot. This rinses off any additional dust and dirt and and wood slivers from your cutting board. Then just add them to your stock pot and add enough water to completely cover the potatoes.
After they are covered with water, place them on your stovetop on high.
My left front stove eye gets the most hot, so I have to eventually turn it down to about 8 or medium high once it gets to really boiling. Once they are fork tender, take them off the heat.
Using the colander in your sink, unless you have a slotted lid, add your potatoes to drain the liquid.
Some people preserve some of the potato water for the recipe, but I am not one of those people. Lol
After your potatoes drain for a few seconds, then I just usually add them right back to my stock pot. If we are serving guests, I will use a large serving bowl instead.
To mix my potatoes, I like to use a potato masher. You can use an electric mixer, but I prefer my mashed potatoes to be chunky.
Let’s add some yumminess to our potatoes!
The first thing I added was an entire block of cream cheese. Yum!
Next, a whole stick of salted butter!
After adding those two, I mashed it all around a bit to melt the cheese and butter. Then I added one cup of heavy cream. You could add milk if you wanted.
Time to mix things up!
After adding salt and pepper, I just mixed with a potato masher until my desired consistency.
Serve it right out of your stock pot (which is what we usually do) or add your creamy skin-on mashed potatoes to a serving dish and garnish with sliced green onions.
They literally are so yummy!
How do you like your mashed potatoes? Tell me in the comments below. I hope you enjoyed this recipe and you use it for your family or next pot luck gathering! I love to hear from my readers! Make sure to join our email list to keep up with us each week! God bless friends and eat well!
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Ingredients for skin-on mashed potatoes:
- 8 pounds of russet potatoes
- water for boiling
- 8 oz. of cream cheese
- 1 stick of salted butter
- salt and pepper to taste
- 1 cup of heavy cream
Optional ingredients: Green onions, bacon bits, sour cream, and shredded cheese
