Keep the skin on these buttery mashed potatoes to have them ready in a flash
About the recipe
We like to keep the skins on our mashed potatoes, which adds nutritional value, saves time usually spent peeling, and just plain tastes good. Always start the potatoes in cold water when making mashed potatoes, which will help them cook more evenly.
Hands On Time: 35 minutes
Total Time: 35 minutes
2 pounds Yukon Gold potatoes, cut into large pieces
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1 cup heavy cream
In a large pot, cover the potatoes with water. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Continue to boil until the potatoes are soft when pierced with a fork, 15 to 20 minutes.
Drain the potatoes and return them to the pot. Add the butter and let it melt.
Meanwhile, heat the cream in the microwave until hot, about 2 minutes.
Using a hand masher, mash the butter into potatoes. Add the add hot cream and continue to mash until the cream has been incorporated.
Scrape down the sides of the pot with a spatula, and season to taste with salt and pepper. Transfer the mashed potatoes to a bowl and serve.