Home-Style Mashed Potatoes

SUBMITTED BY: Christine Wilson

"Leaving the tender skins on the spuds not only saves time, it sparks the taste and adds color to these hearty mashed potatoes. They're perfect with the pork roast and versatile enough to go well with other entrees. --Christine Wilson Sellersville, Pennsylvania"

PREP TIME	40 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

3 pounds red potatoes, quartered
2 teaspoons salt, divided
1/4 cup milk
5 tablespoons butter or margarine
1/4 teaspoon white pepper

READ REVIEWS (8)

DIRECTIONS

Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender.
Drain potatoes well and place in a large mixing bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.

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REVIEWS

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Reviewed on Nov. 22, 2006 by C Kronenberg

This is my favorite way to eat mashed potatoes, with the skin on! much healthier this way, adds texture, and my family also prefers them this way! I'm so glad, because I hate peeling!

2 users found this review helpful

Reviewed on May 1, 2008 by BasiaBoop

Great recipe. I never made mashed potatoes with the whole peel and i was pleasantly surprised it wasn't overloaded with the peels. No more peeling for me. Husband loved it too. The only thing i did a tad different, is i reserved some of the water after the potatoes were cooked. Then when the recipe calls for milk, i added some of the water with the milk. Salt to taste. Its a keeper.

0 users found this review helpful

Reviewed on Mar. 6, 2008 by HPELLOWSKI

It was a hit at my party! Thanks

0 users found this review helpful

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