Skin-on Savory Mashed Potatoes Recipe - Allrecipes.com
Skin-on Savory Mashed Potatoes Recipe

Skin-on Savory Mashed Potatoes

Recipe by  

"This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  2. Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2010

I freaked out when I saw this recipe because I didn't know how much 2 lb of potatoes was. I used a kitchen scale, and 2 lb of potatoes is approximately 8 medium-sized potatoes. This recipe is very delicious and creamy. Definitely reccomended! Update: I usually do not have garlic in the house so I often add garlic powder or garlic salt and taste test to see how much is necessary

 
Most Helpful Critical Review
Mar 03, 2009

Maybe it's my fault for using skim milk, fat-free sour cream & low-fat butter substitute, but this tasted too "light" to me, like it had no substance or "oomph".

 
Jul 19, 2011

With 1/2 cup of butter anything is good! This was a delicious recipe- for those of you not following the recipe ( skim milk, low fat sour cream etc) you should not be rating THIS recipe, you have changed it and it seems unfair to the person who posted. Just sayin....

 
May 04, 2006

This is a great recipe! The only thing I would change is the garlic... I found that adding the fresh chopped garlic was a bit strong and next time I think I'll saute it in olive oil for a minute or two just to take the edge off. Very good recipe though.

 
Jan 27, 2004

We really enjoyed these! Creamy texture, rather than the fluffiness I usually associate with mashed potatoes. I love potatoe skin, though, and it's so nutritious! I have also tried baking the potatoes for an hour and then mashing them. Also turns out well! Thumbs up!

 
Nov 02, 2006

Used Yukon Gold potatoes, and put some peeled garlic (to taste) into the water the potatoes were boilng in...Mashed it all together and added the rest of the ingredients...Sprinkled a little parmesean cheese and paprika on top just before serving...Can also sprinkle on some finely chopped scallions for a little extra flavor and color

 
Dec 18, 2008

I really liked these. I'm not a huge fan of garlic, so instead of adding directly to the potatoes, i used 1 tsp crushed garlic right in the water when i boiled the potatoes. Gives a little hint of garlic but not overpowering.

 
Dec 31, 2007

I loved these ptoatoes. Skins are great for you and I think red or yukon potatoes would be best. I boiled 4 whole garlic cloves with the potatoes. I used maine potatoes and they were good. I added more sour cream and omitted basil. I just felt like it had no place in the potatoes I served with Texas ranch chicken from this site. Yummy

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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