Mashed potatoes are a staple throughout the year, but especially for Thanksgiving and Christmas dinners. But holy cow! All that peeling! Making mashed potatoes for a crowd involves WAY too much time removing potato skins and then cutting the potatoes. I feel your pain, my friends. I truly do. However, I have a solution for you that will save you precious time that you can spend in other pursuits, like making this Swedish Pear Pie or Pumpkin Pie Ice Cream.
Here’s the secret: Leave the skins on! How did I not think of this before? Maybe I was afraid to try leaving the skins on because I thought my kids would balk. But guess what? They love them even more! Keep reading for more tips on how to make the perfect Gourmet Mashed Potatoes!
- Instead of peeling the potatoes, just scrub the skins well under running water, then cut into cubes like normal. Make sure to also cut out any dark spots. Sometimes I even cut larger chunks of the potatoes so I can also reduce the time I spend cutting. I just understand that I will have to boil them for longer.
- After boiling and draining the potatoes, put them back in the pot and mash them while they are dry (before you add any butter or milk, etc.) Mashing them without added liquid will help them not to be lumpy. You can even put the pot back on the hot burner (that you have turned off–it is just barely cooling down) and it will help evaporate the rest of the water from the potatoes as you mash them.
- Instead of adding milk, use sour cream. I add equal parts real butter and sour cream. This makes your potatoes extra creamy and delicious!
- Skip the traditional salt and use seasoning salt instead! I love the extra flavor I get from using seasoning salt. It’s just perfect!
The next time you make mashed potatoes, try this recipe. You will never go back to ordinary mashed potatoes again!
- 2 lbs. russet potatoes thoroughly washed and cut with the skins on
- 1/2 cup one cube real butter (salted)
- 1/2 cup sour cream
- 1 tsp. seasoning salt or more, to taste
- 1/4 tsp. black pepper or more, to taste
Put a large pot of water (about 2/3 to the top) on the stove over high heat. Bring to a boil.
Carefully add the cut potatoes to the water and turn down to medium-high heat. Continue boiling potatoes until they are fork-tender and easily mashed. Keep your eye on them so they don't boil over!
Drain the potatoes and return them to the pan. Mash thoroughly before adding the butter and sour cream.
Cut the butter into smaller pieces and add to the mashed potatoes along with the sour cream, salt, and pepper. Mash all together. Add more seasoning salt and pepper to taste.