Whether roasted, fried, baked or boiled, I love potatoes. One of my favorite ways to enjoy them is mashed. They remind me of childhood. Mashed potatoes are one of those foods that we all love, but we all have a different way of how we prefer to enjoy them. Some like them smooth, and some lumpy. Some prefer them prepared without the skins. And some don’t mind the rustic look and texture that the peels provide.
Although I’ve rarely come across a mashed potato I didn’t like, texture-wise, I like mine right down the middle − not too creamy or too lumpy. And as far as whether to leave the skins on or off, I recently read an article on why we shouldn’t peel potatoes, especially organic varieties. As it turns out, ounce per ounce, the skins contain more nutrients than the rest of the potato. The potato skins contain fiber, B vitamins, iron and loads of potassium. So aside from laziness, there are nutritional reasons as to why we should put our vegetable peelers away.
I love the velvety smoothness in these mashed potatoes, which is sporadically interrupted by pebble-sized bits of unmashed spuds.
- 3 pounds small thin skinned boiling potatoes
- 1 ⅓ cup milk
- 2 tablespoons butter, plus extra for serving
- 1 ¼ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
Select potatoes that are similar in size. Note: Any larger sized potatoes can be cut into smaller pieces to match the smaller ones.
- Place the potatoes in a large pot with enough water to cover the potatoes with 2” of water. Cover and bring to a boil, on high heat. Once the water starts boiling, reduce the heat to medium-high and continue boiling until the potatoes are done, or they can be easily pierced with a fork, about 15-20 minutes.
- Once the potatoes have cooked, drain them, and set them aside in a large mixing bowl while you heat the milk and butter.
- In a small saucepan heat the milk and butter just until steam breaks the surface of the milk. Using a potato masher, mash the cooked potatoes to your desired chunkiness.
- Then, add the milk and melted butter to the potatoes, along with the salt and pepper. Gently stir the potatoes until the milk and butter are well incorporated. Check for seasoning and serve.
Select potatoes that are similar in size. Any larger-sized potatoes can be cut into smaller pieces to match the smaller ones.