Some people prefer to cook their potatoes without the skin, others choose to cook it with the skin still intact, and according to experts, it’s even recommended to keep the nutrients intact and add extra flavor. But what if I decide to mash it? Can I make mashed potatoes skin on?
The answer to this is a solid yes. There are also a lot of advantages to it, for example, the time taken to mash it will be reduced instead of having to peel, the flavor will be intact, and you’ll also get that rustic texture and added flavor.
How to make savory mashed potatoes skin on
To make mashed potatoes skin-on, you’ll need the following ingredients
- 2 pounds of russet baking potatoes, cubed and with the skin on
- ¼ cup of milk
- ½ cup of butter
- 2 teaspoons of dried basil
- 2 teaspoons of sour cream
- 2 teaspoons of chopped garlic
- Salt and ground black pepper
How to prepare
Bring a pot of water, lightly add salt to it, and then let it boil.
Add the potatoes and then cook until it’s tender. This should take about 15 to 20 minutes.
Drain the water off the potatoes and transfer them to a bowl.
Add the butter and begin to mash it with an electric mixer or a potato masher until it becomes smooth.
Add sour cream and milk to your taste and desired texture but ensure you don’t overmix when they get creamy.
Stir in basil and garlic. Season with pepper and salt.
Do mashed potatoes skin on taste different from the peeled ones
Actually no, a lot of persons can’t tell the difference. It tastes just as the ones made with the skin off. Some say it tastes better though. While the ones with the skin peeled off absorbs more water, reducing the fluffiness, the ones with the skin on dosen’t absorb as much water and so leaves it with enough room to absorb more butter and cream.
Does this work for all types of potatoes?
Well, the starchy potatoes work best for this. Starchy potatoes tend to absorb more water and thus will benefit more if the skin is still on.
Although starchy potatoes are the best for making mashed potatoes, there are some who prefer to go for the ones that are not too starchy and not too waxy too. These types of potatoes are called “all purpose potatoes”
Mashed potatoes need to absorb as much flavor as possible after already being mashed. Flavors like cream, butter, stock, oil, etc, which is why it’s a better choice to leave the skin on.
How do you tell starchy, waxy, and all purpose potatoes apart?
Starchy potatoes are usually larger than their waxy counterparts, however, it’s not always the case. The point is that it’s not possible to tell them apart by just looking at them, you have to know the individual types and the category they belong to.
The starchy ones
These ones are great for making gnocchi, French fries, and in this case, mashed potatoes. They actually taste really good when they’re boiled with the skin on.
Some examples of them include Jewel yam, Gold rush, and Russet.
The waxy ones
These ones have a thin and smooth skin with waxy insides. They don’t have much starch and so are great for stew, potato salad, soups and chowders.
Some examples of them include Baby potatoes, New potatoes, Red bliss, Red Adirondack, and French fingerlings.
The all purpose ones
These ones are sitting comfortably in the middle of the waxy and starchy variety. This means they’re great for both potato salads and mashed potatoes.
Some examples include Red gold, Yukon gold, All blue, and purple majesty. Both the starchy and all purpose are great for mashed potatoes.
Note: starchy potatoes do really well if they’re boiled as a whole because they won’t absorb too much water. The waxy ones have less absorbent flesh so can be cut up before boiling. As for the all purpose, cutting them in half is just fine.
Boiling the starchy ones whole will take a long time so if you don’t have time on your hands, you can cut them in half.
Mashed potatoes skin on: Other Questions
Are there nutritional benefits in mashed potatoes skin on?
Yes, there are. The skin contains fiber that help in digestion. However, there are concerns about the skin being exposed to pesticides and other chemicals.
If the potatoes are organic, they won’t be exposed to too much chemicals, and the ones they’re exposed to won’t be a problem if you wash the skin thoroughly.
Can I leave the skin on if I’m making French fries?
Not only can you leave the skin on, it’s also a thing. It’s actually called skin on fries. Skin on fries are actually very easy to make and the skin gives it some extra texture
To make this, you’ll need the following ingredients
Potatoes: Although most, if not all potatoes can be made into French fries, there are still the types that work best compared to the others. Potatoes with high starch content tend to do best because they become crispier when fried. Russet potatoes are an excellent choice.
Seasoning: A combination of garlic powder, salt, and paprika works best for me. However, you can get creative here.
Oil: A small amount of oil is required here to become crispy. Vegetable oil works best for me here.
How to prepare
Wash and slice the potatoes. Wash it thoroughly because you’re not going to peel it.
Cut the slices into French fries, depending on how thick you want them.
Place everything in a bowl, add water, cover it, and wait for 24 hours.
Drain the water thoroughly. Probably leave it on the strainer for a few minutes to ensure it’s thoroughly drained.
Coat with seasoning and oil.
Pour the fries into a baking sheet and then cover with parchment paper.
Bake at 425F for 20 minutes or until they’re crispy. Turn the fries once during the cooking process (probably halfway through) to ensure the cooking is uniform.