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Creamy mashed potatoes made with Yukon Gold potatoes and skin on—ready in 30 minutes with no peeling required! This easy recipe makes a delicious side dish for any occasion.
Skin On Mashed Potatoes
One of my least favorite kitchen tasks is peeling potatoes. Never liked it, never will. But with this easy recipe for mashed potatoes with skin, there is no peeling invovled.
None, whatsoever. That’s right, you can leave the skins on with this easy mashed potato recipe! Skipping this one step saves you so much time and effort.
I’ll show you the simple technique for keeping potato skins in your mash for added texture, nutrition and rustic charm. And, I’ll share my favorite tips for getting the perfect consistency without overcooking and or making your potatoes gluey. This is one of our favorite side dishes because it’s easy and delicious!
Ingredient Notes
Here’s what you need for this homemade mashed potato recipe. Full amounts are in the printable recipe card below.
- Yukon Gold potatoes — their thin skins and fluffy texture make them perfect for mashing. You can sub baby potatoes. I don’t personally like red potatoes for mashing, although they are perfect in salads. But you can use them if you like. Russets have thicker skins, so I don’t use them, but if you like very rustic potatoes, you can.
- Cream — I like half and half, but milk or heavy cream will work, as well.
- Butter — Butter is necessary. Enough said.
- Salt and Pepper — for seasoning
How to Make Mashed Potatoes with Skins On
First, you scrub the potatoes, then cut them into bite size pieces. Place them in a large pot of cold water, and bring to a boil. Let them cook until fork tender. Then, drain, and add back to the pot, along with melted butter and the cream. Season, mash with a potato masher and serve!
Serving Suggestions
I love serving mashed potatoes with meatloaf, stuffed peppers, turkey, short ribs, pork roast and pork tenderloin — anything with sauce or gravy! You can spoon the spuds into a serving bowl and top with more butter and parsley or chives for presentation.
Storing Leftovers
Store leftovers in an airtight container in your refrigerator for 3-4 days or in the freezer for up to 3 months. One of our favorite ways to repurpose leftover mashed potatoes in to make mashed potato patties. My kids love these! You can also reheat them in the microwave or in the oven.
Tips for Perfect Mashed Potatoes
Always start potatoes in cold water so they cook more evenly. I like to add the spuds to a pot of water as I cut them.
Use a potato masher for mashing. An electric mixer can easily over mix the potatoes and make them thick and gluey.
If you want to remove the peels, just cut them into larger pieces, and they come right off after cooking.
You can add more cream if needed for your desired consistency.
More Easy Potato Recipes
Creamy Mashed Potatoes with Skin On
Video
Ingredients
- 3 pounds Yukon Gold potatoes
- ½ cup salted butter 1 stick
- ½ cup half and half
- 2 teaspoons sea salt divided
- 1 teaspoon black pepper
Instructions
- Scrub potatoes well under cold running water
- Cut into bite size pieces and place in large pot of cold water
- Bring to a boil over high heat, add 1 tsp salt, reduce to simmer over medium heat, and cook for 15-20 minutes or until potatoes are easily pierced with a fork with little resistance
- Drain into a colander in the sink
- Melt butter in the same pot over low heat, and add the half and half
- Turn heat off. Add potatoes back into pot, season with remaining salt and pepper, and mash until mostly smooth — there will be a more rustic texture from the skin
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great with tons of butter. The whole family loved them.
The best mashed potatoes ever. So easy since you don’t have to peel the potatoes. Will be making this often.
Thanks for the great review, Tim!