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Mashed potatoes with skins are just as tasty as those made with peeled potatoes. 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.
Ingredients
- 2 pounds russet baking potatoes, unpeeled and cubed
- ½ cup butter
- ¼ cup milk
- 2 tablespoons sour cream
- 2 teaspoons chopped garlic
- 2 teaspoons dried basil
- salt and ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
Step 2
Add butter to the bowl; use a potato masher or electric mixer to mash potato mixture until mostly smooth. Add milk and sour cream; continue mashing to desired texture. Be careful not to overmix potatoes once they are creamy.
Step 3
Stir garlic and basil into mashed potatoes. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 203 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 40% |
| Cholesterol33mg | 11% |
| Sodium142mg | 6% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber3g | 10% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C23mg | 114% |
| Calcium39mg | 3% |
| Iron1mg | 6% |
| Potassium513mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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