One of the best comfort foods there are is fresh mashed potatoes and they work as a side dish to just about anything. Born out of the desire to keep the rustic flavor of the skins and still have a smooth mashed potato I came up with the idea to grind the skins and put them back in. Well, I found out that it was absolutely delicious, the flavor of the skins is blended all the way through the dish giving it a rustic flavor and the potatoes stayed smooth and look elegant on the table. Give this a try you'll be amazed at the flavor and you'll also be adding back nutrition and fiber to your diet.
Supplies and Ingredients
Needless to say you'll need potatoes. Russets are the easiest to obtain and make a nice fluffy mash, but a Yukon Gold or a red skinned will give you a creamier mashed potato. Butter is not essential but its butter, I use 1/8 cup per 6-7 medium potatoes. Salt will be needed in both the cooking water and to add while mashing. Sea salt gives a fuller flavor, but any kind will work. You'll also need a hand peeler, hand masher or electric mixer, a mesh colander and a blender or food processor to grind the skins.
Step by Step
- Peel the potatoes and set the skins aside. As a rule of thumb I use 1 medium potato for each person, but often make extra to keep as left overs. Cut the potatoes into approximately 1" pieces and place in large sauce pan.
- Place the skins into a food processor and grind into small pieces and then strain and rinse to remove dirt. If you're using a blender also cover the skins with water and then grind in order to get an even size. You may also want to place a towel over the blender container in case it spurts.
- Place the skins into the pan with the potatoes and cover with water and add salt to taste. Bring to a boil and cook until the potatoes are very tender.
- Drain well in the mesh colander and put back into the pan over the heat to evaporate excess water so the potatoes don't come out soupy. It's easy to scorch or burn them as this point so do watch carefully while doing this.
- Remove the pan from the heat and add butter and more salt if desired. Mash the potatoes until smooth right in the pan with a hand masher or electric mixer adding milk if they get too dry. I find using a hand masher first, to break up large pieces, and then finishing with an electric mixer works well.
- Place in a serving dish and serve immediately, or cover with plastic wrap and reheat when needed.
Variations
These potatoes are great just as they are but can be always be embellished. Sweet Marjoram gives a very aromatic flavor to the potatoes, but is easy to over do. Chives and sour cream is always a classic as well as parsley and garlic. Fresh basil, thyme and rosemary are also excellent. Given the nature of potatoes I would think you could try just about any herb or spice with them, so experiment and have fun.
Grinding the the skins and cooking them with the potatoes incorporates the rustic flavor of the skins through out the dish, keeps the potatoes smooth so there are no large pieces of skin, and adds bulk as well. This methods takes a little longer, but the potatoes will look elegant on your holiday table and and taste great. So save those skins from the landfill, you'll be adding more nutrition, fiber and best of all, flavor to your mashed potatoes.
Join the Conversation